Experimental investigation of thermal inertia properties in hemp-lime concrete walls

Hemp-lime concrete is a sustainable alternative to standard building wall materials, with low associated embodied energy. It exhibits good hygric, acoustic and thermal properties, making it an exciting, sustainable building envelope material. When cast in temporary shuttering around a timber frame, it exhibits lower thermal conductivity than concrete, and consequently achieves low U-values in a primarily mono-material wall construction. Although cast relatively thick hemp-lime walls do not generally achieve the low U-values stipulated in building regulations. However assessment of its thermal performance through evaluation of its resistance to thermal transfer alone, underestimates its true thermal quality. The thermal inertia, or reluctance of the wall to change its temperature when exposed to changing environmental temperatures, also has a significant impact on the thermal quality of the wall, the thermal comfort of the interior space and energy consumption due to space heating. With a focus on energy reduction in buildings, regulations emphasise thermal resistance to heat transfer with only less focus on thermal inertia or storage benefits due to thermal mass. This paper investigates dynamic thermal responsiveness in hemp-lime concrete walls. It reports the influence of thermal conductivity, density and specific heat through analysis of steady state and transient heat transfer, in the walls. A novel hot-box design which isolates the conductive heat flow is used, and compared with tests in standard hot-boxes. Thermal diffusivity and effusivity are evaluated, using experimentally measured conductivity, based on analytical relationships. Experimental results evident that hemp-lime exhibits high thermal inertia. They show the thermal inertia characteristics compensate for any limitations in the thermal resistance of the construction material. When viewed together the thermal resistance and mass characteristics of hemp-lime are appropriate to maintain comfortable thermal indoor conditions and low energy operation.

Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice

High-pressure processing (HPP) can produce tomato juice of high quality and safety with a short shelf life under refrigeration temperatures. Long-term higher temperature storage studies are rare and temperature tolerant products are challenging to develop. The effect of high-pressure processing (HPP) on the total quality (colour, microbial counts, phytochemical levels, antioxidant and enzymatic activities) and stability (retention over time) of tomato juice during long-term storage was investigated. Thermal processing (TP) was used as a control treatment, and overall, two different ambient conditions (20 °C and 28 °C) were tested. Immediately after processing, HPP products proved superior to TP ones (enhanced redness, total carotenoids and lycopene, stable total phenols and inactivation of pectin methyl esterase). During initial storage (30 d) most quality attributes of HPP juice remained stable. Prolonged storage, however, led to losses of most quality attributes, although HPP (20 °C) showed lower quality degradation rate constants comparison to TP and HPP (28 °C). Industrial Relevance: There is a demand for ambient stable tomato products, especially in some parts of the world, and current industrial practices (canning, pasteurisation) either compromise in product quality or require refrigeration conditions. High-pressure processing has been investigated as milder technology, with a potential to deliver superior quality. The drawback is that is also requires chill storage. The results of this study show how quality parameters behave in a high-pressured tomato product and pave the way for further development that could optimise this technology. This could be of economic importance for the tomato juice industry to develop new products stable in ambient temperatures and perhaps beneficial for cutting down the refrigeration costs under specific conditions.

Abnormal Glycogen Storage by Retinal Neurons in Diabetes

PURPOSE: It is widely held that neurons of the central nervous system do not store glycogen and that accumulation of the polysaccharide may cause neurodegeneration. Since primary neural injury occurs in diabetic retinopathy, we examined neuronal glycogen status in the retina of streptozotocin-induced diabetic and control rats.

METHODS: Glycogen was localized in eyes of streptozotocin-induced diabetic and control rats using light microscopic histochemistry and electron microscopy, and correlated with immunohistochemical staining for glycogen phosphorylase and phosphorylated glycogen synthase (pGS).

RESULTS: Electron microscopy of 2-month-old diabetic rats (n = 6) showed massive accumulations of glycogen in the perinuclear cytoplasm of many amacrine neurons. In 4-month-old diabetic rats (n = 11), quantification of glycogen-engorged amacrine cells showed a mean of 26 cells/mm of central retina (SD ± 5), compared to 0.5 (SD ± 0.2) in controls (n = 8). Immunohistochemical staining for glycogen phosphorylase revealed strong expression in amacrine and ganglion cells of control retina, and increased staining in cell processes of the inner plexiform layer in diabetic retina. In control retina, the inactive pGS was consistently sequestered within the cell nuclei of all retinal neurons and the retinal pigment epithelium (RPE), but in diabetics nuclear pGS was reduced or lost in all classes of retinal cell except the ganglion cells and cone photoreceptors.

CONCLUSIONS: The present study identifies a large population of retinal neurons that normally utilize glycogen metabolism but show pathologic storage of the polysaccharide during uncontrolled diabetes.

EFFECT OF DIFFERENT STORAGE CONDITIONS ON NUTRITIONAL AND QUALITY PARAMETERS OF 'SWEETHEART' CHERRY.

