Philippe Bohuon - Profile on Academia.edu (original) (raw)
Papers by Philippe Bohuon
MATEC web of conferences, 2023
In the context of the agro-ecological transition towards sustainable systems, legumes are a real ... more In the context of the agro-ecological transition towards sustainable systems, legumes are a real opportunity in terms of agronomy and nutrition. The development of vegetable seed consumption is currently hampered by the problem of the long hydration and cooking stages of current processes. Low CO2 emission processes, such as microwave treatment, are preferred. The efficiency of these processes relies on the transformation of the energy contained in an electromagnetic wave into heat within materials with dielectric losses. The objective of the presented work is to study the evolution of the characteristics of leguminous seeds during the operation of cooking in excess of water by microwave treatment. Kinetics of texture modification and mass gain of the seeds were performed for three different levels of microwave power (between 400 and 1200 W) and compared to hot plate cooking. Empirical models by multi-parameter equations were proposed and validated by a 1000 W treatment. The results show that the evolution of hardness and mass gain is strongly related to the evolution of mass transfer coupled with volume heat transfer phenomena, specific to electromagnetic wave heating. Two different profiles of hardness and mass gain were observed depending on the type and intensity of the treatment. This work is a preliminary experimental study allowing to express hypotheses, which will be validated later by a more thorough study.
Journal of the American Oil Chemists' Society, Jun 12, 2011
The aim of this study was to gain further insight into b-carotene thermal degradation in oils. Mu... more The aim of this study was to gain further insight into b-carotene thermal degradation in oils. Multiresponse modeling was applied to experimental highperformance liquid chromatography-diode array detection (HPLC-DAD) data (trans-, 13-cis-, and 9-cis-b-carotene concentrations) during the heat treatments (120-180 °C) of two b-carotene-enriched oils, i.e., palm olein and copra. The test of different reaction schemes showed that b-carotene isomerization reactions were dominant and reversible. The resulting cis isomers and trans-b-carotene simultaneously underwent oxidation and cleavage reactions at the same rate constant. From the kinetic analysis, it appeared that-contrary to oxidation and cleavage reactions-isomerization rate constants did not follow the Arrhenius law. However, the isomerization equilibrium constant increased with temperature, favoring isomer production, particularly 9-cis-b-carotene. Its production was shown to be concomitant with oxidation and cleavage reactions, indicating that 9-cis-b-carotene could be a good degradation indicator during oil storage or processing.
Journal of Food Engineering, 2014
Feasibility of fast sardine cooling in trawlers
HAL (Le Centre pour la Communication Scientifique Directe), 2002
Fruits, Sep 1, 2014
A study on postharvest treatments of wild peppers was carried out in Madagascar with the aim of d... more A study on postharvest treatments of wild peppers was carried out in Madagascar with the aim of describing the local practices and measuring their impacts on the quality of the products. Materials and methods. Four distinct pepper production systems (PPS) were observed, described and compared in two separate areas in East Madagascar. Major quality characteristics (piperine and essential oil) of the peppercorns were assessed in samples collected in the four systems. Results and discussion. Two main postharvest processes (dry and wet) were identified. The wet process differed from the dry one in that it involved two specific operations, blanching and sweating. The processes influenced the color of the pepper. Piperine contents were not affected by any of the pepper production systems, whereas essential oil contents were reduced by up to 27% by the wet process. After processing, piperine contents were up to eight times lower, whereas essential oil contents were up to six times higher than the specifications of the standard ISO 959-1 for black pepper ready for commercialization. Conclusion. Two main processes (dry and wet) for treatment of peppercorns in Madagascar were identified and described. The dry process, with two steps less, appeared to be easier to implement and more respectful to the product. Improving maturity control and processing according to the quality expected by the markets will be necessary to promote Malagasy peppers. Traitements post récolte du poivre sauvage (Piper spp.) à Madagascar. Une étude des traitements post récolte des poivres sauvages a été menée à Madagascar afin de décrire les pratiques locales et de mesurer leurs impacts sur la qualité des produits. Matériel et méthodes. Quatre systèmes de productions (PPS) ont été observés, décrits et comparés dans deux zones définies de l'est de Madagascar. Des caractéristiques qualitatives majeures (piperine et huile essentielle) du