Search results for " Texture"
showing 10 items of 170 documents
Prediction of Soil Formation as a Function of Age Using the Percolation Theory Approach
2018
Recent modeling and comparison with field results showed that soil formation by chemical weathering, either from bedrock or unconsolidated material, is limited largely by solute transport. Chemical weathering rates are proportional to solute velocities. Nonreactive solute transport described by non-Gaussian transport theory appears compatible with soil formation rates. This change in understanding opens new possibilities for predicting soil production and depth across orders of magnitude of time scales. Percolation theory for modeling the evolution of soil depth and production was applied to new and published data for alpine and Mediterranean soils. The first goal was to check whether the e…
Why should traceology learn from dental microwear, and vice-versa?
2019
Dental and artifact microwear analyses have a lot in common regarding the questions they address, their developmental history and their issues. However, few paleontologists and archeologists are aware of this, and even those who are, do not take into account most of the methodological insights from the other field. In this focus article, we briefly review the main developmental steps of both methods, highlight how similar their histories are and how combining methodological developments can improve both research fields. In both cases, the traditional analyses have been strongly criticized mainly because of their subjectivity and their lack of repeatability and reproducibility. Quantitative …
Forage silica and water content control dental surface texture in guinea pigs and provide implications for dietary reconstruction.
2019
Significance Ingesta leave characteristic wear features on the tooth surface, which enable us to reconstruct the diet of extant and fossil vertebrates. However, whether dental wear is caused by internal (phytoliths) or external (mineral dust) silicate abrasives is controversially debated in paleoanthropology and biology. To assess this, we fed guinea pigs plant forages of increasing silica content (lucerne < grass < bamboo) without any external abrasives, both in fresh and dried state. Abrasiveness and enamel surface wear increased with higher forage phytolith content. Additionally, water loss altered plant material properties. Dental wear of fresh grass feeding was similar to lucerne brows…
Quality of grapes grown inside paper bags in Mediterranean area
2020
The aim of this study was to evaluate the influence of paper bagging of grape bunches on the morphological, mechanical, and chemical characteristics of berries of three table grapes varieties as an environmentally-friendly technique for protecting clusters from biotic and abiotic agents. Clusters of Italia, Autumn Royal, and Regal Seedless grape cultivars were bagged and compared to a not-bagged control. Air temperature inside and outside the bags was monitored. Bunch weight and length, number of berries per bunch, berry longitudinal and transversal diameter, berry mass, number of seeds per berry (normal in size and aborted), soluble solid content, titratable acidity, and skin color by CIEL…
Ecophysiological Modeling of Grapevine Water Stress in Burgundy Terroirs by a Machine-Learning Approach
2016
13 pages; International audience; In a climate change scenario, successful modeling of the relationships between plant-soil-meteorology is crucial for a sustainable agricultural production, especially for perennial crops. Grapevines (Vitis vinifera L. cv Chardonnay) located in eight experimental plots (Burgundy, France) along a hillslope were monitored weekly for 3 years for leaf water potentials, both at predawn (Ψpd) and at midday (Ψstem). The water stress experienced by grapevine was modeled as a function of meteorological data (minimum and maximum temperature, rainfall) and soil characteristics (soil texture, gravel content, slope) by a gradient boosting machine. Model performance was a…
Modelling vertical and lateral seed bank movements during mouldboard ploughing
2000
Abstract The vertical distribution of weed seeds in the soil is of fundamental importance because seedling emergence depends on seed depth. The lateral displacement of the earth during mouldboard ploughing contributes to the dispersal of the weeds inside the tilled field. In order to model vertical and lateral seed displacements during ploughing, an existing model describing soil particle movements for different ploughing characteristics (depth and width) and soil structures was tested on a multilocal field trial. The trials were carried out in 1996 and 1997 and comprised two soil textures and three soil structures; tillage was performed with a mouldboard plough at varying ploughing widths …
Quality Assessment of Reconstruction and Relighting from RTI Images: Application to Manufactured Surfaces
2019
In this paper, we propose to evaluate the quality of the reconstruction and relighting from images acquired by a Reflectance Transformation Imaging (RTI) device. Three relighting models, namely the PTM, HSH and DMD, are evaluated using PSNR and SSIM. A visual assessment of how the reconstructed surfaces are perceived is also carried out through a sensory experiment. This study allows to estimate the relevance of these models to reproduce the appearance of the manufactured surfaces. It also shows that DMD reproduces the most accurate reconstruction/relighting to an acquired measurement and that a higher sampling density don't mean necessarily a higher perceptual quality.
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina…
2018
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533–644 s), protein content (12.0–12.3 g/100 g d.m.), gluten content (9.7–10.5 g/100 g d.m.), yellow index (18.0–21.0), water absorption (59.3–62.3 g/100 g), farinograph dough stability (171–327 s), softening index (46–66 B.U.), alveograph W (193 × 10−4–223 × 10−4 J) and P/L (2.2–2.7). Accordingly, bread crumb was yellow, moderately hard (16.4–27.1 N) and chewy (88.2–10…
Review: the Use of Electromyography on Food Texture Assessment
2001
Sensory evaluation (SE) involves evoking, measuring and interpreting human responses to the properties of foods. Among these properties texture is an important one for food acceptability. Texture is mainly perceived through mastication, a process that changes food characteristics throughout time by comminuting and salivation. Electromyography (EMG) has emerged as a new tool in sensory evaluation mainly for assessing texture characteristics. Thus, it is interesting to analyze the knowledge so far generated and the procedures employed. Bipolar surface electrodes are placed on the four main masticatory muscles (masseter right-left and temporalis right-left) and their electric activity recorded…
Characterization of bread breakdown during mastication by image texture analysis
2012
National audience; Reducing sodium intake in Western diet is advised for reducing hypertension and risk of developing cardiovascular disease. Sodium is mainly consumed via processed foods and among them breads are one of the most important sources of salt [1]. The present study investigated the changes in mastication and salivation for bread samples with different composition and texture, their respective contribution to food bolus formation, and the impact on salt release. The study set-up included five subjects presenting different chewing efficiency and four different breads from different composition and structure (two French baguettes (bakery (BB) and supermarket (BS)), a toast bread (…