Search results for "Génie chimique"

showing 6 items of 6 documents

Integrated membrane bioreactors modelling: A review on new comprehensive modelling framework

2021

International audience; Integrated Membrane Bioreactor (MBR) models, combination of biological and physical models, have been representing powerful tools for the accomplishment of high environmental sustainability. This paper, produced by the International Water Association (IWA) Task Group on Membrane Modelling and Control, reviews the state-of-the-art, identifying gaps for future researches, and proposes a new integrated MBR modelling framework. In particular, the framework aims to guide researchers and managers in pursuing good performances of MBRs in terms of effluent quality, operating costs (such as membrane fouling, energy consumption due to aeration) and mitigation of greenhouse gas…

0106 biological sciencesPerformance indicatorsComputer scienceWastewater treatment010501 environmental sciencesWastewaterMembrane bioreactor01 natural sciences7. Clean energyWaste Disposal FluidBioreactorsTheoreticalModels11. SustainabilityWaste Management and Disposalmedia_common[SDE.IE]Environmental Sciences/Environmental EngineeringWaste DisposalGeneral MedicineEnergy consumptionBiological processes High environmental sustainability Modelling framework Performance indicators Bioreactors Membranes Artificial Models Theoretical Waste Water Greenhouse Gases Waste Disposal Fluid6. Clean waterBiological processes; High environmental sustainability; Modelling framework; Performance indicators; Bioreactors; Membranes Artificial; Models Theoretical; Waste Water; Greenhouse Gases; Waste Disposal FluidInternational watersArtificialFluidBiotechnologyEnvironmental Engineeringmedia_common.quotation_subjectModelling frameworkBioengineering12. Responsible consumptionGreenhouse Gases010608 biotechnologyGénie chimiqueQuality (business)Waste Water[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringGénie des procédés0105 earth and related environmental sciencesMembranesBiological processesSettore ICAR/03 - Ingegneria Sanitaria-AmbientaleRenewable Energy Sustainability and the EnvironmentMembrane foulingMembranes ArtificialModels Theoretical[INFO.INFO-MO]Computer Science [cs]/Modeling and Simulation13. Climate actionGreenhouse gasSustainabilityHigh environmental sustainabilityBiochemical engineeringPerformance indicator
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The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay

2019

The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compounds in them may contribute significantly to their antioxidant capacity. The modification of the classical DPPH method, with a methanol-buffer and the measure of EC20 (quantity of sample needed to decrease the initial DPPH concentration by 20%) has shown that sulfur-containing compounds such as cysteine (0.037 &plusmn

AntioxidantDPPHmedicine.medical_treatmentPharmaceutical ScienceMethanethiolWineantioxidant capacity01 natural sciencesAntioxidantsCatechinAnalytical ChemistryEC<sub>20</sub>Ferulic acidchemistry.chemical_compoundcaractérisation sensorielleDrug Discovery[SDV.IDA]Life Sciences [q-bio]/Food engineeringCaffeic acidFood sciencefood and beveragesCatechinChimical engineering04 agricultural and veterinary sciences040401 food science3. Good healthChemistryChemistry (miscellaneous)Alimentation et NutritionMolecular Medicinesulfur compoundscapacité antioxydanteCoumaric AcidsDPPH;antioxidant capacity;Chardonnay;white wine;EC20;sensory oxidation level;sulfur compoundswhite winesensory oxidation levelChardonnayArticlelcsh:QD241-4410404 agricultural biotechnologyCaffeic Acidslcsh:Organic chemistryPhenolsPicratesmedicineEC20Food and NutritionGénie chimiqueHumansPhysical and Theoretical ChemistryBiologyvin blanc010401 analytical chemistryOrganic ChemistryBiphenyl CompoundsGlutathione0104 chemical sciencesHigh-Throughput Screening AssayschemistryPolyphenolDPPHMolecules
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Batch fermentation process: Modelling and direct sensitivity analysis

2009

Based on a nonlinear model, this article realizes an investigation of dynamic behaviour of a batch fermentation process using direct sensitivity analysis (DSA). The used nonlinear mathematical model has a good qualitative and quantitative description of the alcoholic fermentation process. This model has been discussed and validated by authors in other studies. The DSA of dynamic model was used to calculate the matrix of the sensitivity functions in order to determine the influence of the small deviations of initial state, control inputs, and parameters from the ideal nominal values on the state trajectory and system output in time. Process optimization and advanced control strategies can be…

