Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    Energiebesparing door lokale verwarming : test op teelttafels bij Elstgeest Potplanten
    Raaphorst, Marcel ; Noort, Filip van - \ 2017
    Bleiswijk : Wageningen University & Research, BU Glastuinbouw (Rapport GTB 1439) - 18
    kasgewassen - glastuinbouw - kassen - dieffenbachia - potplanten - sierplanten - verwarming - verwarmingssystemen - energiebesparing - greenhouse crops - greenhouse horticulture - greenhouses - dieffenbachia - pot plants - ornamental plants - heating - heating systems - energy saving
    On a pot plant nursery three cultivation tables are heated directly with mat heating and one cultivation table is heated indirectly with tube heating. At these four tables the effect is measured on the air temperature below the table, the pot temperature, the energy use and the crop growth of Dieffenbachia. The conclusion is, that with mat heating a lower air temperature can be held under cultivation table to achieve a certain pot temperature. It is estimated that with this lower air temperature 10-30% of heat is saved because less heat disappears to the soil. For Dieffenbachia, the greenhouse air temperature above the pot is more determining for crop development than the pot temperature is. It is expected, that the energy-saving effect of mat heating is larger for plants with a low growth point, for which the pot temperature has more effect on growth.
    Systeemstap naar minimaal energieverbruik Alstroemeria : metingen op praktijkbedrijven en een energiezuinige teeltconcept
    Garcia Victoria, N. ; Zwart, Feije de; Weel, Peter van; Steenhuizen, Johan ; Groot, Marco de - \ 2017
    Bleiswijk : Wageningen University & Research, BU Glastuinbouw (Rapport GTB 1372) - 66
    kasgewassen - glastuinbouw - kastechniek - kassen - alstroemeria - energiebehoeften - energiebesparing - verwarming - aanvullend licht - kunstlicht - simulatiemodellen - isolatie (insulation) - evaporatie - greenhouse crops - greenhouse horticulture - greenhouse technology - greenhouses - alstroemeria - energy requirements - energy saving - heating - supplementary light - artificial light - simulation models - insulation - evaporation
    Alstroemeria cultivation in The Netherlands requires energy for heating, supplementary light and root cooling. For the program “Greenhouse as Source of Energy” we calculated to which extent the energy demand for growing this crop can be reduced with existing energy saving innovations. Some innovations were tested in practice, others were calculated by means of the greenhouse climate simulation model Kaspro. Results showed that it is possible to save up to 34% energy for heating compared to the reference situation. 40% energy can be saved on electricity for supplementary light and root cooling. However, this strategy leads to a reduced amount of PAR-light in the winter, and 4% less flowers in comparison with the reference. The greatest impact can be achieved by increasing the insulation of the greenhouse by using double screens, reducing the evaporation from the soil, improving the crop hygiene to avoid extra evaporation from crop debris and reduce pest pressure, and implementing controlled dehumidification of the greenhouse air.
    Extensive dry heating-induced changes in physicochemical and immunological properties of whey proteins
    Liu, Fahui - \ 2016
    Wageningen University. Promotor(en): Tiny van Boekel; Jan Wichers, co-promotor(en): Kasper Hettinga; Gosia Teodorowicz. - Wageningen : Wageningen University - ISBN 9789463430012 - 146
    whey protein - heating - physicochemical properties - immune tolerance - antibodies - allergens - wei-eiwit - verwarming - fysicochemische eigenschappen - immunotolerantie - antilichamen - allergenen

