Camelina can be considered a valuable crop for bio-based products and biofuels, but, to date, there are still many uninvestigated aspects concerning the optimization of its agricultural management ...and its environmental impact. Consequently, a low-input camelina cultivation has been realized, in northern Italy environment, through a 4-year camelina-wheat rotation in open field. In these conditions, camelina was grown as winter crop. Camelina reached, over the years, a variable (CV=28%) mean seed yield of 0.82 Mg ha-1. This notwithstanding, the oil content - 39.17% (CV=3%) - and its related quality were rather stable, reaching an oil yield of 320 kg ha-1 particularly rich in omega-3 fatty acid. The low input cultivation system here adopted implied an energy ratio (output energy/input energy) of 4 and a 30% decrease in Global Warming Potential per hectare, compared to the standard value reported by the European Renewable Energy Directive for sunflower, reducing, at the same time, other relevant environmental burdens. However, due to its relatively low oil production, the full use of all camelina co-products should be considered in order to fulfill the sustainability requirements for European jet fuel production. In fact, stability of yields and quality of oil, oilcake and straws makes low-input camelina eligible for many other novel green chemistry applications.
In the recent years, new perspectives for linseed (Linum usitatissimum L.) are open as renewable raw material for bio-based products (Bb), due to its oil composition, and the interesting amounts of ...coproducts (lignocellulosic biomass). Therefore, the possibility to introduce linseed crop in two environments of central and northern Italy, traditionally devoted to cereal cultivation, has been evaluated. Twoyears field trials were carried out in the coastal plain of Pisa (Tuscany region) and in the Po valley (Bologna, Emilia Romagna region), comparing two linseed varieties (Sideral and Buenos Aires). Agronomical evaluation (yield and yield components), seed and oil characterization (oil, protein content, and fatty acid composition), together with carbon (C) and nitrogen (N) content of the residual lignocellulosic biomass were investigated. The two varieties, grown as autumn crop, showed a different percentage of plant survival at the end of winter, with Sideral most resistant to cold. The achieved results showed significant influence of cultivar, location and growing season on yield and yield components, as well as on chemical biomass composition. In particular, Sideral appeared to be the most suitable variety for tested environments, since higher seed yield (3.05 t ha–1 as mean value over years and locations) and above-ground biomass (6.98 t ha–1 as mean value over years and locations) were recorded in comparison with those detected for Buenos Aires (1.93 and 4.48 t ha–1 of seed production and lignocellulosic biomass, respectively). Interestingly, in the northern area, during the 1st year, Buenos Aires was the most productive, despite its low plant survival at the end of winter, which determined a strong reduction in plant density and size. In such conditions, the plants produced a larger number of capsules and, consequently, high seed yield (3.18 t ha–1). Relevant differences were also observed between the two years, due to the variability of climatic characteristics (temperature levels, and moisture regimes). All these findings confirmed as, in linseed, yield and yield components are quantitatively inherited and influenced by both genotype and environment (location and climate). Varietal and environmental effects were also recorded for oil content and yield, and, generally, good oil percentages, for both genotypes, were found (ranging from 44 to 49% on dry matter basis). Oil from the two varieties was characterized by a stable proportion of polyunsaturated fatty acids with a high content of alpha-linolenic acid (more than 57%), that makes this oil suitable to be used in paints, resins, varnishes, linoleum, polymers and oleochemicals. Finally, our results pointed out as above- and below-ground biomasses, were different in terms of quantity, and chemical characteristics (N, C and C/N ratio). Interesting amounts of N and C could return into the soil by crop residues (stem portions and roots), thus underling the possibility to maintain and/or increase the soil organic matter pool.
