Healthy Foods

Photo: Manuel Gutjahr

Project

Title
Additiveinsatz zur qualitätserhaltenden Lagerung von Holzhackgut
Acronym
BioADD
Start
01.08.2017
End
31.01.2020
Coordinating Institute
MCI Management Center Innsbruck
Partner
Güssinger Fernwärme GmbH
Universität für Bodenkultur Wien
SYNECO tec GmbH
SynCraft Engineering GmbH
Universität Innsbruck Institut für Mikrobiologie

Allocated to research program
Summary
For industrial processes of material and energetic use, wood is frequently stored as bulk material in the form of wood chips. Microbiological-chemical degradation processes result in storage losses of up to 25%. These losses can only be reduced if a basic understanding of the interaction of temperature, water content, microbiology and process chemistry is available in the stockpile. The aim of the project is to work together with experienced researchers from the field of wood chemistry and wood gasification to develop important basic knowledge in laboratory and practical experiments. Moreover, the influence of alcalic additives on the combustion and gasification of the fuel is investigated. The project is based on Austrian-German research cooperation.

Funding
Bundesministerium für Verkehr, Innovation und Technologie
Funding agency
Österreichische Forschungsförderungsgesellschaft mbH
Grant agreement number
858837
Funding framework
Klima- und Energiefonds Österreich; Energieforschung (e!MISSION), 3. Ausschreibung Energieforschung 2016

Cookies

We use cookies. Some are required to offer you the best possible content and functions while others help us to anonymously analyze access to our website. (Matomo) Privacy policy

Required required

Necessary cookies are absolutely essential for the proper functioning of the website. This category only includes cookies that ensure basic functionalities and security features of the website. These cookies do not store any personal information.

Cookie Duration Description
PHPSESSID Session Stores your current session with reference to PHP applications, ensuring that all features of the site can be displayed properly. The cookie is deleted when the browser is closed.
bakery 24 hours Stores your cookie preferences.
fe_typo_user Session Is used to identify a session ID when logging into the TYPO3 frontend.
__Secure-typo3nonce_xxx Session Security-related. For internal use by TYPO3.
Analytics

With cookies in this category, we learn from visitors' behavior on our website and can make relevant information even more accessible.

Cookie Duration Description
_pk_id.xxx 13 months Matomo - User ID (for anonymous statistical analysis of visitor traffic; determines which user is being tracked)
_pk_ses.xxx 30 minutes Matomo - Session ID (for anonymous statistical analysis of visitor traffic; determines which session is being tracked)