Search Results - "Skurtys, Olivier"

Grading of Potato Chips According to Their Sensory Quality Determined by Color by Pedreschi, Franco, Bunger, Andrea, Skurtys, Olivier, Allen, Paula, Rojas, Ximena

“…Potato chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing…”
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Structural Relaxation of Salmon Gelatin Films in the Glassy State by Enrione, Javier I., Sáez, Carlos, López, Daniel, Skurtys, Olivier, Acevedo, Cristian, Osorio, Fernando, MacNaughtan, William, Hill, Sandra

“…Mechanical relaxation of glassy carbohydrates has been reported extensively in the literature; however, little work is available on protein-based systems. This…”
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Using RGB Image Processing for Designing an Alginate Edible Film by Acevedo, Cristian A., López, Darío A., Tapia, María J., Enrione, Javier, Skurtys, Olivier, Pedreschi, Franco, Brown, Donald I., Creixell, Werner, Osorio, Fernando

“…The use of edible films to coat food products is a technique that allows for an extended shelf-life. One of the most widely used polymers is calcium alginate…”
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The impact of liquid drops on purple cabbage leaves (Brassica oleracea l. Var. Capitata) by Andrade Pizarro, Ricardo, Skurtys, Olivier, Osorio Lira, Fernando

“…Liquid drop impact on solid surfaces has been well studied due to its wide industrial application; however, there are very few studies of liquid drop impact on…”
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Atomizing Spray Systems for Application of Edible Coatings by Andrade, Ricardo D., Skurtys, Olivier, Osorio, Fernando A.

“…:  The use of edible coatings on fresh and processed food products as a means of extending shelf life by preventing or delaying spoilage, providing a partial…”
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Mechanical properties of calcium alginate fibers produced with a microfluidic device by Cuadros, Teresa R., Skurtys, Olivier, Aguilera, José M.

“…► Uniform fibers of calcium alginate gel were produced in a controlled manner. ► Effect of the concentration of alginate and Ca2+ on their mechanical…”
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Preliminary experiments on the control of natural convection in differentially-heated cavities by Penot, François, Skurtys, Olivier, Saury, Didier

“…Aiming at the control of natural convection flows and heat transfer in air-filled differentially-heated cavities, experimental attempts were carried out in…”
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Evaluation of Surface Free Energy of Various Fruit Epicarps Using Acid–Base and Zisman Approaches by Velásquez, Patricia, Skurtys, Olivier, Enrione, Javier, Osorio, Fernando

“…Surface free energy (SFE; γ SV ) of 16 fruit epicarps present on the Chilean market was calculated by two approaches: the acid–base and Zisman. The results…”
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Classification, modeling and prediction of the mechanical behavior of starch-based films by Dieulot, J.-Y., Skurtys, O.

“…•A starch-based film properties database was created from the literature.•This database was classified using the Rival Penalized Competitive Learning and…”
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Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings by Andrade, Ricardo D, Skurtys, Olivier, Osorio, Fernando, Zuluaga, Robin, Gañán, Piedad, Castro, Cristina

“…Rheological and physical properties of edible coating formulations containing gelatin, cellulose nanofibers (CNFs), and glycerol are characterized. Measured…”
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Effect of cellulose nanofibers concentration on mechanical, optical, and barrier properties of gelatin-based edible films by Pizarro, Ricardo David Andrade, Skurtys, Olivier, Osorio-Lira, Fernando

“…The effect of gelatin, glycerol, and cellulose nanofiber (CNFs) concentrations on the mechanical properties, water vapor permeability, and color parameters of…”
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A non-destructive digital imaging method to predict immobilized yeast-biomass by Acevedo, Cristian A., Skurtys, Olivier, Young, Manuel E., Enrione, Javier, Pedreschi, Franco, Osorio, Fernando

“…In food fermentation, many types of immobilization systems are used, such as hydrogel entrapment, where alginate is the main biopolymer. One of the important…”
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Effect of cellulose nanofibers concentration on mechanical, optical, and barrier properties of gelatin-based edible films by Ricardo David Andrade-Pizarro, Olivier Skurtys, Fernando Osorio-Lira

“…Se evaluó el efecto de la concentración de gelatina, glicerol y nanofibras de celulosa (NFC) sobre las propiedades mecánicas, permeabilidad al vapor de agua, y…”
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Impact of a Liquid Drop on a Granular Medium: inertia, viscosity and surface tension effects on the drop deformation by Nefzaoui, Elyes, Skurtys, Olivier

“…An experimental study of liquid drop impacts on a granular medium is proposed. Four fluids were used to vary physical properties: pure distilled water, water…”
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