    Baked milk products, e.g. milk-protein containing muffins or baked cheese, can be tolerated by most cow’s milk allergic subjects. These products were also reported to contribute to the development of immune tolerance in allergic subjects. The main objective of this thesis was to investigate the effects of heating under dry conditions on the physicochemical and immunological properties of whey proteins. A simplified heating model, consisting of whey proteins and lactose, was used to reproduce baking conditions. Most of the Maillard reaction sites were found to be located in the reported conformational epitopes on whey proteins. Therefore, the structural changes subsequently resulted in a decreased IgG-binding capacity. The binding of glycation products to the receptor of AGE (RAGE) increased with heating time. Next, the formation of AGEs was further studied. Formation of sRAGE-binding ligands depended on the aggregation, “pH”, and aw of the samples. Moreover, the sRAGE-binding activity of the samples after digestion was changed and correlated with the digestibility of samples. Based on these results, a correlation between the formation of AGEs and their immunogenicity was hypothesized. Thus, the macrophage immunogenicity of glycated BLG was furtherly studied. The IgE-binding capacity of glycated samples and their influence on the polarization and gene expression of macrophages were studied in vitro. Glycation of BLG was found to reduce the expression of pro-inflammatory TNF-α, and increase the expression of anti-inflammatory TGF-β in M1 and M2 macrophages. The immunomodulatory potential of glycated BLG was further studied, as described. The uptake of glycated BLG by dendritic cells (DCs) was studied. Results showed that glycated BLG inhibited the degranulation of basophils in a dose-dependent manner. Glycation of BLG enhanced its uptake by DCs. However, the degradation of glycated BLG was faster than unheated BLG, indicating a retarded allergen-presentation efficiency of glycated BLG by DCs.

    In conclusion, this thesis showed that extensive dry heating induces profound and specific effects on the physicochemical and immunological properties of whey proteins. Conditions during heating, such as aw and “pH”, affect the consequences of heating on whey proteins and their subsequent functions in interacting with immune cells. Compared to unheated and nonglycated samples, glycated BLG can be more efficiently taken up and degraded by DCs. In addition, glycation confers immunomodulatory properties on whey proteins, as tested in macrophages. These results might have consequences for preparing extensively dry heated allergens that can be used in oral immunotherapy. The data in this thesis also provided a better understanding on the mechanism underlying the observation that the development of immune tolerance can be accelerated by baked milk.

    Energie-extensieve teelten klimaatneutraal met hoog-isolerende kassen
    Zwart, H.F. de; Garcia Victoria, N. ; Kromwijk, J.A.M. ; Kempkes, F.L.K. - \ 2016
    Bleiswijk : Wageningen UR Gastuinbouw (Rapport GTB 1398) - 40
    glastuinbouw - extensieve productie - antirrhinum - aardbeien - slasoorten - duurzaamheid (sustainability) - energiebesparing - ontvochtiging - isolatietechnieken - verwarming - belichting - licht - lichtdoorlating - biologische grondontsmetting - greenhouse horticulture - extensive production - antirrhinum - strawberries - lettuces - sustainability - energy saving - dehumidification - isolation techniques - heating - illumination - light - light transmission - biological soil sterilization
    In this study an analysis is presented on the perspectives of highly insulated greenhouses for extensively heated
    greenhouse crops. Three crops were used as an example, ranging from Antirrhinum, with a yearly heating
    demand of 4 m³ of natural gas equivalents per m² to strawberry, with 13 m³ of gas consumption per m² per
    If Antirrhinum would be grown in a double glazed, highly insulated greenhouse with an energy recuperating
    dehumidification system, the remaining heat demand will be almost zero. Growing strawberries in such a
    greenhouse reduces the gas consumption for heating down to 7 m³/(m² year). When generating this heat
    with a heat pump, only 21 kWh/(m² year) will be needed for heating. In all greenhouse sectors, a tendency
    towards an intensified production by using artificial illumination can be seen. Illumination has a much higher
    impact on energy consumption than heating, so insulation of greenhouses for extensively heated crops is of less
    importance than improving the transmissivity or developing better lighting systems.
    Besides energy for heating and lighting, greenhouses use a substantial amount of energy for soil disinfection.
    Here savings can be achieved by using biological disinfection, substrate systems or ozonized water.
    This project was funded by the research program ‘Kas als Energiebron’, the joined action and innovation program
    of the ministry of Economic affairs and LTO Glaskracht Nederland.
    Effect of Temperature and Pressure on the Stability of Protein Microbubbles
    Rovers, Tijs A.M. ; Sala, Guido ; Linden, Erik Van Der; Meinders, Marcel B.J. - \ 2016
    ACS Applied Materials and Interfaces 8 (2016)1. - ISSN 1944-8244 - p. 333 - 340.
    buckling - heating - microbubble - pressure - stability - storage temperature

