A layout of urban waste fired zero emission power plant is described in this paper. The principle of layout, which comes from similar coal-fired plants retrieved from the literature, integrates gasification with a power generation section, and implements two parallel conversion processes, one supplied by the heat of the gasifier consisting of a thermoacousticmagnetohydrodynamic (TAMHD) generator, while in the second one the syngas is treated in order to obtain almost pure hydrogen, which is fed to fuel cells. The CO2 deriving from the oxidation of Carbon base is stocked in liquid form. The novelty of the proposed layout lies in the fact that the entire conversion is performed without solid moving parts. The resulting plant avoids any type of emissions in the atmosphere, increases mechanical efficiency as compared to traditional plants, thanks to the absence of moving parts, nonetheless, resolving at its root the ever-increasing waste-related pollution problems.

The electrification of rural areas of the planet has become one of the greatest challenges for sustainability. In fact, it would be the key to guaranteeing development for the poorest of the planet, but from which most of the raw material for the food market derives. The paradigm of centralized production is not applicable in these territories, because the distribution network would involve unjustifiable costs. For this reason, studies have multiplied to ensure the energy supply, especially electricity, of off-grid utilities, to guarantee energy autonomy while reducing the dependence on specialist assistance for the management of the system. In this work, a hybrid system (HRES) is proposed that combines the exploitation of solar energy with that of the wind through the use of static devices, in order to improve the system's availability and limit the cost of operation and maintenance.

This contribution is aimed to measure for the first time the amount of biogenic amines (BAs) in one of the most ancient and traditional sheep cheese produced in Sardinia, Italy: the Protected Designation of Origin (PDO) Fiore Sardo. For doing this, an original RP-HPLC-DAD-UV method has been developed, completely validated in terms of LoD, LoQ, linearity, precision and trueness, and tested on 36 real Fiore Sardo PDO cheese samples produced by four different cheesemakers and marketed by four stores. The average total concentration of the eight BAs (i.e. tyramine, tryptamine, histidine, putrescine, cadaverine, 2-phenylethylamine, spermine and spermidine) measured in Fiore Sardo cheese was 700 mg/kg, with a range between 170 mg/kg and 1100 mg/kg. A great variability in the total amount of BAs has been evidenced among the Fiore Sardo marketed in the four stores as well as for the cheeses purchased in different times in the same store. Tyramine (350 mg/kg), putrescine (150 mg/kg), histamine (80 mg/kg) and cadaverine (30 mg/kg) are the most abundant BAs found in this matrix. Among many factors concurring, the dominant microflora of Fiore Sardo PDO is likely the principal cause of the qualitative and quantitative distribution of BAs in this matrix. Finally, the total amount of BAs found in Fiore Sardo PDO is not able to cause any situation of health alert for consumers.

Traditional Filuferru is an ancient spirit from Sardinia, Italy, usually obtained from the distillation of wine or grape marc. In this contribution, the results of the first chemical characterization of a wide number of craft Filuferru samples has been accomplished in terms of evaluation of the alcoholic strength, qualitative and quantitative GC-MS analysis of the volatile composition of the distillate, and its trace element composition by means a ICP-MS method. Both instrumental methods have been validated and applied on 21 craft samples of Filuferru, whereas one sample of commercial distillate has been analyzed for comparison purposes. Alcoholic strength ranged between 41.0 and 62.4% (v/v). Sixty volatile compounds were identified and ten of them have been quantified. Analogies and differences with Grappa (i.e. the Italian distilled spirit most close to Filuferru) have been highlighted in the qualitative and quantitative profile of this matrix. Often meaningful amounts of acetaldehyde, ethyl acetate, dietyl acetal and acetic acid were measured. Elemental analysis, performed on toxic, non-toxic elements and oligoelements, 18 in total, revealed a wide variability of concentrations in both analytes and samples. High concentrations of Cu are sometimes evidenced, likely caused by losses from the distillation apparatus. The principal components analysis (PCA) allowed the differentiation of the ten volatile compounds quantified in two groups: the former, described mainly by PC1, constituted by acetic acid, ethyl acetate, dietyl acetal and acetaldehyde, and the second, described by PC2, constituted by 1-propanol, 2-methyl-1-propanol, the two coeluiting isomers 2-methyl-1-butanol and 3-methyl-1-butanol,1-hexanol, 2-phenylethanol and 2,3-butanediol. Data obtained may be useful in order to establish a regulation for the production of high-quality traditional Filuferru from Sardinia.