Life cycle assessments of food packaging technologies have shown that they contribute considerably to the environmental impact of products. This study analyses the life cycle impact of three ...packaging solutions for high-quality extra-virgin olive oil. Two of them are widely used solutions, namely tin plated cans and dimmed glass bottles. The third one is a stainless steel bottle, which has been proposed recently. The analysis was performed with a cradle to grave approach and it takes into account raw materials extraction and processing, packaging production processes and several end-of-life scenarios. Impacts due to distribution were considered separately to assess uncertainties due to distribution distances. The results show that, for same sizes, dimmed glass bottles have the lowest overall impact value for all the six indicators selected except for ozone layer depletion, whereas stainless steel bottles have the highest impact values for all the other indicators. A sensitivity analysis was performed to determine how impact varies in function of distance and packaging weight. It shows that it is possible to set a breakeven point over which the impact of glass overcomes the one of the other packaging systems. Packaging shows a significant contribution to impact of bottled oil. For small packaging, such as a 0.100 L stainless steel bottle, this contribution can be as relevant as 60% of the overall global warming potential.
Life Cycle Assessment is a trendsetter methodology in order to assess environmental and social impacts associated to an entire productive cycle in a vision “Cradle to Grave” or in a new one “Cradle ...to Cradle”, taking in count every single component of these impacts or almost all. In particular, agroproductive chains have unique components and considerations, which need to be counted in the assessment process. These have been commented in the text and some calculation considerations were explained.
The performance of a two-wheel driven hitch-cart designed for draft animal power has been assessed. The cart fits a three-point linkage system and a ground-driven power take-off (PTO). Conventional ...pneumatic tires and metallic wheels have been tested in dedicated draft trials with increasing torque applied to PTO (7.0 to 70 Nm) at two ballast levels (100 and 200 kg). Draft force varies from a minimum of about 760 N (pneumatic tires and the lowest ballast), up to about 4480 N (metallic wheels and the highest ballast), with a linear increase as a function of the PTO applied torque. In term of global efficiency the better performances was achieved in different conditions. The metallic wheels deliver greater power to the PTO than pneumatic tires. Furthermore, they had global efficiencies higher than pneumatic for high power requirements, while the pneumatics perform better when the required power is low. Slippage rises as a function of increasing torque and decreasing ballast, with metallic wheels allowing delivery of greater PTO torque at the same slippage extent. The performances of the cart are consistent with the use of implements designed for small tractors.
This study compared two harvesting techniques (manual and mechanical) and three grape sorting methods (no sorting, manual, and densimetric) in attempts to obtain high-quality must. The trials were ...carried out in 2009 and 2010 in Tuscany, Italy. The effectiveness of the harvest-sorting chain was assessed on two parameters. Substandard berries (SSB) is the percentage of berries, which do not meet quality standards that enter the winemaking process, and material other than grape (MOG) is a measure of the cleanliness of the berries entering the process. In the two years the trial was run the grape maturation level was widely different; in 2009 the vintage was more far mature than in 2010. With respect to SSB content and harvesting methods, in 2009 (more mature grapes) hand-picking reduced SSB content, while in 2010 there were no differences between the two harvesting methods. In both years, densimetric sorting reduced SSB content, while there were no significant differences between no sorting and manual sorting. In terms of MOG content, both harvesting and sorting results were inconsistent. In 2009, MOG was lower in mechanically harvested grapes; while in 2010 it was lower in hand-picked grapes. As for sorting methods, in 2009 there were no differences in MOG, while in 2010 mechanical sorting produced better results. Our results question whether the post-harvest sorting techniques used by many estates are effective; particularly as the question has received little attention and no previous research has compared methods. Secondly, our study contributes to the debate on the effects of harvesting technique on wine quality.
The recovery of olive stones for biofuel is becoming increasingly widespread in olive milling plants. In this study we look at the economic and energetic benefits of using a de-stoner machine in a ...small-to-medium sized oil milling plant. The performance of the olive stone recovery system was evaluated over a full olive oil production season. The energetic viability of the de-stoner was assessed using a Life Cycle Assessment approach, and the break-even point was achieved when about 56 tons of olives had been processed, which is less than the annual production of the mill in question. Similarly, in economic terms, the machine covered its costs after about a quarter of its technical life.
