[en] The paper presents experimental data that would serve to verify theoretical models of concrete fracture, particularly the effect of aggregate strength and mortar-aggregate interface on concrete strength, fracture paths, and deformation properties. Six types of concrete were designed and tested. All the concretes were made with the same matrix. We used two types of aggregates (spheres of the same diameter but of different strength) and three kinds of aggregate-matrix interfaces (debonded aggregates, strongly bonded, and intermediate bonded). Fracture behaviour was investigated by testing notched beams. All in all, 87 tests were performed. Detailed load-displacement and load-CMOD curves for the six types of concrete and two beam sizes are given. The different types of fracture--intergranular, through the matrix or the interface, or transgranular--are specified for the different aggregate-matrix interfaces. The properties of the matrix, aggregate, and interfaces needed to reproduce these tests numerically are provided in this paper, permitting others to check numerical models of concrete fracture

[en] The great amount of waste produced by food industry contains interesting bioactive compounds. The extraction of these compounds requires the by-products previous stabilization being the convective drying one of most used techniques to this end. Drying conditions can affect both drying kinetics and final quality of products. The apple skin, by product of apple juice or cider industries, is rich in functional compounds such as polyphenols or vitamin C. The main goal of this contribution was to quantify the influence of temperature and ultrasound application in drying kinetics of apple skin. For this purpose, drying experiments at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) and without application of ultrasound were carried out. Drying kinetics were modelled by using a diffusion based model. As can be expected, the higher the temperature the faster the drying. Ultrasound application accelerated the process at every temperature tested being the influence slightly lower than found from the literature for other products. This can be attributed at the physical structure of the apple skin, less porous than the pulp. In any case, the application of ultrasound significantly reduced the drying time. (Author)