A5103507565- Freezing and Crystallization Processes
- Microencapsulation and Drying Processes
- Protein purification and stability
- Probiotics and Fermented Foods
- Postharvest Quality and Shelf Life Management
- Proteins in Food Systems
- Membrane Separation and Gas Transport
- Food Drying and Modeling
- Magnetic confinement fusion research
- Microbial Metabolites in Food Biotechnology
- Plant Physiology and Cultivation Studies
- Superconducting Materials and Applications
- Transgenic Plants and Applications
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- Biofuel production and bioconversion
- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Protein Hydrolysis and Bioactive Peptides
- Fusion materials and technologies
- Process Optimization and Integration
- Food Industry and Aquatic Biology
- Manufacturing Process and Optimization
- Ionic liquids properties and applications
- Glycosylation and Glycoproteins Research
Institut de Recherche sur la Fusion par Confinement Magnétique
2024
CEA Cadarache
2024
École Polytechnique Fédérale de Lausanne
2023-2024
AgroParisTech
2007-2010
Food Process Engineering and Microbiology
2001-2010
Institut National de la Recherche Agronomique
1999-2008
University of Nottingham
1999-2008
Biologie et Gestion des Risques en Agriculture
2000
Consejo Superior de Investigaciones Científicas
1990-1993
Unidades Centrales Científico-Técnicas
1993
Abstract The ramp-up is a critical phase in the operations of Tokamak, during which engineering and physics aspects must be taken into account to ensure stability, minimize flux consumption avoid disruptions. Predicting phases faces challenges such as nonlinearity, uncertainty on boundary initial conditions changes magnetic equilibrium. Our work uses High-Fidelity Pulse Simulator (HFPS), Python workflow based JINTRAC. input output are machine code generic IMAS data format. HFPS predicts...
The effect of sucrose, maltodextrin and skim milk on survival L. bulgaricus after drying was studied. Survival could be improved from 0.01% for cells that were dried in the absence protectants to 7.8% a mixture sucrose maltodextrin. Fourier transform infrared spectroscopy (FTIR) used study overall protein secondary structure thermophysical properties cells. Sucrose, found have minor effects membrane phase behavior FTIR also show air-dried cell/protectant solutions formed glassy state at...
Abstract JET experiments using the fuel mixture envisaged for fusion power plants, deuterium and tritium (D–T), provide a unique opportunity to validate existing D–T prediction capabilities in support of future device design operation preparation. The 2021 experimental campaign has achieved powers sustained over 5 s ITER-relevant conditions i.e. with baseline or hybrid scenario full metallic wall. In preparation campaign, extensive predictive modelling was carried out several assumptions...
Abstract This paper reports the first experiment carried out in deuterium–tritium addressing integration of a radiative divertor for heat-load control with good confinement. Neon seeding was time D–T plasma as part second campaign JET its Be/W wall environment. The technical difficulties linked to re-ionisation heat load are reported T and D–T. compares impact neon on plasmas their D counterpart detachment, localisation radiation, scrape-off profiles, pedestal structure, edge localised modes global
Static equilibrium was established between the gas phase (headspace) and an unstirred aqueous in a sealed vessel. The headspace then diluted with air to mimic situation when container of food is opened volatiles are by surrounding air. Because this first volatile signal can influence overall flavor perception, parameters controlling release under these conditions interest. A mechanistic model developed validated experimentally. Release compounds depended on air-water partition coefficient...
Optimization of the freeze-drying process needs to characterize physical state frozen and dried products. A protocol measure collapse temperature complex biological media such as concentrated lactic acid bacteria using microscopy was first elaborated. Afterward, aqueous solutions one or several components well bacterial suspensions were analyzed in order study how structure these materials is degraded during freeze-drying. similar behavior toward observed for all solutions, which...
The freezing step influences lyophilization efficiency and protein stability. main objective of this work was to investigate the impact on primary drying stage an ultrasound controlled ice nucleation technology, compared with usual protocols. Lyophilization cycles involving different protocols (applying a constant shelf cooling rate 1 degrees C/min or 0.2 C/min, putting vials precooled shelf, controlling by ultrasounds addition nucleating agent) were performed in prototype freeze-dryer....
