Over the past thirty years, the European food industry has failed to make significant improvements in energy efficiency, says Dutch-sponsored researcher Andrea Ramírez. Her conclusion is based on an analysis of energy consumption, energy efficiency and developments in the food supply chain in 13 European countries.
Andrea Ramírez investigated the energy management of the European food sector. She found out that while production growth has increased the energy requirements of the sector by an average of 1.8 percent per year, savings in the amount of energy needed to produce a unit of product have only lead to an energy saving of 0.2 percent per year. The net balance is therefore negative.
There are a number of important reasons for the growing energy requirements in the food industry: the increased demand for feed production, a growing consumption per capita and an increase in the amount of transport – larger quantities of food have to be transported over greater distances.
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05.12.2016 | ETH Zurich
Energy hybrid: Battery meets super capacitor
01.12.2016 | Technische Universität Graz
Have you ever wondered how you see the world? Vision is about photons of light, which are packets of energy, interacting with the atoms or molecules in what...
A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.
Working with colleagues at Stanford and The Dow Chemical Company, researchers at the University of Illinois at Urbana-Champaign fabricated 3-D birefringent...
In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.
“Our Quantum droplets are in the gas phase but they still drop like a rock,” explains experimental physicist Francesca Ferlaino when talking about the...
The Max Planck Institute for Physics (MPP) is opening up a new research field. A workshop from November 21 - 22, 2016 will mark the start of activities for an innovative axion experiment. Axions are still only purely hypothetical particles. Their detection could solve two fundamental problems in particle physics: What dark matter consists of and why it has not yet been possible to directly observe a CP violation for the strong interaction.
The “MADMAX” project is the MPP’s commitment to axion research. Axions are so far only a theoretical prediction and are difficult to detect: on the one hand,...
Broadband rotational spectroscopy unravels structural reshaping of isolated molecules in the gas phase to accommodate water
In two recent publications in the Journal of Chemical Physics and in the Journal of Physical Chemistry Letters, researchers around Melanie Schnell from the Max...
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