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  • Author or Editor: M. L. Rubio x
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The aim of this study was to make mandarin orange marmalades, in which sucrose is replaced by sweeteners, such as tagatose and isomaltulose, which are non-cariogenic and have a low glycemic index. Analyses of rheology, colour, antioxidant activity, microbiology, and sensory properties were carried out on marmalades on their first day, and after 90, 180, and 360 days of storage. The results showed that marmalades made with healthy sweeteners had a less elastic character and were thinner in consistency than those made with sucrose. Lightness was shown to be highest in mandarin orange marmalades made with tagatose, although colour was stable for 180 days to one year of storage. Tagatose also enhanced the antioxidant activity of these marmalades. All marmalades were microbiologically stable. Finally, marmalades made with tagatose alone scored the highest for global acceptance and intention of buying by consumers.

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Abstract

Mechanical properties of ductile materials are very sensitive to environmental conditions in particular temperature. The paper shows the results obtained in the simultaneous testing of 5182 H111 Aluminium alloy, S275JR Carbon Steel and F114 Carbon Steel specimens using conventional methods and thermography. The infrared thermography was used to quantify deformation localization zones, also to relate the temperature changes of the specimens, continuously recorded by thermography, with the load extension diagram. It enables to predict reaching the critical stresses which cause the appearance of fractures and to define the criteria for determining the maximum sample temperature alteration in the field of elastic and elastic-plastic strains. Infrared thermography was found to be an efficient tool for investigating the deformation and damage scenario under tensile loading.

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