Search results for "Pascal"
showing 6 items of 76 documents
Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing
2020
Abstract Background The adoption of innovative nonthermal processing as alternatives to conventional heating techniques in the food industry is mainly relied on their tremendous potential to simultaneously achieve preservation purposes and the maintenance of fresh-like characteristics and health benefits of final products. With increasing evaluation for the applicability of nonthermal processing, there remains, however, a great challenge for keeping the balance between the efficiency of microbial/enzymatic inactivation and the maintenance of sensory and nutritional characteristics. Accordingly, a timely summarization and elucidation of the response pattern and mechanism of related quality p…
High-pressure processing of meat and meat products
2016
International audience; High pressure (HP) was first introduced at the end of the nineteenth century in the field of materials chemistry. The first application of high pressure in the food industry was proposed by Hite in 1899 to pasteurize milk and fruit products. The high hydrostatic pressure (HHP) treatment is considered as a nonthermal process, alternative to heat treatments, as it enables inactivation of pathogenic and spoilage microorganisms in foods. This technology is based on two principles that determine the behavior of foods under pressure. The first is an important principle that underlies the effects on reaction equilibria is known as the principle of Le Chatelier, and the seco…
Hautes Pressions : les Nouveaux Enjeux
2012
pour le champs 'auteurs', les Directeurs de publications apparaissent en premier puis le Directeur de collection.; International audience; P. 11|Introduction / Camille Loupiac, Alain Prat, Yann Le Godec|P. 15|Dernier inventaire avant cessation d’activité / H. Cardon|P. 31|La biologie sous pression : de la molécule au procédé / Roger Fourme, Gérard Hamel, Camille Loupiac, Jean-Marie Perrier-Cornet, Serge Pin, Julien Roche|P. 57|Synthèse de nouveaux matériaux à propriétés remarquables sous conditions extrêmes / Yann Le Godec et Pierre Toulemonde|P. 87|Physique sous haute pression: résultats récents et perspectives / Alain Polian|P. 107|Les déchets sous pression: un traitement ou une valorisat…
Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
2013
Abstract This study was carried out to investigate the impact of high pressure processing (HPP) at different pressure (200, 400 and 600 MPa) and treatment times (5, 9 and 15 min) on ascorbic acid, total phenolics, anthocyanin stability and total antioxidant capacity, were also studied at different physicochemical parameters such as pH, °Brix and color. HPP treatments resulted in more than 92% vitamin C retention at all treatment intensities. On the other hand, total phenolic content in the juice was increased, mainly after HPP at 200 MPa for all treatment times. The total and monomeric anthocyanin were similar or higher than the value estimated for the fresh juice being maximum at 400 MPa/1…
Demo 80. Presión hidrostática sobre un huevo
2013
Objetivo: Ilustrar el Principio de Pascal aplicando presión quasi hidrostática a un huevo.