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1. Exploration of Fragmentation Mechanisms of Yellow Split Peas during Grinding Using a Multimodal Approach

Author

Laurène Koëgel, Reine Barbar, Adrien Réau, and Bernard Cuq

Subjects
pea cotyledons, grinding process, particle populations, fragmentation mechanisms, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999
Abstract

In the context of food and agro-ecological transitions, the development of food applications based on legume flours and plant proteins requires a mastery of grain milling. While wheat grain milling has been extensively studied and is well-mastered, legume grinding and its underlying mechanisms are still poorly understood. The aim of this work is to contribute to the study of the fragmentation mechanisms of pea grains during grinding. Experiments were carried out on hulled yellow pea grains (Kameleon variety) ground under different conditions using a ball mill (MM400, Retsch®, Haan, Germany) or a micro-cylinder mill. The results showed that the grinding of pea grains, regardless of the type of mill, produced powders characterized by particle size distribution curves with a multimodal shape. The curve analysis was performed according to a simplified deconvolution approach, taking into account different particle populations without diameter overlap. Four particle populations of different sizes were identified and correlated with specific mechanisms governing the grinding of yellow split peas. The physical and biochemical properties of the resulting powders were determined. Taking into account the proportions of the four populations within the powders, the results showed a positive correlation between the volume proportions of very fine (0–10 µm) and fine (10–55 µm) particles within the powders and the starch damage rate and the specific surface area developed, irrespective of the type of mill.

Published
2024
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2. Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing

Author

Rifka Hammami, Reine Barbar, Marie Laurent, and Bernard Cuq

Subjects
couscous, durum wheat, manufacturing processes, domestic preparation, history, Chemical technology, TP1-1185
Abstract

Couscous is the product prepared from durum wheat semolina that agglomerates by adding water and undergoes physical and thermal treatment. Couscous is a traditional food from Mediterranean countries consumed for many centuries. Between ancestral domestic practices and industrial performance, the diversity of methods for couscous processing meets the needs of different consumers, whether they are concerned about preserving family culinary traditions or discovering innovative foods that respond to changing consumption patterns. In this work, we present the story of durum wheat couscous through several complementary visions and approaches: a “historical and societal“ approach to discover the origins of couscous, its migrations and its unifying role in Mediterranean societies; a “physicochemical” approach to describe the role of wheat components at the heart of couscous grains; a “technological” approach to compare domestic and industrial production of couscous; a “food science” approach to understand organoleptic characteristics of couscous grains; and a “consumer” approach to understand the motivations associated with the consumption of couscous.

Published
2022
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4. Study of microwave cooking of legumes with excess water: The case of chickpeas

Author

Clarissa Detomi de Albuquerque, Paul Carrey, Philippe Bohuon, Bernard Cuq, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, 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 Montpellier (UM), Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier

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

In the context of the agro-ecological transition towards sustainable systems, legumes are a real opportunity in terms of agronomy and nutrition. The development of vegetable seed consumption is currently hampered by the problem of the long hydration and cooking stages of current processes. Low CO2 emission processes, such as microwave treatment, are preferred. The efficiency of these processes relies on the transformation of the energy contained in an electromagnetic wave into heat within materials with dielectric losses. The objective of the presented work is to study the evolution of the characteristics of leguminous seeds during the operation of cooking in excess of water by microwave treatment. Kinetics of texture modification and mass gain of the seeds were performed for three different levels of microwave power (between 400 and 1200 W) and compared to hot plate cooking. Empirical models by multi-parameter equations were proposed and validated by a 1000 W treatment. The results show that the evolution of hardness and mass gain is strongly related to the evolution of mass transfer coupled with volume heat transfer phenomena, specific to electromagnetic wave heating. Two different profiles of hardness and mass gain were observed depending on the type and intensity of the treatment. This work is a preliminary experimental study allowing to express hypotheses, which will be validated later by a more thorough study.

Published
2023

7. Role of dewatering and roasting parameters in the quality of handmade gari

Author

Laurent Adinsi, Eric Rondet, Julien Ricci, Geneviève Fliedel, Dominique Dufour, Layal Dahdouh, Michèle Delalonde, Andrés Escobar, and Bernard Cuq

Subjects
Lightness, mash water content, Garri, Aliment fermenté, Starch, media_common.quotation_subject, quality attributes, Teneur en eau, Manioc, Industrial and Manufacturing Engineering, chemistry.chemical_compound, processus, gari, roasting parameters, Quality (business), Statistical analysis, Q04 - Composition des produits alimentaires, Water content, Propriété physicochimique, Roasting, Mathematics, media_common, Cassava, Swelling capacity, Qualité des aliments, cooking methods [EN], Pulp and paper industry, Dewatering, Propriété organoleptique, chemistry, Grillage, Original Article, Food Science
Abstract

Gari is a common cassava precooked dried semolina in sub‐Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality criteria revealed that gari quality is highly influenced by the process parameters adopted by the operators. To emphasise the twin impact of roasting parameters and mash water content, different mashes with varying water content were roasted leading to different adjustments of the roasting conditions according to the operators. When the variability of the water content becomes greater, a greater variability in the final quality of the obtained garis was observed between operators (lightness, swelling capacity, starch content, texture and colour). These results suggest that technological improvements to the gari process could be achieved by appropriate management of the roasting and dewatering parameters., Role of process parameters in gari quality during handmade roasting of mashes with different water content.

Published
2020

8. Development of a physicochemical method to quantify the extracellular liquid volume: Application to the transformation of cassava into gari

Author

Eric Rondet, Bernard Cuq, Emilie Ruiz, Andrés Escobar, Michèle Delalonde, Layal Dahdouh, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1), CGIAR Research Program on Climate Change Colombia International Center for Tropical Agriculture (CIAT), Agriculture and Food Security (CCAFS), Institut de Recherche en Gestion et en Economie (IREGE), Université Savoie Mont Blanc (USMB [Université de Savoie] [Université de Chambéry]), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-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), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-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)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1), International Center for Tropical Agriculture [Colombie] (CIAT), Consultative Group on International Agricultural Research [CGIAR] (CGIAR), and Roots, Tubercules and Bananas (RTB) Post Harvest Project (2013–2016)

Subjects
Ingénierie des aliments, préparation des aliments, spectrophotométrie, manioc, Transformation (music), Liquid volume localisation, 03 medical and health sciences, Cassava processing, legume frais, 0404 agricultural biotechnology, Phase (matter), [SDV.IDA]Life Sciences [q-bio]/Food engineering, Extracellular, Food engineering, poly(4-styrenesulfonate) sodium salt, 030304 developmental biology, Pressing, chemistry.chemical_classification, 0303 health sciences, Molar mass, Extracellular liquid, 04 agricultural and veterinary sciences, Polymer, 040401 food science, matrice végétale, Volume (thermodynamics), chemistry, Chemical engineering, Fermentation, Food Science
Abstract

International audience; In fresh vegetal materials, liquid is mostly located in cells. During processing, this liquid is distributed in the entire vegetal matrix volume including exctracellular volume. According to its location, it will be more or less available for physico-chemical mechanisms that takes place during processing of vegetal matrices. This availability greatly influences the quality of the final products. This work consisted in developing a method for determining the quantity of extracellular liquid in a cell-component food matrix. The method developed is spectrophotometric-based and consists in adding a known mass of polymer (poly(4-styrenesulfonate) sodium salt, PSS) to a rasped vegetal material and defining its concentration in the supernatant separated from the solid phase. The PSS molar mass prevents it from penetrating into plant cells. The PSS concentration measured makes it possible to calculate the extracellular liquid volume. The method validation and its application to rasped and processed (fermentation, pressing) cassava makes it possible to obtain results in agreement with those obtained with other methods.

Published
2019

9. Kinetics of gluten protein-insolubilisation during pasta processing: Decoupling between time- and temperature-dependent effects

Author

Bernard Cuq, Coline Martin, Adrien Reau, Marie Helene Morel, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), BPI France (research program 'Defi Ble Dur'), and 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)

Subjects
Durum wheat pasta, 0106 biological sciences, gluténine, Kinetics, Organoleptic, Ingénierie des aliments, 01 natural sciences, Biochemistry, 0404 agricultural biotechnology, Glutenin, pâte alimentaire, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Food science, Glutenin insolubilisation, Solubility, Gluten protein, Extrusion, 2. Zero hunger, chemistry.chemical_classification, dough, biology, food and beverages, 04 agricultural and veterinary sciences, Polymer, gluten de blé, 040401 food science, Gluten, extrusion, chemistry, biology.protein, Pasta processing, glutenin, 010606 plant biology & botany, Food Science
Abstract

Durum wheat gluten proteins are essential for pasta quality. Glutenin polymers undergo solubilization mechanisms during pasta processing. This study aims to investigate gluten proteins insolubilisation kinetics during a resting period applied to extruded. The goal is to investigate the contribution of time related recovery of large glutenin polymers and temperature related formation of glutenin cross-linked aggregates in the pasta quality. Extruded pasta were rested for 120 min at 20, 30 or 40 °C prior drying at high temperature (90 °C). Glutenins insolubilisation induced by resting and drying was assessed from the SE-HPLC elution profiles of the SDS-soluble proteins from fresh, rested and dried pasta. Final pasta were characterized for their organoleptic (color, surface roughness) and physical (diameter, cooking time, viscoelasticity index) properties, before and after cooking. Pasta quality is discussed in relation with the gluten network structure and the impact of resting time. Resting of freshly extruded pasta extrusion leads to spontaneous insolubilisations of glutenins by creation of weak interactions. High temperature drying induces a strong drop of solubility of all gluten protein fractions by creation of covalent bonds, impacting equally rested and not rested pasta. Dry and cooked pasta organoleptic and physical properties are not significantly impacted by a resting time.