    Protein microbubbles are air bubbles with a network of interacting proteins at the air-water interface. Protein microbubbles are commonly used in medical diagnostic and therapeutic research. They have also recently gained interest in the research area of food as they can be used as structural elements to control texture, allowing for the manufacture of healthier foods with increased consumer perception. For the application of microbubbles in the food industry, it is important to gain insights into their stability under food processing conditions. In this study, we tested the stability of protein microbubbles against heating and pressurization. Microbubbles could be heated to 50 °C for 2 min or pressurized to 100 kPa overpressure for 15 s without significantly affecting their stability. At higher pressures and temperatures, the microbubbles became unstable and buckled. Buckling was observed above a critical pressure and was influenced by the shell modulus. The addition of cross-linkers like glutaraldehyde and tannic acid resulted in microbubbles that were stable against all tested temperatures and overpressures, more specifically, up to 120 °C and 470 kPa, respectively. We found a relation between the storage temperatures of microbubble dispersions (4, 10, 15, and 21 °C) and a decrease in the number of microbubbles with the highest decrease at the highest storage temperature. The average rupture time of microbubbles stored at different storage temperatures followed an Arrhenius relation with an activation energy for rupture of the shell of approximately 27 kT. This strength ensures applicability of microbubbles in food processes only at moderate temperatures and storage for a moderate period of time. After the proteins in the shell are cross-linked, the microbubbles can withstand pressures and temperatures that are representative of food processes.

    Een perfecte roos energiezuinig geteelt
    Gelder, A. de; Warmenhoven, M.G. ; Knaap, E. van der; Baar, P.H. van; Grootscholten, M. ; Aelst, N. - \ 2015
    Bleiswijk : Wageningen UR Glastuinbouw (Rapport GTB 1369) - 96
    rozen - teelt onder bescherming - glastuinbouw - gewaskwaliteit - energiebesparing - kooldioxide - verwarming - diffuus glas - koelen - led lampen - ventilatie - meeldauw - botrytis - vaasleven - economische analyse - bloementeelt - roses - protected cultivation - greenhouse horticulture - crop quality - energy saving - carbon dioxide - heating - diffused glass - cooling - led lamps - ventilation - mildews - botrytis - vase life - economic analysis - floriculture
    Within a greenhouse equipped with diffuse glass, cooling from above the crop, LED interlighting, active ventilation with tubes below the gutters and three screens an experiment was conducted to produce good quality roses in an energy effi cient way. After two years research the roses cv Red Naomi! fulfi lled the desired quality marks. This was achieved with less energy for heating compared to a defi ned virtual reference compartment. Combined with heat harvested during cooling there was no need for additional heating energy. The crop management was a key factor in the way to quality. For control of mildew and Botrytis it was necessary to keep the air humidity below 85 %. This is hard to achieve in an energy saving cropping system.
    Microbubble stability and applications in food
    Rovers, T.A.M. - \ 2015
    Wageningen University. Promotor(en): Erik van der Linden, co-promotor(en): Marcel Meinders; Guido Sala. - Wageningen : Wageningen University - ISBN 9789462574755 - 138
    microbubbles - eiwit - stabiliteit - karakterisering - voedsel - voedseladditieven - oppervlaktespanningsverlagende stoffen - zuurbehandeling - reologische eigenschappen - sensorische evaluatie - tribologie - druk - verwarming - koelen - microbubbles - protein - stability - characterization - food - food additives - surfactants - acid treatment - rheological properties - sensory evaluation - tribology - pressure - heating - cooling

    Aeration of food is considered to be a good method to create a texture and mouthfeel of food products that is liked by the consumer. However, traditional foams are not stable for a prolonged time. Microbubbles are air bubbles covered with a shell that slows down disproportionation significantly and arrests coalescence. Protein stabilized microbubbles are seen as a promising new food ingredient for encapsulation, to replace fat, to create new textures, and to improve sensorial properties of foods. In order to explore the possible functionalities of microbubbles in food systems, a good understanding is required regarding the formation of protein stabilized microbubbles as well as their stability in environments and at conditions encountered in food products. The aim of this research was to investigate the key parameters for applications of microbubbles in food systems. In Chapter 1 an introduction to this topic is given.

