University of Lorraine

About: University of Lorraine is a education organization based out in Nancy, France. It is known for research contribution in the topics: Population & Context (language use). The organization has 11942 authors who have published 25010 publications receiving 425227 citations. The organization is also known as: Lorraine University.

Underground and pipeline hydrogen storage

Abstract: The development of renewable wind and solar energy, which is by nature intermittent, has lead to solutions being developed for the storage of excess electricity. One technical solution is the possibility of producing hydrogen through the electrolysis of water. In such a scheme, storing the hydrogen is equivalent to storing electricity, which could be used for fuel cells. In the main cycle of hydrogen production–storage–use, geological storage is a fundamental element. Geological storage may also be needed in several other situations, when hydrogen is produced in other ways, e.g., from fossil fuels (coal gasification) or from water by thermal electrolysis (in nuclear plants), and used for different objectives, e.g., to be injected into natural gas pipelines, to turn gas-fired turbines, or to meet the needs of the petroleum refinery and other industrial consumers. All these situations may require massive storage solutions to optimize production by freeing supply from consumer demand, increasing energy production efficiency, and limiting environmental impacts. We have only a few examples of large-scale geological hydrogen storage, and the results in the field are still poor. New data reveal that the behavior of underground hydrogen is more complicated than expected, essentially due to its high mobility and lightness, which cause nontrivial hydrodynamic effects, and due to its high reactivity in the presence of microorganisms, which causes its loss. The aim of this chapter is to give an overview of the main scientific problematic related to underground hydrogen storage. With respect to the preceding review published by the author in 2010, new information obtained from several research projects recently launched in Europe is considerably richer.

Prevention of enzymatic browning in fruit and vegetables

Abstract: Enzymatic browning is the second largest cause of quality loss in fruits and vegetables. Methods to prevent browning are the subject of a great deal of research in the field of the food industry. In this paper we review all the methods to prevent oxidation in fruit and vegetable. Studies developed along the last decade, like as chemical, physical (blanching, freezing), controlled atmosphere and coating methods, to prevent enzymatic browning are reported and discussed.