The paper analyzes biodiesel chains of rapeseed (Brassica napus) and carinata (Brassica carinata) cultivated in Central and Southern Italy, assessing the impact on Global Warming Potential by means ...of the Life Cycle Assessment methodology. The production chains differed in use of the oilcake, as animal feed for rapeseed and as biofumigant for B. carinata. The allocation of emissions across co-products was first calculated on the basis of their energy content according to the criterion proposed by European Commission for biofuel production. The resulting impacts were then compared to those obtained through the substitution approach (system expansion method), which considers emissions that are saved by replacing the equivalent conventional product with co-product bio-based materials i.e. soybean meals, nematicidal fumigants, fertilizers and glycerol. The results showed that this method is sensitive to pointing out the importance of the valorization of co-products to the sustainability of bioenergy supply chain. Among the different options taken into consideration, in the case of the B. carinata biodiesel chain, the substitution of conventional fumigants and fertilizers with biofumigants and amendments is able to determine a global net saving of 134 g CO2eq per MJ of biodiesel, reversing the sustainability assessment obtained through the energy allocation method. Overall, the results suggest that, when planning future biorefineries, environmental assessment should take the substitution approach into account in order for valorization of co-products and diversification of processes to be rewarded.
•The co-products valorization should improve the biorefinery sustainability assessment.•This occurs in carbon footprint of biodiesel from rapeseed and carinata.•Carinata oilcake could be valorized in formulation of biobased amendments.•Including biofumigants, the saving vs diesel by energy allocation in Mediterranean Area is 50%.•Notably, biodiesel becomes even carbon-negative applying the system expansion method.
Comparison of espresso coffee brewing techniques Parenti, Alessandro; Guerrini, Lorenzo; Masella, Piernicola ...
Journal of food engineering,
January 2014, 2014-01-00, 20140101, Volume:
121
Journal Article
Peer reviewed
•The bar and two capsule methods of preparing espresso coffee were compared.•Espressos show difference in physic and chemical profile detectable by PCA.•The espresso aromatic profile is affected by ...the preparation technique.•Among the methods, capsules provide better results in term of consistency.
Several brewing techniques are used to make espresso coffee. Among them, the most widespread are bar machines and single-dose capsules, designed in large numbers because of their commercial popularity. As none of the current literature compares the effects of these different brewing techniques on espresso quality, this paper looks at two capsule methods and the traditional bar method. The methods were evaluated on the basis of the physico-chemical parameters and aromatic profile of nine espresso coffees prepared using the different techniques. Our results showed that with the same batch of roasted coffee, the same water and the same operative settings, the three different techniques can be distinguished by a principal component analysis. Furthermore, in terms of product reproducibility, the best results are provided by the two capsule systems.
Espresso coffee is the most popular choice for Italian coffee consumers. It has been estimated that every day, in the world, over of 50 million of Espresso cups are taken. As a consequence of this ...success, a large number of devices to make Espresso have been developed. In this scenario, a new device has been recently developed and patented (Eu. Patent 06 023 798.9; US 2010/0034942 A1). This brew method, named “Caffè Firenze”, uses a sealed extraction chamber, where water and gas provides pressure higher than the other extraction methods. Three main parts compose the apparatus: the gas source, the extraction chamber and the heat exchanger. The gas source provides the pressured gas required to raise the pressure of the system. The extraction chamber is made with chrome-brass and accessorized with two heating glow plugs. Many are the factors affecting Espresso quality: it is known that, coffee type, roasting conditions and degree, grinding and storage strongly affect the obtained brew. Also, several studies have been carried out on the effect of the setting parameters on quality, for example water pressure, water temperature, and brew time. Among the characteristics that determine Espresso quality, the main attribute for the visual analysis is, without doubts, the foam, also called “crema”. Indeed, height, aspect, and persistency of foam are features much appreciates by consumers. Two distinguish Espresso foam parameters are the persistency and foam index. Equipping a commercial bar machine with the new designed extraction chamber makes feasible the comparison between the traditional way to brew Espresso and the new device. The comparison was made holding the previous mentioned conditions, and differences were evaluated in terms of physical parameters and aromatic profiles. Caffè Firenze shows pronounced differences compared with traditional Espresso in term of foam-related parameters. Also, the new extraction device produces coffees with higher values of body-related parameters, such density and viscosity. The two kinds of Espressos are perceived different at visual analysis and taste by a panel test.
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