    In Chapter 2, the effect of the microbubble preparation parameters on the microbubble characteristics, like the microbubble yield, size and stability, was investigated. The protein Bovine Serum Albumin (BSA) and the method sonication was used to manufacture the microbubbles. The manufactured number and stability of microbubbles was highest when they were prepared at a pH around 5 to 6, just above the isoelectric point, and at an ionic strength of 1.0 M. This can be related to the protein coverage at the air/water interface of air bubbles formed during sonication. At a pH close to the isoelectric point the BSA molecules is in its native configuration. Also the repulsion between the proteins is minimized at these pH values and ionic strength. Both the native configuration and the limited repulsion between the proteins result in an optimal protein coverage during the first part of sonication. Also a high protein concentration contributes to a higher surface coverage. The surface coverage is proportional to the protein concentration up to a concentration of 7.5% after which an increase in protein concentration did not lead to a substantial increase in the number of microbubble . In the second part of sonication the protein layer around the air bubble becomes thicker and stronger by heat induced protein-protein interactions. We found that and at a preheating temperature of 55-60°C, about 5 °C below the BSA denaturation temperature, and a final solution temperature of 60-65°C most microbubbles were obtained, while at higher temperatures mainly protein aggregates and (almost) no microbubbles are formed. This suggests that at temperature of around 60°C to 65°C protein aggregated mostly at the air-water interface creating a multi-layered shell, while at higher temperature, they also aggregated in bulk. These aggregates cannot form microbubbles. We found that optimal preparation parameters strongly depend on the protein batch. We hypothesize that the differences in microbubble formation between the protein batches is due to (small) differences in the protein molecular and denaturation properties that determine the temperature at which the molecules start to interact at the air-water interface. Microbubbles made with different protein concentration and preheating temperatures shrunk in time to a radius between 300 nm and 350 nm, after which the size remained constant during further storage. We argue that the driving force for the shrinkage was the Laplace pressure, resulting in an air flux from the bubbles to the solution. We argue that the constant final size can be explained by a thickening of the microbubble shell as a result of the microbubble shrinkage, thereby withstanding the Laplace pressure.

    In Chapter 3 and Chapter 4, microbubble stability at environments and conditions representative for food products were studies. In Chapter 3 we investigated the stability upon addition of surfactants and acid, When surfactants or acid were added, the microbubbles disappeared in three subsequent steps. The release of air from the microbubble can be well described with the two-parameter Weibull process. This suggests two processes are responsible for the release of air: 1) a shell-weakening process and 2) a random fracture of the weakened shell. After the air has been released from the microbubble the third process is identified in the microbubble disintegration: 3) the shell disintegrated completely into nanometer-sized particles. The probability of fracture was exponentially proportional to the concentration of acid and surfactant, meaning that a lower average breaking time and a higher decay rate were observed at higher surfactant or acid concentrations. For different surfactants, different decay rates were found. The disintegration of the shell into monomeric proteins upon addition of acid or surfactants shows that the interactions in the shell are non-covalent and most probably hydrophobic. After surfactant addition, there was a significant time gap between complete microbubble decay (release of air) and complete shell disintegration, while after acid addition the time at which the complete disintegration of the shell was observed coincided with the time of complete microbubble decay.

    In Chapter 4 the stability of the microbubbles upon pressure treatment, upon fast cooling after heating and at different storage temperatures was studied. The microbubble stability significantly decreased when microbubbles were pressurized above 1 bar overpressure for 15 seconds or heated above 50°C for 2 minutes. Above those pressures the microbubbles became unstable by buckling. Buckling occurred above a critical pressure. This critical pressure is determined by the shell elastic modulus, the thickness of the shell, and the size of the microbubble. Addition of crosslinkers like glutaraldehyde and tannic acid increased the shell elastic modulus. It was shown that microbubbles were stable against all tested temperatures (up to 120°C) and overpressures (4.7 bar) after they were reinforced by crosslinkers. From the average breaking time at different storage temperatures, we deduced that the activation energy to rupture molecular bonds in the microbubbles shell is 27 kT.