Published
2019

10. Influence of the drying step in the steam-jet granulation process of dairy powders

Author

Agnès Duri, Bernard Cuq, Pierre Schuck, Cécile Le Floch-Fouéré, Romain Jeantet, Mathieu Person, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, 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), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)

Subjects
séchage, poudre de lait, Materials science, technologie laitière, procédé de séchage, law.invention, Granulation, granulation, 0404 agricultural biotechnology, skimmilk, law, [SDV.IDA]Life Sciences [q-bio]/Food engineering, réehydratation, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Crystallization, comportement au séchage, Water content, agglomeration, Consolidation (soil), Economies of agglomeration, aggregation, 0402 animal and dairy science, lait écrèmé, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, rehydratation, Chemical engineering, Agglomerate, Wetting, Glass transition, rehydration, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

Steam-jet granulation process consists in agglomeration mechanisms promoted by the wetting of fine particles and colliding them to generates the agglomerates, and in consolidation mechanisms of the agglomerates by drying stage. The aim of the present study was to evaluate the influence of the drying step on the properties of the agglomerates. Experiments were conducted using an original pilot system with different drying conditions (time and temperature). We demonstrated that the mechanisms induced by drying stage contribute to the final structure and characteristics of the agglomerates. On the other hand, the changes in drying temperature (70, 90, or 110 °C) did not significantly impact the structural properties. The rehydration properties of the agglomerates were found to depend on the changes in water content. During the first minutes of drying, a rapid decrease of the wetting time of the agglomerates was observed and associated with rapid lactose crystallization. For long drying times, the large decrease in water content induced a considerable increase in the glass transition temperature, leading to a delay in the plasticization effect of the water during rehydration. The drying stage is a key factor to control the stability and functional properties of agglomerates.

Published
2018

12. Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)

Author

Thierry Tran, Layal Dahdouh, Michèle Delalonde, Andrés Escobar, Julien Ricci, Bernard Cuq, Eric Rondet, Noël H. Akissoé, Dominique Dufour, Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut Agro - 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), International Center for Tropical Agriculture [Colombie] (CIAT), Consultative Group on International Agricultural Research [CGIAR] (CGIAR), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Université d’Abomey-Calavi = University of Abomey Calavi (UAC), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, CGIAR Research Program on Roots, Tubers and Bananas(RTB) and the RTB foods project (https://rtbfoods.cirad.fr). RTB is funded by CGIAR Trust Fund con-tributors(https://www.cgiar.org/funders/)., The RTB foods project is financially supported by grant OPP1178942 (Breeding RTB products for end-userpreferences) from The Bill & Melinda Gates Foundation and coordinated by the French Agricultural Research Centre for International Development (CIRAD), Montpellier, France., Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Université d’Abomey-Calavi (UAC), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

Subjects
0106 biological sciences, Garri, Manihot esculenta, Process (engineering), media_common.quotation_subject, Qualité des produits, Flavour, quality attributes, Manioc, 01 natural sciences, Industrial and Manufacturing Engineering, Process scale, process optimisation, 0404 agricultural biotechnology, Q02 - Traitement et conservation des produits alimentaires, Traitement des aliments, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, gari, Quality (business), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Quality characteristics, process scale, Propriété physicochimique, Roasting, Mathematics, media_common, Pressing, Cassava, Qualité des aliments, Q01 - Sciences et technologies alimentaires - Considérations générales, 04 agricultural and veterinary sciences, 040401 food science, product quality, Identification (information), Propriété biologique, Original Article, Biological system, Food Science
Abstract

By comparing two process scales for elaboration of gari, we evaluated which unit operations are sensitive to process scale, and hence critical in determining the quality of the end‐product, and which operations result in similar end‐product quality independently of process scale., Summary The gari‐making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory‐scale vs conventional) were compared in order to identify which U.O. were affected by the change of scale. U.O. that changed end‐product characteristics depending on process scale were deemed critical; whereas U.O. that resulted in similar characteristics were deemed robust. The classification depended on quality attributes considered: rasping and roasting were critical for physical properties, in particular particle size which ranged from 0.44 to 0.89 mm between the two process scales; and robust for biochemical properties. In contrast, fermentation and pressing were critical for biochemical properties such as lactic acid content (0.93–1.88 g/100 g dry matter after pressing), which influences the perception of flavour, and robust for physical properties. This classification between critical and robust operations help quality control of gari, by pinpointing which U.O. control specific quality characteristics.

Published
2021

13. Technology, modeling and control of the processing steps

Author

Mathieu Persico, Laurent Bazinet, Gaëlle Tanguy, Pierre Schuck, Christelle Lopez, Meng Wai Woo, Cordelia Selomulya, Xiao Dong Chen, Mathieu Person, Romain Jeantet, Cécile Le Floch-Fouéré, Bernard Cuq, and Nima Yazdanpanah

Subjects
Computer science, Control (management), Control engineering
Published
2020

17. Impact of fluidized bed granulation on structure and functional properties of the agglomerates based on the durum wheat semolina

Author

Thierry Ruiz, Agnès Duri, Denis Ring, Bettina Bellocq, Kevin Cronin, Bernard Cuq, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Department of Process & Chemical Engineering, University College Cork, ANR ALID 2013, Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Bellocq, Bettina, Cronin, Kevin, Ring, Denis, 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), University College Cork (UCC), and ANR-13-ALID-0002,Dur-Dur,Innovations agronomiques, techniques et organisationnelles au service de la DURabilité de la filière blé DUR(2013)

Subjects
Yield (engineering), Materials science, Ingénierie des aliments, agglomération humide, Condensed Matter, 02 engineering and technology, Industrial and Manufacturing Engineering, Hydrotextural diagramm, Fluidized bed, fluidized bed, Granulation, 020401 chemical engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, analyse de texture, Hydrotextural diagram, Food engineering, Agglomeration, Couscous grains structure, [PHYS.COND]Physics [physics]/Condensed Matter [cond-mat], 0204 chemical engineering, Water content, couscous, Matière Condensée, 2. Zero hunger, Economies of agglomeration, General Chemistry, 021001 nanoscience & nanotechnology, Shear (sheet metal), Chemical engineering, blé dur, Agglomerate, hard wheat, lit fluidisé, 0210 nano-technology, Fluidized bed granulation, Food Science
Abstract

The granulation step determines the production yield and the final characteristics of the agglomerated couscous grains of durum wheat. The objective of the present work was to explore the capability of the fluidised bed technology to produce agglomerates of durum wheat semolina. The impacts of different processing conditions have been investigated on the structure and functional properties of the agglomerates. The size, shape, water content, compactness, and mechanical strength of the granules were measured. The fluidized bed agglomeration process has been found to produce agglomerates of durum wheat with different attributes compared to those produced by granulation using the low shear mixers. The results were discussed in regard to the hydro-textural approach, in order to get a better understanding of the mechanisms and relationships between process, structure, and properties. Two major agglomeration mechanisms contribute to the growth of the wet agglomerates: a fractal-structuring process followed by a phenomenon of densification. By studying the evolution of the compactness, diameter and water content, it was demonstrated that inter granular arrangements led to an expansion followed by a densification of the wet agglomerates. A relationship was proposed to describe the growth using a fluidized bed of the wet agglomerates of durum wheat semolina.

Published
2018

18. Expertise-based decision support for managing food quality in agri-food companies

Author

Clément Sipieter, Bernard Cuq, Jérôme Fortin, Patrice Buche, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Centre National de la Recherche Scientifique (CNRS), Graphs for Inferences on Knowledge (GRAPHIK), Laboratoire d'Informatique de Robotique et de Microélectronique de Montpellier (LIRMM), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Inria Sophia Antipolis - Méditerranée (CRISAM), Institut National de Recherche en Informatique et en Automatique (Inria)-Institut National de Recherche en Informatique et en Automatique (Inria), The research leading to these results has received partial fundingfrom the CASDAR Docamex Programme from the French Ministry ofAgriculture (2016–2020). It has also benefited from preliminary worksperformed during one project with the Technical Centre of Cheeses inPoligny (CTFC) and two projects with French industrial partners. Theauthors would also like to thank the CTFC, who authorized us to presentin this paper some of the knowledge provided by their technical expertsand extracted from their knowledge base., 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), and Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Inria Sophia Antipolis - Méditerranée (CRISAM)

Subjects
0106 biological sciences, Decision support system, Knowledge management, Computer science, Interface (Java), Knowledge Acquisition and Representation, Horticulture, Decision support systems, 01 natural sciences, [INFO.INFO-AI]Computer Science [cs]/Artificial Intelligence [cs.AI], [INFO]Computer Science [cs], 2. Zero hunger, Functional specification, business.industry, Core ontology, Forestry, 04 agricultural and veterinary sciences, Computer Science Applications, Knowledge base, Conceptual graphs, Conceptual graph, 040103 agronomy & agriculture, 0401 agriculture, forestry, and fisheries, Mind map, Graph (abstract data type), business, Knowlegde extraction, Agronomy and Crop Science, 010606 plant biology & botany
Abstract

International audience; In many agri-food companies, food quality is often managed using expertise gained through experience. Overall quality enhancement may come from sharing collective expertise. In this paper, we describe the design and implementation of a complete methodology allowing an expert knowledge base to be created and used to recommend the technical action to take to maintain food quality. We present its functional specifications, defined in cooperation with several industrial partners and technical centres over the course of several projects carried out in recent years. We propose a systematic methodology for collecting the knowledge on a given food process, from the design of a questionnaire to the synthesis of the information from completed questionnaires using a mind map approach. We then propose an original core ontology for structuring knowledge as possible causal relationships between situations of interest. We describe how mind map files generated by mind map tools are automatically imported into a conceptual graph knowledge base, before being validated and finally automatically processed in a graph-based visual tool. A specific end-user interface has been designed to ensure that end-user experts in agri-food companies can use the tool in a convenient way. Finally, our approach is compared with current research.

