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1. Quality of Tenebrio molitor Powders: Effects of Four Processes on Microbiological Quality and Physicochemical Factors

Author

Xin Yan, Sophie Laurent, Isabelle Hue, Sylvie Cabon, Joelle Grua-Priol, Vanessa Jury, Michel Federighi, and Geraldine Boué

Subjects
Health (social science), predictive microbiology, HACCP strategy, gross composition, microbiological risks, heat treatments, Plant Science, entomophagy, Health Professions (miscellaneous), Microbiology, edible insect powder, Food Science
Abstract

Tenebrio molitor, the first edible insect approved as a novel food in the EU, is a promising candidate for alternative protein sources, implementing circular and sustainable production systems. This study aims to determine the microbiological quality and physicochemical properties of mealworm powders obtained by four different processing pathways. Contents of dry matter, protein, fat, ash, water activity (aw) and a range of microbial counts were measured and analyzed by one-way ANOVA with Tukey’s test. Results showed small differences in the proximate composition of the powder samples (protein 55.62–57.90% and fat 23.63–28.21% of dry matter, DM), except for the one that underwent a defatting step (protein 70.04% and fat 16.84%), p < 0.05. A level of water activity of less than 0.2 was reached for all pathways. Fresh mealworm samples had high total aerobic counts (8.4 log CFU/g) but were free of foodborne pathogens. Heat treatments applied during transformation were sufficient to kill vegetative cells (reduction of 2.8–5.1 log CFU/g) rather than bacterial endospores (reduction of 0.3–1.8 log CFU/g). Results were confirmed by predictive microbiology. This study validated the efficacy of a boiling step as critical control points (CCPs) of insect powder processing, providing primary data for the implementation of HACCP plans.

Published
2023
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4. Environmental Evaluation of New Brewer’s Spent Grain Preservation Pathways for Further Valorization in Human Nutrition

Author

Gaëlle Petit, Luc K. Audebrand, Emilie Korbel, Vanessa Jury, Samira Rousselière, Mohammed Aider, Sergey Mikhaylin, and Sylvie L. Turgeon

Subjects
Food security, Renewable Energy, Sustainability and the Environment, Natural resource economics, General Chemical Engineering, Circular economy, Context (language use), General Chemistry, Natural resource, Upcycling, Sustainable agriculture, Environmental Chemistry, Environmental impact assessment, Business, Life-cycle assessment
Abstract

To tackle the issue of preserving natural resources and reducing pollution, the circular economy has been identified as a lever to ensure food security for 9 billion people by 2050. In the brewing sector, the annual production of wet spent grain represents 8 million tons in Europe and 40 million tons worldwide. This deposit represents a major opportunity in the current context of sustainable food transition, as it is an important source of protein, fiber, and other nutrients for human nutrition. Several initiatives regarding the valorization of brewer’s spent grain are emerging in human food, but studies to assess the environmental impact of different scenarios are still missing. Indeed, numerous separate or combined treatments could be involved in spent grain stabilization. The evaluation of the separate pathways identified could help to clarify the choices made by future economic actors willing to start a new activity or any researcher or manager willing to participate in a project to exploit the spent grain in food. The objective of this article is to conduct a comparative study of the environmental performance of different brewing grain stabilization engineering strategies among dehydration, separation, lactofermentation, freeze-drying, refrigeration, freezing, methanation, composting, and use for animal feed. These processes or their combinations for spent grain upcycling in human consumption will be examined by life cycle assessment, an ISO-standardized accounting methodology for quantifying the environmental impacts of a product. To our knowledge, this study is the first to include an environmental impact assessment of the spent grain stabilization pathways. The influence of the introduction of a new step in the life cycle of the upcycled spent grain on the environmental load of the product is highly significant. The results highlight the importance of strategic choices of stabilization processes and process coupling, a major step for spent grain reuse in human nutrition. This study provides trends and recommendations on parameters to be compared for technical and organizational strategies for byproduct valorization in food in the context of the circular economy.

Published
2020

5. Benchmarking of techniques used to assess the freeze damage in potatoes

Author

Alain Le-Bail, Xavier Falourd, Vanessa Jury, Joran Fontaine, Piyush Kumar Jha, Epameinondas Xanthakis, Kevin Vidot, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), RISE-Agrifood & Bioscience, Ecole Polytechnique Fédérale de Lausanne (EPFL), French National Research Agency (ANR)French National Research Agency (ANR), and Swedish Research Council FORIVIAS under the FREEZEWAVE project (SUSFOOD-ERANET) [FR: ANR-14-SUSF-0001, SE: 2014-1925]

Subjects
Other Engineering and Technologies, Materials science, Laser scanning, Freeze damage, microstructure, apple, Cryo-SEM, texture profile, pressure, [SPI]Engineering Sciences [physics], 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Texture (crystalline), Potatoes, tissue, 04 agricultural and veterinary sciences, Low field nuclear magnetic resonance, 040401 food science, fracture, 030221 ophthalmology & optometry, Engineering and Technology, cells, heat, ice crystals, Biological system, Food Science
Abstract

In this study, benchmarking of methods used for assessing freeze damage in potatoes was carried out. Initially, the samples were frozen by subjecting them to three different temperatures (i.e. at – 18 °C, − 30 °C, and at − 74 °C). Then, different analytical techniques comprising of focused methods (i.e. cryo-Scanning elctron microscopy-cryo-SEM, confocal laser scanning microscopy-CLSM) and global methods (i.e. texture analysis, low field nuclear magnetic resonance (NMR), exudate loss and colour change) were used to assess the impact of the freezing treatment from the different point of view addressed by each method. As a result, each of these methods were able to distinguish significantly fresh samples from the frozen-thawed samples. Focused methods like cryo-SEM and CLSM methods could differentiate the impact of all three different protocols. Meanwhile, texture analysis (including conventional method and novel method based on a touchless laser puff firmness tester), NMR and exudate loss could only determine the quality difference between − 18 °C and − 74 °C freezing conditions. Colour analysis was found as an inappropriate parameter for comparing the three freezing protocols. Among all analytical techniques, cryo-SEM provides the most authentic information about the product as the analysis is performed in frozen state, while for other techniques the product is thawed prior to analysis.

Published
2019

7. Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling

Author

Alain Le-Bail, Luc Guihard, Roua Bou Orm, Vanessa Jury, Xavier Falourd, Lionel Boillereaux, Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (SFR IBSM), Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université de Nantes (UN)-Institut Mines-Télécom [Paris] (IMT), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and National Association of Technical Research of FRANCE (CIFRE) : 2017/1712.

Subjects
0106 biological sciences, Retrogradation (starch), Starch, AP retrogradation, 01 natural sciences, Biochemistry, law.invention, chemistry.chemical_compound, 0404 agricultural biotechnology, law, Amylose, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, Food science, Dehydration, Crystallization, chemistry.chemical_classification, food and beverages, 04 agricultural and veterinary sciences, Heating rate, Breadcrumb, medicine.disease, AM crystallization, 040401 food science, Gluten, chemistry, Amylopectin, Staling, 010606 plant biology & botany, Food Science
Abstract

International audience; In this study, the impacts of different heating rates (HRs) from 6 to 40 • C/min were investigated in terms of the 1 H proton water mobility, starch microstructure, texture, soluble amylose (AM), amylopectin (AP) retrogradation and AM crystallization during staling. A degassed breadcrumb baked in a miniaturized baking system was used to ensure better time-temperature control during baking. Proton nuclear magnetic resonance (1 H NMR) data showed that the evolution of the proton T 2 relaxation time decreased with increasing HR during staling. The amount of soluble AM, AP retrogradation degree, AM crystallization degree and crumb firmness tend to increase at higher HR. Environmental scanning electron microscopy (ESEM) observations showed that most starch granules in crumbs treated at higher HR exhibited strong deformation and disruption. These results confirmed that the increase in crumb firmness during staling with increasing HR was related to a higher level of starch disruption. This yielded a higher degree of separation between the AM and AP, which resulted in more pronounced water trapping in the starch crystals. The resulting dehydration of the matrix (gluten network, with AM gel surrounding of starch granules) yielded a loss in crumb softness, and crumb baked at higher HR tended to have a firmer texture and faster staling.

