Search Results - "Daudin, J.D"

Time-course estimation of evaporated water fluxes together with mean surface water activity in uncooked pressed cheeses during ripening using a purpose-built micro-bioreactor by Le Page, J.F., Dachraoui, O., Daudin, J.D., Mirade, P.S.

“…During cheese ripening, surface water activity controls microbial flora activity and aroma development, essentially shaping the organoleptic properties of the…”
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Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions by Kondjoyan, A., Rouaud, O., McCann, M.S., Havet, M., Foster, A., Swain, M., Daudin, J.D.

“…A numerical thermal model was previously developed to take into account heat transfers by convection, radiation and evaporation during the heating and cooling…”
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Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage by Le Page, J.F., Mirade, P.S., Daudin, J.D.

“…Accurate measurement of water activity ( a w ) is an important goal for the food industry because a w is a key parameter in microbial growth, biological…”
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Characterization and CFD modelling of air temperature and velocity profiles in an industrial biscuit baking tunnel oven by Mirade, P.S., Daudin, J.D., Ducept, F., Trystram, G., Clément, J.

“…The industrial baking of cereal products is commonly performed in tunnel ovens, which give operators high flexibility for adjusting baking conditions to…”
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Development of a new method for fast measurement of water sorption isotherms in the high humidity range Validation on gelatine gel by Baucour, P, Daudin, J.D

“…A fast and accurate method has been set up to measure sorption isotherms of solid foods in the water activity range 0.9–1. In a purpose-built device thin…”
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Assessment of water diffusivity in gelatine gel from moisture profiles. I––Non-destructive measurement of 1D moisture profiles during drying from 2D nuclear magnetic resonance images by Ruiz-Cabrera, M.A., Foucat, L., Bonny, J.M., Renou, J.P., Daudin, J.D.

“…A method to assess the relationship between water diffusivity and water content was developed. This method combines the non-destructive measurement of water…”
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Assessment of water diffusivity in gelatine gel from moisture profiles. II. Data processing adapted to material shrinkage by Ruiz-Cabrera, M.A., Foucat, L., Bonny, J.M., Renou, J.P., Daudin, J.D.

“…A method to assess the relationship between water diffusivity and water content was developed. Experiments designed to promote isothermal and unidirectional…”
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Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—II. Validations of product surface temperature and water activity under fast transient air temperature conditions by Kondjoyan, A., McCann, M.S., Rouaud, O., Havet, M., Foster, A.M., Swain, M., Daudin, J.D.

“…The coupled heat–water model presented in paper I is used to calculate the temperature and water activity at the surface of an unwrapped lean beef meat sample…”
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Effects of free stream turbulence intensity on heat and mass transfers at the surface of a circular cylinder and an elliptical cylinder, axis ratio 4 by Kondjoyan, A., Daudin, J.D.

“…Effect of free stream turbulence intensity ranging from 1.5 to 40% and of air velocity ranging from 0.5 to 5.0 m s −1 on transfer coefficients has been…”
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Moisture and Salt Transfers During Constant Temperature Drying of Gelatin Gels: Effects of Composition and of Water Flux Intensity by Boudhrioua, N., Bonazzi, C., Daudin, J.D.

“…A drying cell was set up to generate salt and moisture gradients in added and free salt gelatin gels maintained at constant temperature. Fluxes from 30 × 10 −6…”
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Heat and mass transfer coefficients at the surface of a pork hindquarter by Kondjoyan, A., Daudin, J.D.

“…Heat and mass transfer coefficients were measured at the surface of a pork hindquarter for common air flow properties encountered in chillers and dryers. Air…”
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Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — I. The model and its sensitivity to certain parameters by Kuitche, A., Daudin, J.D., Letang, G.

“…A mathematical model for the calculation of meat chilling is presented; it allows the prediction of both the weight loss kinetics and internal temperature…”
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La viande du futur sera-t-elle produite in vitro ? by J.F. HOCQUETTE, P. MAINSANT, J.D. DAUDIN, I. CASSAR-MALEK, D. RÉMOND, M. DOREAU, P. SANS, D. BAUCHART, J. AGABRIEL, W. VERBEKE, B. PICARD

“…La production de viande artificielle par culture de cellules est proposée par certains scientifiques comme une des solutions pour répondre aux grands enjeux de…”
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Optimisation of air-flow conditions during the chilling and storage of carcasses and meat products by Kondjoyan, A., Daudin, J.D.

“…In the meat industry investment and running costs for chillers are determined mainly by the chilling time and the weight losses associated with chilling or…”
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A new experimental method for measuring and visualising air flow in large food plants by Mirade, P.S., Daudin, J.D.

“…A new experimental method was developed to visualise air flow patterns and spatial distribution of the mean air velocity in large food plants. The continuous…”
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Modelling of temperature and weight loss kinetics during meat chilling for time variable conditions using an analytical based method — III. Calculations versus measurements on pork carcass hindquarters by Daudin, J.D., Kuitche, A.

“…A heat transfer model of an infinite cylinder, adapted to account for time-variable boundary conditions (part I — Kuitche etal, 1996a) and validated by…”
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Modelling of temperature and weight loss kinetics during meat chilling for time-variable conditions using an analytical-based method — II. Calculations versus measurements on wet plaster cylinders and cast by Kuitche, A., Letang, G., Daudin, J.D.

“…Calculations carried out using the heat-transfer model in an infinite cylinder, adapted to account for time-variable boundary conditions (see part I of this…”
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Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) Relative effects of heat and oxidants by Promeyrat, A., Daudin, J.D., Gatellier, P.

“…► Carbonyl formation depends on oxidants, especially iron. ► A synergistic effect of oxidants and heat increases protein oxidation. ► Oxidants weakly affect…”
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Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) Effects of fibre type, peroxides and antioxidants by Promeyrat, A., Daudin, J.D., Astruc, T., Danon, J., Gatellier, P.

“…► Proteins from α-white or β-red fibres demonstrate different sensitivities to heat. ► At 45°C, differences related to peroxide or antioxidant types are…”
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Computational fluid dynamics prediction and validation of gas circulation in a cheese-ripening room by Mirade, Pierre-Sylvain, Daudin, Jean-Dominique

“…This paper discusses the application of a computational fluid dynamics (CFD) approach to predicting air velocity patterns and circulation of an exogenous gas…”
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