The changes in the energy sector after the Paris agreement and the establishment of the Green Deal, pressed the governments to embrace new measures to reduce greenhouse gas emissions. Among them, is the replacement of fossil fuels by renewable energy sources or carbon-neutral alternative means, such as green hydrogen. As the European Commission approved green hydrogen as a clean fuel, the interest in investments and dedicated action plans related to its production and storage has significantly increased. Hydrogen storage is feasible in aboveground infrastructures as well as in underground constructions. Proper geological environments for underground hydrogen storage are porous media and rock cavities. Porous media are classified into depleted hydrocarbon reservoirs and aquifers, while rock cavities are subdivided into hard rock caverns, salt caverns, and abandoned mines. Depending on the storage option, various technological requirements are mandatory, influencing the required capital cost. Although the selection of the optimum storage technology is site depending, the techno-economical appraisal of the available underground storage options featured the porous media as the most economically attractive option. Depleted hydrocarbon reservoirs were of high interest as site characterisation and cavern mining are omitted due to pre-existing infrastructure, followed by aquifers, where hydrogen storage requires a much simpler construction. Research on data analytics and machine learning tools will open avenues for consolidated knowledge of geological storage technologies.
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http://dx.doi.org/10.12688/openreseurope.16974.1 | DOI Listing |
Gels
December 2024
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.
The effects of CaCl addition before (PreCa) or after (PostCa) heating pea protein-pectin dispersions on the formed gel's rheological and microstructural properties were investigated. Isothermal titration calorimetry (ITC) revealed that CaCl bound both pea proteins and pectins through a spontaneous exothermic reaction and pectin exhibited a stronger binding affinity to CaCl. In PreCa gels, low levels of CaCl (5 and 10 mM) increased the gel elasticity (increase in the storage modulus, G') and their microstructural compactness.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Iron fortification with food supplements remains the primary dietary strategy for improving iron deficiency anemia (IDA). This study used Antarctic krill protein for fibrillar design to form an Antarctic krill protein amyloid fibril (AKAF). The results indicated that peptides generated by proteolysis were a prerequisite for fibril assembly, forming elongated fibril structures and cross-linking upon heating.
View Article and Find Full Text PDFFood Res Int
February 2025
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China. Electronic address:
Specific spoilage organisms (SSOs) are the key factors affecting the deterioration of large yellow croaker. This study investigated the antibacterial activity and mechanism of Zinc oxide nanoparticles (ZnO-NPs) against Shewanella putrefaciens. The effects of different concentrations of ZnO-NPs (0.
View Article and Find Full Text PDFFood Res Int
February 2025
DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China. Electronic address:
The carboxymethyl curdlan-quercetin conjugate (CMCD-QUE) was synthesized to stabilize curcumin (CUR) -loaded Pickering emulsions. The physicochemical properties, antioxidant activity, and prebiotic activity of CMCD-QUE were investigated. The effects of different concentrations of CMCD-QUE on CUR-loaded emulsions were also explored.
View Article and Find Full Text PDFFood Res Int
February 2025
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, PR China. Electronic address:
Fe-loaded red radish anthocyanin (RRA) and zein composite nanoparticles (FZNPs) were firstly prepared to enhance the color and stability of RRA. The addition of Fe caused anthocyanin to form color chelates, enhancing its pH color sensitivity. The prepared FZNPs showed good stability and anthocyanin retention during long-term storage.
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