Search results for "Hydratation"

Protection of Saccharomyces cerevisiae by a layer-by-layer system : effect on yeast metabolic activity in response to environmental conditions

2016

In order to protect the Saccharomyces cerevisiae yeast during dehydration, two strategies were used to improve cell survival. Strengthening cell resistance (internal protection) was performed by improving the concentration of intracellular glutathione in yeast. Encapsulation was performed by layer-by-layer method using two biopolymers β-lactoglobulin and alginate for the external protection of the yeast. The adequate medium culture and favorable growing conditions for glutathione enhancement were determined. The composition of the culture medium is rich in nutrients and glutathione precursors consisting in 30 g/L glucose, 30 g/L yeast extract, 0.6 g/L KH2PO4 and 0.6 g/L cysteine. The succes…

Conditioning metallic aluminum in magnesium phosphate cements

2016

This work deals with the stabilization / solidification of radioactive waste using cement.More particularly, it aims at assessing the chemical compatibility between metallic aluminum and mortars based on magnesium phosphate cement. The physical and chemical processes leading to setting and hardening of the cement are first investigated. X-ray diffraction (XRD), thermogravimetry (TGA) and nuclear magnetic resonance spectroscopy (31P and11B MAS-NMR) arefirst used to characterize the solid phases formed during hydration, while inductively coupled plasma atomic emission spectroscopy analysis (ICP-AES), electrical conductimetry and pH measurementsprovide information on the pore solution composit…

Conservation and functional preservation of agri-food interest yeasts

2018

The use of yeasts in industry is inseparable from their ability to be produced and dehydrated. This dehydration process causes various dysfunctions in yeast cells that affect their functionality and viability. In order to protect yeasts from dehydration, food additives are often used as emulsifiers and antioxidants. However, yeasts are able to produce naturally protective substances, such as glutathione (GSH) and trehalose (TRE). In this context, three non-Saccharomyces (NS) strains, belonging to the different genera and species Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans, were studied in this thesis. Despite the great interest aroused by their multiple a…

Interactions ciment-organofunctional silanes : implications on hydration and on mechanical properties of the modified systems

2010

Nowadays concrete is the most attractive option for the construction sector. This is because concrete itself is a low cost, low energy and low environmental impact material. Moreover, concrete structures are very durable and high load bearing. This is achieved by incorporating steel, because concrete itself is a very low tensile strength material. Chemically, the weakness originates in the cohesive nature of cement used for concrete making. Nanoscale experimental investigations and numerical simulations showed that cohesion of cement paste is caused by short range surface forces acting between calcium silicate hydrates (C-S-H) in the interstitial solution. This thesis addresses the possibil…

Mechanical properties, internal structure and transport mechanism of oxygen in cork

2015

During the post bottling aging, premature oxidation reactions could occur and the oxygen barrier properties of the stopper are often pointed out. Nowadays, the internal structure of this material or the effect of hydration on its mechanical properties are still undetermined. Moreover, regarding the barrier properties, the limiting step of the oxygen transfer was not yet fully understood as well as the effect of compression or the role of the glass/cork interface in a bottleneck. The study of the internal structure of cork stopper allowed us to visualize the macroporosity of the material and conclude that there is no interconnectivity between lenticels, for the two qualities studied. The eff…

Impact of relative air humidity fluctuations on the survival of Listeria monocytogenes : application to improve hygiene in food processing environment

2016

Environmental hydration fluctuations influence microorganism viability and activity. The air relative humidity (RH) is a potentially effective parameter to control the development and the persistence of pathogenic microorganisms. However, efficiency of this parameter remains not well characterized compared to others environmental factors such as pH or temperature. Drying is the final step of cleaning and disinfection processes used in the food industry. However, if this process is empirically used, it could also be used to improve the decontamination of surfaces in premises and reduce the persistence of microorganisms. Despite cleaning and disinfection, Listeria monocytogenes is commonly fo…

WAM tomography in the southern Tyrrhenian region : petrological inferences and hypothesis on the fluid circulation in the subducting Ionian slab and …

2008

Etude de l'influence de l'hydratation des laitiers sur les propriétés de transfert gazeux dans les matériaux cimentaires

2015

Cements with high slag content are currently studied as possible candidate for nuclear waste containment materials. In this context it is important to know their microstructure and the transport properties (permeability and diffusion) of the gases that are formed by the radiolysis of the water present in this material. According to literature, these properties are strongly impacted by the addition of blast furnace slag. The aim of this work is to correlate the hydration processes of slag blended cements with their transport properties. In the first part of this work, the hydration of the slag blended cements, for which only few results have been reported to date, has been studied. Silicon-2…

Comprehensive study of the heat resistance of dried Bacillus subtilis spores

2013

In response to starvation, species from the genre Bacillus are able to form metabolicallydormant spores which are very resistant to multiple forms of stress. They are found in quitehigh concentrations in some dried foods which, upon rehydration, may lead to food deterioration or food-borne diseases. Moreover, their destruction is rather difficult and mostof the techniques commonly used to treat dry foods result in a very low spore inactivation.The aim of this work is to better understand the role spore hydration in the inactivation ofdried Bacillus subtilis spores. A fundamental study was conducted using DifferentialScanning Calorimetry pans as reactors to perform a heat treatment in dried …

Foodborne pathogens inactivation in low-water activity foods

2016

Dried food products are common in food industry. Nevertheless, their safety is not well insured, involving numerous outbreaks every years around the world. Particularly, two pathogenic bacteria are of interest, one of them due to its number of cases, Salmonella enterica, and the other one due to its ability to survive environmental perturbations, Cronobacter spp.. A deeper comprehension of drying and heat treatment in dried state impact could lead to an optimization of drying and heating processes, insuring food safety. In the first instance, drying was considered as a supplementary decontamination step by optimizing its conditions of use. In a second phase, the rehydration impact was studi…