0000000000279937
AUTHOR
Sofiane Guessasma
showing 5 related works from this author
Chewing simulation as a tool for understanding food oral processing
2010
International audience
The role of mechanical properties of brittle airy foods on the masticatory performance
2010
This work investigates the mastication of two samples of typical cereal food products previously characterised by different sensory, textural and mechanical properties, by two complementary approaches. Electromyographic records and image analysis of chewed food particles first confirm the importance of the brittle behaviour of the products on human mastication. For both products, the fragmentation is followed by a significant agglomeration after less than 10 chewing cycles, both phenomena being correlated to the force magnitude and its evolution. Then, artificial mastication is undertaken to shed more light on the capability of the chewing simulator to discriminate both products under dry m…
Yttria-stabilized zirconia in-flight particle characteristics under vacuum plasma spray conditions
2009
This paper deals with the diagnostic yttria-stabilized zirconia (YSZ) in-flight particles in Vacuum Plasma Spray (VPS) process using an optical measurement device. Particle velocity, temperature and diameter were correlated to spray distance under a fixed chamber pressure of about 14 kPa. Experiments were carried out with a two-color pyrometer. Results show that correlations can be satisfactory described with linear relationships. Particle velocity and temperature decrease when increasing spray distance whereas particle diameter exhibits a linear increase with the spray distance.
Chewing simulation: a way to understand relationships between mastication, food breakdown and flavour release
2008
International audience; Flavour release during eating foods is mainly function of the physico-chemical properties of the food matrix and of what occurs in mouth during the chewing process. The understanding of in-mouth mechanisms leading to food breakdown should help to understand flavour release phenomenon.
Chewing simulation: a way to understand the relationships between mastication, food breakdown and flavour release
2010
International audience; Understanding in-mouth mechanisms is necessary to understand flavour release and perception phenomena. To overcome the limitations of in-vivo flavour release measurements, we developed a chewing simulator that faithfully reproduced many mouth functions. Using brittle foods, we showed that in-vitro food breakdown was very comparable to that obtained in-vivo. We also studied on model cheeses in-vitro flavour release by connecting on-line the chewing simulator to APCI-MS. Preliminary results are discussed.