Published
2021

8. Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality

Author

Vanessa Jury, Lionel Boillereaux, Roua Bou-Orm, Alain Le-Bail, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)

Subjects
0303 health sciences, Materials science, 030309 nutrition & dietetics, business.industry, General Chemical Engineering, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 7. Clean energy, 03 medical and health sciences, [SPI]Engineering Sciences [physics], 0404 agricultural biotechnology, Quality (physics), Microwave heating, Scientific method, Starch granule, [CHIM]Chemical Sciences, Process engineering, business, Microwave, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract

Microwave heating (MW) is the most important method in bread baking owing to its efficiency in terms of space, speed, and ability to produce crustless bread. However, MW has some unfavorable effect...

Published
2021

9. Study of continuous cake pre-baking in a rectangular channel using ohmic heating

Author

Alain Le-Bail, Olivier Rouaud, Monique Khodeir, Patricia Le-Bail, Vanessa Jury, Anthony Ogé, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (SFR IBSM), Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université de Nantes (UN)-Institut Mines-Télécom [Paris] (IMT), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and The Region Pays de la Loire (Food for tomorrow RFI) and ONIRIS-GEPE.

Subjects
Materials science, Nozzle, [SPI.NRJ]Engineering Sciences [physics]/Electric power, Modeling, 04 agricultural and veterinary sciences, General Chemistry, Mechanics, 040401 food science, Industrial and Manufacturing Engineering, Cake batter, Volumetric flow rate, Continuous Ohmic heating, Temperature gradient, 0404 agricultural biotechnology, Thermal conductivity, Electrical resistivity and conductivity, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Electrical conductivity, Deposition (phase transition), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Joule heating, Rheology, Food Science, Voltage, Baking
Abstract

International audience; An original device dedicated to additive manufacturing was developed to pre-bake cake batter. Its originality lies in the fact that pre-baking is ensured by ohmic heating implemented in a rectangular channel equipped with two parallel electrodes. Experiments and numerical studies were carried out and benchmarked. The rheological properties of the cake batter (non-Newtonian power-law fluid) and the influence of voltage and temperature on electrical conductivity were accommodated in the numerical model. Due to the low velocities of the very viscous products near the solid-liquid interface, it was found that the heterogeneity of the temperature at the nozzle outlet under continuous ohmic heating could lead to nozzle clogging when high temperatures are reached. Hot spots were identified in different areas of the channel, such as corners where the electric field is high and velocity is close to zero. A parametric study was performed on the impact of the thermophysical properties of the batter, showing that specific heat has a much greater impact than thermal conductivity on the accuracy of the tem-peratures computed. Analysis of the process parameters showed that a stronger electric field leads to a higher temperature gradient in the nozzle section. The temperature gradient decreases with electrode distance (delect) and nozzle width (l). This model could be used to optimize the ohmic heating nozzle configuration, with the objective of obtaining a continuous flow of pre-baked cake batter, while preventing clogging. Such a system could be used as 3D printing head. Industrial relevance: Conventional 3D printing of bakery products is based on the deposition of a batter, followed by a baking. This study proposes an innovative approach based on a printing nozzle equipped with ohmic heating, with the objective of achieving a uniform temperature distribution and of obtaining high mass flow rate. Despite a significant temperature gradient in the baked batter at the exit of the nozzle, the obtained results showed that adjusting the nozzle geometry allows a reduction of the gradient. Further investigations are thus needed to reduce the temperature gradient and to accommodate expansion of the batter in the case of formu-lation using baking powder. The transfer of such concept for industry application may be doable in a close future.

Published
2021

10. Control of Biological Hazards in Insect Processing: Application of HACCP Method for Yellow Mealworm (Tenebrio molitor) Powders

Author

Géraldine Boué, Michel Federighi, Frédérique Audiat-Perrin, Vincent Tesson, Sophie Laurent, Vanessa Jury, Pauline Kooh, Moez Sanaa, Direction de l'Evaluation des Risques (DER), Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Sécurité des Aliments (SECALIM), and Ecole Nationale Vétérinaire de Nantes-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

Subjects
Mealworm, Entomophagy, Health (social science), insects processing, insect powder, Novel food, Plant Science, Shelf life, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, microbial hazards, 03 medical and health sciences, 0404 agricultural biotechnology, predictive microbiology, edible insects, lcsh:TP1-1185, entomophagy, Tenebrio molitor, novel food, 2. Zero hunger, 0303 health sciences, Food security, biology, 030306 microbiology, business.industry, risk assessment, 04 agricultural and veterinary sciences, biology.organism_classification, Food safety, 040401 food science, Biological hazard, HACCP, Biotechnology, food safety, 13. Climate action, Critical control point, Business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

Entomophagy has been part of human diets for a long time in a significant part of the world, but insects are considered to be a novel food everywhere else. It would appear to be a strategic alternative in the future of human diet to face the challenge of ensuring food security for a growing world population, using more environmentally sustainable production systems than those required for the rearing of other animals. Tenebrio molitor, called yellow mealworm, is one of the most interesting insect species in view of mass rearing, and can be processed into a powder that ensures a long shelf life for its use in many potential products. When considering insects as food or feed, it is necessary to guarantee their safety. Therefore, manufacturers must implement a Hazard Analysis Critical Control plan (HACCP), to limit risks for consumers&rsquo, health. The aim of this case study was to develop a HACCP plan for Tenebrio molitor larvae powders for food in a risk-based approach to support their implementation in industry. Specific purposes were to identify related significant biological hazards and to assess the efficiency of different manufacturing process steps when used as Critical Control Points. Then, combinations of four different processes with four potential uses of powders by consumers in burger, protein shake, baby porridge, and biscuits were analyzed with regard to their safety.

Published
2020

11. Control of Biological Hazards in Insect Processing: Application of HACCP Method for Yellow Mealworm (

Author

Pauline, Kooh, Vanessa, Jury, Sophie, Laurent, Frédérique, Audiat-Perrin, Moez, Sanaa, Vincent, Tesson, Michel, Federighi, and Géraldine, Boué

Subjects
microbial hazards, food safety, predictive microbiology, insects processing, edible insects, insect powder, risk assessment, entomophagy, HACCP, Article, Tenebrio molitor, novel food
Abstract

Entomophagy has been part of human diets for a long time in a significant part of the world, but insects are considered to be a novel food everywhere else. It would appear to be a strategic alternative in the future of human diet to face the challenge of ensuring food security for a growing world population, using more environmentally sustainable production systems than those required for the rearing of other animals. Tenebrio molitor, called yellow mealworm, is one of the most interesting insect species in view of mass rearing, and can be processed into a powder that ensures a long shelf life for its use in many potential products. When considering insects as food or feed, it is necessary to guarantee their safety. Therefore, manufacturers must implement a Hazard Analysis Critical Control plan (HACCP), to limit risks for consumers’ health. The aim of this case study was to develop a HACCP plan for Tenebrio molitor larvae powders for food in a risk-based approach to support their implementation in industry. Specific purposes were to identify related significant biological hazards and to assess the efficiency of different manufacturing process steps when used as Critical Control Points. Then, combinations of four different processes with four potential uses of powders by consumers in burger, protein shake, baby porridge, and biscuits were analyzed with regard to their safety.

Published
2020

12. Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes

Author

Alain Le-Bail, Vanessa Jury, Piyush Kumar Jha, Epameinondas Xanthakis, Sylvie Chevallier, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and RISE-Agrifood & Bioscience

Subjects
Other Engineering and Technologies, Materials science, Food Handling, Drip loss, 01 natural sciences, Microwave assisted, Analytical Chemistry, 0404 agricultural biotechnology, Low energy, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Freezing, Food Quality, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Texture (crystalline), Microwaves, Pulse interval, Microstructure, ComputingMilieux_MISCELLANEOUS, Solanum tuberosum, 010401 analytical chemistry, Cryoelectron Microscopy, Temperature, Apple, 04 agricultural and veterinary sciences, General Medicine, X-Ray Microtomography, 040401 food science, Quality, 0104 chemical sciences, Horticulture, Malus, SEM, Engineering and Technology, Microwave, Potato, Food Science
Abstract

This study considered the effect of low energy microwave assisted freezing (MAF) on freezing time and quality attributes (microstructure, texture, drip loss and colour) of apple and potato. MAF of apples and potatoes was performed by applying constant microwave (MW) power (167 W/kg) and pulsed MW power (500 and 667 W/kg with 10 s pulse width and 20 s pulse interval resulting in an average power of 167 and 222 W/kg) during the freezing process. The temperature profile was monitored during the freezing process, and the microstructure was examined using X-ray micro-tomography and cryo-SEM. Other quality parameters such as texture, drip loss and colour were evaluated with thawed samples. It appeared that the freezing time was not affected by the MAF process. It is the first time that a MAF process is used for freezing plant-based products and showed that the application of microwaves during freezing process caused less freeze damage than the control condition.

