Sultan Qaboos University

About: Sultan Qaboos University is a education organization based out in Muscat, Oman. It is known for research contribution in the topics: Population & Control theory. The organization has 7767 authors who have published 14605 publications receiving 241390 citations. The organization is also known as: SQU.

Progress in Flow Battery Research and Development

Abstract: The past few decades have shown a rapid and continuous exhaustion of the available energy resources which may lead to serious energy global crises. Researchers have been focusing on developing new and renewable energy resources to meet the increasing fuel demand and reduce greenhouse gas emissions. A surge of research effort is also being directed towards replacing fossil fuel based vehicles with hybrid and electric alternatives. Energy storage is now seen as a critical element in future "smart grid and electric vehicle" applications. Electrochemical energy storage systems offer the best combination of efficiency, cost and flexibility, with redox flow battery systems currently leading the way in this aspect. In this work, a panoramic overview is presented for the various redox flow battery systems and their hybrid alternatives. Relevant published work is reported and critically discussed. A comprehensive study of the available technologies is conducted in terms of technical aspects as well as economic and environmental consequences. Some of the flow battery limitations and technical challenges are also discussed and a range of further research opportunities are presented. Of the flow battery technologies that have been investigated, the all-vanadium redox flow battery has received the most attention and has shown most promise in various pre-commercial to commercial stationary applications to date, while new developments in hybrid redox fuel cells are promising to lead the way for future applications in mechanically and electrically "refuelable" electric vehicles.

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Abstract: Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.