Published
2019

19. Study of the microstructure of durum wheat endosperm using X-ray micro-computed tomography

Author

Lydie Besançon, Leslie Lhomond, Valerie Lullien-Pellerin, Bernard Cuq, Eric Rondet, Joël Grabulos, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-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)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 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), Comité Français de la Semoulerie Industrielle (CFSI), and BPI France through the research program 'DEFI Blé Dur'.

Subjects
0106 biological sciences, Pore size, Wheat grain, Materials science, Micro computed tomography, X-ray, 04 agricultural and veterinary sciences, Microstructure, 040401 food science, 01 natural sciences, Biochemistry, Endosperm, 0404 agricultural biotechnology, X-ray micro-tomography, Durum wheat grains, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Composite material, Porosity, Endosperm structure, 010606 plant biology & botany, Food Science
Abstract

International audience; Durum wheat grains are used for producing food, such as pasta or couscous. The grain mechanical properties which are linked to its internal micro-structure (i.e. endosperm porosity) are known to determine its ability to produce semolina during milling. The proportion of grains having porous endosperm in a batch appears therefore as a critical quality factor for the durum wheat value chain. Our objective was to investigate the ability of X-ray micro-tomography (μCT) method to describe the porous or vitreous counterpart structures in the endosperm of durum wheat grains. We selected two different durum wheat samples displaying vitreous or partially porous endosperms. The grains were analyzed using μCT at two pixel sizes (1 μm or 7 μm). The μCT data collected at 7 μm pixel size were used for qualitative classification of grains according to apparent distribution curve of the porosity parameters. Analysis of μCT images at 1 μm pixel size allowed us to propose pore size classification in the vitreous and porous parts of the endosperm in three durum wheat grain. Results are used to better describe the durum-wheat endosperm microstructure, but requires long scanning periods.

Published
2020

20. Food chains; the cradle for scientific ideas and the target for technological innovations

Author

Alain Kondjoyan, Jean-Louis Escudier, Bernard Cuq, Joel Abecassis, Hugo de Vries, Gilles Garric, Jean-Michel Salmon, Véronique Planchot, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-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), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Qualité des Produits Animaux (QuaPA), Agence Française pour le Développement et la Promotion de l'Agriculture Biologique, Unité expérimentale de Pech-Rouge, Unité de recherches de Pech Rouge (MONTP PECH URPR), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Value (ethics), attente du consommateur, Ingénierie des aliments, food quality, Processing innovations, qualité des aliments, Industrial and Manufacturing Engineering, innovation technologique, Sustainable food chains, alimentation durable, Food chain, 0404 agricultural biotechnology, Order (exchange), [SDV.IDA]Life Sciences [q-bio]/Food engineering, Added value, Food engineering, Environmental impact assessment, Food science, Food chains, Industrial organization, filière agroalimentaire, 2. Zero hunger, Market trends, Consumer demands, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, évolution du marché, Food quality, Transparency (graphic), Key (cryptography), Business, Food Science
Abstract

Research in the area of emerging food science and technology is still often carried out in agri-food chain perspectives, as presented here in four different ways for dairy, meat, wine and cereal cases. The key focus is on the concept of food quality throughout the chain, and the meaning of added value and food functionalities for consumers. Technology innovation approaches essentially address ways to optimize and maintain food quality according to consumer preferences, needs and acceptances. However, they also strive to reduce the environmental impact of the transformation of agroresources into food products, via targeted and intensified processing schemes requiring minimal energy and water usage, as well as value-streaming co-products of used agroresources—which holds for all the chains presented. Another key area that emerges from the cases is protein science, which concerns agroresources rich in specific protein and, protein heterogeneity, structural changes, profiles, functionalities and nutritional value. This analysis further highlights the importance of linking food science and technology to agronomy, genetics, and socioeconomic sciences. Finally, knowledge management is becoming increasingly integral to food chain research in order to increase transparency and capitalize data in a consistent manner.

Published
2018

21. Contribution of cooking and drying to the structure of couscous grains made from durum wheat semolina

Author

Bettina Bellocq, Thierry Ruiz, Bernard Cuq, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Agence Nationale de la Recherche, Grant/Award Number: ANR-13-ALID-0002-01, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)

Subjects
séchage, Ingénierie des aliments, 02 engineering and technology, Couscous grains, Drying, Hydrotextural approach, Phase diagram, Steam cooking, Starch gelatinization, semolina, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Texture (crystalline), Water content, semoule, Interstitial water, couscous, 2. Zero hunger, propriété physico-chimique, Chemistry, method of cooking, Organic Chemistry, Metallurgy, food and beverages, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, Microstructure, 040401 food science, mode de cuisson, Deformation mechanism, Agglomerate, Stage (hydrology), 0210 nano-technology, cuisson à la vapeur, Food Science
Abstract

Background and objectives: During the processing of couscous grains of durum wheat semolina, the steam cooking and the drying stage helps strengthen the structure and reaches the end-properties of the product. The objective of the present work was to investigate the physicochemical mechanisms generated during the steam cooking stage, under different water contents, and the drying stage, under different temperatures. Findings :The physicochemical characteristics of couscous grains (size, shape, compactness, water content, extent of starch gelatinization, microstructure, and texture) were measured during processing. These mechanisms are promoted by high temperatures during processing under different conditions of water contents and by water transfer. The mechanisms were discussed in regard to the state diagram of the wheat components and the hydrotextural diagram. Conclusions : During the steam cooking and the drying stages, the grains remain saturated by interstitial water, which means that the deformation mechanisms of the grains compensated the variations of the water content. Significance and novelty : An analytical drying model describes the kinetics of average water contents during the first part of the drying stage and allows modelling the changes in compactness and the subsequent changes in diameter for the agglomerates of couscous grains.

Published
2018

22. Development of a novel integrated approach to monitor processing of cassava roots into gari: Macroscopic and microscopic scales

Author

Layal Dahdouh, Dominique Dufour, Thierry Tran, Michèle Delalonde, Andrés Escobar, Eric Rondet, Julien Ricci, Bernard Cuq, Cassava Program, CGIAR Research Program on Roots Tubers and Bananas, International Center for Tropical Agriculture, 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), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), CIAT Cassava Project (Colombia), CGIAR Research Program on Roots, Tubers and Bananas (RTB), CGIAR Fund Donors, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Physicochemical properties, yuca, Gari, 01 natural sciences, Industrial and Manufacturing Engineering, manioc, semolina, 0404 agricultural biotechnology, Q02 - Traitement et conservation des produits alimentaires, procédé de fabrication, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Safety, Risk, Reliability and Quality, Process engineering, Q04 - Composition des produits alimentaires, semoule, Roasting, Mathematics, Pressing, Lab-scale processing, Cassava, agglomeration, propriété physico-chimique, business.industry, Economies of agglomeration, Process Chemistry and Technology, Scale (chemistry), 010401 analytical chemistry, Final product, Swelling capacity, aggregation, 04 agricultural and veterinary sciences, Integrated approach, 040401 food science, 0104 chemical sciences, Solid volume fraction, Hydro-textural diagram, business, Food Science
Abstract

Gari is a key staple food in several western African countries. This is a cassava traditional semolina obtained after peeling, rasping, fermentation, pressing, sieving, and roasting (cooking/drying). The process of gari production is artisanal and relies on human know-how, and the final properties of gari are highly dependent on the human skills. So as to understand the combined effect of the various transformation steps on the final quality of gari, the main objective of this work was to develop a lab-scale integrated approach to follow the transformation of the product characteristics during the process using macroscopic (water content, solid volume fraction, and particles size) and microscopic (physicochemical and biochemical) responses. At the microscopic level, pressing is a key step insofar as it induces the draining of many soluble compounds (especially the toxic cyanogenic compounds). At the macroscopic level, despite the strong similarity in median diameters of the intermediate and final products, two distinct agglomeration mechanisms occurred during the pressing/sieving and the roasting. These mechanisms highlight the structuration of the product at two different scales and at two different moments. Finally, results showed a high swelling capacity for fermented gari. The approach developed in this work will make it possible to identify the robust mechanisms, i.e., those little affected by a change in scale or in operating conditions. This identification will thereafter allow to distinguish unit operations, fairly easy to mechanize, from those requiring strict control to achieve the final product quality sought.