poivre ont été évaluées sur des échantillons collectés dans les quatre systèmes. Résultats et discussion. Deux principaux procédés post récolte (une voie sèche et une voie humide) ont été identifiés. La voie humide diffère de la voie sèche par deux opérations spécifiques : l'échaudage et l'étuvage. Les procédés ont montré une influence sur la couleur du poivre. Les teneurs en piperine n'ont pas été affectées par les systèmes de productions quels qu'ils soient alors que les teneurs en huile essentielle ont été réduites jusqu'à 27 % par la voie humide. En fin de procédés, les teneurs en piperine ont été jusqu'à huit fois plus basses et les teneurs en huile essentielle jusqu'à six fois plus élevées que celles spécifiées dans la norme ISO 959-1 pour le poivre noir prêt à la commercialisation. Conclusion. Deux procédés principaux (l'un « sec », l'autre « humide ») utilisés pour le traitement des poivres à Madagascar ont été identifiés et décrits. La voie sèche qui comprend deux opérations en moins, semble plus aisée à mettre en oeuvre et mieux respecter le produit que la voie humide. Le respect de la maturité du poivre sauvage lors de la cueillette ainsi que la maîtrise des procédés en fonction des produits attendus par les marchés seront nécessaires pour mieux valoriser les poivres malgaches.
Modelling of Fish Drying Kinetics Using a Combination of Surface Response Methodology and Diffusional Models
Drying Technology, 1995
Drying is a common fish preservation technique used in developing countries. Analysis of process ... more Drying is a common fish preservation technique used in developing countries. Analysis of process factors involved in controlled fish drying permits process optimization and assists in design of suitable dryers. Various methodologies, with models of different complexities (analytical, semi–empirical and empirical models), have been used to investigate fish drying kinetics. The original feature of this study is the combined use of surface response methodology and diffusional models. In a limited number of experimetns, this combination allowed development of a predictive tool for assessing fish drying mechanisms and drying time.
Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp
Carbohydrate Polymers, Aug 1, 2016
Over the 65-100°C range and at a water content of 1.6kgkg(-1)db, a comparison was conducted betwe... more Over the 65-100°C range and at a water content of 1.6kgkg(-1)db, a comparison was conducted between plantain paste (dispersion made of flour and water) and pulp pieces after cooking to evaluate their respective degree of starch gelatinization (α) and in vitro digestibility. Below 76°C and at 100°C, the gelatinization behaviour of starch into pulp pieces and paste was similar, whereas at 85°C a significant mean relative difference was observed in between. For α in the 0-1 range, pieces of plantain pulp exhibited a lower rapidly digestible starch fraction (30%) and a higher resistant starch fraction (33%) than the flour paste, suggesting some structural effects. Both Weibull and exponential models showed a good fit for α over temperature range and starch digestibility fractions over α. Although no explicit relationship was established between the intact pulp structure and grinded flour state of plantain, the evaluation of the degree of starch gelatinization and digestibility of a plantain flour paste, could be used to predict the gelatinization and digestibility behaviour of plantain starch in entire pieces of pulp.
Journal of Food Science, Jun 1, 2009
The impact of deep-fat frying on the micronutrient content of plantain (Musa AAB "barraganete") w... more The impact of deep-fat frying on the micronutrient content of plantain (Musa AAB "barraganete") was evaluated during processing of plantain chips called "tostones." Water content, micronutrients (potassium, Lascorbic acid, α-carotene, β-carotene) content, and the temperature within the food were quantified during the course of frying. A nonisothermal kinetics analysis of the 1st-order reaction (micronutrient degradation) induced by deep-fat frying, particularly in terms of the spatial distribution of temperature, was proposed. The kinetic parameters (pre-exponential factor k 0, activation energy E a ) were identified by nonlinear optimization, minimizing the residual variance between the experimental and theoretical micronutrient content. Agreement between model and experimental values was checked. During 1st and 2nd frying, potassium was well retained while carotenoid contents decreased significantly. Moreover, L-ascorbic acid contents decreased significantly, just during 2nd frying. k 0 was identified as well as E a observed for L-ascorbic acid, α-carotene, and β-carotene as 68.4 to 71.5 , 79.6 to 84.9, and 85.9 to 88.6 kJ/mol, respectively. β-carotene appeared to be more heat-resistant than α-carotene and L-ascorbic acid. The behavior of the nutritional markers appears to be the consequence of the thermal and hydric histories of the crust and of the heart of the plantain disk related to heat transfer during preparation of the "tostones.