Published
2020

13. Influence of Baking Conditions on Bread Characteristics and Acrylamide Concentration

Author

Carole Prost, Alain Le-Bail, Tzvetelin Dessev, Vanessa Jury, Valérie Lalanne, and Javad Keramat

Subjects
animal structures, Materials science, Central composite design, Steam injection, Steaming, food and beverages, Cell size, chemistry.chemical_compound, Volume (thermodynamics), chemistry, Acrylamide, Mass transfer, Composite material, Porosity
Abstract

The effect of baking temperature (vault and hearth) and steam injection on bread characteristics and acrylamide content was investigated using a central composite design. Breads were baked in a stone oven (1 m² internal baking surface). Response variables measured were specific volume, crumb porosity, crust to crumb ratio, crumb hardness, median gas cell size, crust coloration and acrylamide concentration. The specific volume, crumb porosity, crumb hardness and median gas cell diameter were mainly affected by the stone temperature and steam injection level. Highest specific volume (5 mL.g-1) and crumb porosity (86%) were obtained at highest stone temperature (230°C) and steam level (300 mL). At the same baking conditions and highest vault temperature (230°C), a minimal crumb hardness and median gas cell diameter were attained, as well. A negative linear correlation between the specific volume (crumb porosity) of the bread and its textural properties (crumb hardness and median gas cell diameter) was found. Vault temperature mainly influenced crust characteristics. Thus, increased vault temperature increased the crust coloration and crust crumb ratio. Vault temperature and steaming were found to have greatest effect on acrylamide concentration. As they were increased the acrylamide concentration increased, too. Additionally, a strong correlation between crust color and acrylamide concentration was observed. As the crust total color difference increased up to 20-25, acrylamide concentration increased linearly. However, for a higher level of crust coloration the acrylamide concentration was found to leveling out or even to decrease slowly.

Published
2020

14. Advances of electro-freezing in food processing

Author

Epameinondas Xanthakis, Alain Le-Bail, Vanessa Jury, Michel Havet, Piyush Kumar Jha, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), Optimisation - Système - Energie (GEPEA-OSE), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), and Université de Nantes (UN)

Subjects
Air velocity, Other Engineering and Technologies, media_common.quotation_subject, 02 engineering and technology, freezing, Applied Microbiology and Biotechnology, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Freezing, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Quality (business), Process engineering, media_common, Electro-freezing, business.industry, food, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, 040401 food science, Freezing methods, Set point, electric field, Heat transfer, Food processing, Ice crystal size, Engineering and Technology, Environmental science, 0210 nano-technology, business, Electrofreezing, Food Science
Abstract

International audience; Food freezing is a complex process, involving heat transfer and a series of physical and chemical changes which may profoundly affect the product quality. Several novel freezing methods have been developed in recent times taking into account the energy saving and/or quality preservation to a greater extent upon thawing. Electro-freezing technique, especially electric field assisted freezing is gaining momentum among them; it offers less energy intensive freezing conditions (higher set point ambient temperature, lower air velocity), and allows better quality retention. In the present short review article, a focused overview of the main findings and the latest studies regarding the applications of electro-freezing in food is given.

Published
2018

15. Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Author

Frédérique Duranton, Vanessa Jury, Gaëlle Petit, Jean-Luc Martin, Laurence Pottier, Marie de Lamballerie, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), and Université de Nantes (UN)

Subjects
Meat packing industry, business.industry, Consumer demand, 010401 analytical chemistry, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, 0104 chemical sciences, 3. Good health, 0404 agricultural biotechnology, Environmental health, Food products, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Dietary salt intake, Processed meat, Business, Salt intake, History of use, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS, Food Science, Dietary salt
Abstract

Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive-free food, such as the clean-label movement, has renewed consumer willingness for naturalness in food products.

Published
2019

16. Assessment of freeze damage in fruits and vegetables

Author

Alain Le-Bail, Vanessa Jury, Sylvie Chevallier, Epameinondas Xanthakis, Piyush Kumar Jha, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), and RISE-Agrifood & Bioscience

Subjects
Other Engineering and Technologies, Magnetic Resonance Spectroscopy, 030309 nutrition & dietetics, Food Handling, media_common.quotation_subject, Cellular level, Fruits, 03 medical and health sciences, 0404 agricultural biotechnology, Cell Wall, Freezing, Vegetables, Food Quality, Quality (business), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS, media_common, 0303 health sciences, Microscopy, Confocal, business.industry, Tomography, X-Ray, Freeze damage assessment methods, Food preservation, 04 agricultural and veterinary sciences, 040401 food science, Magnetic Resonance Imaging, Biotechnology, Microscopy, Electron, Food products, Fruits and vegetables, Fruit, Damages, Environmental science, Food Technology, Engineering and Technology, business, Food Science
Abstract

Freezing is an efficient and widely used method of food preservation. However, it can also cause irreversible damages at cellular level which in turn degrade the overall quality of the frozen food products. Therefore, qualitative and quantitative methods and technologies that will be able to evaluate with accuracy the freeze damage are of great importance. This review paper provides a comprehensive study of the methods that have been used to evaluate the freeze damage in fruits and vegetables. Further than the principles and the applications of those methods, the advantages and the limitations are also being discussed.

Published
2019

17. Comparing Innovative Versus Conventional Ham Processes via Environmental Life Cycle Assessment Supplemented with the Assessment of Nitrite Impacts on Human Health

Author

Vanessa Jury, Gaëlle Petit, Gina Villamonte, and Marie de Lamballerie

Subjects
Nitrosamines, Meat product, 010501 environmental sciences, lcsh:Technology, 01 natural sciences, lcsh:Chemistry, Human health, 0404 agricultural biotechnology, Product lifecycle, General Materials Science, lcsh:QH301-705.5, Instrumentation, Life-cycle assessment, Nitrites, 0105 earth and related environmental sciences, Fluid Flow and Transfer Processes, Potential impact, lcsh:T, Process Chemistry and Technology, Product processing, General Engineering, 04 agricultural and veterinary sciences, Environmental economics, 040401 food science, lcsh:QC1-999, Computer Science Applications, lcsh:Biology (General), lcsh:QD1-999, lcsh:TA1-2040, life cycle assessment (LCA), Innovative process, Sustainability, Food systems, Environmental science, lcsh:Engineering (General). Civil engineering (General), lcsh:Physics
Abstract

Global sustainability indicators, particularly in human health, are necessary to describe agrifood products footprint. Nitrosamines are toxic molecules that are often encountered in cured and processed meats. As they are frequently consumed, meat-based products need to be assessed to evaluate their potential impact on human health. This article provides a methodological framework based on life cycle assessment for comparing meat product processing scenarios. The respective contributions of each step of the product life cycle are extended with a new human health indicator, nitrosamine toxicity, which has not been previously included in life cycle assessment (LCA) studies and tools (software and databases). This inclusion allows for the comparison of conventional versus innovative processes. Nitrosamines toxicity was estimated to be 2.20x10&minus, 6 disability-adjusted life years (DALY) for 1 kg of consumed conventional cooked ham while 4.54x10&minus, 7 DALY for 1 kg of consumed innovative cooked ham. The potential carcinogenic and noncarcinogenic effects of nitrosamines from meat products on human health are taken into account. Human health indicators are an important step forward in the comprehensive application of LCA methodology to improve the global sustainability of food systems.

