Search Results - "Collignan, A."

Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions by Hadj Salem, F., Lebrun, M., Mestres, C., Sieczkowski, N., Boulanger, R., Collignan, A.

“…•Aromatic compounds could be transferred into coffee beans during fermentation.•The coffee bean parchment acts as a molecular sieve.•Some transferred volatiles…”
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Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing by Mirade, P.S., Portanguen, S., Sicard, J., De Souza, J., Musavu Ndob, A., Hoffman, L.C., Goli, T., Collignan, A.

“…This study investigated the impact of tumbling on mass transfer mechanisms occurring in small beef meat pieces during biltong production, by measuring salt,…”
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Mass transfer dynamics during the acidic marination of turkey meat by Goli, T., Bohuon, P., Ricci, J., Trystram, G., Collignan, A.

“…The mass transfers of water, acid and NaCl in turkey meat cubes (initial volume 1cm3 during marination were evaluated at various molalities of acetic acid…”
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Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat by Goli, T., Ricci, J., Bohuon, P., Marchesseau, S., Collignan, A.

“…Turkey breast cubes underwent acidic marination in the presence of salt. The transfer of water, salt and acid was measured, and texture was assessed on the…”
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Evolution of pH during immersion of meat protein matrices in acidic marinades by Goli, T., Bohuon, P., Ricci, J., Collignan, A.

“…The pH value is a fundamental datum to be monitored during marination. A method is proposed for calculating the evolution of pH of turkey meat cubes during…”
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Modeling of Mass Transfer During Hot-Smoking of Fish Fillets by Raffray, G, Goli, T, Rivier, M, Sebastian, P, Collignan, A

“…This work aims at evaluating the mass reduction of traditionally hot-smoked catfish (Arius heudelotii) during hot-air drying unit operation. Drying kinetics of…”
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Linking objective and subjective modeling in engineering design through arc-elastic dominance by Sebastian, P., Ledoux, Y., Collignan, A., Pailhes, J.

“…Engineering design in mechanics is a complex activity taking into account both objective modeling processes derived from physical analysis and designers’…”
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Drying and smoking of meat: heat and mass transfer modeling and experimental analysis by Sebastian, P., Bruneau, D., Collignan, A., Rivier, M.

“…There has been recent interest in developing hot smoking kilns avoiding benzo(a)pyrene deposition on meat. An experimental kiln limiting this deposition…”
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Thermal characterization of chicken fat dry fractionation process by Arnaud, E., Trystram, G., Relkin, P., Collignan, A.

“…Heat transfers that occurred during chicken fat dry fractionation process were characterized. Thermal behaviour of chicken fat and the olein and stearin…”
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Quick Marination of Anchovies (Engraulis enchrasicolus) Using Acetic and Gluconic Acids. Quality and Stability of the End Product by Poligne, I., Collignan, A.

“…Anchovy fillets were simultaneously salted and pickled by soaking in acid and salt mixed solutions at low temperature. Three different acidic solutes were…”
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Impact of solute molecular mass and molality, and solution viscosity on mass transfer during immersion of meat in a complex solution by Santchurn, S.J., Collignan, A., Trystram, G.

“…Dehydration of meat by soaking in a concentrated solution of water, salt and corn syrup (DE21) generally results in a high water loss and moderate salt and…”
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Decontamination of chicken skin surfaces inoculated with Listeria innocua, Salmonella enteritidis and Campylobacter jejuni by contact with a concentrated lactic acid solution by Lecompte, J.Y, Collignan, A, Sarter, S, Cardinale, E, Kondjoyan, A

“…The aim was to establish how poultry skin could be efficiently decontaminated without changing its organoleptic properties. 2. Chicken skins were surface…”
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Characterization of traditional processing of pork meat into boucané by Poligné, I., Collignan, A., Trystram, G.

“…Boucané is a traditional meat product from Réunion that is obtained by salting, drying and hot smoking pork belly. One-step unit operations give rise to a…”
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Processing smoked pork belly by immersion in a complex solution at high temperature by Poligné, I., Collignan, A., Trystram, G.

“…An assessment of various limitations in the traditional preparation of boucan e ́ pork indicated that the process and the end-product quality could be enhanced…”
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Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork by Poligné, I., Collignan, A., TRYSTRAM, G.

“…The traditional small‐scale production of boucané, a cured smoked pork‐belly product from Réunion, involves several unit operations that are performed in a…”
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Prediction of Mass-transfer Kinetics and Product Quality Changes during a Dehydration-Impregnation-Soaking Process using Artificial Neural Networks. Application to Pork Curing by Poligné, I., Broyart, B., Trystram, G., Collignan, A.

“…Boucané is a cured pork belly product from Réunion. This product is traditionally processed by salting, drying, cooking and smoking raw pork belly in one step…”
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Equipment design for osmotic treatments by Marouzé, C, Giroux, F, Collignan, A, Rivier, M

“…Recent osmotic treatment (OT) applications make it necessary to develop specially designed items of equipment, particularly where a high level of dehydration…”
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Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions by Salem, F. Hadj, Achir, N., Sieczkowski, N., Boulanger, R., Collignan, A.

“…Models of increasing complexity were developed to identify and represent mechanisms affecting the evolution of the concentration of 3 aroma compounds…”
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Soaking turkey meat in salt-glucose syrup solutions--an experimental study of mass transfers by Deumier, F, Collignan, A, Bohuon, P

“…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;…”
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Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection by Bohuon, P., Collignan, A., Rios, G.M., Raoult-Wack, A.L.

“…Cross mass transport during the soaking process of model food gel (gelatin, carraghenan) in concentrated solutions (salt-sucrose-water) at 10 °C was…”
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