EVALUATION OF COLOUR AND TEXTURE OF A PORTUGUESE TRADITIONAL SWEET: “EGG CHESTNUT”

This work aimed to evaluate the colour and texture of a Portuguese traditional sweet “egg chestnuts” along a storage period of 12 days under refrigeration. For this, the colour coordinates were measured through a colorimeter and the textural parameters were evaluated by compression and puncture tests using a textutrometer. The results showed that the colour coordinates do not vary along time, corresponding to very low values of total colour difference. Hardness, chewiness and springiness decreased in the first 3 days but after that the values were maintained approximately constant. In contrast, resilience and cohesiveness did not change along time. While crust firmness increased along storage, both the flesh firmness and stickiness did not change. The adhesiveness measured through the penetration test decreased considerably from the first to the last day. Hence, it was concluded that colour is better preserved than texture along a 12 day storage period under refrigeration.

Study for implementing a unit for production of powdered olive oil

This work aimed to make a study for the implementation of an industrial unit for production of olive oil powder. For obtaining this product, which is designed for the gourmet kitchen market, is used the maltodextrin, which allows obtaining the small spheres (micro-droplets) of olive oil. To fulfil the proposed objective, were evaluated all steps that constitute the production process, including the olive oil production and then the transformation into the final product, i.e., in the form of powder. In this way, it will allow establishing all the steps necessary for the final project, which involve: definition of premises and equipment, layout and also some brief considerations regarding the effluents and wastes generated.

The investigation of energy efficiency measures in the traditional buildings in Oporto World Heritage Site

Background The improvement of energy efficiency in buildings is widely promoted as a measure to mitigate climate change through the reduction of CO2 emissions. Thermal regulations worldwide promote it, for both new and existing buildings. Among the existing stock, traditional and historic buildings pose the additional challenge of heritage conservation. Their energy efficiency upgrade raises the risk of provoking negative impacts on their significance. Aims and Methodology This research used an approach based on impact assessment methodologies, defining an inital baseline scenario for both heritage and energy, from which the appropriate improvement solutions were identified and assessed. The measures were dynamically simulated and the results for energy, CO2, cost and comfort compared with the initial scenario, and then being further assessed for their heritage impact to eventually determine the most feasible solutions. To test this method, ten case studies, representative of the identified typological variants, were selected among Oporto’s traditional buildings located in the World Heritage Site. Findings and Conclusions The fieldwork data revealed that the energy consumption of these dwellings was below the European average. Additionally, the households expressed that their home comfort sensation was overall positive. The simulations showed that the introduction of insulation and solar thermal panels were ineffective on these cases in terms of energy, cost and comfort. At the same time, these measures pose a great risk to the buildings heritage value. The most efficient solutions were obtained from behavioural changes and DHW retrofit. The study reinforced the idea that traditional buildings performed better than expected and can be retrofitted and updated at a low-cost and with passive solutions. The use of insulation and solar panels should be disregarded.