(Architectural) measures to control wave overtopping inside harbours

One of the weak zones in the safety of the coastal city Oostende, Belgium, are the quays in the inner harbour which are rather low. A storm wall is an easy and effective measure to reduce wave overtopping and prevent the city from flooding. The location of this storm wall (close by the quay wall (2m) versus further away from the quay wall (15m)), and architectural alternatives for better integration in the setting have been studied at Ghent University. This paper summarizes the results

Investigation of vertical slamming on point absorbers

This paper focuses on the impact of vertical slamming on floating point absorber systems and the associated pressures that might be expected when these phenomena occur. In a first part it will be shown how the occurrence probability of slamming can be reduced by implementing a slamming restriction, i.e. by controlling the motion of the point absorber. The impact of these slamming restrictions on power absorption will be discussed. Secondly an investigation is made of the pressures that occur when the buoys are subject to vertical bottom slamming. Analytical results are presented, which give a pressure prediction of an impacting body with conical and hemispherical shape, using Wagner theory. Laboratory experiments have been carried out at Ghent University. Impact pressures were measured during drop tests with both hemispherical and conical buoy shapes. These pressures were measured by ICP pressure sensors with a range up to 345 kPa with small membrane and very high resonance frequency (> 250 kHz). Analytical and physical results are compared and conclusions are drawn

Microwave-assisted production of biodiesel

ncreasing popularity of sour beer urges the development of novel solutions for controlled fermentations both for fast acidification and consistency in product flavor and quality. One possible approach is the use of Saccharomyces cerevisiae in co-fermentation with Lactobacillus species, which produce lactic acid as a major end-product of carbohydrate catabolism. The ability of lactobacilli to ferment beer is determined by their capacity to sustain brewing-related stresses, including hop iso-α acids, low pH and ethanol. Here, we evaluated the tolerance of Lactobacillus brevis BSO464 and Lactobacillus buchneri CD034 to beer conditions and different fermentation strategies as well as their use in the brewing process in mixed fermentation with a brewer’s yeast, S. cerevisiae US-05. Results were compared with those obtained with a commercial Lactobacillus plantarum (WildBrewTM Sour Pitch), a strain commonly used for kettle souring. In pure cultures, the three strains showed varying susceptibility to stresses, with L. brevis being the most resistant and L. plantarum displaying the lowest stress tolerance. When in co-fermentation with S. cerevisiae, both L. plantarum and L. brevis were able to generate sour beer in as little as 21 days, and their presence positively influenced the composition of flavor-active compounds. Both sour beers were sensorially different from each other and from a reference beer fermented by S. cerevisiae alone. While the beer produced with L. plantarum had an increased intensity in fruity odor and dried fruit odor, the L. brevis beer had a higher total flavor intensity, acidic taste and astringency. Remarkably, the beer generated with L. brevis was perceived as comparable to a commercial sour beer in multiple sensory attributes. Taken together, this study demonstrates the feasibility of using L. brevis BSO464 and L. plantarum in co-fermentation with S. cerevisiae for controlled sour beer production with shortened production time.publishedVersio