Published
2021

18. Choline chloride vs choline ionic liquids for starch thermoplasticization

Author

Gaël Colomines, Eric Leroy, Paul G. DeCaen, Vanessa Jury, Agnès Rolland-Sabaté, Nadine Allanic, Sophie Guilois, Denis Lourdin, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Optimisation - Système - Energie (GEPEA-OSE), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT), and Leroy, Eric

Subjects
Glycerol, Polymers and Plastics, Starch, Ionic bonding, plastification, 02 engineering and technology, 01 natural sciences, Choline, Plasticizer, Ionic liquids, Extrusion, chemistry.chemical_compound, Plasticizers, Materials Chemistry, chromatographie d'exclusion stérique, Organic chemistry, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, 010405 organic chemistry, Organic Chemistry, food and beverages, 021001 nanoscience & nanotechnology, 6. Clean water, 0104 chemical sciences, [CHIM.POLY]Chemical Sciences/Polymers, chemistry, Chemical engineering, Ionic liquid, amidon de mais, 0210 nano-technology, Choline chloride
Abstract

International audience; Native starch containing 12% water was melt processed in presence of 23% of various plasticizers at 120 °C, either by simple compression molding or by extrusion using a laboratory scale microcompounder. Glycerol, a typical starch plasticizer, was used as a reference and compared to three choline salts: raw choline chloride (which is a solid in dry state with a melting point above 300 °C), and two ionic liquids synthesized from this precursor (choline acetate and choline lactate, liquids below 100 °C). These ionic plasticizers were shown to allow a more efficient melting of native starch in both processes. The investigation of macromolecular structure changes during processing shows that this efficiency can be ascribed to a starch chain scission mechanism, resulting in lower specific mechanical energy input need for starch thermoplasticization compared to glycerol plasticized starch. Compared to the synthesized ionic liquids, raw commercial choline chloride leads to a good compromise between limited chain scission, and final water uptake and thermomechanical properties.

Published
2017

19. Glass transition in biopolymers in link with the baking process; application to bread crust

Author

Alain Le Bail, Chevallier, S., Vanessa Jury, Loisel, C., Jean-Yves Monteau, Delphine Quéveau, Olivier Rouaud, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Optimisation - Système - Energie (GEPEA-OSE), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)

Subjects
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2017

20. Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure

Author

Stephanie Jung, Vanessa Jury, Marie de Lamballerie, and Gina Villamonte

Subjects
chemistry.chemical_classification, 0303 health sciences, Circular dichroism, Chromatography, 030309 nutrition & dietetics, Chemistry, 04 agricultural and veterinary sciences, Polysaccharide, 040401 food science, Pascalization, 03 medical and health sciences, 0404 agricultural biotechnology, Differential scanning calorimetry, Protein structure, medicine, Denaturation (biochemistry), Solubility, Xanthan gum, Food Science, medicine.drug
Abstract

The effects of xanthan gum on the structural modifications of myofibrillar proteins (0.3 M NaCl, pH 6) induced by high pressure (200, 400, and 600 MPa, 6 min) were investigated. The changes in the secondary and tertiary structures of myofibrillar proteins were analyzed by circular dichroism. The protein denaturation was also evaluated by differential scanning calorimetry. Likewise, the protein surface hydrophobicity and the solubility of myofibrillar proteins were measured. High pressure (600 MPa) induced the loss of α-helix structures and an increase of β-sheet structures. However, the presence of xanthan gum hindered the former mechanism of protein denaturation by high pressure. In fact, changes in the secondary (600 MPa) and the tertiary structure fingerprint of high-pressure-treated myofibrillar proteins (400 to 600 MPa) were observed in the presence of xanthan gum. These modifications were confirmed by the thermal analysis, the thermal transitions of high-pressure (400 to 600 MPa)-treated myofibrillar proteins were modified in systems containing xanthan gum. As consequence, the high-pressure-treated myofibrillar proteins with xanthan gum showed increased solubility from 400 MPa, in contrast to high-pressure treatment (600 MPa) without xanthan gum. Moreover, the surface hydrophobicity of high-pressure-treated myofibrillar proteins was enhanced in the presence of xanthan gum. These effects could be due to the unfolding of myofibrillar proteins at high-pressure levels, which exposed sites that most likely interacted with the anionic polysaccharide. This study suggests that the role of food additives could be considered for the development of meat products produced by high-pressure processing.

Published
2015

21. Water transfer in bread during staling: Physical phenomena and modelling

Author

Alain Le-Bail, Vanessa Jury, Jean-Yves Monteau, Emmanuel Purlis, Emna Besbes, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Consejo Nacional de Investigaciones Científicas y Técnicas [Buenos Aires] (CONICET)-Comisión de Investigaciones Científicas [Buenos Aires] (CIC)-Facultad de Ciencias Exactas [La Plata], Universidad Nacional de la Plata [Argentine] (UNLP)-Universidad Nacional de la Plata [Argentine] (UNLP), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Consejo Nacional de Investigaciones Científicas y Técnicas [Buenos Aires] (CONICET)-Facultad de Ciencias Exactas [La Plata], and Universidad Nacional de la Plata [Argentine] (UNLP)-Universidad Nacional de la Plata [Argentine] (UNLP)-Comisión de Investigaciones Científicas [Buenos Aires] (CIC)

Subjects
0106 biological sciences, Otras Ingenierías y Tecnologías, Chemistry, INGENIERÍAS Y TECNOLOGÍAS, 04 agricultural and veterinary sciences, Mechanics, STALING, 040401 food science, 01 natural sciences, 6. Clean water, Alimentos y Bebidas, 0404 agricultural biotechnology, Water transfer, purl.org/becyt/ford/2 [https], 010608 biotechnology, Physical phenomena, SANDWICH BREAD, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, WATER TRANSFER MODELLING, Food science, ComputingMilieux_MISCELLANEOUS, Intensity (heat transfer), Food Science, purl.org/becyt/ford/2.11 [https]
Abstract

Starch retrogradation and water loss have effects of the same intensity on the increase in firmness in the phenomenon of bread staling. Writing the equations of this system, in order to understand the mechanisms of water transfer in the vapour and liquid phases, is apparently simple. Nevertheless, choices are necessary for the simplifying hypotheses. Two models, differing in their geometry and their equations, were developed. Besides investigating the water transfer mechanisms in the vapour and liquid phases, the aim of this study is to compare the results of the two models and to conclude as to their individual interest. Concerning the physical phenomena, the study shows that a part of the water lost by the crumb escapes into the atmosphere while another part is absorbed by the crust. As regards the modelling the study shows that the most complete model is not the best choice and specifies the simplifying assumptions that should be retained or eliminated. Fil: Monteau, Jean-Yves. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Centre National de la Recherche Scientifique; Francia Fil: Besbes, Emna. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia Fil: Jury, Vanessa. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia Fil: Le Bail, Alain. Genie Des Procedes - Environnement - Agro-alimentaire. Genie Des Procedes - Environnement - Agro-alimentaire Sede Oniris; Francia. Universite de Nantes; Francia. Centre National de la Recherche Scientifique; Francia

Published
2017

22. An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

Author

Vanessa Jury, Epameinondas Xanthakis, Alain Le-Bail, Piyush Kumar Jha, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), RISE-Agrifood & Bioscience, Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), and Université de Nantes (UN)

Subjects
Food preservation, 0106 biological sciences, Electromagnetic field, Other Engineering and Technologies, General Chemical Engineering, Nucleation, magnetic field, freezing, 01 natural sciences, Inorganic Chemistry, [SPI]Engineering Sciences [physics], 0404 agricultural biotechnology, 010608 biotechnology, Electric field, Freezing, lcsh:QD901-999, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, General Materials Science, Supercooling, ComputingMilieux_MISCELLANEOUS, Ice crystals, Chemistry, food preservation, supercooling, 04 agricultural and veterinary sciences, Condensed Matter Physics, Magnetostatics, 040401 food science, Magnetic field, electric field, Crystallography, Chemical physics, Ice nucleus, Engineering and Technology, lcsh:Crystallography
Abstract

Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter crystallisation; however, this is still under debate in the literature. Static electric field (SEF) has a significant effect on crystallisation; this has been evidenced experimentally and confirmed by the theory. Oscillating magnetic field induces an oscillating electric field and is also expected to interact with water crystallisation. Oscillating electromagnetic fields interact with water, perturb and even disrupt hydrogen bonds, which in turn are thought to increase the degree of supercooling and to generate numerous fine ice crystals. Based on the literature, it seems that the frequency has an influence on the above-mentioned phenomena. This review article summarizes the fundamentals of freezing under magnetic, electric and electromagnetic fields, as well as their applicability and potentials within the food industry.

