Rheological behaviour of fruit and milk-based smoothies

Two of the most important food attributes for today´s fast-moving lifestyle are convenience and healthiness [1-2]. Fast-moving lifestyle specifically affects to elderly people, who are prone to bad-nutrition due to their dental status reducing the consumption of fruits and vegetables [3]. Smoothies are blended beverages, and good examples of convenient and healthy foods for helping to reduce this problem. So, they are gaining increasing market leverage in the beverage sector. Texture and rheological behaviour of foods can determine their acceptability. Therefore, added to nutritious features, smoothies must also account with outstanding mechanical properties. Stability of the products is also a main quality, which can be gained adding a small amount of stabiliser to beverage formulations. But, to avoid opposite effects, stabilisers addition should ameliorate the product texture.Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech

Sobre algunas técnicas pesqueras tradicionales vascas.

Hemos limitado nuestra atención al estudio de las pesquerías tradicionales modestas, realizadas con aparejos de anzuelo en las costas vascas y cantábricas. Las primeras noticias que de ellas nos llegan remontan al siglo XII y XIV, haciendo referencia a las pescas de besugos y cazones, siendo la más antigua una procedente de 1272 que menciona las pesqueras de congrios de Bayona. Recogemos información de los aparejos habitualmente usados para estas pescas, insistiendo en que, en un principio, se utilizaron sólamente aparejos de mano, y que la aparición de los primeros palangres de gran fondo es mucho más reciente de lo que se había pensado. Económicamente, tras la pesca del besugo y la merluza, se explotó la pesca de los entonces denominados «peces de cuero» (pequeños escualos) y, con una intensidad muy superior a la actual, graciasa su fácil conservación, la de los congrios. Se exponen los aparejos utilizados para la captura de estas especies y algunas características de las maniobras que realizan nuestros pescadores, así como algunos modos de comercialización y conservación del pescado. He intentado, a la vez, recoger cuantas voces vascas se refieren al tema, muchas de ellas fonéticamente, ya hace medio siglo, y sus variantes locales. Asimismo las correspondientes voces castellanas

Can education policy make children happier? A comparative study in 33 countries

There is an increasing academic and policy interest in subjective well-being (SWB). However, the questions of whether and how public policy can promote children’s SWB remain understudied. This thesis aims to reduce this gap by studying the association between education policy and students’ SWB, with a focus on life satisfaction (LS). To quantitatively study this question, this thesis analyses data on 15-year-old students in 33 countries that participated in the 2015 Programme for International Student Assessment (PISA) study. The analysis draws on Bronfenbrenner’s ecological model of child development and it is conducted by using a range of advanced quantitative methods, mainly multilevel regression. This thesis presents analysis demonstrating an association between several education policy-relevant factors and students´ LS, which is particularly prominent –and observed in almost all countries- for schoolwork-related anxiety, bullying and parents’ emotional support in relation to school. Results also indicate that schools may play an important role in shaping students’ LS. This is supported by evidence that these associations tend to vary by school, by evidence on the existence of school effects in almost all countries, and by the finding that a proportion - substantial in some countries- of the variation in students’ LS is explained by differences between schools. Moreover, findings suggest that school type and school peers’ characteristics can be important to students’ LS too. In addition, in many countries, the links between schools and education policy and students’ LS differ for girls and boys and for students of different socio-economic status. Finally, in all the analyses described above, there are significant differences across countries. Overall, this thesis makes key contributions to our understanding of whether and how children´s SWB can be influenced by schools and education policy, supporting calls that education policy should also be assessed in terms of its impact in children´s SWB

Rheological study of the aggregation state of alumina nanofluids

Se adjunta una comunicación, aunque se han publicado tres comunicaciones más.The presence of alumina solid particles in aqueous phase induces a change in the viscosity of the suspension from Newtonian to non- Newtonian flow. Besides, the presence of solid particles is adequate for the use as a heat exchanger fluid. The effect of nanoparticle size on thermal properties of nanofluids is still today a question, which is far from being answered. In this respect, the results reported in the literature are contradictory [1], probably due to the formation of aggregates when particles are dispersed in the liquid phase. Regarding to the nanoparticle shape influence in thermal conductivity, cylinders and spheres have been considered as the more effective in heat transfer. Spherical nanoparticles of alumina, which is one of the most investigated nanofluid, dispersed in water were used in this study. TEM images showed a mean average diameter of 50 nm. However, DLS measurements showed monodispersed particles of 260 nm. Very recently [2], the relationship between shear rheology and aggregation state of suspensions has been reviewed. Mechanical and physical properties of the resultant materials depend on shape, size and size distribution, which are considered determining parameters in the formation of particle aggregates. The steady shear flow (figure 1) has shown that these clusters, when they are at rest, are formed by highly branched aggregates that erode when shear rate increases, until a suspension of individual particles is achieved. These results are in good agreement with the intrinsic viscosity obtained by Money and Krieger-Dougherty models. In both cases, these values are far from the 2.5 corresponding to spherical particles. The temperature effects were also taken into account.Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech

Heat transfer enhancement using nanofluids in the compression exchanger in a solar Stirling engine