Food Research International, Apr 1, 2010
A rapid, easy to handle and low cost assay of ascorbic acid was developed, which consists in mini... more A rapid, easy to handle and low cost assay of ascorbic acid was developed, which consists in miniaturization on microplate of a redox reaction monitored spectrophotometrically, the signal being directly related to the concentration of ascorbic acid in the sample. This method was investigated in accordance with the prerogative of regulation covering food additives in terms of linear range/linearity, limits of detection and quantification, accuracy (including trueness and precision), robustness and selectivity. The application of the method was tested to determine ascorbic acid diffusivity in agar gel used as an aqueous food simulant. The diffusivity value obtained was 0.31 Â 10 À9 m 2 s À1 , with a confidence interval of 20% at 95% level. Accuracy of the assay and of the point's location on ascorbic acid profiles were examined by Monte-Carlo method to assess their influence on accuracy of diffusivity value obtained. Assay uncertainty was clearly demonstrated to be a critical parameter.
Advances in Nutrition, Nov 1, 2015
To date, observational studies in nutrition have categorized foods into groups such as dairy, cer... more To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions.
Poultry Science, Aug 1, 2002
Turkey meat can be salted and dried in one step by soaking in a concentrated salt-glucose syrup s... more Turkey meat can be salted and dried in one step by soaking in a concentrated salt-glucose syrup solution at low temperature. Sugar impregnation is minimal; only low molecular weight sugars generally penetrate the product. Glucose uptake is very quick, suggesting the possible involvement of passive glucose transporters. The operational scope of this process, depending on the targeted end-product features, was determined for
Journal of Food Engineering, Jun 1, 2005
The densities and viscosities of ternary NaCl-glucose syrup-water systems were measured in the 28... more The densities and viscosities of ternary NaCl-glucose syrup-water systems were measured in the 283.1-298.1 K temperature range and the water activities were measured at 298.1 K. NaCl and glucose syrup molalities ranged from 0 to 6.0 mol kg À1 and from 0 to 1.91 mol kg À1 , respectively. ''Dextrose equivalent'' (DE) glucose syrup value was 21 and the median molecular weight was 1.007 (kg mol À1 ). Experimental density, viscosity and water activity data were fitted by a five-parameter correlation, an eight-parameter polynomial and a five-parameter polynomial correlation, respectively with deviations of less than 0.5%, 2.3% and 0.9%, respectively. The presence of NaCl was found to be responsible for excess volume. There was a major contribution of interaction terms in the calculation of the ternary viscosity, particularly for high viscosity. While these ternary systems are used in the dehydration-impregnation soaking (DIS) process, the technological consequences of the findings were discussed in terms of DIS process optimization, mass transfers, solution management.
Influence of the Experimental Errors and Their Propagation on the Accuracy of Identified Kinetics Parameters: Oxygen and Temperature Effects on Ascorbic Acid Oxidation during Storage
Industrial & Engineering Chemistry Research, Jan 10, 2012
ABSTRACT The oxidation of ascorbic acid was chosen as a case study to investigate the effect of e... more ABSTRACT The oxidation of ascorbic acid was chosen as a case study to investigate the effect of experimental errors and their propagation on the identification of the parameters of a kinetics law involving both ascorbic acid and oxygen content, on a typical food storage temperature range (8-33 degrees C) and under conditions representing anaerobic storage (0% O-2) to storage under air (21% O-2). A nonlinear method was used to identify kinetic parameters, both by incremental identifications of intermediate parameters and by direct identification of relevant parameters. Confidence intervals on all these identified parameters were evaluated using Monte Carlo simulations. The propagation error during the incremental stages of parameters identification induced a high uncertainty on the values obtained, thus a direct identification was preferred. The accuracy of the identified parameters was also shown to be strongly dependent on the experimental procedure carried out to obtain experimental data, but the time required to perform an ideal procedure is unrealizable. A methodology based on Monte Carlo simulations was proposed to optimize a priori the experimental procedure and data treatment to improve the characterization of such a kinetics law.