Direct sensitivity analysisProcess modelingMathematical modelComputer scienceBatch fermentationNonlinear systemNonlinear mathematical modelProcess simulationControl theoryScientific methodTrajectoryGénie chimiqueProcess optimizationSensitivity (control systems)Process simulationGénie des procédésFood ScienceActa Alimentaria
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3D Ruthenium Nanoparticle Covalent Assemblies from Polymantane Ligands for Confined Catalysis

2020

International audience; The synthesis of metal nanoparticle (NP) assemblies stabilized by functional molecules is an important research topic in nanoscience, and the ability to control interparticle distances and positions in NP assemblies is one of the major challenges in designing and understanding functional nanostructures. Here, two series of functionalized adamantanes, bis-adamantanes, and diamantanes, bearing carboxylic acid or amine functional groups, were used as building blocks to produce, via a straightforward method, networks of ruthenium NPs. Both the nature of the ligand and the Ru/ligand ratio affect the interparticle distance in the assemblies. The use of 1,3-adamantanedicarb…

General Chemical EngineeringCarboxylic acidchemistry.chemical_elementNanoparticle02 engineering and technology010402 general chemistryLigands01 natural sciencesCatalysischemistry.chemical_compound[CHIM.GENI]Chemical Sciences/Chemical engineeringOrganic acidsMaterials ChemistryGénie chimique[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringAminesGénie des procédéschemistry.chemical_classificationCatalystsLigandDecarbonylationGeneral Chemistry021001 nanoscience & nanotechnologyCombinatorial chemistry0104 chemical sciencesRutheniumchemistryPhenylacetyleneMetalsDensity functional theory0210 nano-technology
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Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters

2019

To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for th…

SalivaInterindividual differencesPharmaceutical ScienceWineproduit commercialinterindividual differences01 natural sciencesMass SpectrometrytanninAnalytical ChemistryPersistence (computer science)chemistry.chemical_compound[CHIM.GENI]Chemical Sciences/Chemical engineeringLinaloolIn vivo aroma releaseextraitDrug Discoveryvinin vivo aroma releaseTanninPTR-ToF-MS;wine aroma persistence;in vivo aroma release;commercial tannin extracts;saliva;interindividual differencesFood sciencePTR-ToF-MSpersistancechemistry.chemical_classificationbiologydigestive oral and skin physiologycommercial tannin extractsfood and beveragesChimical engineering04 agricultural and veterinary sciences040401 food sciencearômeChemistry (miscellaneous)Alimentation et NutritionCommercial tannin extractsMolecular MedicineAroma of wineArticlelcsh:QD241-4410404 agricultural biotechnologylcsh:Organic chemistryEthyl decanoateHumansFood and NutritionGénie chimiquePhysical and Theoretical ChemistrySalivasaliveAromaWinesaliva010401 analytical chemistryOrganic ChemistryDecanoatesvariabilité interindividuelleWine aroma persistencebiology.organism_classification0104 chemical scienceschemistryOdorantswine aroma persistenceTannins[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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Standardisation of methods for assessing mould germination: a workshop report.

2006

International audience; The first workshop on predictive mycology was held in Marseille, France, 2–4 February 2005 under the auspices of the French Microbiological Society. The purpose of the workshop was to list the different techniques and definitions used by scientists for assessing mould germination and to evaluate the influence of the different techniques on the experimental results. Recommendations were made when a large consensus was obtained. In order to facilitate the study of germination, alternative methods to microscopic examination were examined.

mouldEngineeringTime FactorsstandardisationGerminationMycologyMicrobiologyModels Biologicalmethods03 medical and health sciencesMethodsGénie chimiqueHumansMould[ SDV.MP.MYC ] Life Sciences [q-bio]/Microbiology and Parasitology/Mycology[SDV.MP.MYC]Life Sciences [q-bio]/Microbiology and Parasitology/Mycology030304 developmental biologyAlternative methods0303 health sciences030306 microbiologyManagement sciencebusiness.industryFungiGeneral MedicineSpores FungalgerminationGerminationFood MicrobiologyfungiStandardisationFrancebusinessFood ScienceInternational journal of food microbiology
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