ESTiG - Resumos em Proceedings Não Indexados à WoS/Scopus
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- Acorn pre-drying: implications for the food industryPublication . Farrero, Bernardo; Ribeiro, Luís Frölén; Famiglietti, Antonio; Babo, PedroIn industry, 74% of the energy consumed is used in the form of heat. The food sector is characterised by a high share of processes that rely on industrial heat [1]. However, 90% of this thermal energy currently comes from fossil fuels, and only 9% is supplied by renewable sources [2]. The adoption of solar thermal technologies in the food industry offers multiple benefits that support its viability as an energy alternative to overcome this caveat. Firstly, by relying on a renewable and stable source. Manufacturers can reduce production costs and limit their exposure to the volatility of fossil fuel prices, thereby ensuring greater long-term price stability and predictability [3]. These reductions in energy costs may also be reflected in lower prices for the end consumer. Solar-assisted dehydration enables a decrease in moisture content, thereby limiting microbial growth and food spoilage [3]. In this regard, Solar Heat for Industrial Processes (SHIP) may also address food security concerns as storage losses are estimated to reach up to 20%, posing a critical challenge to food security [4]. The installation of in-situ pre-dehydration systems near harvesting zones provides clear benefits for energy efficiency and product quality. The Iberian Peninsula, notably, benefits from very high solar radiation, with many clear-sky days and extended sunlight periods, making it particularly suitable for solar-based pre-dehydration systems. By lowering produce weight and moisture before transportation, these systems decrease fossil energy demand during both industrial drying and large-scale transport [5]. This approach reduces the final product cost, as demonstrated by an in-situ solar dryer used for acorns in Alentejo holm oak groves. The passive, indirect mobile dryer, fitted with hanging bags, reduces acorn moisture content by 15% after 72 hours of drying, delays fruit spoilage, and cuts large-scale industrial heat input [6,4]. Thermal energy data from a factory case at Landratech, an acorn food producer involved in the MEDACORNET project, indicate that 15% in-situ pre-dehydration cuts thermal energy use by 52% during both initial and final drying stages of acorn flour manufacture [3]. This combined method lowers fossil fuel use, reduces losses, improves energy efficiency, and supports sustainability in the food processing sector.
- Finite element analysis to model the fire behaviour of multilayer wood-based systemsPublication . Magalhães, Leandro; Alves, Matheus; Mesquita, Luís M.R.; Piloto, Paulo A.G.; Barreira, Luísa; Ferreira, Débora; Mofreita, FilipeThe high pollution levels produced by the manufacturing of conventional Portland cement have motivated several studies in an attempt to modernize this process with alternative binders and the conscious use of natural resources. The correct treatment of residues has become a matter of great concern. The project “BacchusTech” aims to reuse diatomaceous earth from wine filtrations, introducing them into the composition of cement mortars through the reduction of cement and sand, seeking to valorise this winemaking residue and contributing to a sustainable construction. Three compositions of Portland cement-based mortars introducing residual diatomaceous earth are studied and fire behaviour tests are performed to the obtained specimens of mortars. The characterisation of these elements regarding their reaction to fire is performed using the cone calorimeter equipment.