    In Chapter 5, we investigated the effect of microbubbles on the rheological, tribological sensorial properties of model food systems and we compared this effect to the effect on food systems with emulsion droplets and without an added colloid. We investigated the effect in three model food systems, namely fluids with and without added thickener and a mixed gelatine-agar gel. In a sensory test panellists were asked whether they could discriminate between samples containing microbubbles, emulsion droplets or no added colloid. Emulsions could be sensorially well distinguished from the other two samples, while the microbubble dispersion could not be discriminated from the protein solution. Thus, we concluded that at a volume fraction of 5% of these BSA covered microbubbles were not comparable to oil-in-water emulsions. The good discrimination of emulsion might be ascribed to the fact that emulsion had a lower friction force (measured at shear rates form 10 mm/s to 80 mm/s) than that microbubbles dispersions and protein solutions. Upon mixing emulsions and microbubble dispersions the friction value approximated that of emulsions. This effect was already noticed at only 1.25% (v/v) oil, indicating that microbubbles had not a significant contributions to the friction of these samples. Also microbubble dispersions with and without protein aggregates were compared. The microbubble dispersions with and without thickener containing protein aggregates had a higher viscosity than the those samples without protein aggregates. Protein aggregates in the gelled microbubble sample yielded a higher Young’s modulus and fracture stress. The differences between the gelled samples could be well perceived by the panellists. We attribute this mainly to the fracture properties of the gel. In general we concluded that microbubbles, given their size of ~ 1 mm and volume fraction of 5%, did not contribute to a specific mouthfeel.

    Finally in Chapter 6, the results presented in the previous chapters are discussed and put in perspective of the general knowledge on microbubbles production, stability, and applications in food. We described the main mechanisms leading to microbubble formation and stability. We showed that the production parameters significantly influence the interactions in the microbubble shell, and the those interactions highly determine the stability of the microbubbles under several conditions. We reported about limitations of sonication as a method to produce microbubbles suitable for food applications and we provided some ways to overcome these limitations. The use of microbubbles in food systems has been explored and we clearly see possible applications for microbubbles in food. We reported about directions for possible further research.

    In this work we made significant progress in understanding the interactions in the microbubble shell and their relation to microbubble stability. We also advanced in comprehension towards possible applications of microbubbles in food.