Published
2017

23. A review on effect of DC voltage on crystallization process in food systems

Author

Vanessa Jury, Alain Le-Bail, Piyush Kumar Jha, Mathieu Sadot, Olivier Rouaud, Michel Havet, S. Ajay Vino, Sébastien Curet-Ploquin, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), and Optimisation - Système - Energie (GEPEA-OSE)

Subjects
2. Zero hunger, Ice crystals, Chemistry, Nucleation, Nanotechnology, 04 agricultural and veterinary sciences, General Chemistry, Dielectric, 040401 food science, Industrial and Manufacturing Engineering, law.invention, 0404 agricultural biotechnology, Chemical physics, law, Mass transfer, Electric field, Phase (matter), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Crystallization, Supercooling, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract

Crystallization of water and food systems may be affected by electric and magnetic fields. In this review paper, the crystallization of water and food systems assisted by DC voltage (DC-V) is compiled based on existing literature. Two ways of applying DC-V during electrocrystallization can be identified, namely charge flow (CF) conditions with electrical charges flowing through the matrix and static electric field (SEF) conditions. Both processes have shown to interact with nucleation mechanism by reducing supercooling and favouring a higher nucleation rate. The theoretical calculations show that the application of SEF can modify the free energy of formation of ice nuclei in the water phase. Moreover, SEF application can also enhance heat and mass transfer during crystallization process. Various molecular simulations and experimental studies have shown that SEF aligns the water molecules in its direction by the phenomenon of dielectric polarization, and thus, reduces the degree of supercooling (∆T). The freezing process under SEF produces smaller ice crystals in the food products, resulting in less freeze damage; it is thus expected to minimize cell disruption, to reduce the drip loss, to lessen the protein denaturation, and finally to preserve the texture of the fresh food after thawing. Furthermore, freezing under SEF may help to use less energy intensive freezing conditions (higher set point temperature, low air velocity). As a conclusion, the use of DC-V in the case of crystallization of food systems (especially freezing) offers a new perspective to the food industry.

Published
2017

24. Experiment and multiphysic simulation of dough baking by convection, infrared radiation and direct conduction

Author

Jean Pierre Ploteau, Vanessa Jury, Patrick Glouannec, Patrick Salagnac, V. Nicolas, Laboratoire d'Ingénierie des Matériaux de Bretagne (LIMATB), Université de Bretagne Sud (UBS)-Université de Brest (UBO)-Institut Brestois du Numérique et des Mathématiques (IBNM), Université de Brest (UBO)-Université de Brest (UBO), Laboratoire des Sciences de l'Ingénieur pour l'Environnement - UMR 7356 (LaSIE), Université de La Rochelle (ULR)-Centre National de la Recherche Scientifique (CNRS), Laboratoire de Génie des Procédés, Environnement, Agroalimentaire, ONIRIS, and ONIRIS

Subjects
0106 biological sciences, Convection, Materials science, Vapor pressure, General Engineering, Steam injection, Thermodynamics, 04 agricultural and veterinary sciences, Mechanics, Condensed Matter Physics, Thermal conduction, 040401 food science, 01 natural sciences, 7. Clean energy, [INFO.INFO-MO]Computer Science [cs]/Modeling and Simulation, 0404 agricultural biotechnology, Volume (thermodynamics), 13. Climate action, Thermal radiation, 010608 biotechnology, Mass transfer, Heat transfer, ComputingMilieux_MISCELLANEOUS
Abstract

To reduce energy consumption, the optimization of oven operating conditions requires a thorough understanding of the influence of heat input on the baking kinetics. The objective of this study is to simulate the hydrothermal behaviour and the deformation of bread dough during the baking stage. The complete baking process is simulated in a 2-dimensional model including conductive transfer with hearth, steam injection and convective and radiative heat transfer. In this article, the simulations are realized with the use of experimental boundary conditions (infrared flux, air temperature and vapour pressure, hearth and wall temperature). The numerical evolutions of different variables are compared to measured data: temperature (product and hearth), mass loss, local moisture content, total volume and gas pressure in the dough. A sensitivity analysis is performed to understand the impact of carbon dioxide generation and heat transfer on the process. Finally, the simulated energy required during baking is evaluated, observing direct conduction with the hearth, and the impact of the transfer of convective and radiative heat.

Published
2017

25. Impact of the baking protocol on the structure of French crêpes

Author

Alain Le-Bail, Guillaume Roellens, Brigite Bouchet, Sébastien Guibert-Martin, Vanessa Jury, Pascal Lioret, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and Alain Lebail (alain.lebail@oniris-nantes.fr)

Subjects
0301 basic medicine, 030109 nutrition & dietetics, Materials science, Metallurgy, 04 agricultural and veterinary sciences, Pancake, Lipid droplets, 040401 food science, Batter emulsion, 03 medical and health sciences, 0404 agricultural biotechnology, Blister, Crêpe baking, Boiling, Contact zone, Crumb structure, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, Food Science
Abstract

International audience; The purpose of this study is to understand and describe the mechanisms occurring during the baking of a French crêpe product with a focus on the impact of the baking temperature on the formation of the " leopard " appearance. A French crêpe is a very thin bakery product (ca. 0.7 mm thick), which is baked in less than 20 s at 240 C ± 20 C in industrial conditions. Different microscopic techniques were used to understand the impact of the process parameters on the crêpe structure and the formation of the " fleur ". Crêpe baking is a very rapid process during which boiling occurs at selected locations of the crêpe-surface contact zone. The onset of boiling leads to the detachment of the crêpe batter from the baking surface: it is related to the balance between the resistance of the batter undergoing the baking transition and the vapor pressure inside the blister formed between the baking surface and the crêpe.

Published
2017

26. Proofing of bread dough assisted by ohmic heating

Author

Alain Le-Bail, Anthony Ogé, Timothée Gally, Vanessa Jury, Michel Havet, Olivier Rouaud, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), and Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2)

Subjects
0106 biological sciences, Materials science, Energy, Bread dough, 04 agricultural and veterinary sciences, General Chemistry, Proofing, 040401 food science, 01 natural sciences, Industrial and Manufacturing Engineering, Expansion ratio, 0404 agricultural biotechnology, Ohmic heating, 010608 biotechnology, Phase (matter), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Composite material, Joule heating, Ohmic contact, Intensity (heat transfer), Food Science, Voltage
Abstract

International audience; Proofing of bread dough was studied under ohmic heating for a target temperature of 35°C. An experimental device based on PLC monitoring was developed to study the effect of heating rates and voltages on the proofing process. Conventional and ohmic heating-assisted proofing were compared; the results showed that the process itself had no impact on the proofing when identical heating rates (0.065°C·min −1) were used. However, increasing the heating rate could significantly reduce the time needed to reach an expansion ratio of 3 (from 122 min during conventional proofing to 65–70 min during ohmic heating in the range of 1–10°C·min −1). This was due to the shortening of the lag phase at the beginning of proofing (from 58 min during conventional heating to 20 min at 10°C·min −1 in ohmic heating). Results also showed that the voltage intensity had no significant effect on the proofing kinetics in the range of 50–150 V. The evolution of expansion ratios with proofing time could be fitted by a Gompertz model with a very high accuracy (R 2 N 0.999)

Published
2017

27. Heat and mass transfer during bread freezing

Author

Nasser Hamdami, Jean-Yves Monteau, Alain Le-Bail, Vanessa Jury, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Georgina Calderón-Domínguez, Gutiérrez-López, Gustavo F., Keshavan Niranjan, Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), and Université de Nantes (UN)

Subjects
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2017

28. Effect of baking conditions and storage with crust on the moisture profile, local textural properties and staling kinetics of pan bread

Author

Jean-Yves Monteau, Vanessa Jury, A. Le Bail, and Emna Besbes

Subjects
Slow heating, Moisture distribution, Materials science, Moisture, Kinetics, Modulus, Crust, Food science, First order, Water content, Food Science
Abstract

To investigate the impact of baking conditions on staling kinetics and mechanical properties, pan breads were baked at 180 °C/34 min and 220 °C/28.6 min using a ventilated oven and metallic moulds. After baking, bread slices were stored with and without crust at 15 °C in hermetic boxes for 9 days. This investigation provides a textural and physical analysis by examining the Young's modulus, crumb density and crust/crumb ratio during storage. In order to understand the relationship between firmness and moisture content, a moisture profile and a Young's modulus profile were determined during the storage of bread. To fit the staling, a first order model was used. It was found that the kinetics were faster for samples baked with a fast heating rate than for those baked with a slow heating rate. Moreover, the staling rate of bread stored with crust was faster than for bread without crust and the outer crust area staled more rapidly than the centre of the bread slice. These results suggest that the firming of the crumb is related to moisture distribution between the crumb and crust and to the impact of local baking conditions on local firmness.

