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New Advancements in Monopile Production for Offshore Wind Farms

Wind turbines on the open sea are enormous.
Apr 30th, 2021
Friederike Meyer zu Tittingdorf
Materials researchers at Saarland University and mechanical engineers at RWTH Aachen University working to further develop monopile production for offshore wind farms.
Steelwind Nordenham
With an output of around ten megawatts, today s wind turbines on the open sea have enormous dimensions. Their gigantic nacelles - with a generator, rotor and rotor blades spanning more than 100 meters - stand atop a steel tower. This tower, in turn, rests in the sea on colossal steel pipes known as monopiles, currently measuring up to ten meters in diameter and weighing 1,500 tons. ....

Sebastian Scholl , Uwe Reisgen , Institute Of Welding , Saarland University , Steinbeis Research Center , Asif Group , Aachen University , Lincoln Electric , German Ministry Of Economic Affairs , Professor Of Functional Materials At Saarland University , German Ministry , Economic Affairs , Functional Materials , Materials Engineering , Pipe Constructions , Joining Technology , செபாஸ்டியன் பள்ளி , நிறுவனம் ஆஃப் வெல்டிங் , சீஃப் குழு , ஆச்சென் பல்கலைக்கழகம் , லிங்கன் மின்சார , ஜெர்மன் அமைச்சகம் ஆஃப் பொருளாதார வாழ்க்கைத்தொழில்கள் , ஜெர்மன் அமைச்சகம் , பொருளாதார வாழ்க்கைத்தொழில்கள் , செயல்பாட்டு பொருட்கள் , பொருட்கள் பொறியியல் ,

Two compounds can make chocolate smell musty and moldy - American Chemical Society

Two compounds can make chocolate smell musty and moldy - American Chemical Society
acs.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from acs.org Daily Mail and Mail on Sunday newspapers.

Martin Steinhaus , German Federation Of Industrial Research Associations Ai , German Ministry Of Economic Affairs , Industrial Collective Research , Food Chemistry , German Ministry , Economic Affairs , German Federation , Industrial Research Associations , மார்டின் ஸ்டெய்ன்ஹாஸ் , ஜெர்மன் கூட்டமைப்பு ஆஃப் தொழில்துறை ஆராய்ச்சி சங்கங்கள் ஐ , ஜெர்மன் அமைச்சகம் ஆஃப் பொருளாதார வாழ்க்கைத்தொழில்கள் , உணவு வேதியியல் , ஜெர்மன் அமைச்சகம் , பொருளாதார வாழ்க்கைத்தொழில்கள் , ஜெர்மன் கூட்டமைப்பு , தொழில்துறை ஆராய்ச்சி சங்கங்கள் ,

Two compounds can make chocolate smell musty and moldy

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Chocolate is a beloved treat, but sometimes the cocoa beans that go into bars and other sweets have unpleasant flavors or scents, making the final products taste bad. Surprisingly, only a few compounds associated with these stinky odors are known. Now, researchers reporting in ACS
Journal of Agricultural and Food Chemistry have identified the two compounds that cause musty, moldy scents in cocoa work that can help chocolatiers ensure the quality of their products.
Cocoa beans, when fermented correctly, have a pleasant smell with sweet and floral notes. But they can have an off-putting scent when fermentation goes wrong, or when storage conditions aren t quite right and microorganisms grow on them. If these beans make their way into the manufacturing process, the final chocolate can smell unpleasant, leading to consumer complaints and recalls. So, sensory professionals smell fermented cocoa beans before they are roasted, detecting any unwanted musty, moldy ....

United States , Martin Steinhaus , Us Congress , German Federation Of Industrial Research Associations Ai , German Ministry Of Economic Affairs , Industrial Collective Research , American Chemical Society , Food Chemistry , German Ministry , Economic Affairs , German Federation , Industrial Research Associations , ஒன்றுபட்டது மாநிலங்களில் , மார்டின் ஸ்டெய்ன்ஹாஸ் , எங்களுக்கு காங்கிரஸ் , ஜெர்மன் கூட்டமைப்பு ஆஃப் தொழில்துறை ஆராய்ச்சி சங்கங்கள் ஐ , ஜெர்மன் அமைச்சகம் ஆஃப் பொருளாதார வாழ்க்கைத்தொழில்கள் , அமெரிக்கன் இரசாயன சமூகம் , உணவு வேதியியல் , ஜெர்மன் அமைச்சகம் , பொருளாதார வாழ்க்கைத்தொழில்கள் , ஜெர்மன் கூட்டமைப்பு , தொழில்துறை ஆராய்ச்சி சங்கங்கள் ,

Researchers working to further develop monopile production for offshore wind farms

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IMAGE: Materials researchers at Saarland University and mechanical engineers at RWTH Aachen University working to further develop monopile production for offshore wind farms.
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Credit: Steelwind Nordenham
With an output of around ten megawatts, today s wind turbines on the open sea have enormous dimensions. Their gigantic nacelles - with a generator, rotor and rotor blades spanning more than 100 meters - stand atop a steel tower. This tower, in turn, rests in the sea on colossal steel pipes known as monopiles, currently measuring up to ten meters in diameter and weighing 1,500 tons. To ensure that these can withstand storms, waves and aggressive saltwater over many years and still be produced economically, materials researchers at Saarland University and mechanical engineers at RWTH Aachen University want to work together with steel specialist Dillinger and other companies to develop new, customized steel grades. The research project is b ....

Juliane Wernet , Sebastian Scholl , Ute Engel , Uwe Reisgen , Institute Of Welding , Saarland University , University Of Saarland , Department Of Functional Materials , Steinbeis Research Center , Asif Group , Aachen University , Lincoln Electric , German Ministry Of Economic Affairs , Professor Of Functional Materials At Saarland University , Material Engineering Center Saarland , Institute For Welding , Contact The University Of Saarland , German Ministry , Economic Affairs , Functional Materials , Materials Engineering , Pipe Constructions , Joining Technology , Material Engineering , Research Center , செபாஸ்டியன் பள்ளி ,

Reliably detecting cocoa off-flavors

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IMAGE: Photo of a cocoa bean, You can see the shell and in the part where the shell was removed, the embryo.
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Credit: Martin Steinhaus
Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has identified the odorants responsible for such off-flavors. The food industry can now use these results to objectively assess the sensory quality of fermented cocoa based on odorant concentrations. The research team published the data in the ....

United States , Gisela Olias , Martin Steinhaus , Research Association Of The German Food Industry , German Parliament , Leibniz Institute For Food Systems Biology , Association Of The German Confectionery Industry , Energy Bmwi , Leibniz Research Museums , Public Relations , Work Group Sensory Systems Chemistry , Technical University Of Munich , Leibniz Association , Leibniz Institute , German Ministry Of Economic Affairs , Industrial Collective Research , Food Systems Biology , Technical University , Research Association , German Food Industry , German Ministry , Economic Affairs , Federal Association , German Confectionery , Leibniz Research , Leibniz Science Campuses ,