Increasing number of smart cities, the rise of technology and urban population engagement in urban management, and the scarcity of open data for evaluating sustainable urban development determines the necessity of developing new sustainability assessment approaches. This study uses passive crowdsourcing together with the adapted SULPiTER (Sustainable Urban Logistics Planning to Enhance Regional freight transport) methodology to assess the sustainable development of smart cities. The proposed methodology considers economic, environmental, social, transport, communication factors and residents’ satisfaction with the urban environment. The SULPiTER relies on experts in selection of relevant factors and determining their contribution to the value of a sustainability indicator. We propose an alternative approach based on automated data gathering and processing. To implement it, we build an information service around a formal knowledge base that accumulates alternative workflows for estimation of indicators and allows for automatic comparison of alternatives and aggregation of their results. A system architecture was proposed and implemented with the Astana Opinion Mining service as its part that can be adjusted to collect opinions in various impact areas. The findings hold value for early identification of problems, and increasing planning and policies efficiency in sustainable urban development.

The scarcity of the insulators that are required for refrigeration has made it necessary to use locally available materials that can achieve the desired refrigeration. This work presents the performance evaluation of a refrigerator utilizing a locally available material, which is wood particles that have been converted to particle board, as one of its insulators. A vapor compression refrigeration system was designed and fabricated to chill and preserve agricultural products, which are eggs, yogurt, and tomatoes. The various temperatures at which the agricultural products became chilled were compared with their theoretical preservation temperatures obtainable in literature, thereby evaluating the performance of the refrigerator. The temperature of 11 ℃, which was recorded for the egg in the present experiment, is lower than the theoretical preservation temperatures of 18 ℃ to 21 ℃ for an egg. The temperature of 7 ℃, which was recorded for the yogurt, is approximately equal to its theoretical preservation temperature of 5 ℃. The temperature of 8 ℃, which was recorded for the tomato, is lower than the theoretical preservation temperatures of 7 ℃ to 10 ℃ of tomato. This work has revealed that wood particles have the potential to achieve refrigeration, as well as chill and preserve agricultural products.