Published
2014

29. Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography

Author

Jean-Yves Monteau, A. Le Bail, Emna Besbes, and Vanessa Jury

Subjects
Materials science, X-ray microtomography, chemistry, Path length, Gas pycnometer, Steaming, chemistry.chemical_element, Mineralogy, Texture (crystalline), Porosity, Tortuosity, Helium, Food Science
Abstract

The effect of two baking conditions 240 °C and 220 °C (corresponding to heating rates 7.39 and 6.11 °C/min respectively) on the cellular structure of bread was investigated using X-ray microtomography. A comparison between helium pycnometry and X-ray microtomography was carried out and confirmed the quality of analysis in 3-D. Porosity profiles were determined in the interface crust/crumb and showed higher porosity and lower density of the upper crust when increasing heating rate and baking with steaming. The porosity profile of the whole slice bread showed differences between breads baked at 220 °C and 240 °C; that can be explained by the non uniformity in local expansion during baking resulting in different areas of variable density. Higher density was found in the bottom of the slice due to compression forces during baking. However, the upper zone of the slice was more porous, in relation with the expansion. These differences influence the texture and led to different kinetics of staling. Results of tortuosity confirm that the relative path length is shorter along the height related to the expansion of the bread during baking. Additionally, the relative path length through the pores is shorter when baking at 240 °C than when baking at 220 °C, in relation with porosity.

Published
2013

30. Water vapor transport properties during staling of bread crumb and crust as affected by heating rate

Author

Vanessa Jury, Jean-Yves Monteau, A. Le Bail, and Emna Besbes

Subjects
Moisture, Chemistry, Mass transfer, Desorption, Gravimetric analysis, Mineralogy, Sorption, Dynamic vapor sorption, Composite material, Thermal diffusivity, Porosity, Food Science
Abstract

In order to develop a mathematical model to simulate mass transfer occurring between the crumb and the crust during bread staling, water vapor sorption properties, i.e., moisture diffusivity, WVP and sorption of bread crumb and crust were investigated at 15 °C. Two types of bread baked with two heating rates (7.39 °C/min and 6.32 °C/min) were considered. Sorption and desorption isotherms were determined using Dynamic Vapor Sorption (DVS) and FF and GAB models were applied in the range of 0–0.95 aw, to fit isotherm curves. Diffusivity was determined from sorption isotherms by using Fick's law and WVP was measured by two methods (gravimetric and from sorption data). Results exhibited maximum values of Deff in the range of 0.1 and 0.14 g/g d.b. moisture contents. They varied between 0.88 × 10− 10 and 0.92 × 10− 10 m2/s for the crust and between 2.24 × 10− 10 and 2.64 × 10− 10 m2/s for the crumb, baked respectively at 220 °C and 240 °C. Results of WVP showed that the crust baked at 240 °C was significantly more permeable than the crust baked at 220 °C. This fact was attributed to the difference in porosity and the molecular structure due to heating effects. Also, the presence of steam in the oven atmosphere enhanced the development of higher porosity in the crust, leading to different structures and properties. Moreover, SEM images showed that starch granules were intact and less swelled in the upper crust when baking at 240 °C, resulting in higher WVP.

Published
2013

31. Bread collapse. Causes of the technological defect and impact of depanning time on bread quality

Author

Asma Rzigue, Khadidja Marmi, Vanessa Jury, Alain Le Bail, Sylvie Chevallier, Anne-Laure Reguerre, Jean-Yves Monteau, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Mines Nantes (Mines Nantes)-Université de Nantes - Faculté des Sciences et des Techniques, Université de Nantes (UN)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), and ANR-11-ALID-004-01' SATIN(Safe Tin Bread )

Subjects
Waiting time, Connectivity density, Materials science, Volume variation, bread, Mechanical engineering, Collapse, 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, Pressure, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Composite material, Collapse (medical), ComputingMilieux_MISCELLANEOUS, digestive, oral, and skin physiology, Internal pressure, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Cooling time, Pan, 030221 ophthalmology & optometry, Adhesion, medicine.symptom, Food Science, Baking
Abstract

International audience; The collapse of the sides of sliced bread is a technological problem for the baking industry. This study aims to understand the possible link between bread structures, internal pressure gradient, waiting time in the pan before depanning, and side collapse. The collapse variation was measured using laser to get bread profiles, and using image analysis of bread slices. The pressure variation at the centre and at the periphery was measured, and the product structure was observed using X-ray microtomography. The collapse increases with the cooling time in pan. The pressure in the cells is always higher than pressure in ambiance and cannot explain the collapse. The bread structure measurements indicate that the collapse is probably due to the cells shrinking of bread sides cells. A complementary explanation is to be searched in the specific volume variation of the material constituting the dough and the bread during the baking and the cooling.

Published
2016

32. Water in the case of baking/staling. Impact on quality parameters of selected products

Author

Alain Le-Bail, Nesrin Hesso, Emna Besbes, Guénaelle Leray, Chevallier, S., Vanessa Jury, Catherine Loisel, Jean-Yves Monteau, Delphine Quéveau, Patricia Le-Bail, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (SFR IBSM), Institut National de la Recherche Agronomique (INRA)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université de Nantes (UN)-Institut Mines-Télécom [Paris] (IMT), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Institut National de la Recherche Agronomique (INRA)-Université de Nantes (UN)-Institut Mines-Télécom [Paris] (IMT)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)

Subjects
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2016

33. Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling

Author

Timothée Gally, Olivier Rouaud, Alain Le-Bail, Vanessa Jury, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Université de Nantes - Faculté des Sciences et des Techniques, and Université de Nantes (UN)-Université de Nantes (UN)-Mines Nantes (Mines Nantes)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)

Subjects
0106 biological sciences, Materials science, Dough, Starch, Conductivity, 01 natural sciences, Modelling, Degree (temperature), chemistry.chemical_compound, 0404 agricultural biotechnology, Electrical resistivity and conductivity, 010608 biotechnology, Electrical conductivity, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, Composite material, Porosity, ComputingMilieux_MISCELLANEOUS, Electric potential energy, fungi, Heat losses, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, chemistry, Ohmic heating, Joule heating, Food Science, Baking
Abstract

International audience; Bread dough baking was investigated using ohmic heating technology. An experimental system was set up for the measurement of the electrical conductivity of bread dough during heating. The influence of temperature, salt content and degree of fermentation (porosity) on the electrical conductivity of dough was investigated. It was observed that it increased linearly with temperature, until starch gelatinisation during which the dough conductivity remained constant or slightly decreased. The conductivity increased linearly again after starch gelatinisation, but at a lower rate. The electrical conductivity of dough had a linear positive dependence on salt content, but decreased with increasing dough porosity. Numerical simulations of temperature increase were carried out and compared with experimental data. For a good correlation between numerical and experimental data, a corrective coefficient was numerically estimated and validated, taking into account mainly the conversion of electrical energy to heat, and geometric uncertainties. Numerical results showed that the linear evolution of temperature with heating time was mainly caused by heat losses.

Published
2016

34. Stabilizing emulsions using high-pressure-treated corn starch

Author

Gina Villamonte, Marie de Lamballerie, Vanessa Jury, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), and Université de Nantes (UN)

Subjects
food.ingredient, Starch, General Chemical Engineering, Sodium, chemistry.chemical_element, Maize starch, chemistry.chemical_compound, Colloid, 0404 agricultural biotechnology, food, medicine, High-pressure processing, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Corn starch, Chromatography, Sunflower oil, Emulsion, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, chemistry, Oil droplet, Swelling, medicine.symptom, Food Science
Abstract

International audience; Suspensions of corn starch (5e40 mg/mL) were treated and gelatinized at high pressure (600 MPa, 6 min, 20 C). The treatment induced granular swelling without disruption of starch granules. Emulsions (sunflower oil/starch dispersion, 30/70, v/v) were prepared by homogenization and were characterized (emulsion stability, droplet size and flow behavior). The structure of corn starch was disrupted in the presence of oil by the homogenization process. The starch fragments and the released starch molecules stabilized the oil droplets. The increased concentration of treated starch enhanced the consistency index and reduced the emulsion droplet size, improving the emulsion stability. The presence of sodium chloride at a high concentration (0.6 M NaCl) promoted a larger droplet size without modifying the flow behavior. Thus, high-pressure treated corn starch could be used to form and stabilize emulsions created by a homogenization process.

