Renewable energy is a global interest area in achieving sustainable development. Renewable energy sustainability has been assessed using the most commonly used dimensions of this concept: economic, environmental, social, and institutional dimensions. In this paper, we designed a composite index named the Renewable Energy Sustainability Index. The proposed index may represent a national monitoring mechanism that points out the strengths and weaknesses of a state in terms of renewable energy. The data were normalized by calculating the z-score. We tested the proposed index on a selection of 15 European countries ranked by final energy consumption and with different levels of development. The Kayser-Mayer-Olkin values were above the 0.700 limit, which indicates the robustness of each dimension. The proposed index reveals the development stages of renewable energy sustainability and can provide solutions to increase the sustainability of a country by improving positive impact indicators and mitigating negative impact indicators.

It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.

In a context with an increased level of competitiveness, companies are more and more interested in aspects concerning sustainable development. The implications of inadequate power quality (PQ) can determine important financial losses and influence companies’ sustainable development through the generated effects. This article aims to facilitate the management of PQ by proposing a method for estimating the economic consequences of a poor PQ, with priority for the disturbances with significant economic effects. To determine the total cost for each type of PQ perturbation that may occur a classification of cost categories was made such as interruptions, process slowdowns, equipment failure, equipment downtime, reduced energy efficiency, lower product quality, lower labor productivity, and other indirect costs. Each PQ disturbance affects the final end-user differently. For calculating the total value for each type of PQ issues, different calculation formulas have been proposed so that each perturbation includes only those components associated with that perturbation. A case study was used to validate the proposed method. Also, the paper includes a technical and economic analysis of the possible compensation solutions for PQ disturbances that may affect the studied company. In conclusion, an understanding of PQ issues’ consequences and an appropriate approach to PQ compensation solutions can be beneficial to any electrical power end-user.

In the case of adjustable drives systems with an induction motor (IM), a harmonic regime is manifested, whose knowledge and analysis are always necessary. However, most studies are focused on specific drive systems, the results of these works being valid only for drive systems of the same type. The objective of the present paper was to determine the harmonics consequences not only on the technical characteristics of the IM but also on the power supply as well as on the mechanical drive system. Thus, by initiating a methodology for estimating the consequences of each voltage harmonic separately, the aim was to substantiate a generally applicable method, which allows the evaluation, for any application, of the overall effects of the harmonics. The main feature of the method used in this paper was the consideration of the presence of voltage harmonics in the stator voltage of the IM, of certain frequencies and with certain levels, and the determination of all the electrical and mechanical consequences on the model of the drive system. It has been found that the harmonics of the IM affects the power quality (PQ) of the power supply, having significant influences also on the mechanical part of the drive system.

The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.

Due to the significant share of the induction motors (IMs) in global electricity consumption, the study of the IM in different power supply regimes is the aim of this work. In practice, these electrical receivers are not supplied from ideal voltage systems, therefore the power quality (PQ) is an important aspect in analysing the operation of this type of motors. We proposed a methodology for analysing the effects of unbalanced distorted voltages not only on the technical parameters of the IM but also on the power supply as well as on the driven mechanical system. We identified some dependencies, in analytical forms, between the sizes of interest and the considered PQ disturbances. The results showed that the supply voltage disturbances have significant effects on the induction motor, both electrically and mechanically. These effects are amplified if the IM is running at loads below 50% of the rated load.