Sucrose, Lactose, Thermogravimetry, and Differential Thermal Analysis: The Estimation of the Moisture Bond Types in Lactose-Containing Ingredients for Confectionery Products with Reduced Glycemic Index.

This research is aimed at conducting a comparative analysis of the dehydration process of lactose-containing ingredients and sucrose. Differential scanning calorimetry (DSC) and thermogravimetry (TG) methods were used to investigate the moisture bond types and the process of thermal degradation in native whey, dried skimmed milk, dried whole milk, dried milk whey demineralized, purified lactose, and sucrose. There were several peaks on the DSC and TG curves for lactose-containing ingredients.

Projection method of resolving ambiguities by determining the order of colors in moiré fringes.

From the scientific literature there are some well-known methods used to resolve the arising problem of ambiguities in moiré patterns. The main disadvantage of these methods is that for image processing one must use several patterns. It means that it is impossible to work with dynamic objects in a real-time operation mode.