Published
2018

23. Steam-jet agglomeration of skim milk powders: Influence of process parameters

Author

Agnès Duri, Bernard Cuq, Romain Jeantet, Mathieu Person, Cécile Le Floch-Fouéré, Pierre Schuck, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, 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), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Materials science, food.ingredient, General Chemical Engineering, vapor, technologie laitière, Process variable, procédé de séchage, complex mixtures, paramètre technologique, 0404 agricultural biotechnology, food, skimmilk, Skimmed milk, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Physical and Theoretical Chemistry, Water content, Jet (fluid), wetting, agglomeration, mouillage, Economies of agglomeration, aggregation, food and beverages, lait écrèmé, 04 agricultural and veterinary sciences, 040401 food science, humanities, rehydratation, Pilot plant, Chemical engineering, Agglomerate, Scientific method, vapeur, rehydration, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Steam-jet agglomeration consists in steam–wetting of the surface of fine primary particles,colliding the sticky particles and consolidating the agglomerates by drying in order to obtain thedesired properties. The aim of this work was to evaluate the influence of the steam/powder ratioand drying time on growth mechanisms and skim milk agglomerate properties. We demonstrated apredominant influence of the steam/powder ratio on the growth mechanisms and agglomerateproperties due to the contribution of the steam flow rate. Moreover, the drying time was identifiedas a key process parameter to control the final water content, rehydration and mechanicalproperties of the agglomerates.Highlights. A steam-jet agglomeration pilot plant was developed to study the agglomeration ofskim-milk powders.. The growth mechanisms and agglomerates properties depended on the steam/powderratio, through the contribution of the steam flow rate.. The drying time was identified as a key process parameter to control the final watercontent, rehydration and mechanical properties of the agglomerates.

Published
2018

24. Impacts of the size distributions and protein contents of the native wheat powders in their structuration behaviour by wet agglomeration

Author

Bettina Bellocq, Agnès Duri, Thierry Ruiz, Bernard Cuq, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-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), ANR-13-ALID-0002-01, ANR-13-ALID-0002,Dur-Dur,Innovations agronomiques, techniques et organisationnelles au service de la DURabilité de la filière blé DUR(2013), ANR-13-ALID- 442 0002-01, Bellocq, Bettina, and Duri, Agnès

Subjects
Materials science, poudre, Ingénierie des aliments, agglomération humide, 02 engineering and technology, Raw material, powder, Granulation, semolina, Flux (metallurgy), Wet agglomeration mechanisms, Size distributions, Protein contents, Hydrotextural approach, 020401 chemical engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, 0204 chemical engineering, Water content, semoule, Chromatography, Economies of agglomeration, 021001 nanoscience & nanotechnology, protein content, Shear (sheet metal), teneur en protéines, Chemical engineering, Agglomerate, Composition (visual arts), 0210 nano-technology, Food Science
Abstract

Article soumis; The control of the wet agglomeration processes of powders depends on the contribution of the characteristics of the native powders. The objective of this work is to specifically investigate the contribution of the size distribution (d50 and span) and composition (the protein contents) of the native particles, on the dimensional and structural characteristics of the wet agglomerates. Different fractions of native semolina with contrasted size properties (d50 and span) and protein content are used as raw materials. The wet granulation is conducted using a low shear granulator and liquid spraying condition at constant dimensionless spray flux. The structure properties are evaluated by the distribution of the measured values of the size, water content and compactness. We observed specific effects of the span and the median diameter of native powders on the size distributions of the wet agglomerates. Using small native particles (d50 < 250 μm) improves the homogeneity of the size distributions. Using slightly dispersed native particles (span < 1.0) leads to a better uniformity on the size distributions. Using semolina with high protein content could lead to a narrow size distribution by limiting the process of fragmentation and the formation of fragments in the bed. We showed that the mechanisms involved in the agglomeration process are similar whatever the size distribution and the protein content of the native powders.

Published
2018

25. Vertical slow drag of an intruder in a laterally confined granular medium

Author

Frédéric Mabille, Agnès Duri, Sandra Mandato, Bernard Cuq, Thierry Ruiz, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-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), Duri, Agnès, Mandato, Sandra, Mabille, Frederic, and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
QC1-999, Compaction, produit granulaire, 01 natural sciences, rheological behaviour, shear resistance, 010305 fluids & plasmas, Physics::Fluid Dynamics, semolina, déplacement, 0103 physical sciences, vélocimétrie par images de particules (PIV), Statistical physics, 010306 general physics, semoule, Physics, Mechanics, Shear (geology), Particle image velocimetry, Autre (Matière condensée), Drag, Free surface, [PHYS.COND.CM-GEN]Physics [physics]/Condensed Matter [cond-mat]/Other [cond-mat.other], Powder bed, résistance au cisaillement, Vector field, comportement rhéologique, moving, Geology, Dimensionless quantity
Abstract

The study of force transmission and typologies of motions in a powder bed under low shear solicitation constitutes a challenging issue to achieve a monitoring of most of processes. This work relies on the characterisation of particle mobility in the neighbourhood of a moving intruder in ascendant vertical motion. Vertical force measurements and Particle Image Velocimetry (PIV) technique are used to identify different typologies of particle motions (compaction, loading and rupture of the chain forces, lateral collapsing, avalanches…) of a granular bed ensiled in a semi-confined cell and with a free surface on its top. Force fluctuations during the blade displacement are highlighted and correlated with the dimensionless blade speed but also with the force profile in the static state. The velocity field analysis allows quantifying the shear-banding characteristics corresponding to the blade influence on grain displacements and the impact of the intruder in the motion direction. This signal contains periodical fluctuations which are correlated with the vertical force fluctuations in a specific zone of the granular bed.

Published
2017

26. Screening efficiency and rolling effects of a rotating screen drum used to process wet soft agglomerates

Author

Bettina Bellocq, Agnès Duri, Guillaume Delaplace, Thierry Ruiz, Bernard Cuq, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Laboratoire de Génie des Procédés et Technologie Alimentaires (LGPTA), Institut National de la Recherche Agronomique (INRA), Programme DURDUR (ANR-13-ALID-0002-01), 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), and ANR-13-ALID-0002,Dur-Dur,Innovations agronomiques, techniques et organisationnelles au service de la DURabilité de la filière blé DUR(2013)

Subjects
Imagination, Engineering drawing, Materials science, media_common.quotation_subject, Ingénierie des aliments, dimensional analysis, 02 engineering and technology, Drum, Raw material, Granular material, tamisage, law.invention, semolina, 020401 chemical engineering, Magazine, law, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, 0204 chemical engineering, Composite material, semoule, couscous, media_common, système pilote, Process (computing), Circularity, analyse dimensionnelle, sifting, 021001 nanoscience & nanotechnology, Agglomeration mechanisms, Volumetric flow rate, Rotating screen drum, Durum wheat couscous, Dimensional analysis, Agglomerate, blé dur, hard wheat, 0210 nano-technology, Food Science
Abstract

The rotating screen drums are largely used in most powder handling and processing industries. They are commonly used for size separation of granular materials. Objectives of the present work are to better understand both roles, screening efficiency and shaping effects and to investigate and model which process parameters are relevant when using an inclined rotating screen drum for processing wet couscous agglomerates. Durum wheat semolina was used as raw material to produce the wet agglomerates. The pilot rotating screen drum equipment was composed of two sieves to separate three fractions: fine, medium, and large agglomerates. The shaping effects of the rotating screen drum were evaluated from the measurements of the physico-chemical characteristics (size distribution, water content, compactness, and circularity) on wet soft agglomerates. To describe the screening efficiency parameters of a rotary screen drum, a specific method was developed by using a matrix analysis of the different measured weights of the collected products. The impacts of rotating screen drum parameters (angle of inclination, rotating speed, and product flow rate) on the sieving efficiency and on the shaping effects were investigated. The present results demonstrate high apparent screening efficiency of the rotating screen drum when used with wet agglomerates of durum wheat, ranging between 89 and 96% depending on the process conditions Finally, using dimensional analysis, two correlations were proposed on the circularity and the apparent screening efficiency whatever the operating conditions used (drum speed, angle of inclination and feed rate).

Published
2017

27. What is Janssen's length doing in an agglomerator?

Author

Bernard Cuq, Sandra Mandato, Thierry Ruiz, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Agence Nationale de la Recherche (ANR), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)

Subjects
Materials science, GRANULAR FLOW, Characteristic length, [SDV]Life Sciences [q-bio], General Chemical Engineering, Mixing (process engineering), Context (language use), 02 engineering and technology, PRESSURE, ROTATIONAL SHEAR CELL, MIXER, 01 natural sciences, 010305 fluids & plasmas, SILOS, 020401 chemical engineering, 0103 physical sciences, Geotechnical engineering, 0204 chemical engineering, POWDER, Janssen's law, Economies of agglomeration, Agglomeration, Rotational speed, Mechanics, Granular matter, Overburden pressure, PIV, Shear (sheet metal), Vertical stress profile, Agglomerate, STRESSES, PARTICLE IMAGE VELOCIMETRY
Abstract

In a wet agglomeration process occuring in a low shear mixer, the function of the blade is to promote emergence of stable agglomerates and to homogenize the liquid sprayed on the powder surface. The design of the bowl and the mixing blade along with the values of the process parameters (load, rotation speed, etc.) contribute to the agglomeration mechanisms. In this work a preliminary approach is conducted to study the mechanical input during agglomeration through the analysis of static and dynamic stress distributions (by force measurements) and particles' motions (by visualizations through a transparent wall) in the powder bed, using an experimental mixing cell. A characteristic depth is identified as a representative parameter of the static state of a laterally confined semolina bed. This characteristic depth is implied when the granular medium is submitted to a vertical mechanical stress. For wet agglomerates, the static distribution of vertical stresses can be approximated by the Janssen's model. Under dynamic conditions, a correlation is found between the mechanical resistance of agglomerates and the maximum vertical stress according to the water content. In the context of wet agglomeration in a mixing device, these results allow to consider the role of the characteristic length in the mixing bowl. (C) 2012 Elsevier B.V. All rights reserved.

