Maria C. Vlachou

Emulsions stabilized by environmentally friendly surfactants have been at the center of research attention over recent decades. Non-ionic surfactants with good biodegradability, while being non-toxic and non-irritating, have dominated in this area. For a chosen system, the main goal is to engineer its properties for smaller droplet sizes and better stability, a process which is mainly derived from the emulsification method. In the present study, Ethylan 1005 and Ethylan 1008 were used as stabilizers, both alone and combined at different ratios, in eco-friendly emulsions produced by paraffin oil and Millipore water, via direct emulsification, catastrophic phase inversion and catastrophic phase inversion in droplets. During the experiments, the emulsions’ rheological behavior, phase separation, and droplet size distribution profiles were measured. Catastrophic phase inversion in droplets resulted in the finest droplet size distributions for both emulsifiers when used alone. As the concentration of Ethylan 1008 increased from 0% to 100% in the surfactant mixtures, the droplets’ mean diameter and range also increased, indicting degradation of emulsion stability. However, phase separation tests revealed the opposite. Explanation was found in the chemical structure of the two emulsions and the steric phenomena caused by this, while a semi-quantitative analysis of these trends was also developed.

This study aims to optimize the frying process of natural porous materials (like potatoes) by enhancing heat and mass transfer phenomena through significant horizontal acceleration values following a spatially periodic pattern that alternates the intensity of inertia forces uniformly across the frying vessel. The generated horizontal inertial forces act complementary to the normal vertical buoyancy force for the creation of agitating convective currents in the oil and for vapor bubbles’ departure from the surface of frying objects. The use of an innovative frying device, employing simultaneous rotation around two vertical axes at a different speed in a so-called planetary type of motion, serves to facilitate this production of horizontal acceleration values that allows intensifying the performance of frying. The present investigation examines the impact of rotational speed, along with oil temperature and frying duration, on the water loss and sensory evaluation of fried items. The potato-to-oil ratios typically found in industrial frying operations are employed. The intended outcome is a more energy-efficient frying process, reduced cooking times, and a healthier product due to lower frying temperatures and the consequent decreased formation of harmful compounds. This approach carries substantial implications for food processing, potentially enhancing productivity while limiting operational costs.

The building sector is responsible for a significant amount of energy consumption and greenhouse gas (GHG) emissions. Thus, the monitoring, control and optimization of energy consumption in buildings will play a critical role in the coming years in improving energy efficiency in the building sector and in reducing greenhouse gas emissions. However, while there are a significant number of studies on how to make buildings smarter and manage energy through smart devices, there is a need for more research on integrating buildings with legacy equipment and systems. It is therefore vital to define mechanisms to improve the use of energy efficiency in existing buildings. This study proposes a new architecture (PHOENIX architecture) for integrating legacy building systems into scalable energy management systems with focus also on user comfort in the concept of interoperability layers. This interoperable and intelligent architecture relies on Artificial Intelligence/Machine Learning (AI/ML) and Internet of Things (IoT) technologies to increase building efficiency, grid flexibility and occupant well-being. To validate the architecture and demonstrate the impact and replication potential of the proposed solution, five demonstration pilots have been utilized across Europe. As a result, by implementing the proposed architecture in the pilot sites, 30 apartments and four commercial buildings with more than 400 devices have been integrated into the architecture and have been communicating successfully. In addition, six Trials were performed in a commercial building and five key performance indicators (KPIs) were measured in order to evaluate the robust operation of the architecture. Work is still ongoing for the trials and the KPIs’ analysis after the implementation of PHOENIX architecture at the rest of the pilot sites.