Biagio Bianchi

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Professore di ruolo di seconda fascia

Italy

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About

Biagio Bianchi is an Associate Professor at the Universita degli Studi di Bari Aldo Moro, within the Dipartimento di Scienze Agroambientali e Territoriali in Italy. His research interests primarily focus on energy efficiency and innovative technologies in food production, as reflected in his recent publications, including studies on cooling techniques for grapes, disinfection methods, and the analysis of energy consumption in various agricultural processes. He is also involved in promoting green technologies and environmental sustainability within the agricultural sector.

Recent Grants

Grant: Close

PERCIVAL - Processi di EstRazione di bioprodotti da sCarti agroIndustriali e VALorizzazione

Open Date: 2020-11-01

Close Date: 2023-11-01

Grant: Close

PROINNO_BIT

Open Date: 2011-11-01

Close Date: 2015-07-01

Grant: Close

ECO_P4

Open Date: 2011-11-01

Close Date: 2015-07-01

Articles (18)

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University of Molise

ITALY

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Biagio Bianchi

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (18)

Energy and Quality Assessment in the Cooling of Crushed Bombino Nero Grapes with Indirect Heat Exchange System and Direct Heat Exchange System with CO<sub>2</sub>

Wine Cap Disaggregation with a Sequential Air-Modulated Injection System During Syrah Wine Fermentation: Energetic Comparative Evaluation with the Traditional Pumping-Over Technique

Correction: Sanzani et al. Design and Construction and Energy Consumption Study of a New Electrolyzed Water Cell Generator Prototype for Food Disinfection. <i>Sci</i> 2024, <i>6</i>, 43

Sanitization Treatment of Fresh Produce with Acidic Electrolyzed Water: Experimental Results on Energy Efficiency, Effectiveness on Rots, Cost and Environmental Impact at Near-Industrial Scale

Green Hydrogen for Energy Transition: A Critical Perspective

Comparative Analysis of Ventilation Systems for Aging Salami

Design and Construction and Energy Consumption Study of a New Electrolyzed Water Cell Generator Prototype for Food Disinfection

Energetic Comparison between Pneumatic and Traditional Disintegration in the Vinification of <i>Negroamaro</i> Grapes

A Novel Approach to Optimize the Industrial Process of Membrane Concentration of Grape Musts

A Real Case Study of a Full-Scale Anaerobic Digestion Plant Powered by Olive By-Products

A New Tool for Food Industrial Plant Simulation and Iot Control

Ambient and Personal Noise Exposure Assessment in a Pasta Factory

Experimental Trials and Dynamical Simulation of the Potential Biogas Production in a Frozen Food Industry

New Modelling Approach for the Energy and Steam Consumption Evaluation in a Fresh Pasta Industry

Numerical Simulation and Experimental Validation of a Vibrating Screen for the Sieving of Chamomile (matricaria Chamomilla L.)

Dynamic simulation driven design and management of production facilities in agricultural/food industry

Numerical modeling of the rheological characteristic of olive paste under different conditioning treatments: traditional malaxation, high-frequency ultrasound and microwave

Thermal analysis of a cold room

Collaborators (6)

bruno molino

alessandro leone

Giovanna LA FIANZA

Antonia Tamborrino

Luigi Ambrosone

Pasquale CATALANO

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