Published
2016

35. Combined Effects of Baking Conditions and Bacterial α-Amylases on Staling Kinetics of Degassed and Porous Bread Crumb

Author

Houda Mouneim, Jean-Yves Monteau, Emna Besbes, Alain Le-Bail, and Vanessa Jury

Subjects
biology, Process Chemistry and Technology, Kinetics, Enthalpy, food and beverages, Young's modulus, Industrial and Manufacturing Engineering, chemistry.chemical_compound, symbols.namesake, chemistry, Amylopectin, biology.protein, Hardening (metallurgy), symbols, Fermentation, Amylase, Food science, Safety, Risk, Reliability and Quality, Porosity, Food Science
Abstract

Enzymes such as α-amylase are extensively used to retard the staling process. Enzymes are acting both during fermentation and during baking. The objective of this work was to determine the relative action of α-amylase during fermentation and during baking. The impact of the baking conditions (time, temperature) was also considered. To attain this aim, a degassed bread crumb was baked in a miniaturized system using two programs of baking: heating rates 10.27 and 6.88 °C/min corresponding to 180 and 220 °C baking temperatures, respectively. Mechanical and thermodynamic properties of the degassed crumb were assessed during aging of bread by determining the Young’s modulus E, the amount of freezable water, and the melting enthalpy of retrograded amylopectin. A first-order kinetic model was used to determine the different parameters of staling kinetics. Results showed that the hardening of crumb increased during storage. The kinetics were faster for samples baked with fast heating rate than for those baked with slow heating rates. The use of enzymes decreased the Young’s modulus but did not have any effect on the staling rate. Calorimetric analysis of the starch retrogradation showed a reduction of the amount of freezable water during storage with an increase of retrograded amylopectin. A comparison between mechanical properties of conventional crumb and of the degassed dough confirmed that experimental data fitted correctly the Gibson and Ashby’s model.

Published
2011

36. Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread

Author

Dominique Leray, Tiphaine Lucas, Giovanni Mottollese, Tzvetelin Dessev, Sylvia Mariani, Alain Le-Bail, and Vanessa Jury

Subjects
Volume (thermodynamics), Moisture, Chemistry, Steaming, Steam injection, food and beverages, Food science, Kinetic energy, complex mixtures, Food Science
Abstract

The effect of the amount of steam injection on selected bread characteristics were investigated using a deck oven (1 m 2 internal surface). Baking was done at 200 °C for 20 min with steaming of 100, 200, 300, 400 and 500 ml. The temperature at center of the bread and the CO 2 concentration in the oven have been measured during baking. Specific volume, moisture loss and crust crumb ratio were measured after baking. The heating rate between 35 and 55 °C was considered to compare the steaming conditions. For low steaming (100 and 200 ml), the heating rate was significantly higher ( p 2 released during baking was higher for the highest amount of steaming; however, this result was not statistically different except between 100 and 500 ml. This could be attributed to a slower heating rate which in turns favors the secondary production of CO 2 during baking until thermal inactivation of CO 2 .

Published
2011

37. The effect of moisture content on short infrared absorptivity of bread dough

Author

Vanessa Jury, Tzvetelin Dessev, and Alain Le-Bail

Subjects
Materials science, Radiant heating, Heat flux, Infrared, fungi, Analytical chemistry, food and beverages, Astrophysics::Earth and Planetary Astrophysics, Food science, Molar absorptivity, Positive correlation, Water content, Food Science
Abstract

The main objective of the study was to assess the influence of moisture content on short infrared absorptivity of bread dough. Weight loss, surface temperature and short to medium infrared absorptivity of dough were measured in a series of radiant heating experiments. A strong positive correlation between surface temperature and total heat flux absorbed by the dough samples was observed. The variation of infrared absorptivity of the dough is explained with the state of the water in the samples – vapor or liquid.

Published
2011

38. Energy demand for selected bread making processes: Conventional versus part baked frozen technologies

Author

Rubén Gallardo Zuñiga, Tzvetelin Dessev, Vanessa Jury, Thomas Park, Martin Pitroff, and Alain Le-bail

Subjects
Energy demand, Chemistry, Cereal product, Energy consumption, Food science, Total energy, Pulp and paper industry, Bread making, Food Science, Efficient energy use
Abstract

This article presents some results on the energy demand in conventional bread baking and in the processing of frozen part baked breads, resulting from the “EU-FRESHBAKE” European project (FP6). Bread baking is one of the most energy demanding processes (around 4 MJ/kg), compared with other thermal processes such as canning. However, there is a large variability of data in the literature. For partial baking, bread has to be baked twice. It may also be frozen after part baking, which will increase the total energy demand. Results obtained with equipment used by craft bakeries are presented. Conventional and frozen part baked processes are compared. The effect of occupation ratio on the overall energy demand is also assessed. It was observed that 15–20% of the total energy is used for heating up the dough and 10–20% for crust drying. Pre-heating of the oven represents another significant energy demand. The energy demand for freezing is comparable to that for baking. An Energy Efficiency Index is used to assess the ratio of energy effectively transferred to the dough during baking. Part baked frozen technology demands about 2.2 times as much energy as conventional bread making process.

Published
2010

39. Impact of the baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumb

Author

Rubén Gallardo Zuñiga, Fadhel Ben-Aissa, Kahina Boumali, Vanessa Jury, and Alain Le-bail

Subjects
Materials science, Retrogradation (starch), Starch, Modulus, Young's modulus, Calorimetry, Biochemistry, chemistry.chemical_compound, symbols.namesake, chemistry, Amylopectin, symbols, Hardening (metallurgy), Relative density, Food science, Composite material, Food Science
Abstract

This paper presents a study on the impact of baking conditions on crumb staling. Breads were baked at 220 °C, 200 °C and 180 °C corresponding to 6, 8 and 10 min to rise the temperature to 98 °C in the crumb (heating rates 13, 9.8 and 7.8 °C/min respectively with an initial temperature of 20 °C). A new protocol has been developed, consisting in baking a slab of degassed dough in a miniaturized oven to mimic the baking conditions of conventional bread making. Texture tests were done during staling on degassed crumb and on conventional crumb. Calorimetry tests showed that during storage, amylopectin recrystallisation occurred before crumb stiffening. A first order kinetics model was used to fit the evolution of the crumb texture (Young's modulus) and of the recrystallisation of amylopectin. The results showed that the hardening of the crumb during staling occurred after retrogradation of amylopectin. In addition, the staling rate was faster for faster baking kinetics. A mechanical model showed that the relative Young modulus is proportional to the square of the relative density of the crumb.

Published
2009

40. Determination and prediction of thermal conductivity of frozen part baked bread during thawing and baking

Author

Alain Le-Bail, Jean-Yves Monteau, Jacques Comiti, and Vanessa Jury

Subjects
Work (thermodynamics), Measurement method, Chemistry, digestive, oral, and skin physiology, technology, industry, and agriculture, food and beverages, Mineralogy, Computer Science::Computation and Language (Computational Linguistics and Natural Language and Speech Processing), Isothermal process, Thermal conductivity measurement, Thermal conductivity, Phase (matter), Cereal product, Composite material, Food Science
Abstract

The thermal conductivity of food is usually measured in isothermal conditions with a line-heat source probe. The thermal conductivity of bread during the baking phase is function of temperature and is an important parameter to assess. This work aims at (i) developing a measurement method of thermal conductivity in pseudo-non-isothermal conditions, usable during the part baked bread thawing–baking phase, and (ii) establishing models to predict the change of the thermal conductivity as function of the temperature. The line-heat source probe method has been used, the probe temperature being corrected by subtracting the temperature increase due to the baking. Values obtained in pseudo-non-isothermal conditions during the thawing–baking phase are similar to these ones obtained in isothermal conditions. A parallel model has been successfully used to fit the experimental values of the thermal conductivity of bread during the baking phase.

