Noise Reduction in Spur Gear Systems.

This article lists some tips for reducing gear case noise. With this aim, a static analysis was carried out in order to describe how stresses resulting from meshing gears affect the acoustic emissions. Different parameters were taken into account, such as the friction, material, and lubrication, in order to validate ideas from the literature and to make several comparisons.

Corrigendum to "Mathematical optimization of the green extraction of polyphenols from grape peels through a cyclic pressurization process" [Heliyon 5 (4) (April 2019) e01526].

[This corrects the article DOI: 10.1016/j.heliyon.

Mathematical optimization of the green extraction of polyphenols from grape peels through a cyclic pressurization process.

In the current era of high consumption and increasing waste, many products that are believed to be unusable can find a new purpose in the market. For example, the grape peel waste resulting from the production of wine contains numerous bioactive compounds. In reality, grape peels are by-products of winemaking that can be conveniently reused in many different ways, including agronomic use and cosmetic industry applications.

Study of the Grape Cryo-Maceration Process at Different Temperatures.

This research aimed to determine the effects of cryo-maceration at different temperatures on polyphenol content during the winemaking process of Chardonnay wine. Samples of Chardonnay grapes were subjected to rapid cooling processes by direct injection of liquid CO₂ to obtain final temperatures of 10.0, 8.

Comparison between 2 methods of solid-liquid extraction for the production of Cinchona calisaya elixir: an experimental kinetics and numerical modeling approach.

The purpose of this study is to compare the extraction process for the production of China elixir starting from the same vegetable mixture, as performed by conventional maceration or a cyclically pressurized extraction process (rapid solid-liquid dynamic extraction) using the Naviglio Extractor. Dry residue was used as a marker for the kinetics of the extraction process because it was proportional to the amount of active principles extracted and, therefore, to their total concentration in the solution. UV spectra of the hydroalcoholic extracts allowed for the identification of the predominant chemical species in the extracts, while the organoleptic tests carried out on the final product provided an indication of the acceptance of the beverage and highlighted features that were not detectable by instrumental analytical techniques.

Improved fumigation process for stored foodstuffs by using phosphine in sealed chambers.

In this paper we present an innovative device designed and constructed to improve the fumigation process for stored foodstuffs with the use of phosphine gas in sealed chambers. The device allowed a considerable reduction in phosphine production time (from about 5 to 7 days for traditional systems to 2 days for the equipment considered), maintaining the system below the inflammability threshold, and at the same time achieving the total exhaustion of aluminum (or magnesium) phosphide so as to avoid toxic residues at the end of the process. With the standard device currently available on the market, after the normal 5-7 day fumigating period, the powder residue contains as much as 1-2% (w/w) of phosphide.