Published
2013

28. Agglomeration of wheat powders by a novel reverse wet agglomeration process

Author

Bernard Cuq, Denis Cassan, Eric Rondet, Thierry Ruiz, Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-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)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-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), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1)

Subjects
fractionnement granulométrique, Materials science, Reverse agglomeration, fragmentation mechanisms, electric consumption, wheat powders, compactness, microstructure, Mixing (process engineering), Ingénierie des aliments, 02 engineering and technology, Raw material, 0404 agricultural biotechnology, aliment aggloméré, Phase (matter), [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, aliment en poudre, Process engineering, Water content, analyse du cycle de vie, business.industry, Economies of agglomeration, mise au point de technique, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, Microstructure, 040401 food science, procédé voie humide, réactivité chimique, Chemical engineering, Agglomerate, Scientific method, 0210 nano-technology, business, Food Science
Abstract

The wet agglomeration process is implemented to improve the powders functionalities. The objective of the present work is to investigate a novel reverse wet agglomeration process for reactive powders. This novel process is conducted in two main successive phases during mechanical mixing. The first phase consists of mixing a specific amount of powder and water to produce a continuous saturated paste, called dough, by controlling the physicochemical reactivity of the biochemical components of the powder. The second stage consists of generating the agglomerates by adding the powder inside the continuous dough under mixing conditions. This agglomeration process is mainly promoted by fragmentation mechanism. We have evaluated the impact of the process conditions on the electric consumption, agglomeration yield and characteristics of the agglomerates. Experiments were conducted using durum wheat semolina as raw materials. The results were compared to those obtained by using the classical wet agglomeration process, at same final water content of the agglomerates.

Published
2016

30. X-ray Photoelectron Spectroscopy for Wheat Powders: Measurement of Surface Chemical Composition

Author

Bernard Cuq, Moustafa Saad, Claire Gaiani, Joël Scher, Martine Mullet, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine (UL), Laboratoire de Chimie Physique et Microbiologie pour l'Environnement (LCPME), Centre National de la Recherche Scientifique (CNRS)-Université de Lorraine (UL), Ministry of Higher Education and Scientific Research in Syria, Agence National de la Recherche (ANR) in France, 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie du CNRS (INC), ANR-08-ALIA-0015,Réactive-Powder,Contribution des facteurs 'procédés' et des 'propriétés de surface' des particules dans les mécanismes impliqués dans la granulation de poudres alimentaires(2008), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
farine, Starch, polysaccharides, 02 engineering and technology, powder, arabinoxylane, chemistry.chemical_compound, wheat, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Arabinoxylan, surface chemical composition, composition chimique de la surface, Chemical composition, Plant Proteins, 2. Zero hunger, chemistry.chemical_classification, amidon, Chemistry, Photoelectron Spectroscopy, starch, food and beverages, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, Lipids, 040401 food science, winter wheat, Biochemistry, functional property, protéine, Seeds, Xylans, 0210 nano-technology, General Agricultural and Biological Sciences, poudre, Chemical structure, Wheat flour, Polysaccharide, wheat flour, propriété fonctionnelle, 0404 agricultural biotechnology, blé, X-ray photoelectron spectroscopy, lipid, XPS, Particle Size, lipide, flour, triticum, lipids, General Chemistry, Starch analysis, arabinoxylan, Chemical engineering, Microscopy, Electron, Scanning, protein
Abstract

IATE Axe 2 : Structuration sous contraintes des agropolymères et réactivité des poudres Contact: cuq@supagro.inra.fr; The functional properties of wheat powders depend largely on the surface characteristics of their particles. X-ray photoelectron spectroscopy (XPS) has been considered to investigate the surface composition of wheat powders. The objective of the present study is to evaluate the ability of XPS to discriminate wheat components and to calculate the surface composition of wheat powders. First, XPS surveys for the main wheat isolated components (starch, proteins, arabinoxylans, and lipids) were determined. XPS results demonstrate that it is able to distinguish wheat proteins, polysaccharides, and lipids, but it is not able to distinguish starch and arabinoxylan because of their similarity in chemical structure. The XPS analyses of simple reconstituted wheat flours based on two components (starch and protein) or three components (by adding arabinoxylan) demonstrated the ability of XIS to measure the surface composition of the wheat flours. The surface composition of native wheat flour demonstrated an overrepresentation of protein (54%) and lipids (44%) and an underrepresentation of starch (2%) compared to the bulk composition. Results are discussed with regard to difficulties in discriminating arabinoxylans components.

Published
2011

31. Answering queries that may have results in the future: A case study in food science

Author

Amadou Ndiaye, Bernard Cuq, Rallou Thomopoulos, and Jean-Rémi Bourguet

Subjects
Information Systems and Management, Information retrieval, Knowledge representation and reasoning, Artificial Intelligence, Computer science, 020204 information systems, Conceptual graph, 0202 electrical engineering, electronic engineering, information engineering, Graph (abstract data type), 020201 artificial intelligence & image processing, 02 engineering and technology, Software, Management Information Systems
Abstract

This paper presents a method to represent the evolution of objects during their life cycle, using a logic- and graph-based knowledge representation model. An extension is proposed in order to answer ''prospective queries,'' concerning the achievement, in the future, of the searched piece of knowledge. A case study in the field of cereal transformation illustrates the proposed approach.

Published
2010

32. Impact of re-grinding on hydration properties and surface composition of wheat flour

Author

Bernard Cuq, S. Desobry, Joël Scher, Jean-Jacques Ehrhardt, Claire Gaiani, M. Mohamad Saad, Université Nancy 2, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
0303 health sciences, Controlled atmosphere, Chromatography, 030309 nutrition & dietetics, Chemistry, Wheat flour, 04 agricultural and veterinary sciences, bet, 040401 food science, Biochemistry, Hydrophobic effect, 03 medical and health sciences, 0404 agricultural biotechnology, Adsorption, X-ray photoelectron spectroscopy, Chemical engineering, Sorption isotherm, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Monolayer, XPS, DVS, Chemical composition, Water content, Food Science
Abstract

International audience; The combination of two analytical methodologies (water vapor sorption isotherm by using the DVS and chemical surface composition by using the XPS) has been used to enhance the understanding of the impact of re-grinding on the wheat flour hydration mechanism. A controlled atmosphere microbalance was used to construct water sorption isotherms at 25 degrees C of different samples of wheat flours obtained by successive re-grinding of native wheat flour. Experimental water adsorption isotherms were modeled using different complementary models, based on two-parameter (BET), three-parameter (GAB), and four-parameter (TSS) models. A slight increase in water sorption capacity of wheat flour due to the re-grinding process was observed. The most affected parameters of the sorption isotherm models were C (the energy constant) and X(m) (the monolayer water content capacity). The X-ray photoelectron spectroscopy (XPS) analysis showed changes in chemical bonds on wheat particle surfaces due to re-grinding process and particularly a significant increase in hydrophilic and decrease in hydrophobic bonds.

Published
2009

33. Description of batter mixing using near infrared spectroscopy

Author

Marie-Hélène Morel, A. Aït Kaddour, Bernard Cuq, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
PCA, biology, Spectrometer, Chemistry, MIXING, 010401 analytical chemistry, Near-infrared spectroscopy, Analytical chemistry, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Biochemistry, Spectral line, 0104 chemical sciences, 0404 agricultural biotechnology, Glutenin, DOUGH, 2D COS, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Principal component analysis, biology.protein, Spectroscopy, Two-dimensional nuclear magnetic resonance spectroscopy, Mixing (physics), Food Science
Abstract

Correspondance: cuq@supagro.inra.fr; International audience; The aim of the present study was to describe the physicochemical events occurring during batter mixing at different water contents (51.8, 54.4, and 56.7 g of water/100 g of dough) using near infrared (NIR) spectroscopy. An FT-NIR spectrometer over the 1000–2500 nm range with a fibre optic probe was used to record NIR spectra in-line. The analysis of both one-dimensional statistical method (principal components analysis) and two-dimensional statistical methods (generalised two-dimensional correlation spectroscopy) was conducted to evaluate the possibilities of NIR spectroscopy to monitor physical and physicochemical modifications observed during mixing of batter. The NIR results were in agreement with the physical and physicochemical analysis traditionally used to study bread dough mixing (consistency and glutenin depolymerisation). PCA on raw NIR spectra demonstrated that PC1 describes the same traces as the dough consistency curves. PCA on raw NIR spectra can be used to monitor the batter mixing and to identify the NIR mixing time close to the tpeak. PCA on spectra after second derivative demonstrated that PC1 and PC2 traces described different traces compared to the dough consistency curves. The loading spectra associated to PC1 and PC2 suggested that almost the same physicochemical and chemical mechanisms occur during the dough mixing at 51.8 or 54.4% water contents, but with kinetic and intensity differences. The 2D COS method allowed a sequence of chemical events occurring during mixing for the batters at 51.8 and 54.4% water contents to be tentatively proposed. The 2D COS did not give clear physicochemical differences between the three batters during mixing. The NIR results for the highly hydrated batter (56.7%) were difficult to analyse due to its high water content.

