Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid

High moisture mozzarella from cow milk is a pasta filata cheese that can be manufactured by different protocols. Fermentation by autochthonous starter is used for the traditional product, whereas direct acidification with citric acid is widely used at industrial level. Both types are stored immersed in a liquid for preserving freshness, but this packaging method is known to favour the changes of the quality characteristics. The present study aimed to assess the evolution of the soluble compounds and to evaluate their use as chemical indices for discriminating the two types of mozzarella. The contents of lactose, organic acids, water soluble nitrogen and free aminoacids differently changed over time. The whole patterns of these soluble compounds allowed discrimination of the two products during the whole storage period. The simple analyses of lactic acid and lactose could be a rapid tool to protect traditional mozzarella from industrial imitations obtained with citric acid

Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine

Italian traditional mozzarella is a high moisture table cheese that is sold packaged in water for preserving freshness. Despite of the high foreign demand, high perishability limits export. For extending shelf life, the dairy industries have long been engaged in controlling the growth of spoilage microflora, which is the main responsible of alteration. The present paper describes the results of a study that aimed to assess if using acidified brine instead of water, the growth of these microorganisms could be delayed. A suitable brine was first developed, based on calcium lactate and lactic acid, that did not impair the sensory characteristics of the cheese. Then, the shelf-life study was carried out, and the results revealed a significant delay of the growth of total mesophilic bacteria, Pseudomonas spp. and Enterobacteriaceae. The sensory characteristics of the cheese remained within the acceptability limits until 21 days and, compared with the sample stored in water, the shelf life was extended of more than 50% Very interestingly, the experimental brine also prevented the occurrence of the blue discoloration defect, known to be caused by Pseudomonas fluorescens. Even though further investigation is needed, the results obtained can open new marketing perspectives for producers of traditional mozzarella

MATNet: Multi-Level Fusion and Self-Attention Transformer-Based Model for Multivariate Multi-Step Day-Ahead PV Generation Forecasting

The integration of renewable energy sources (RES) into modern power systems has become increasingly important due to climate change and macroeconomic and geopolitical instability. Among the RES, photovoltaic (PV) energy is rapidly emerging as one of the world's most promising. However, its widespread adoption poses challenges related to its inherently uncertain nature that can lead to imbalances in the electrical system. Therefore, accurate forecasting of PV production can help resolve these uncertainties and facilitate the integration of PV into modern power systems. Currently, PV forecasting methods can be divided into two main categories: physics-based and data-based strategies, with AI-based models providing state-of-the-art performance in PV power forecasting. However, while these AI-based models can capture complex patterns and relationships in the data, they ignore the underlying physical prior knowledge of the phenomenon. Therefore, we propose MATNet, a novel self-attention transformer-based architecture for multivariate multi-step day-ahead PV power generation forecasting. It consists of a hybrid approach that combines the AI paradigm with the prior physical knowledge of PV power generation of physics-based methods. The model is fed with historical PV data and historical and forecast weather data through a multi-level joint fusion approach. The effectiveness of the proposed model is evaluated using the Ausgrid benchmark dataset with different regression performance metrics. The results show that our proposed architecture significantly outperforms the current state-of-the-art methods with an RMSE equal to 0.0460. These findings demonstrate the potential of MATNet in improving forecasting accuracy and suggest that it could be a promising solution to facilitate the integration of PV energy into the power grid

Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese

A multiparameter study was performed to evaluate the effect of fondaco, a traditional ripening cellar without any artificial temperature and relative humidity control, on the chemical, microbiological, and sensory characteristics of Protected Geographical Indication Canestrato di Moliterno cheese. Ripening in such a nonconventional environment was associated with lower counts of lactococci, lactobacilli, and total viable bacteria, and higher presence of enterococci, in comparison with ripening in a controlled maturation room. Moreover, fondaco cheese underwent accelerated maturation, as demonstrated by faster casein degradation, greater accumulation of free AA, and higher formation of volatile organic compounds. Secondary proteolysis, as assessed by liquid chromatography-mass spectrometry of free AA and low molecular weight peptides, did not show any qualitative difference among cheeses, but fondaco samples evidenced an advanced level of peptidolysis. On the other hand, significant qualitative differences were observed in the free fatty acid profiles and in the sensory characteristics. Principal component analysis showed a clear separation of the fondaco and control cheeses, indicating that ripening in the natural room conferred unique sensory features to the product

Terahertz imaging of sub-wavelength particles with Zenneck surface waves

Impact of sub-wavelength-size dielectric particles on Zenneck surface waves on planar metallic antennas is investigated at terahertz (THz) frequencies with THz near-field probe microscopy. Perturbations of the surface waves show the particle presence, despite its sub-wavelength size. The experimental configuration, which utilizes excitation of surface waves at metallic edges, is suitable for THz imaging of dielectric sub-wavelength size objects. As a proof of concept, the effects of a small strontium titanate rectangular particle and a titanium dioxide sphere on the surface field of a bow-tie antenna are experimentally detected and verified using full-wave simulations

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae

Optimal Management of a Smart Port with Shore-Connection and Hydrogen Supplying by Stochastic Model Predictive Control

The paper proposes an optimal management strategy for a Smart Port equipped with renewable generation and composed by an electrified quay, operating Cold-Ironing, and a Hydrogen-based quay, supplying Zero-Emission Ships. One Battery Energy Storage System and one Hydrogen Energy Storage System are used to manage renewable energy sources and to supply electric and hydrogen-fueled ships. A model predictive control based algorithm is designed to define the best economic strategy to be followed during operations. The control algorithm takes into account the uncertainties of renewable energy generation using stochastic optimization. The performance of the approach is tested on a potential future Smart Port equipped with wind and photovoltaic generation

Near-Field Analysis of Terahertz Pulse Generation From Photo-Excited Charge Density Gradients

Excitation of photo-current transients at semiconductor surfaces by subpicosecond optical pulses gives rise to emission of electromagnetic pulses of terahertz (THz) frequency radiation. To correlate the THz emission with the photo-excited charge density distribution and the photo-current direction, we mapped near-field and far-field distributions of the generated THz waves from GaAs and Fe-doped InGaAs surfaces. The experimental results show that the charge dynamics in the plane of the surface can radiate substantially stronger THz pulses than the charge dynamics in the direction normal to the surface, which is generally regarded as the dominant origin of the emission