Search results for: S. Shafiei

Authors: M. R. Rouhi, S. Shafiei, A. Taghavipour, H. Adibi-Asl, A. Doosthoseini

Abstract:

This research targets at alleviating the problem of range anxiety associated with the battery electric vehicles (BEVs) by considering mechanical and control aspects of the powertrain. In this way, all the energy consuming components and their effect on reducing the range of the BEV and battery life index are identified. On the other hand, an appropriate control strategy is designed to guarantee the performance of the BEV and the extended electric range which is evaluated by an extensive simulation procedure and a real-world driving schedule.

Keywords: Battery, electric vehicles EV, ultra-capacitor.

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Authors: Vahid Aryanpur , Ehsan Shafiei

Abstract:

This paper presents an environmental and technoeconomic evaluation of light duty vehicles in Iran. A comprehensive well-to-wheel (WTW) analysis is applied to compare different automotive fuel chains, conventional internal combustion engines and innovative vehicle powertrains. The study examines the competitiveness of 15 various pathways in terms of energy efficiencies, GHG emissions, and levelized cost of different energy carriers. The results indicate that electric vehicles including battery electric vehicles (BEV), fuel cell vehicles (FCV) and plug-in hybrid electric vehicles (PHEV) increase the WTW energy efficiency by 54%, 51% and 46%, respectively, compared to common internal combustion engines powered by gasoline. On the other hand, greenhouse gas (GHG) emissions per kilometer of FCV and BEV would be 48% lower than that of gasoline engines. It is concluded that BEV has the lowest total cost of energy consumption and external cost of emission, followed by internal combustion engines (ICE) fueled by CNG. Conventional internal combustion engines fueled by gasoline, on the other hand, would have the highest costs.

Keywords: Well-to-Wheel analysis, Energy Efficiency, GHG emissions, Levelized cost of energy, Alternative fuel vehicles.

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Authors: Keivan Beheshti Maal, Rasoul Shafiei, Noushin Kabiri

Abstract:

Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry most significant of which are Acetobacter and Gluconobacter. In this research we isolated and identified an Acetobacter strain from Iranian apricot, a very delicious and sensitive summer fruit to decay, we gathered from fruit's stores in Isfahan, Iran. The main culture media we used were Carr, GYC, Frateur and an industrial medium for vinegar production. We isolated this strain using a novel miniature fermentor we made at Pars Yeema Biotechnologists Co., Isfahan Science and Technology Town (ISTT), Isfahan, Iran. The microscopic examinations of isolated strain from Iranian apricot showed gram negative rods to cocobacilli. Their catalase reaction was positive and oxidase reaction was negative and could ferment ethanol to acetic acid. Also it showed an acceptable growth in 5%, 7% and 9% ethanol concentrations at 30°C using modified Carr media after 24, 48 and 96 hours incubation respectively. According to its tolerance against high concentrations of ethanol after four days incubation and its high acetic acid production, 8.53%, after 144 hours, this strain could be considered as a suitable industrial strain for a production of a new type of vinegar, apricot vinegar, with a new and delicious taste. In conclusion this is the first report of isolation and identification of an Acetobacter strain from Iranian apricot with a very good tolerance against high ethanol concentrations as well as high acetic acid productivity in an acceptable incubation period of time industrially. This strain could be used in vinegar industry to convert apricot spoilage to a beneficiary product and mentioned characteristics have made it as an amenable strain in food and agricultural biotechnology.

Keywords: Acetic Acid Bacteria, Acetobacter, Fermentation, Food and Agricultural Biotechnology, Iranian Apricot, Vinegar.

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