Published
2007

41. Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure

Author

Gina, Villamonte, Vanessa, Jury, Stéphanie, Jung, and Marie, de Lamballerie

Subjects
Meat Products, Protein Denaturation, Calorimetry, Differential Scanning, Solubility, Polysaccharides, Polysaccharides, Bacterial, Pressure, Muscle Proteins, Food Additives, Protein Structure, Secondary
Abstract

The effects of xanthan gum on the structural modifications of myofibrillar proteins (0.3 M NaCl, pH 6) induced by high pressure (200, 400, and 600 MPa, 6 min) were investigated. The changes in the secondary and tertiary structures of myofibrillar proteins were analyzed by circular dichroism. The protein denaturation was also evaluated by differential scanning calorimetry. Likewise, the protein surface hydrophobicity and the solubility of myofibrillar proteins were measured. High pressure (600 MPa) induced the loss of α-helix structures and an increase of β-sheet structures. However, the presence of xanthan gum hindered the former mechanism of protein denaturation by high pressure. In fact, changes in the secondary (600 MPa) and the tertiary structure fingerprint of high-pressure-treated myofibrillar proteins (400 to 600 MPa) were observed in the presence of xanthan gum. These modifications were confirmed by the thermal analysis, the thermal transitions of high-pressure (400 to 600 MPa)-treated myofibrillar proteins were modified in systems containing xanthan gum. As consequence, the high-pressure-treated myofibrillar proteins with xanthan gum showed increased solubility from 400 MPa, in contrast to high-pressure treatment (600 MPa) without xanthan gum. Moreover, the surface hydrophobicity of high-pressure-treated myofibrillar proteins was enhanced in the presence of xanthan gum. These effects could be due to the unfolding of myofibrillar proteins at high-pressure levels, which exposed sites that most likely interacted with the anionic polysaccharide. This study suggests that the role of food additives could be considered for the development of meat products produced by high-pressure processing.

Published
2014

42. Modelling heat and mass transfer in deformable porous media: Application to bread baking

Author

Lionel Boillereaux, Patrick Salagnac, Patrick Glouannec, Vanessa Jury, V. Nicolas, Jean Pierre Ploteau, Laboratoire d'Ingénierie des Matériaux de Bretagne (LIMATB), Université de Bretagne Sud (UBS)-Université de Brest (UBO)-Institut Brestois du Numérique et des Mathématiques (IBNM), Université de Brest (UBO)-Université de Brest (UBO), Laboratoire de Génie des Procédés, Environnement, Agroalimentaire, ONIRIS, ONIRIS, and Laboratoire de Génie des Procédés, Environnement, Agroalimentaire

Subjects
Materials science, Natural convection, Mass transfer, Heat transfer, Mechanical engineering, Mechanics, Deformation (meteorology), Thermal conduction, Porosity, Porous medium, Finite element method, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract

Bread passes through different states during baking: the dough turns into crumb and then into crust, heat and mass transfers cause different phenomena to occur inside the product (mass loss, temperature increase, CO 2 production, gelatinization, swelling, etc.). This study is devoted to “French baguette” contact baking. The product is subjected to heat by conduction, natural convection and infrared radiation. A numerical model was developed using the finite element method. This model allows predicting evolutions of temperature, water content, gas pressure and deformation. Local porosity and gas fraction are also calculated. An experimental approach was implemented in order to compare numerical results and experimental evolutions (temperature and mass loss). Experimental boundary conditions were used for the simulations while the properties of the product were taken from the literature. Sensitivity studies of the mechanical properties, model parameters, and water activity parameters were performed.

Published
2014

43. Les transformations agroalimentaires : quelles difficultés pour appliquer l'Analyse de Cycle de Vie ? Quelles questions de recherche ?

Author

Genevieve Gesan-Guiziou, Vanessa Jury, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), and Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)

Subjects
[SDV.IDA]Life Sciences [q-bio]/Food engineering, aliment industrie agroalimentaire cycle de vie procédé industriel développement durable impact environnemental, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Le colloque est organisé conjointement par la chaire génie civil éco-construction de l’Université de Nantes et AgorACV, Association inter-régionale Bretagne Pays de la Loire de scientifiques en Analyse de cycle de vie (ACV). L’ACV a pour objectif d’évaluer les impacts environnementaux des produits ou des services de la sphère technico-économique, sur tout leur cycle de vie : depuis l’extraction des matières premières naturelles, jusqu’à leur mise en décharge ou recyclage. Cette méthode d’évaluation est souvent perçue comme un outil logiciel abouti, alors qu’elle est encore immature et en pleine évolution. L’objectif du colloque est de faire connaître, auprès des chercheurs, doctorants, entreprises, bailleurs sociaux et collectivités, les questions de recherche et les enseignements autour de l’ACV en Bretagne Pays de la Loire.

Published
2013

44. Modelling heat and mass transfer in bread baking with mechanical deformation

Author

Jean Pierre Ploteau, Lionel Boillereaux, V. Nicolas, Patrick Glouannec, Patrick Salagnac, Vanessa Jury, Laboratoire d'Ingénierie des Matériaux de Bretagne (LIMATB), Université de Bretagne Sud (UBS)-Université de Brest (UBO)-Institut Brestois du Numérique et des Mathématiques (IBNM), Université de Brest (UBO)-Université de Brest (UBO), Laboratoire d'Etudes Thermiques, Energétiques et Environnement (LET2E), Université de Bretagne Sud (UBS), Laboratoire des Sciences de l'Ingénieur pour l'Environnement - UMR 7356 (LaSIE), Université de La Rochelle (ULR)-Centre National de la Recherche Scientifique (CNRS), Laboratoire de Génie des Procédés, Environnement, Agroalimentaire, ONIRIS, ONIRIS, Ecole Nationale Vétérinaire de Nantes, Salagnac, Patrick, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)

Subjects
0106 biological sciences, History, Materials science, Moisture, Vapor pressure, Computer Science::Computation and Language (Computational Linguistics and Natural Language and Speech Processing), 04 agricultural and veterinary sciences, Deformation (meteorology), 040401 food science, 01 natural sciences, [INFO.INFO-MO]Computer Science [cs]/Modeling and Simulation, Computer Science Applications, Education, Matrix (geology), [SPI]Engineering Sciences [physics], 0404 agricultural biotechnology, 010608 biotechnology, Phase (matter), Mass transfer, Boundary value problem, [INFO.INFO-MO] Computer Science [cs]/Modeling and Simulation, Composite material, Porosity, ComputingMilieux_MISCELLANEOUS
Abstract

International audience; In this paper, the thermo-hydric behaviour of bread during baking is studied. A numerical model has been developed with Comsol Multiphysics© software. The model takes into account the heat and mass transfers in the bread and the phenomenon of swelling. This model predicts the evolution of temperature, moisture, gas pressure and deformation in French “baguette” during baking. Local deformation is included in equations using solid phase conservation and, global deformation is calculated using a viscous mechanic model. Boundary conditions are specified with the sole temperature model and vapour pressure estimation of the oven during baking. The model results are compared with experimental data for a classic baking. Then, the model is analysed according to physical properties of bread and solicitations for a better understanding of the interactions between different mechanisms within the porous matrix.

Published
2012

45. Coupled Heat and Mass Transfers in a Solid Foam with Water Phase Transitions: Application to a Model Foam and Bread

Author

Alain Le-Bail, Nasser Hamdami, Jean-Yves Monteau, and Vanessa Jury

Subjects
Work (thermodynamics), Phase transition, Materials science, Chromatography, Ice crystals, Mass transfer, food and beverages, Transfer model, Composite material, Water content
Abstract

Industrial manufacturing of bread is made of empirical practices without precise knowledge of mechanisms that govern heat and mass transfer during the processes. The objective of this work is to develop a coupled heat and mass transfer model for solid foams. The model was first designed for a solid model of foam (cellulose sponge), and then applied to a real product (bread). The heat and mass transfer model was validated against experimental results. For the foam model in freezing, the transfer model revealed an inverse water content profile (more water at the surface than in the centre). Use of this model for bread reveals the concentration of ice crystals to be more important under the crust than elsewhere at the end of freezing.

Published
2008

46. Bread crust; A hot topic

Author

Alain Le-Bail, Vanessa Jury, Chevallier, S., Jean-Yves Monteau, Olivier Rouaud, Asma Rzigue, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Optimisation - Système - Energie (GEPEA-OSE), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)

Subjects
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

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