Abstract The sweet cherry ‘Sweetheart’, although having a short shelf life, is highly appreciated by consumers due to its organoleptic characteristics. Different storage methods were tested to study the maintenance of quality during a period of 27 days: 1) cold (air at 1°C and 95% relative humidity) (CC), 2) cold and polypropylene film bags (1°C and 95% relative humidity) (MA) and 3) cold and controlled atmosphere (1°C, 95% RH, 10% CO2 and 8% O2) (CA). Quality parameters tested included external colour (L*, a*, b*), total soluble solids (TSS), and titratable acidity (TA). To evaluate nutritional quality anthocyanins, total antioxidant activity, and total phenolics were measured. Results allow us to say that phenolic compounds were relatively stable and similar during storage in CC and MA. Cherries stored under CA conditions presented lowest concentrations of phenolic compounds. Phenolic compounds, total anthocyanins and antioxidant activity were inversely correlated with values of colour coordinates. Considering all the evaluations done during this work it is unquestionable that fruits stored in controlled atmosphere conditions had significantly different quality.

QUALITY OF 'SWEETHEART' CHERRY UNDER DIFFERENT STORAGE CONDITIONS

Abstract: In Portalegre, Portugal, sweet cherry production is very important to the region’s economic sustainability. The sweet cherry ‘Sweetheart’ has exhibited short shelf life in spite of being highly appreciated by consumers due to its organoleptic characteristics. In this trial, we evaluated fruit quality of ‘Sweetheart’ stored under different storage conditions: 1) cold conditions (1ºC and high humidity 95%), 2) cold conditions and polypropylene film bags (MA), and 3) controlled atmosphere (CA) (1°C, 95% humidity, 10% CO2 and 8% O2). Fruit physical and chemical parameters were evaluated after 0, 6, 13, 20 and 27 days of cold storage. Quality parameters tested included weight loss, external colour (L* a* b*), visual assessment of the epidermis, epidermis and mesocarp penetration test, soluble solids content (SSC), and titratable acidity (TA). We also performed sensory analyses. The results for textural properties, colour coordinates and sensory analysis suggest that ‘Sweetheart’ fruit can be stored under cold conditions, 1°C, 95% humidity, for up to 21 days without significant loss of quality. Controlled atmosphere maintained tissue turgidity during storage; however, this was not noticed by the panelists, who consistently classified fruits stored under CA conditions with lower overall ratings than fruits under cold conditions with or without film bags.

Effect of storage on physical-chemical properties and phenolics of sweet cherry from São Julião region.

Effect of storage on physical-chemical properties and phenolics of sweet cherry from São Julião region. A.C. Agulheiro-Santos1, F. Vieira1, D. Gonzalez2, M. Lozano2, V. Palma1, A.E. Rato1 1Universidade de Évora. Instituto de Ciências Agrárias e Ambientais Mediterrânica (ICAAM). 7000 Évora, Portugal. 2Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). Ctra. San Vicente. Finca Santa Engracia. 06071 Badajoz, Spain. Worldwide the consumption of fruit and vegetables is increasing due to the dietary guidelines recommended by nutritionist. Because of their high content on phenols, vitamins, mineral and antioxidants, berry fruits are consumed not only in fresh forms but also as processed and derivative products such as juices, yogurts, jellies and dried fruits. As a high consumed red fruit, sweet cherry has been the focus on some studies, mainly regarding bioactive compounds content. “Sweetheart” cherries from São Julião region (Alentejo, Portugal) from two different production campaigns were kept in different storage conditions in order to evaluate both the environmental and storage effect on some physical-chemical properties and phenolics. Cold conditions - Cold (1 ºC, 95% RH) and modified atmosphere - MA (1 ºC, 95% RH with micro-perforated bags of Pplus®, Sidlaw Packaging, Bristol, UK) were tested. In order to establish the appropriate storage conditions, individual phenolic acids and physical-chemical properties were analysed during two consecutive years. Results show a general decrease on phenolic compounds content between cherries from both years. It is also observed that MA conditions do not affect significantly both phenolics and physical-chemical parameters when compared with Cold conditions. Additionally, it is observed similar behaviour on Cold and MA sweet cherries regarding its pH, total soluble solids content (TSS), titratable acidity (TA) and colour and individual phenols during storage time. Concluding, these results show, as expected, changes between cultivars which may be correlated with the environmental conditions on different years. Keywords: sweet cherry, postharvest, phenols, physical-chemical, storage conditions.

Scalable semantic aware context storage

In recent years the Internet has grown by incorporating billions of small devices, collecting real-world information and distributing it though various systems. As the number of such devices grows, it becomes increasingly difficult to manage all these new information sources. Several context representation schemes have tried to standardize this information, however none of them have been widely adopted. Instead of proposing yet another context representation scheme, we discuss an efficient way to deal with this diversity of representation schemes. We define the basic requirements for context storage systems, analyse context organizations models and propose a new context storage solution. Our solution implements an organizational model that improves scalability, semantic extraction and minimizes semantic ambiguity.

