0000000000406613
AUTHOR
Gilles Trystram
From macroscopic to molecular scale investigations of mass transfer of small molecules through edible packaging applied at interfaces of multiphase food products
Abstract This paper presents a multi-scale approach to investigate mass transfer properties of edible films that integrates some published data and new original results. The transport of small molecules, such as water, between the different parts of multiphase food products leads to quality deterioration and thus requires the use of barrier edible films or coatings. Therefore, it is necessary to characterise the properties of both food and edible barriers, like the diffusivities of their respective migrants. Surface properties characterisation of edible films, composed of an iota-carrageenan matrix in association with a high melting point fat was investigated by goniometry and allows the de…
Influence of common landmarks between real and virtual worlds on presence feeling
International audience
Comparison of immersive room and virtual reality, through the consumption episode "Eating a sandwich in a park"
International audience; Conventional approaches for consumers’ tests, CLT and HUT, lead respectively to a high either internal or external validity. In recent years, several immersive approaches have been developed to achieve both internal and external validity at the same time, i.e. environments close to actual consumption context while keeping parameters under control. Virtual reality (VR) is one of the most promising one.In this study, we assess two immersive strategies in terms of internal and external validity for a consumption episode “having a sandwich for lunch in a park”. The two experimental conditions were an immersive room (N = 57, Fig. 1) and a VR environment (N = 55, Fig. 2). …