Journal of Food Engineering, Jun 1, 2003
Pulsed vacuum brining (PVB) of meat products in salt-concentrated solutions gives rise to hydrody... more Pulsed vacuum brining (PVB) of meat products in salt-concentrated solutions gives rise to hydrodynamic mechanisms that facilitate solution infiltration into the meat structure. Previous studies have shown that these mechanisms can only function with porous structures. The estimated apparent porosity of meat is 1.69% (v/v). The difference in total pressure is the key to efficient infiltration-it forces occluded and/or dissolved gases from the meat during vacuum processing and then, upon the return to atmospheric pressure, solution infiltrates the pores from which the gases were expelled. Transfers between the occluded solution and the inner surfaces of the meat pores then occur within the product throughout brining under atmospheric pressure conditions. The solution is expelled again from the product in the next vacuum cycle. During PVB of poultry meat, solution infiltration and internal transfer account for respectively 9-22% and 7-17% of the salt gain obtained with this process.
Journal of Food Engineering, Sep 1, 1998
Salaison de viandes (boeuf, daim, canard et dinde) à l'aide du procédé de deshydratation-imprégnation par immersion (DII)
Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)
HAL (Le Centre pour la Communication Scientifique Directe), May 24, 2019
National audienc
13th World Congress of Food Science & Technology, 2006
Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances
HAL (Le Centre pour la Communication Scientifique Directe), Oct 15, 2019
National audienc
MATEC web of conferences, 2023
In the context of the agro-ecological transition towards sustainable systems, legumes are a real ... more In the context of the agro-ecological transition towards sustainable systems, legumes are a real opportunity in terms of agronomy and nutrition. The development of vegetable seed consumption is currently hampered by the problem of the long hydration and cooking stages of current processes. Low CO2 emission processes, such as microwave treatment, are preferred. The efficiency of these processes relies on the transformation of the energy contained in an electromagnetic wave into heat within materials with dielectric losses. The objective of the presented work is to study the evolution of the characteristics of leguminous seeds during the operation of cooking in excess of water by microwave treatment. Kinetics of texture modification and mass gain of the seeds were performed for three different levels of microwave power (between 400 and 1200 W) and compared to hot plate cooking. Empirical models by multi-parameter equations were proposed and validated by a 1000 W treatment. The results show that the evolution of hardness and mass gain is strongly related to the evolution of mass transfer coupled with volume heat transfer phenomena, specific to electromagnetic wave heating. Two different profiles of hardness and mass gain were observed depending on the type and intensity of the treatment. This work is a preliminary experimental study allowing to express hypotheses, which will be validated later by a more thorough study.
Journal of the American Oil Chemists' Society, Jun 12, 2011
The aim of this study was to gain further insight into b-carotene thermal degradation in oils. Mu... more The aim of this study was to gain further insight into b-carotene thermal degradation in oils. Multiresponse modeling was applied to experimental highperformance liquid chromatography-diode array detection (HPLC-DAD) data (trans-, 13-cis-, and 9-cis-b-carotene concentrations) during the heat treatments (120-180 °C) of two b-carotene-enriched oils, i.e., palm olein and copra. The test of different reaction schemes showed that b-carotene isomerization reactions were dominant and reversible. The resulting cis isomers and trans-b-carotene simultaneously underwent oxidation and cleavage reactions at the same rate constant. From the kinetic analysis, it appeared that-contrary to oxidation and cleavage reactions-isomerization rate constants did not follow the Arrhenius law. However, the isomerization equilibrium constant increased with temperature, favoring isomer production, particularly 9-cis-b-carotene. Its production was shown to be concomitant with oxidation and cleavage reactions, indicating that 9-cis-b-carotene could be a good degradation indicator during oil storage or processing.