Hygrothermal performance of wood-hemp insulation in timber frame wall panels with and without a vapour barrier

An in situ experiment on a full-scale timber frame test building was carried out to study the hygrothermal performance of wood-hemp composite insulation in timber frame wall panels with and without a vapour barrier. The heat transfer properties and the likelihood of mould growth and condensation in the panels were compared. Step changes in the internal relative humidity were performed to explore the effects of high, normal and low internal moisture loads on the wall panels. No significant difference in the average equivalent thermal transmittance (U-values) between the panels with and without a vapour barrier was observed. The average equivalent U-values of the panels were close to the U-values calculated from the manufacturers’ declared thermal conductivity values of the insulation. The likelihood of condensation was higher at the interface of the wood-hemp insulation and the oriented strand board (OSB) in the panel without a vapour barrier. In terms of the parametric assessment of the mould germination potential, the relative humidity, the temperature and the exposure conditions in the insulation-OSB interfaces of the panel without a vapour barrier were found to be more favourable to the germination of mould spores. Nonetheless, when the insulations were dismantled, no mould was visually detected.

The comparative in situ hygrothermal performance of Hemp and Stone Wool insulations in vapour open timber frame wall panels

An in situ experiment in a full scale timber frame test building was carried out to compare the hygrothermal performance of Hemp and Stone Wool insulations of identical thermal conductivity. Hemp and Stone Wool insulations were installed in timber frame wall panels without vapour barrier. The comparison was made in terms of heat transfer properties, likelihood of mould growth and condensation. Step changes in internal relative humidity were performed to explore the effect of high and normal internal moisture load on the wall panels. No significant difference between the average equivalent thermal transmittance (U-values) of the panels incorporating Hemp and Stone Wool insulations was observed. The average equivalent U-values of the panels were closer to the calculated U-values of the panels based on the manufacturers’ declared thermal conductivity of Hemp and Stone Wool insulations. It was observed that the placement of heat flux sensor along the depth of the insulation had significant influence on the measured equivalent U-value of the panels during high internal moisture load. The frequency and likelihood of condensation was higher in the interface of Stone Wool and Oriented Strand Board (OSB). In terms of the parametric assessment of mould germination potential, relative humidity, temperature and exposure conditions in the insulation-OSB interfaces were found to be favourable to germination of mould spore. However, when the insulations were dismantled, no mould was visually detected.

The effect of alginate-based edible coatings enriched with essential oils constituents on Arbutus unedo L. fresh fruit storage

The effect of coating Arbutus unedo fresh fruit with alginate-based edible coatings enriched with the essential oils compounds (EOC) eugenol (Eug) and citral (Cit) was studied. The minimum inhibitory concentrations (MIC) against the main postharvest pathogens were determined for Eug and Cit giving values of 0.10 and 0.15 (w/v), respectively. Twelve formulations of edible coatings were used: sodium alginate (AL) was tested at 1 and 2% (w/v) with incorporation of Eug and Cit at MIC and double MIC or their combination at MIC. Arbutus berries were dipped in those solutions for 2 min, and then stored at 0.5 degrees C. Control consisted of uncoated fruit. On days 0, 14 and 28, samples were taken to perform physicochemical and biochemical analysis [color CIE (L*, h degrees), firmness, soluble solids content (SSC), weight Loss, trolox equivalent antioxidant capacity (TEAC), microbial growth and taste panels]. Results showed that edible coatings of 1% AL were the best to maintain most quality attributes of the commodity through storage at 0.5 degrees C. The incorporation of Cit and Eug into the alginate edible coatings improved the coatings in most cases, AL 1% + Eug 0.20% and AL 1% + Cit 0.15% + Eug 0.10% being those that better preserved sensory and nutritional attributes and reduced microbial spoilage. Thus, these coatings may be useful for improving postharvest quality and storage life of fresh arbutus fruit. (C) 2014 Elsevier B.V. All rights reserved.

Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe

Dissertação de mestrado, Hortofruticultura, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015

Data storage system for wireless sensor networks

Dissertação de mestrado, Engenharia Informática, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015

"One of our hosts in another country": Challenges of data geolocation in cloud storage

Physical location of data in cloud storage is an increasingly urgent problem. In a short time, it has evolved from the concern of a few regulated businesses to an important consideration for many cloud storage users. One of the characteristics of cloud storage is fluid transfer of data both within and among the data centres of a cloud provider. However, this has weakened the guarantees with respect to control over data replicas, protection of data in transit and physical location of data. This paper addresses the lack of reliable solutions for data placement control in cloud storage systems. We analyse the currently available solutions and identify their shortcomings. Furthermore, we describe a high-level architecture for a trusted, geolocation-based mechanism for data placement control in distributed cloud storage systems, which are the basis of an on-going work to define the detailed protocol and a prototype of such a solution. This mechanism aims to provide granular control over the capabilities of tenants to access data placed on geographically dispersed storage units comprising the cloud storage.