Published
2008

34. Flowability, cohesive, and granulation properties of wheat powders

Author

Virginie Landillon, Marie-Hélène Morel, Bernard Cuq, Denis Cassan, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
2. Zero hunger, Materials science, Moisture, 010401 analytical chemistry, flowability, 04 agricultural and veterinary sciences, powder, 040401 food science, 01 natural sciences, 0104 chemical sciences, cohesion, Granulation, granulation, 0404 agricultural biotechnology, wheat, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Particle-size distribution, Cohesion (chemistry), Stress conditions, Composite material, Common wheat, Glass transition, Water content, Food Science
Abstract

J. Food Eng. ISI Document Delivery No.: 260MC Times Cited: 18 Cited Reference Count: 43 Landillon, Virginie Cassan, Denis Morel, Marle-Helene Cuq, Bernard Elsevier sci ltd Oxford; International audience; The objective of the present work is to investigate the diversity in flowability, cohesive, and granulation properties for a large variety of wheat powders, obtained from different wheat grain species (durum wheat or common wheat) by different milling conditions. The flowability, cohesive, and granulation properties were evaluated at low (15-16% db) and high (33% db) moisture contents, during mixing and under different stress conditions (confined or unconfined compression). The properties are discussed in regard with the initial physical and biochemical characteristics of particles. Results demonstrate a large diversity in flowability and cohesive properties for the selected wheat powders at initial moisture content. At low moisture content, the particle size distribution of wheat particles is found to significantly contribute to flowability and cohesive properties. The flowability and cohesion properties at high moisture content was found to be partly dependent on physico-chemical and biochemical mechanisms, because of the plasticizing effect of water molecules on the wheat components. The glass transition concept was used to discuss changes in mechanical properties of wheat powders due to changes in moisture content.

Published
2008

35. Relation between free surface shape and local vertical force in the relaxation of granular materials poured into a container

Author

Agnès, Duri, Frédéric, Mabille, Bernard, Cuq, Thierry, Ruiz, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-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)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)

Subjects
[STAT]Statistics [stat], [SPI]Engineering Sciences [physics], ensiled granular medium, wheat-based powders, heap free surface, vertical force profile, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Abstract

International audience; The free surface which results from the filling of a container by a dry granular material, takes the shape of a heap. This shape is induced by the particle properties like their size and their restitution coefficient but also by their kinetic energy induced by the filling conditions. The stabilization of the intergranular contact network inside the heap leads to the formation of a local stress field. For five wheat-based powders of same origin but with contrasted properties, beds are formed in a 2D semi-confined cell with a funnel of small outlet (localized source). Captures of the bed free surface are realized from pictures taken at different filling states. The local vertical force is measured in the center of the cell at different depths in the heap. This work highlights a correlation between the local vertical force profile and the shape of the heap during the filling. Two modes of force distribution can be distinguished and classified according to a parameter of uniformity and the gap from a pseudo-hydrostaticity. These distinctions are linked to the different shapes of the heap, quasi-layering or dune. Our experimental study demonstrates that the history of the powder filling directly impacts on the resulting local force profile.

Published
2015

36. Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina

Author

Sylvie Chevallier, Thierry Ruiz, Romain Jeantet, Bernard Cuq, Pierre Schuck, Sandra Mandato, Ines Hafsa, Serge Mejean, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), 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), 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), Languedoc-Roussillon Region, which sponsored this study through the Chercheur d’Avenir 2010 project ‘‘Energy, Powder, and Interface’’. The authors would like to thank the Agence Nationale de la Recherche (ANR) for its financial support through the program ‘‘Reactive Powder’’., 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), 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), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)

Subjects
Materials science, Process (engineering), 02 engineering and technology, Starch gelatinization, 0404 agricultural biotechnology, 020401 chemical engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, aliment en poudre, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, structure, 0204 chemical engineering, semoule, procédé industriel, business.industry, Economies of agglomeration, 04 agricultural and veterinary sciences, Microstructure, 040401 food science, Biotechnology, Shear rate, agglomération, Chemical engineering, Agglomerate, blé dur, Scientific method, propriété physicochimique, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

UMR IATE Axe 2 : Structuration sous contraintes des agropolymères et réactivité des poudres; The agglomeration process controls the structure characteristics and end-use properties of the agglomerates.Understanding the mechanisms involved in the structuration of the food agglomerates still representsa real scientific stake. The objective of the present study is to improve the knowledge of theprocess–structure–properties relationships for the agglomeration of the durum wheat semolina. Pneumaticand mechanical agglomeration technologies were selected to generate different hydro–thermo–mechanical stresses during process. The agglomerates were characterized by their structures (electronmicroscopy, compactness, X-ray micro-tomography, starch gelatinization) and functional properties (colors,flowability, swelling, water solubility index). The results demonstrate specific effects of shear rate,process duration, and temperature on the physicochemical mechanisms occurring during processing. Afunctional mechanistic model was proposed to improve the description of the agglomeration mechanismsby considering the reversible and irreversible changes. This offers innovative potential to designnew agglomeration processes by considering the physicochemical reactivity of the food powders.

Published
2015

37. State diagrams to help describe wheat bread processing

Author

Bernard Cuq, Stéphane Guilbert, and Joel Abecassis

Subjects
chemistry.chemical_classification, Materials science, Starch, digestive, oral, and skin physiology, Wheat flour, food and beverages, Breadcrumb, Gluten, Industrial and Manufacturing Engineering, chemistry.chemical_compound, Starch gelatinization, chemistry, Chemical engineering, Plant protein, Food science, Glass transition, Water content, Food Science
Abstract

Summary Physical changes in wheat bread processing can be described by the use of state diagrams and phase transition. State diagrams were constructed from real experimental results that described the glass transition and melting curves for starch and proteins as a function of water content. Wheat gluten protein is the main component responsible for bread dough structural formation, while starch is mainly involved in final textural properties and stability. During processing, hydration of wheat flour induces the glass transition of wheat gluten proteins. The input of mechanical energy during the mixing allows the development of continuous viscoelastic dough due to interactions between rubbery proteins. During baking, irreversible modifications of starch and proteins at high temperatures (>200 °C) and superficial dehydration are responsible for bread crust formation. In the central part of the mixture, starch gelatinization and protein coagulation induce breadcrumb formation. After cooling, the low water content of the crust (3–7%) is sufficient for the transition of bread components from the rubbery to the glassy state. Consequently, structural hardening occurs and is responsible for crust crispness. The higher final water content of the crumb (35–40%) is responsible for rubbery behaviour, which gives structural mobility, smooth breadcrumb behaviour and explains the sensitiveness to starch retrogradation during storage.

Published
2003

38. Distribution of Water between Wheat Flour Components: A Dynamic Water Vapour Adsorption Study

Author

Stéphane Guilbert, Alma Delia Román-Gutiérrez, Bernard Cuq, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
0106 biological sciences, chemistry.chemical_classification, TECHNOLOGIE DES CEREALES, Controlled atmosphere, Absorption of water, Starch, Wheat flour, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Biochemistry, Gluten, chemistry.chemical_compound, 0404 agricultural biotechnology, Adsorption, chemistry, Agronomy, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Relative humidity, Food science, Water vapor, Food Science
Abstract

The water adsorption properties of hard and soft wheat flours and flour components (starch, damaged starch, gluten, soluble pentosans, and insoluble pentosans) were determined at 25 °C using a controlled atmosphere microbalance. At different levels of relative humidity (from 10% to 95%), changes in sample mass (i.e., water gain) were continuously measured versus time and described using exponential models (R2≥0·994). Water adsorption isotherms were constructed for wheat flours and flour components and described using Guggenheim-Anderson-de Boer models (R2≥0·997). It was not possible to distinguish between the selected hard and soft wheat flours by their isotherms. The water-soluble pentosans had the highest water adsorption capacity. The theoretical distribution of water between the flour components (calculated using the Guggenheim-Anderson-de Boer parameters) was starch, 88%; gluten, 10%; and pentosans, 2%.

Published
2002

39. Description of internal microstructure of agglomerated cereal powders using X-ray microtomography to study of process-structure relationships

Author

Thierry Ruiz, Sylvie Chevallier, Su Jin Kim, Bernard Cuq, Alain Le Bail, Ines Hafsa, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), 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 Languedoc-Roussillon Region

Subjects
X-ray microtomography, Morphology (linguistics), Materials science, General Chemical Engineering, Mixing (process engineering), WET GRANULATION, Food agglomerates, TOMOGRAPHY, [SDV.IDA]Life Sciences [q-bio]/Food engineering, PARTICLES, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Composite material, Porosity, BINDER PROPERTIES, Internal microstructure, 2. Zero hunger, Shearing (physics), FOOD POWDERS, Couscous, Economies of agglomeration, POROSITY, Microstructure, OPPORTUNITIES, Crystallography, FLUIDIZED-BED, Agglomerate, MORPHOLOGY, X-ray micro-computed tomography, NUCLEATION
Abstract

International audience; Agglomerated food powders are made from native particles which are assembled to form grains. The present investigation seeks to contribute to a better understanding of the three-dimensional internal morphology of food agglomerates (i.e. different couscous grains made from durum wheat semolina under different agglomeration process conditions) by means of microscopic methods (size, compactness) and X-ray micro-computed tomography (XMT), to bring understanding of the process-structure relationships. The three-dimensional internal morphology of food agglomerates was evaluated by means of X-ray micro-computed tomography (XMT), using a tabletop system with a resolution of several micrometers. XMT was considered to evaluate the internal porosity (or void fraction) as well as the size and spatial distribution of pores inside the grains. Closed porosity values ranged between 0.005 and 0.011. Diameter of internal pores was found to range between 13 and 155 mu m which contribute to control mainly their end-properties. The experimental results were discussed to develop a better knowledge of the process-structure relationships for food agglomerates based on wheat powders, produced by wet agglomeration process. We demonstrated that the shearing conditions during the initial mixing stage significantly contribute to the internal structure characteristics of agglomerates. The cooking treatment is found to largely improve the mechanical strength of the agglomerates.