Journal of Food Engineering, 2014
Feasibility of fast sardine cooling in trawlers
HAL (Le Centre pour la Communication Scientifique Directe), 2002
Fruits, Sep 1, 2014
A study on postharvest treatments of wild peppers was carried out in Madagascar with the aim of d... more A study on postharvest treatments of wild peppers was carried out in Madagascar with the aim of describing the local practices and measuring their impacts on the quality of the products. Materials and methods. Four distinct pepper production systems (PPS) were observed, described and compared in two separate areas in East Madagascar. Major quality characteristics (piperine and essential oil) of the peppercorns were assessed in samples collected in the four systems. Results and discussion. Two main postharvest processes (dry and wet) were identified. The wet process differed from the dry one in that it involved two specific operations, blanching and sweating. The processes influenced the color of the pepper. Piperine contents were not affected by any of the pepper production systems, whereas essential oil contents were reduced by up to 27% by the wet process. After processing, piperine contents were up to eight times lower, whereas essential oil contents were up to six times higher than the specifications of the standard ISO 959-1 for black pepper ready for commercialization. Conclusion. Two main processes (dry and wet) for treatment of peppercorns in Madagascar were identified and described. The dry process, with two steps less, appeared to be easier to implement and more respectful to the product. Improving maturity control and processing according to the quality expected by the markets will be necessary to promote Malagasy peppers. Traitements post récolte du poivre sauvage (Piper spp.) à Madagascar. Une étude des traitements post récolte des poivres sauvages a été menée à Madagascar afin de décrire les pratiques locales et de mesurer leurs impacts sur la qualité des produits. Matériel et méthodes. Quatre systèmes de productions (PPS) ont été observés, décrits et comparés dans deux zones définies de l'est de Madagascar. Des caractéristiques qualitatives majeures (piperine et huile essentielle) du poivre ont été évaluées sur des échantillons collectés dans les quatre systèmes. Résultats et discussion. Deux principaux procédés post récolte (une voie sèche et une voie humide) ont été identifiés. La voie humide diffère de la voie sèche par deux opérations spécifiques : l'échaudage et l'étuvage. Les procédés ont montré une influence sur la couleur du poivre. Les teneurs en piperine n'ont pas été affectées par les systèmes de productions quels qu'ils soient alors que les teneurs en huile essentielle ont été réduites jusqu'à 27 % par la voie humide. En fin de procédés, les teneurs en piperine ont été jusqu'à huit fois plus basses et les teneurs en huile essentielle jusqu'à six fois plus élevées que celles spécifiées dans la norme ISO 959-1 pour le poivre noir prêt à la commercialisation. Conclusion. Deux procédés principaux (l'un « sec », l'autre « humide ») utilisés pour le traitement des poivres à Madagascar ont été identifiés et décrits. La voie sèche qui comprend deux opérations en moins, semble plus aisée à mettre en oeuvre et mieux respecter le produit que la voie humide. Le respect de la maturité du poivre sauvage lors de la cueillette ainsi que la maîtrise des procédés en fonction des produits attendus par les marchés seront nécessaires pour mieux valoriser les poivres malgaches.
Modelling of Fish Drying Kinetics Using a Combination of Surface Response Methodology and Diffusional Models
Drying Technology, 1995
Drying is a common fish preservation technique used in developing countries. Analysis of process ... more Drying is a common fish preservation technique used in developing countries. Analysis of process factors involved in controlled fish drying permits process optimization and assists in design of suitable dryers. Various methodologies, with models of different complexities (analytical, semi–empirical and empirical models), have been used to investigate fish drying kinetics. The original feature of this study is the combined use of surface response methodology and diffusional models. In a limited number of experimetns, this combination allowed development of a predictive tool for assessing fish drying mechanisms and drying time.
Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp
Carbohydrate Polymers, Aug 1, 2016
Over the 65-100°C range and at a water content of 1.6kgkg(-1)db, a comparison was conducted betwe... more Over the 65-100°C range and at a water content of 1.6kgkg(-1)db, a comparison was conducted between plantain paste (dispersion made of flour and water) and pulp pieces after cooking to evaluate their respective degree of starch gelatinization (α) and in vitro digestibility. Below 76°C and at 100°C, the gelatinization behaviour of starch into pulp pieces and paste was similar, whereas at 85°C a significant mean relative difference was observed in between. For α in the 0-1 range, pieces of plantain pulp exhibited a lower rapidly digestible starch fraction (30%) and a higher resistant starch fraction (33%) than the flour paste, suggesting some structural effects. Both Weibull and exponential models showed a good fit for α over temperature range and starch digestibility fractions over α. Although no explicit relationship was established between the intact pulp structure and grinded flour state of plantain, the evaluation of the degree of starch gelatinization and digestibility of a plantain flour paste, could be used to predict the gelatinization and digestibility behaviour of plantain starch in entire pieces of pulp.
Journal of Food Science, Jun 1, 2009
The impact of deep-fat frying on the micronutrient content of plantain (Musa AAB "barraganete") w... more The impact of deep-fat frying on the micronutrient content of plantain (Musa AAB "barraganete") was evaluated during processing of plantain chips called "tostones." Water content, micronutrients (potassium, Lascorbic acid, α-carotene, β-carotene) content, and the temperature within the food were quantified during the course of frying. A nonisothermal kinetics analysis of the 1st-order reaction (micronutrient degradation) induced by deep-fat frying, particularly in terms of the spatial distribution of temperature, was proposed. The kinetic parameters (pre-exponential factor k 0, activation energy E a ) were identified by nonlinear optimization, minimizing the residual variance between the experimental and theoretical micronutrient content. Agreement between model and experimental values was checked. During 1st and 2nd frying, potassium was well retained while carotenoid contents decreased significantly. Moreover, L-ascorbic acid contents decreased significantly, just during 2nd frying. k 0 was identified as well as E a observed for L-ascorbic acid, α-carotene, and β-carotene as 68.4 to 71.5 , 79.6 to 84.9, and 85.9 to 88.6 kJ/mol, respectively. β-carotene appeared to be more heat-resistant than α-carotene and L-ascorbic acid. The behavior of the nutritional markers appears to be the consequence of the thermal and hydric histories of the crust and of the heart of the plantain disk related to heat transfer during preparation of the "tostones.
Food Research International, Apr 1, 2010
A rapid, easy to handle and low cost assay of ascorbic acid was developed, which consists in mini... more A rapid, easy to handle and low cost assay of ascorbic acid was developed, which consists in miniaturization on microplate of a redox reaction monitored spectrophotometrically, the signal being directly related to the concentration of ascorbic acid in the sample. This method was investigated in accordance with the prerogative of regulation covering food additives in terms of linear range/linearity, limits of detection and quantification, accuracy (including trueness and precision), robustness and selectivity. The application of the method was tested to determine ascorbic acid diffusivity in agar gel used as an aqueous food simulant. The diffusivity value obtained was 0.31 Â 10 À9 m 2 s À1 , with a confidence interval of 20% at 95% level. Accuracy of the assay and of the point's location on ascorbic acid profiles were examined by Monte-Carlo method to assess their influence on accuracy of diffusivity value obtained. Assay uncertainty was clearly demonstrated to be a critical parameter.
Advances in Nutrition, Nov 1, 2015
To date, observational studies in nutrition have categorized foods into groups such as dairy, cer... more To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions.