Abstract Polyphenoloxidase (EC 1.14.18.1) and peroxidase 1.11.1.7) activities were evaluated during cold storage of banana (Musa cavendishii, L var enana). The effects some thermal treatments (blanching peeled bananas, microwave treatment slices at −24°C) studied. Inactivation both enzymes by blanching was very effective (96–100 %) all maturity levels. Microwave showed differing efficiency depending on ripeness, produced non‐enzymic darkening due to Maillard reactions mainly in green...
Our objective was to investigate the effect of performing primary drying at product temperatures below and above Tg′ (glass transition temperature freeze-concentrated phase) on long-term stability lyophilized proteins. Two protective media differing in nature bulking agent used (amorphous or crystalline) were selected. Several lyophilization cycles performed by using various combinations shelf chamber pressure obtain different values during drying. The antigenic activity proteins measured...
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTPigment composition and color of frozen canned kiwi fruit slicesM. Pilar. Cano M. Antonia. MarinCite this: J. Agric. Food Chem. 1992, 40, 11, 2141–2146Publication Date (Print):November 1, 1992Publication History Published online1 May 2002Published inissue 1 November 1992https://doi.org/10.1021/jf00023a020RIGHTS & PERMISSIONSArticle Views479Altmetric-Citations44LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum full text article...
The interactions between freezing kinetics and subsequent storage temperatures their effects on the biological activity of lactic acid bacteria have not been examined in studies to date. This paper investigates three protocols two viability acidification Lactobacillus delbrueckii subsp. bulgaricus CFL1 presence glycerol. Samples were at -196 degrees C -20 by freeze fracture substitution electron microscopy. Differential scanning calorimetry was used measure proportions ice glass transition...
On the basis of a mechanistic model, overall and liquid mass transfer coefficients aroma compounds were estimated during release when an inert gas diluted static headspace over simple ethanol/water solutions (ethanol concentration = 120 mL x L(-1)). Studied for range 17 compounds, they both increased in solution compared to water solution, showing better due presence ethanol, additively partition coefficient variation. Thermal imaging results showed differences convection two systems (water...
Summary Working pressure (P) and heating plate temperature (T) were considered to be the most important factors affecting kinetics of freeze‐drying operation for apple slices as well criteria final product quality (appearance/shape, colour, texture, rehydration ratio). Freeze‐drying experiments involving a thick layer under different processing conditions designed according central composite rotatable system with two (P, T). Results analysed by response surface methodology (RSM). By...
The influence of thickening agents (modified starch/pectin mixture 0 and 7 g/L) mechanical treatment (low, medium, high) on the retention esters (pentyl acetate ethyl pentanoate), aldehydes (hexanal (E)-2-hexenal), a lactone (gamma-octalactone) in low-fat flavored stirred yogurts were investigated under equilibrium conditions. In range studied, agent had little aroma compound compared to decreasing effect increasing dairy protein concentration aldehyde "salting out" carbohydrates esters....
ABSTRACT Freezing preservation of banana ( Musa cavendishii , var. enana) was investigated. Microwave treatment slices at 650 watts for 2 min or immersion whole peeled fruits in boiling water 11 followed by freezing ‐24°C inhibited color deterioration the frozen product. Treatments showed different effectiveness depending on enzymatic system studied [polyphenoloxidase (PPO) peroxidase (POD)] and maturity level processing date. Blanching yielded a good product which no darkening observed. The...
Lyophilizing frozen pellets, and especially spray freeze-drying, have been receiving growing interest. To design efficient safe freeze-drying cycles, local temperature moisture content in the product bed to be known, but both are difficult measure industry. Mathematical modeling of heat mass transfer helps determine conditions predict effects operation policy, equipment recipe changes on drying time quality. Representative pellets situated at different positions slab were considered....
The recovery of an aroma compound, ethyl acetate, highly diluted in model aqueous feeds was carried out with a pervaporation stage coupled to flash condensation. permeate, at the vapor state, selectively fractionated between two condensers series decreasing temperatures. A global modeling coupling system proposed, taking into account extraction step (with transmembrane mass transfer equations) as well vapor−liquid equilibrium curves). It shown that inert gases flowing permeate circuit (which...