Published
2014

40. Characterisation of Glass Transition of Durum Wheat Semolina using Modulated Differential Scanning Calorimetry

Author

Christèle Icard-Vernière, Bernard Cuq, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
0106 biological sciences, chemistry.chemical_classification, Moisture, Chemistry, Analytical chemistry, EFFET DE LA TEMPERATURE, 04 agricultural and veterinary sciences, Polymer, 040401 food science, 01 natural sciences, Biochemistry, Heat capacity, Endothermic process, Amorphous solid, 0404 agricultural biotechnology, Differential scanning calorimetry, Agronomy, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Glass transition, Water content, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract

The glass transition of wheat durum semolina was characterised at different moisture contents using modulated differential scanning calorimetry. The total, reversing and non-reversing heat flows were quantified during heating, cooling and re-heating. An endothermic peak was observed on the non-reversing heat flow during first heating and was not greatly affected by changes in moisture content (below 20 g water/100 g dry matter). This peak was associated with endothermic relaxation of the protein fraction in wheat semolina. An endothermic baseline shift was observed on the reversing heat flow during first heating, cooling and re-heating. The temperature at baseline shift decreased (from 110 °C to 27 °C) when moisture content increased (from 6% to 27% db). The measured heat capacity change (0·10–0·25 J/g/°C) was not significantly affected by moisture content. This endothermic baseline shift was presumed to be the glass transition of amorphous polymers in wheat durum semolina. The plasticising effect of water on the glass transition temperature (Tg) was described using Gordon Taylor and Kwei models and compared with Tg of the main wheat components.

Published
2001

41. Study of the Temperature Effect on the Formation of Wheat Gluten Network: Influence on Mechanical Properties and Protein Solubility

Author

and Andréas Redl, Bernard Cuq, Valerie Lullien-Pellerin, Freddy Boutrot, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Unité de biochimie et biologie moléculaire des céréales, and Institut National de la Recherche Agronomique (INRA)

Subjects
Glutens, Wheat flour, Thermosetting polymer, EFFET DE LA TEMPERATURE, 02 engineering and technology, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Ultimate tensile strength, Solubility, Pliability, Triticum, ComputingMilieux_MISCELLANEOUS, Plant Proteins, 2. Zero hunger, chemistry.chemical_classification, Intermolecular force, Temperature, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 021001 nanoscience & nanotechnology, 040401 food science, Gluten, Elasticity, chemistry, Biochemistry, Chemical engineering, Plant protein, Elongation, 0210 nano-technology, General Agricultural and Biological Sciences
Abstract

Modifications of mechanical properties of wheat dough during thermal treatments depend mainly on the capacity of wheat gluten proteins to establish intra- and intermolecular interactions when subjected to high-temperature processing. The present study investigates the effect of thermal treatments on the mechanical properties and protein solubility of wheat gluten-based network. The increase in treatment temperatures (from 80 to 135 C) induces an increase in mechanical resistance of the gluten network (tensile strength increases from 0.26 to 2.04 MPa) and a decrease in deformability (elongation decreases from 468 to 236%). The increase in temperature (from 80 to 135 C) also induces a very strong reduction of protein solubility in 2% SDS (from 68 to 0%) that could be correlated to the mechanical changes observed. It was concluded that the modifications of the wheat gluten network properties seem to depend mainly on the temperature level, as temperatures >108-116 C allow activation of thermosetting reactions.

Published
2000

42. Plasticization of corn gluten meal and characterization of the blends

Author

Bernard Cuq, Stéphane Guilbert, and Lodovico Di Gioia

Subjects
chemistry.chemical_classification, Thermoplastic, Materials science, Polymers and Plastics, Organic Chemistry, Mixing (process engineering), Plasticizer, Raw material, Condensed Matter Physics, chemistry, Chemical engineering, Homogeneous, Compounding, Materials Chemistry, Corn gluten meal, Composite material, Glass transition
Abstract

Corn gluten meal has thermoplastic properties enhanced by it's high zein content. The addition of an efficient plasticizer is necessary to lower the glass transition temperature. Homogeneous blends of plasticizer and corn gluten meal can be obtained either by a wet mixing technique or by compounding the two substances in an heated batch mixer. The resulting raw material is suitable for thermoplastic forming of low cost biomaterials.

Published
1999

43. Mechanical and Thermomechanical Properties of Films Based on Whey Proteins as Affected by Plasticizer and Crosslinking Agents

Author

Lodovico Di Gioia, Bernard Cuq, Giovani Galietta, and Stéphane Guilbert

Subjects
Whey protein, Aqueous solution, Formaldehyde, Plasticizer, Young's modulus, chemistry.chemical_compound, symbols.namesake, chemistry, Chemical engineering, Genetics, Glycerol, symbols, Organic chemistry, Animal Science and Zoology, Solubility, Glass transition, Food Science
Abstract

The plasticizing effect of glycerol and the crosslinking effect of formaldehyde and calcium chloride on the mechanical and thermomechanical properties of whey protein-based films were studied. Increased plasticizer content increased the percentage of solubility in water and decreased the mechanical resistance, apparent Young modulus, and glass transition temperature of the whey protein films. The incorporation of formaldehyde as a crosslinking agent enhanced the mechanical properties and insolubility behavior and increased the glass transition temperature. The addition of a low concentration of CaCl 2 in the film formulation did not significantly effect the functional properties of the films. These changes could be partially explained by the modifications in cohesion between the protein chains because of changes in type, intensity, and distribution of the intermolecular interactions.

Published
1998

44. Powder mixing in the production of food powders

Author

Cendrine Gatumel, Bernard Cuq, Henri Berthiaux, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Centre de recherche d'Albi en génie des procédés des solides divisés, de l'énergie et de l'environnement (RAPSODEE), Centre National de la Recherche Scientifique (CNRS)-IMT École nationale supérieure des Mines d'Albi-Carmaux (IMT Mines Albi), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT), 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Food powder, Materials science, Food industry, homogenization, 02 engineering and technology, stirring, 020401 chemical engineering, Mixing, [SDV.IDA]Life Sciences [q-bio]/Food engineering, aliment en poudre, Food science, 0204 chemical engineering, Process engineering, kneading, Powder mixture, mélange, homogénéisation, Mixing devices, business.industry, Mixture quality, 021001 nanoscience & nanotechnology, malaxage, Food products, Food processing, ségrégation, Particle size, Mixing mechanisms, 0210 nano-technology, business
Abstract

Powder mixing is one of the most common operations in industries related to powders. In the food industry, the main objective of mixing is to generate product homogeneity. The diverse characteristics of food powders mean that mixing is a complicated operation. Food powders can be of different sizes, easily segregate, be fragile, sticky, etc. The evaluation of powder mixture quality is a constant preoccupation to ensure precise control over process. Mixing quality is affected by the mixer type, mixer design, mixing time and powder types. Mixing practice for food applications is still based on a combination of practical knowledge and science. The quality and stability of mixtures depends on powder properties and mixing processes.

Published
2013

45. Advances in Food Powder Agglomeration Engineering

Author

Christelle Turchiuli, Romain Jeantet, Pierre Schuck, Joël Scher, Ingrid Murrieta-Pazos, Sandra Mandato, Michèle Delalonde, Laurence Galet, Elisabeth Dumoulin, Thierry Ruiz, Eric Rondet, Bernard Cuq, Amal Barkouti, Claire Gaiani, Jeremy Petit, Guillaume Delaplace, Unité Matériaux et Transformations - UMR 8207 (UMET), Centre National de la Recherche Scientifique (CNRS)-Université de Lille-Ecole Nationale Supérieure de Chimie de Lille (ENSCL)-Institut National de la Recherche Agronomique (INRA), Taylor, S., Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine (UL), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Centre de recherche d'Albi en génie des procédés des solides divisés, de l'énergie et de l'environnement (RAPSODEE), IMT École nationale supérieure des Mines d'Albi-Carmaux (IMT Mines Albi), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratoire de Génie des Procédés et Technologie Alimentaires (LGPTA), Institut National de la Recherche Agronomique (INRA), Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1), Institut de Chimie du CNRS (INC)-Institut National de la Recherche Agronomique (INRA)-Centre National de la Recherche Scientifique (CNRS)-Université de Lille-Ecole Nationale Supérieure de Chimie de Lille (ENSCL), 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS)-IMT École nationale supérieure des Mines d'Albi-Carmaux (IMT Mines Albi), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT), 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), 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’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)

Subjects
poudre, Food technology, industrie agroalimentaire, 02 engineering and technology, Raw material, produit laitier, 0404 agricultural biotechnology, céréale, Rheology, surface réactivité physico-chimique, [SDV.IDA]Life Sciences [q-bio]/Food engineering, surface, [SDV.BBM]Life Sciences [q-bio]/Biochemistry, Molecular Biology, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Process engineering, ComputingMilieux_MISCELLANEOUS, business.industry, Chemistry, Economies of agglomeration, Scale (chemistry), 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, 040401 food science, Biotechnology, agglomération, Agglomerate, Food processing, [PHYS.COND.CM-MS]Physics [physics]/Condensed Matter [cond-mat]/Materials Science [cond-mat.mtrl-sci], Particle, poudre agglomération surface réactivité physico-chimique produit laitier céréale industrie agroalimentaire, 0210 nano-technology, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [PHYS.COND.CM-SCM]Physics [physics]/Condensed Matter [cond-mat]/Soft Condensed Matter [cond-mat.soft]
Abstract

Food powders are used in everyday life in many ways and offer technological solutions to the problem of food production. The natural origin of food powders, diversity in their chemical composition, variability of the raw materials, heterogeneity of the native structures, and physicochemical reactivity under hydrothermal stresses contribute to the complexity in their behavior. Food powder agglomeration has recently been considered according to a multiscale approach, which is followed in the chapter layout: (i) at the particle scale, by a presentation of particle properties and surface reactivity in connection with the agglomeration mechanisms, (ii) at the mechanisms scale, by describing the structuration dynamics of agglomerates, (iii) at the process scale, by a presentation of agglomeration technologies and sensors and by studying the stress transmission mode in the powder bed, and finally (iv) by an integration of the acquired knowledge, thanks to a dimensional analysis carried out at each scale.