Poultry Science, Aug 1, 2002
Turkey meat can be salted and dried in one step by soaking in a concentrated salt-glucose syrup s... more Turkey meat can be salted and dried in one step by soaking in a concentrated salt-glucose syrup solution at low temperature. Sugar impregnation is minimal; only low molecular weight sugars generally penetrate the product. Glucose uptake is very quick, suggesting the possible involvement of passive glucose transporters. The operational scope of this process, depending on the targeted end-product features, was determined for
Journal of Food Engineering, Jun 1, 2005
The densities and viscosities of ternary NaCl-glucose syrup-water systems were measured in the 28... more The densities and viscosities of ternary NaCl-glucose syrup-water systems were measured in the 283.1-298.1 K temperature range and the water activities were measured at 298.1 K. NaCl and glucose syrup molalities ranged from 0 to 6.0 mol kg À1 and from 0 to 1.91 mol kg À1 , respectively. ''Dextrose equivalent'' (DE) glucose syrup value was 21 and the median molecular weight was 1.007 (kg mol À1 ). Experimental density, viscosity and water activity data were fitted by a five-parameter correlation, an eight-parameter polynomial and a five-parameter polynomial correlation, respectively with deviations of less than 0.5%, 2.3% and 0.9%, respectively. The presence of NaCl was found to be responsible for excess volume. There was a major contribution of interaction terms in the calculation of the ternary viscosity, particularly for high viscosity. While these ternary systems are used in the dehydration-impregnation soaking (DIS) process, the technological consequences of the findings were discussed in terms of DIS process optimization, mass transfers, solution management.
Influence of the Experimental Errors and Their Propagation on the Accuracy of Identified Kinetics Parameters: Oxygen and Temperature Effects on Ascorbic Acid Oxidation during Storage
Industrial & Engineering Chemistry Research, Jan 10, 2012
ABSTRACT The oxidation of ascorbic acid was chosen as a case study to investigate the effect of e... more ABSTRACT The oxidation of ascorbic acid was chosen as a case study to investigate the effect of experimental errors and their propagation on the identification of the parameters of a kinetics law involving both ascorbic acid and oxygen content, on a typical food storage temperature range (8-33 degrees C) and under conditions representing anaerobic storage (0% O-2) to storage under air (21% O-2). A nonlinear method was used to identify kinetic parameters, both by incremental identifications of intermediate parameters and by direct identification of relevant parameters. Confidence intervals on all these identified parameters were evaluated using Monte Carlo simulations. The propagation error during the incremental stages of parameters identification induced a high uncertainty on the values obtained, thus a direct identification was preferred. The accuracy of the identified parameters was also shown to be strongly dependent on the experimental procedure carried out to obtain experimental data, but the time required to perform an ideal procedure is unrealizable. A methodology based on Monte Carlo simulations was proposed to optimize a priori the experimental procedure and data treatment to improve the characterization of such a kinetics law.
Journal of Food Engineering, Jun 1, 2003
Pulsed vacuum brining (PVB) of meat products in salt-concentrated solutions gives rise to hydrody... more Pulsed vacuum brining (PVB) of meat products in salt-concentrated solutions gives rise to hydrodynamic mechanisms that facilitate solution infiltration into the meat structure. Previous studies have shown that these mechanisms can only function with porous structures. The estimated apparent porosity of meat is 1.69% (v/v). The difference in total pressure is the key to efficient infiltration-it forces occluded and/or dissolved gases from the meat during vacuum processing and then, upon the return to atmospheric pressure, solution infiltrates the pores from which the gases were expelled. Transfers between the occluded solution and the inner surfaces of the meat pores then occur within the product throughout brining under atmospheric pressure conditions. The solution is expelled again from the product in the next vacuum cycle. During PVB of poultry meat, solution infiltration and internal transfer account for respectively 9-22% and 7-17% of the salt gain obtained with this process.
Journal of Food Engineering, Sep 1, 1998
Salaison de viandes (boeuf, daim, canard et dinde) à l'aide du procédé de deshydratation-imprégnation par immersion (DII)
Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)
HAL (Le Centre pour la Communication Scientifique Directe), May 24, 2019
National audienc
13th World Congress of Food Science & Technology, 2006
Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances
HAL (Le Centre pour la Communication Scientifique Directe), Oct 15, 2019
National audienc