    Een perfecte roos - Energiezuinig geteeld : kennisinteractie
    Gelder, Arie de - \ 2015
    cut flowers - roses - cultural methods - energy saving - carbon dioxide - illumination - heating - objectives
    Een jasje voor het bloeden
    Kleis, R. ; Lammeren, A.A.M. van; Korsuize, C.A. - \ 2015
    Resource: nieuwssite voor studenten en medewerkers van Wageningen UR 9 (2015)17. - ISSN 1389-7756 - p. 18 - 19.
    aesculus - bomen - plantenziekteverwekkende bacteriën - pseudomonas syringae pv. aesculi - ziektebestrijding - methodologie - temperatuur - warmtebehandeling - verwarming - aesculus - trees - plant pathogenic bacteria - pseudomonas syringae pv. aesculi - disease control - methodology - temperature - heat treatment - heating
    Een groot deel van de kastanjebomen in ons land bloedt. De oorzaak is een lastig te bestrijden bacterie. Wageningse wetenschappers hebben nu een oplossing die even simpel als geniaal is: verwarmen.
    Energierijk: Deelproject algenteelt
    Schipperus, R. ; Spruijt-Verkerke, J. ; Weide, R.Y. van der - \ 2013
    Lelystad : PPO AGV (PPO publikatie 553) - 53
    teeltsystemen - cultuurmethoden - algenteelt - verwarming - verlichting - kooldioxideverrijking - biomassa productie - vijverteelt - economische haalbaarheid - proefprojecten - biobased economy - cropping systems - cultural methods - algae culture - heating - lighting - carbon dioxide enrichment - biomass production - pond culture - economic viability - pilot projects - biobased economy
    In de loop van 2012 heeft ACCRES-Wageningen UR in samenwerking met het bedrijf Algae Food & Fuel algenproductiefaciliteiten gerealiseerd op het terrein van ACRRES in Lelystad. Deze faciliteiten bestaan uit algenvijvers en fotobioreactoren met LED-verlichting. Het unieke van deze testfaciliteiten is dat verschillende productieprocessen aan elkaar gekoppeld worden door reststromen uit het ene proces toe te passen in het andere proces. Dit gebeurt binnen het zogenaamde EnergieRijk project. Centraal staat een co-vergister met warmtekrachtkoppeling. Het digestaat dat na het vergistingsproces overblijft, kan worden gebruikt als meststof voor de algenteelt. De gasmotor waarin het biogas verbrand wordt om stroom te produceren levert warmte en CO2 die in de algenvijvers verbruikt worden.
    Een perfecte roos- energie zuinig geteeld
    Gelder, Arie de - \ 2013
    greenhouse horticulture - cultural methods - energy saving - emission - carbon dioxide - varieties - air conditioning - illumination - heating - rosaceae
    Energiebesparing varkens : bodembuffer benutten voor klimaatconditionering koelen in de winter en verwarmen in de zomer
    Animal Sciences Group (ASG), - \ 2012
    Lelystad : Animal Sciences Group van Wageningen UR, Business Unit Veehouderij
    varkenshouderij - varkensstallen - stalklimaat - energiebesparing - warmtewisselaars - verwarming - koeling - pig farming - pig housing - stall climate - energy saving - heat exchangers - heating - chilling
    Door warmtewisselaars in de stal te combineren met een ondergrondse warmtewisselaar kun je in de zomer binnenkomende lucht koelen en in de winter binnenkomende lucht opwarmen. Naast energiebesparing leidt dit tot een betere beheersbaarheid van het stalklimaat.
    Energiebesparing varkens : biggen warm houden met minder energie
    Animal Sciences Group (ASG), - \ 2012
    Lelystad : Animal Sciences Group Wageningen UR, Business Unit Veehouderij
    varkenshouderij - varkensstallen - biggen - energiebesparing - verwarming - lampen - warmtestraling - infraroodstraling - besturingen - regelaars - pig farming - pig housing - piglets - energy saving - heating - lamps - thermal radiation - infrared radiation - controls - controllers
    Elektrische verwarming van biggennesten met biggenlampen kost veel energie. Nieuwe technieken maken het mogelijk om het energiegebruik flink te verminderen zonder dat dit ten koste gaat van het comfort van biggen.
    Warmte en koude opslag : met warmtepomp energie besparen en stalklimaat verbeteren
    Dubbeldam, R. ; Louis Bolk, - \ 2012
    Wageningen UR etc.
    verwarming - koelen - warmtepompen - warmteopslag - stallen - huisvesting, dieren - stalklimaat - duurzaamheid (sustainability) - energiebronnen - heating - cooling - heat pumps - heat retention - stalls - animal housing - stall climate - sustainability - energy sources
    Varkens- en pluimveebedrijven hebben een grote vraag naar zowel warmte als koeling. Duurzame verwarming en koeling zijn te verkrijgen met een warmtepomp, eventueel gecombineerd met een warmte- en koudeopslag. De duurzame energiesystemen zorgen bovendien voor een stabiel stalklimaat zonder tocht en hittestress, wat leidt tot betere technische resultaten en een betere gezondheid en welzijn van dieren.