Published
2013

46. Rheological and mechanical characterization of wet agglomerates processed in low shear mixer

Author

Thierry Ruiz, Bernard Cuq, Eric Rondet, Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Languedoc-Roussillon Region through the Chercheur d'Avenir project 'Energy, Powder and Interface', 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), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
Materials science, Mechanical characterization, Plasticity, Rheometer, [SDV]Life Sciences [q-bio], Population, SOLIDS, 02 engineering and technology, PARAMETERS, 020401 chemical engineering, Rheology, BINDER, Cohesion (geology), Porous materials, Internal friction, 0204 chemical engineering, Composite material, education, Shearing (physics), education.field_of_study, Economies of agglomeration, Bulk deformation, 021001 nanoscience & nanotechnology, POWDERS, OPPORTUNITIES, Agglomerate, Strain measurement, COMPRESSION, Wetting, 0210 nano-technology, Food Science, KAWAKITA
Abstract

The mechanical and rheological characterization of structures processed by wet agglomeration is a way to study their structural organization. The aim of this study is to submit and discuss the results of mechanical and rheological characterization of wet agglomerates obtained by wetting cereal powder in low shear mixer. For various conditions of wetting, these properties are obtained thanks to shearing and compression tests led on a powder rheometer (FT4 - Freeman Technology, UK). The analysis of the mechanical and rheological properties of agglomerates obtained after wet agglomeration process has been carried out thanks to an approach based on soil science and granular media. This approach makes it possible to highlight the great influence of water content on the rheological behavior of the agglomerates bed bulk: Its increase results in variations of the friction between grains together with variations in their cohesion. These variations are analyzed regarding the modifications in the population balance induced by the increase in water content. Uniaxial compression tests make it possible to calculate, through three compression models (Kawakita, Hackel and Adams), the agglomerates strength. It is shown that it evolves according to a decreasing power law when water content increases. These results are in accordance with the fractal description of the agglomeration process that support a decrease of the agglomerates solid volume fraction, and thus of their resistance, with water content. (c) 2013 Elsevier Ltd. All rights reserved.

Published
2013

47. Potential direct use of solid biomass in internal combustion engines

Author

B. Veyssière, Bernard Cuq, Bruno Piriou, Gilles Vaitilingom, Xavier Rouau, BioWooEB (Cirad-Persyst-UPR 114 BioWooEB), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Inst P, UPR 3346, ENSMA, Centre National de la Recherche Scientifique (CNRS), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), BioWooEB (UPR BioWooEB), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Institut Pprime (PPRIME), ENSMA-Centre National de la Recherche Scientifique (CNRS)-Université de Poitiers, Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
PULVERIZED BIOMASS, P06 - Sources d'énergie renouvelable, General Chemical Engineering, Moteur à combustion interne, [SDV]Life Sciences [q-bio], Biomass, Poussière, 02 engineering and technology, Solide, Combustion, 7. Clean energy, COAL, Biomasse, 0202 electrical engineering, electronic engineering, information engineering, Powdered fuels, Waste management, Dry biomass dust, 000 - Autres thèmes, Internal combustion engine, Fuel Technology, Biofuel, Charbon, DEVOLATILIZATION, Boue résiduaire, N20 - Machines et matériels agricoles, 020209 energy, Energy Engineering and Power Technology, Biocarburant, Coal dust, 12. Responsible consumption, 020401 chemical engineering, Bioenergy, SLURRY, PARTICLES, Coal, TECHNOLOGY, 0204 chemical engineering, Dry coal dust, business.industry, Environmental engineering, Renewable fuels, PERFORMANCE, IGNITION, Slurries, 13. Climate action, Combustible, Environmental science, DIESEL-ENGINE, business, COCOMBUSTION
Abstract

The direct use of dry biomass dust as a fuel in reciprocating engines could be of great interest because of the large availability of plant matter and the versatility of Internal Combustion Engines (ICE). Coal dust was used in the past and mostly in slurries because of large production during industrial era in Europe but led to many problems caused by fuel handling and wear in ICE. In comparison, biomass has a CO2 neutral impact, and is almost ash and sulphur free. Biomass pulverization technologies are now mature and the raw material can be reduced to micronic size or even smaller. Among the various new and renewable fuels under research and development, solid raw biomass is certainly the most promising advanced biofuel. It requires no or little thermochemical or biological processing or upgrading and potentially does not generate waste, detrimental to the environment. After a general overview of the past attempts to run reciprocating engines with coal dust, this paper will assess the so far unconsidered use of dry biomass dust as a fuel in engines instead of abrasive, less volatile and more polluting coal dust. (C) 2012 Elsevier Ltd. All rights reserved.

Published
2013

48. Agglomeration/granulation in food powder production

Author

Thierry Ruiz, Bernard Cuq, K. Saleh, Sandra Mandato, Romain Jeantet, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-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), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Transformation Intégrée de la Matière Renouvelable (TIMR), Université de Technologie de Compiègne (UTC), Absent, Bhesh Bhandari, Nidhi Bansal, University of Queensland, Australia, Min Zhang, Jiangnan University, China and Pierre Schuck, INRA, France, and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

Subjects
poudre, Physicochemical Phenomenon, Materials science, aliment, 02 engineering and technology, Granulation, granulation, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, procédé industriel, propriété physico-chimique, Economies of agglomeration, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, 040401 food science, Unit operation, agglomération, Chemical engineering, Agglomerate, Food products, Particle, assemblage des particules, 0210 nano-technology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Agglomeration is a unit operation during which native particles are assembled to form bigger agglomerates, in which the original particle can still be distinguished. Agglomeration is considered to improve the functionality of food powders. Both physical and physicochemical phenomena must be considered when describing agglomeration. Food powders react when exposed to high temperatures and/or the addition of liquid, that is, their molecules can undergo irreversible physicochemical changes under these conditions. In this chapter, the agglomeration of food powders is described, from the generic concepts through to specificities associated with their physicochemical reactivity.

Published
2013

49. Contributor contact details

Author

Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck, Meng Wai Woo, Cristina Ratti, Francis Courtois, Md. Imtiaz-Ul Islam, Timothy A.G. Langrish, Elie Djantou Baudelaire, Bernard Cuq, Sandra Mandato, R. Jeantet, K. Saleh, T. Ruiz, Christelle Turchiuli, Henri Berthiaux, Cendrine Gatumel, Richard Farnish, Robert Berry, Vahid Ebadat, John Fitzpatrick, John Dodds, Claire Gaiani, J. Burgain, J. Scher, Cordelia Selomulya, Yuan Fang, Rikke V. Hedegaard, Leif H. Skibsted, Eric Blanchard, Peng Zhu, Valerie Lechevalier, Françoise Nau, Romain Jeantet, Min Huang, Hao Jiang, Benu Adhikari, Haifeng Qian, Hui Zhang, Sri Yuliani, Nanan Nurdjannah, A. Ghandi, I.B. Powell, and Sheryl Barringer

Published
2013

50. Adhesion properties of wheat-based particles

Author

Matthieu George, M. Ramonda, A. Duri, M. Saad, Emmanuelle Gastaldi, Bernard Cuq, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Laboratoire Charles Coulomb (L2C), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), Ctr Technol Montpellier, Université Montpellier 2 - Sciences et Techniques (UM2), Languedoc Roussillon Region through the 'Energie, Poudre, Interface' Chercheur d'Avenir project, and 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)

Subjects
Materials science, 030309 nutrition & dietetics, Starch, [SDV]Life Sciences [q-bio], Nanotechnology, Adhesion force, Biochemistry, Endosperm, Surface tension, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Endosperm components (starch, Arabinoxylan, Composite material, Chemical composition, 0303 health sciences, Force spectroscopy, food and beverages, 04 agricultural and veterinary sciences, Adhesion, arabinoxylan), 040401 food science, chemistry, Atomic force microscopy (AFM), Wheat, Particle, protein, Food Science
Abstract

Specific AFM analytical methods were tested to the surface evaluation of wheat powders at micrometric scale in dry conditions. The objective was to evaluate the adhesion properties of particles based on the main wheat endosperm components (starch, protein, and arabinoxylan) that are characterized by large diversity in terms of chemical composition and particle characteristics. Experiments were conducted by using the force spectroscopy mode to determine interactions generated by the surfaces of particles that were glued on AFM tips, and two reference flat and smooth surfaces, a glass and a polysine slide. Particular care has been devoted to characterize the surfaces in contact since local contact radius is a key parameter in the interpretation of the interactions. The statistical analysis of the normalized adhesion forces have shown the sensitivity of the AFM technique for hydrophobic wheat components and their correlation with the surface tension of the particles.

Published
2013

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