In this paper a improvement in the heat exchange of a solar Stirling engine during the compression phase was studied. The viability of using nanoparticles as ceramic oxide (Al2O3 in water) at different concentrations instead of conventional refrigerants (water or air) was evaluated. Since these systems could behave as non- Newtonian fluids the dynamic viscosity was measured, as well as other thermophysical properties. The results showed that the convective heat transfer coefficient could raise one order of magnitude respect to the conventional heat transfer fluids at moderately volume fractions (over 0.15).Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tec

Characterization and thermophysical properties of rutile and alumina nanofluids

The characterization in relation to shape and particle size of alumina and rutile suspensions was performed. The intrinsic viscosity exhibited the presence of nonspherical aggregates in both suspensions although TEM images showed non monodisperse spherical shape of alumina particles. DLS indicated the existence of particle aggregates for both systems. In all cases, the increase in thermal conductivity with respect to the base fluid is verified. The thermal conductivities obtained experimentally were compared with three mathematical models, which yielded lower values than those measured. From rheological measurements and by means of the Peclet number defined in colloidal suspensions, values of thermal conductivity were also proposed.Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tec

Technology surveillance of the solar refrigeration by absorption/adsorption

PICMET 2016 - Portland International Conference on Management of Engineering and Technology: Technology Management For Social Innovation, Proceedings4 January 2017, Article number 7806767, Pages 1976-19822016 Portland International Conference on Management of Engineering and Technology, PICMET 2016; Honolulu; United States; 4 September 2016 through 8 September 2016; Category numberCFP16766-ART; Code 125891In order to establish networks of cooperation looking for not to duplicate research and even to make use of existing research in a remote form, it is necessary to identify and classify (around the world) the researchers and laboratories, that are researching in the topic of solar refrigeration by absorption/adsorption. The methodology consists in: i) the technology's classification, ii) technological trajectory Identification, iii) a thematic bibliographic review, and iv) patent's analysis. In this way, with the previous determination of keywords, will be identified main authors and their respective institutions. With the same keywords, are determined the licensed patents (in certain span of time). In addition, the analysis of publications, patents, and commercial products give us an opportunity to establish comparisons between prototypes and tests (in several conditions). The larger results implicate the use of actor's network and the remote access to the data and tests, for a collaborative research, overcoming the lack of laboratory resource and accelerating the knowledge acquisitionRevisión por pare

Electrorheological behaviour of flour/olive oil dough

• Changes in flow properties upon the application of an electrical field can be evaluated using of electrorheological techniques. • The fact that it had shown successful to reduce the fat content [1] has aimed us to explore potential benefits resulting from the wide use of this technique in food science. • It was claimed long time ago that the integration of this technique in food processing should translate into the development of new products [2]. • A study on the influence of the solid content and temperature on the steady viscous flow electrorheological behavior of wheat flour/olive oil dough has been made. • The overall conclusion is that this system is electrorheological positive, i.e. the yield stress increases with the electric field.Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech

Activation energy in particle suspensions

Assuming that the molar activation energy in a fluid is interpreted as a measure of the potential energy barrier required for the molecular movement [1], the viscosity of a fluid depends on the actual size of the molecules, and the presence of solid particles in a suspension increases the dissipation of energy when the system flows, therefore it is expected that the viscosity of the suspension is higher than that of the pure solvent at a given temperature. The dependence of the viscosity of some silica/glycol suspensions with the temperature can be fitted using an empirical function analogous to the Arrhenius equation, ln⁡η=E/RT-ln⁡C, where η is the viscosity, C is a system-dependent constant, E is the molar activation energy for the viscous flow, T is the absolute temperature and R is the gas universal constant. When the temperature of the suspension decreases two effects are observed. First, larger aggregates of particles are formed due to the reduction of the thermal agitation and, second, the number of links among the molecules of the liquid phase increases. These two effects give place to a higher increase in the viscosity with the temperature compared to the pure solvent. Assuming that a higher viscosity value is due to a smaller free volume available for the molecular movement, and taking into account that the free suspension volume is limited only to the liquid fraction [2], it should be expected that the viscosity of the suspension is less sensitive to temperature than that of the pure solvent. In this work the dependence on the temperature of the viscosity values of the silica/glycol suspensions is compared to that of the liquid media. The results have shown a lower activation energy when the solid volume fraction increases, which has been explained with a scheme that assumes that the particle links are less sensitive to thermal energy absorption than the joining bonds among the solvent molecules. Our conclusion is that, for a given mechanical energy applied to the system, the thermal energy absorbed by the system is mainly used in the rupture of bonds between the solvent molecules. This study can be useful to understand the mechanisms that govern the differences in the activation energy values found between samples of foods, in which many factors are connected with sample composition [3]. [1] Briscoe B, Luckham P, Zhu S. Rheological properties of poly (ethylene oxide) aqueous solutions. J Appl Polym Sci 70 (1998) 419-429. [2] Shenoy AV. Rheology of filled polymer systems. Kluwer Acad Pub, 1999, The Netherlands. [3] Alvarez MD, Canet W. Time-independent and time-dependent rheological characterization of vegetable-based infant purees. J Food Eng 114 (2013) 449-464.Universidad de Málaga, Campus de Excelencia Internacional Andalucía Tech