The underlying factors in the uptake of electricity demand response: The case of Poland

Rollert, Katarzyna Ewa

doi:10.1016/j.jup.2018.07.002

Cited by 8 publications

(2 citation statements)

References 14 publications

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“…The amino acid content of the millet-based instant beverage powder was determined according to the methods of Benson and Patterson (3) and Klapper (4), with slight modifications. Calcium, iron, and zinc were analysed using the inductively coupled plasma (ICP) spectrometer (Perkin Elmer, model nr, Rodgau, Germany).…”

Section: Methodsmentioning

confidence: 99%

Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet

Obilana

Odhav

Jideani

2018

Food & Nutrition Research

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IntroductionThe traditional method of producing instant foods involves producing a gelatinised paste from the preferred grain flour and proceeding to dry it using a drum drier. This produced a flaked product, which can be used as is or ground and sieved to obtain the desired particle size. With the advent of extrusion cooking technology and diverse production processes associated with the technology, food products including instant foods from cereals were developed.ObjectivesThe primary objective of this study was to produce a nutritious and acceptable pearl millet instant beverage powder (PMIBP) using combination processing.MethodsThe effect of different processing methods (malting, extrusion, and a combination of both processes) on the nutritional, biochemical, and sensory characteristics of beverage powders and beverages made from two varieties of pearl millet (Pennisetum glaucum) were evaluated.ResultsCombination processing led to a significant (p ≤ 0.05) decrease in total fat and total dietary fibre (TDF) (3.85 and 22.99 g/100 g, respectively) of AgriGreen (AgG) extruded malted pearl millet (EMPM) and extruded raw pearl millet–malted pearl millet mix (ERPMMPM). Combination processing also led to a decrease in the ash, total fat, TDF, Fe and Zn content (1.76, 3.48, 14.26 g/100 g, 7.78 and 4.74 mg/100 g, respectively) of Babala (Ba) EMPM and Ba ERPMMPM (1.88, 4.22, 21.71 g/100 g, 7.24 and 4.14 mg/100 g, respectively). Beverages of 10% total solids were prepared from the samples and offered to an untrained consumer panel. The beverages were rated on appearance, colour, aroma, flavour, texture and overall acceptability on a nine-point hedonic scale. In general, Ba raw pearl millet was rated 4 (like slightly), AgG malted pearl millet was rated 6 (dislike slightly), and all other pearl millet samples from both varieties were rated 5 (neither like nor dislike).ConclusionAlthough combination processing led to an increase in carbohydrates, Ca, energy, Fe content, and 12 of the 15 amino acids measured as well as protein and starch digestibility and no change in the other nutrients measured, this did not significantly impact on the acceptability of the beverages.

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Section: Methodsmentioning

confidence: 99%

Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet

Obilana

Odhav

Jideani

2018

Food & Nutrition Research

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“…in the years 2010-2018, there was a further increase and significantly higher than in the first decade because by less than 27% in relation to 2010. Recent data indicate that in 2018 electricity consumption in Poland amounted to 171 GWh [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Performance of micro CHP unit based on SI engine with quantitative-qualitative load control

2019

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The paper presents data resulting by the preliminary experimental tests performed on a micro CHP (combined heat and power) 7 kWel unit. The engine load has been controlled by throttle position (quantitatively) or/and the value of air excess ratio (qualitatively) QQLC. By this way the engine efficiency can be improved in the range of partial loads by reducing the exergy losses during the inlet stroke. During the tests engine has been powered with LPG fuel. The engine performance together with environmental impact has been studied in this paper. Used method shows that despite the reduction of the load from 5.6 kW to 4.7 kW while burning the lean mixture, the efficiency of electricity generation increased slightly. The efficiency grew by approx. 1.41 percentage point comparing with the re-sults obtained for almost constant load but obtained by burning the lean mixture (λ = 1.3), followed by increased throttling and combus-tion of the stoichiometric mixture.

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Hard coal phase-out and the labour market transition pathways: The case of Poland

Sokołowski

Frankowski

Mazurkiewicz

et al. 2022

Environmental Innovation and Societal Transitions

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The underlying factors in the uptake of electricity demand response: The case of Poland

Cited by 8 publications

References 14 publications

Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet

Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet

Performance of micro CHP unit based on SI engine with quantitative-qualitative load control

Hard coal phase-out and the labour market transition pathways: The case of Poland

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