    Warmtepomp verplaatst warmte en kou naar behoefte
    Animal Sciences Group (ASG), - \ 2011
    Lelystad : Animal Sciences Group, Business Unit Veehouderij
    varkenshouderij - varkensstallen - energiebesparing - warmte - kou - warmtepompen - elektriciteit - koelen - verwarming - pig farming - pig housing - energy saving - heat - cold - heat pumps - electricity - cooling - heating
    Een warmtepomp is geschikt om warmte of kou van de ene naar de andere plaats te brengen, waarbij de warmtepomp 'laagwaardige' warmte omzet in 'hoogwaardige' warmte. Hiermee is flink op energie te besparen. Wel is er elektriciteit nodig om de pomp te laten draaien. Rendabel benutten van een warmtepomp vergt een gerichte inzet.
    Houtverbranding - Zonnepanelen - Frequentieregelaars - Hoogfrequente TL
    Ellen, H.H. ; Verstappen-Boerekamp, J.A.M. ; Kasper, G.J. - \ 2010
    Wageningen UR Livestock Research
    vleeskalveren - rundvee - rundveehouderij - zonne-energie - elektriciteit - hout - branders - verbranden - kachels - verwarming - biobased economy - veal calves - cattle - cattle husbandry - solar energy - electricity - wood - burners - burning - stoves - heating - biobased economy
    Maatschap Klopman is een modern vleeskalverenbedrijf voor witvleesproductie met 1168 dierplaatsen. Bij de ontwikkeling is ingezet op groei, duurzaamheid, lage exploitatiekosten, efficiency en dierenwelzijn. Er is een landschapsplan gemaakt om het bedrijf optimaal in de omgeving in te passen. De kalveren hebben vloerverwarming en ruim 10% meer ruimte dan wettelijk noodzakelijk is. In de ‘keuken’ wordt het voer geheel automatisch samengesteld en het doseren van de melk geschiedt geheel automatisch.
    Koeldekplussysteem: gekoelde mest - warmteterugwinning
    Ellen, H.H. ; Verstappen-Boerekamp, J.A.M. ; Timmerman, M. - \ 2010
    Wageningen UR Livestock Research
    varkensstallen - varkenshouderij - varkens - verwarming - warmteterugwinning - koudeopslag - mest - dierlijke meststoffen - pig housing - pig farming - pigs - heating - heat recovery - cold storage - manures - animal manures
    De nieuwe zeugen- en biggenstallen zijn voorzien van een koeldekplussysteem: Voor het koelen van mest worden drijvende lamellen gebruikt. De lamellen liggen in ondiepe putten, waardoor de lamellen nagenoeg ‘stil’ liggen. Door het koelen van mest wordt de geur- en ammoniakuitstoot sterk verlaagd. De warmte die vrijkomt bij het koelen van mest wordt m.b.v. een warmtepomp omgezet naar hoogwaardige warmte. Deze warmte (ca. 45 ºC) wordt gebruikt voor de vloerverwarming van de kraamstal en de biggenafdeling. De warmte wordt tevens gebruikt voor het eventueel verwarmen van de vleesvarkensafdeling.
    Draadloos sensornetwerk praktjkrijp: De wandelende meetbox: klimaat op tien plekken tegelijk meten (interview met Jos Balendonck)
    Kierkels, T. ; Balendonck, J. - \ 2010
    Onder Glas 7 (2010)12. - p. 40 - 41.
    kassen - temperatuur - instrumenten (meters) - sensors - vochtmeters - verwarming - glastuinbouw - energiebesparing - draadloze sensornetwerken - greenhouses - temperature - instruments - sensors - moisture meters - heating - greenhouse horticulture - energy saving - wireless sensor networks
    Meten op meer plekken in de kas geeft een beter inzicht in vocht- en temperatuurverschillen. Een sensorsysteem daarvoor is nu voorhanden. Een hulpmiddel bij meer energiebesparing en opsporen van probleemplekken. De eerste telers verkennen de mogelijkheden.
    Aat Dijkshoorn, projectmanager Energie over Het Nieuwe Telen: 'De kennisopbouw loopt, het komt nu aan op kennisoverdracht' (interview met o.a. Arie de Gelder)
    Staalduinen, J. van; Gelder, A. de - \ 2010
    Onder Glas 7 (2010)6/7. - p. 32 - 33.
    tuinbouw - kassen - teeltsystemen - klimaatregeling - duurzaamheid (sustainability) - verwarming - landbouwkundig onderzoek - onderzoeksimplementatie - glastuinbouw - energiebesparing - horticulture - greenhouses - cropping systems - air conditioning - sustainability - heating - agricultural research - implementation of research - greenhouse horticulture - energy saving
    Na pilots in komkommer en tomaat in 2009 is het praktijkonderzoek naar Het Nieuwe Telen dit jaar aanzienlijk verbreed. Het Productschap en het ministerie van LNV zetten nu via het programma Kas als Energiebron extra middelen in om de opgedane kennis over te dragen aan de praktijk.
    Investering en rendement
    Raaphorst, Marcel - \ 2010
    insulation - heating - heating costs - humidity - savings - greenhouse technology - energy saving - greenhouse horticulture
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