Search results for "Process (engineering)"
showing 10 items of 931 documents
Blends of polyamide 6 and bisphenol-A polycarbonate. Effects of interchange reactions on morphology and mechanical properties
1992
Blends of polyamide 6 (PA6) and polycarbonate (PC) were prepared in a Brabender mixer, at 240°C, applying long mixing time, for 45 min. It was observed that the morphology and the mechanical properties tend to resemble those of a homogeneous material as the mixing time and PA6 concentration increase. This is attributed to chemical reactions taking place between the two homopolymers. Acidolysis, amidolysis, and aminolysis, catalyzed by the terminals and the amide groups of the polyamide, should in principle be possible. Our results indicate that the aminolysis is the main process, inducing simultaneously scission of PC chains and formation of PC-PA6 copolymer chains. The latter act as interf…
Modelling and optimization of modular system for power generation from a salinity gradient
2019
Abstract Pressure retarded osmosis has been proposed for power generation from a salinity gradient resource. The process has been promoted as a promising technology for power generation from renewable resources, but most of the experimental work has been done on a laboratory size units. To date, pressure retarded osmosis optimization and operation is based on parametric studies performed on laboratory scale units, which leaves a gap in our understanding of the process behaviour in a full-scale modular system. A computer model has been developed to predict the process performance. Process modelling was performed on a full-scale membrane module and impact of key operating parameters such as h…
Applied multi-pulsed laser in surface treatment and numerical–experimental analysis
2011
International audience; This paper presents a comparison between simulation and experimental results of the melting process of metallic material by a pulsed laser source Nd–YAG. The simulations of temperature and velocity fields of melted material were done by solving the transient heat transfer and fluid-flow equations. Variations of the thermophysical properties were considered. Furthermore, the model included the effects of the surface-tension gradient on the fluid surface and the buoyancy force. The simulation was useful in improving our understanding of the phenomena occurring in the treated material. Using a laser triangulation sensor, an experimental study was also conducted on the s…
Daily patterns of mixing and nutrient concentrations during early autumn circulation in a small sheltered lake
2005
17 pages, 11 figures, 1 table.-- Printed version published May 2005.
GC sniffing analysis : olfactive intensity measurement by two methods
1995
The intensity perceived by sniffing after GC elution of six volatile compounds was measured by ten judges using two pieces of apparatus: a PC mouse which is moved on a 60-cm length scale and a rheostat apparatus which measures the finger span. The choice of the components mixed was influenced by purity, elution time, presence in food and known Steven's slopes. The histograms obtained by summing the responses (determined by measuring the areas under the peaks) of ten people show no significant differences between the two pieces of apparatus. Histograms realised in parallel by Charm analysis with three other judges showed great differences between subjects. However, the mean of the three Char…
The ins and outs of cholesterol in the vertebrate retina
2010
Thematic Review Series: Lipids and Lipid Metabolism in the Eye; International audience; The vertebrate retina has multiple demands for utilization of cholesterol and must meet those demands either by synthesizing its own supply of cholesterol or by importing cholesterol from extraretinal sources, or both. Unlike the blood-brain barrier, the blood-retina barrier allows uptake of cholesterol from the circulation via a lipoprotein-based/receptor-mediated mechanism. Under normal conditions, cholesterol homeostasis is tightly regulated; also, cholesterol exists in the neural retina overwhelmingly in unesterified form, and sterol intermediates are present in minimal to negligible quantities. Howe…
Interactions entre la beta-lactoglobuline et les arômes : impact au niveau moléculaire
2008
Interactions between β-lactoglobulin (BLG) and aroma compounds were investigated by complementary techniques for a better knowledge of binding mechanisms between proteins and aroma compounds at a molecular scale. Two binding sites have been defined for the monomeric BLG, one internal site within the central calyx, and one external site between the calyx and the α helix. In a first step, a relation between the ligand structure and its binding behaviour was established from the study of impact of a wide range of aroma compounds on the structure of native BLG. We evidenced at least two binding behaviours as a function of the chemical class, the hydrophobicity, or the structure of the ligands. …
Contribution à la caractérisation de la mémoire des aliments
2008
Memory plays a fundamental role in the acquisition of food likes and dislikes. As a consequence, a better understanding food memory will contribute to a better understanding food choice and behavior. This work sets out several experiments based on a common recognition paradigm: during a first session, participants are exposed to the food to be remembered (target) under conditions ensuring incidental learning. After a certain retention interval, participants are asked to recognize the target among a set of distractors with a flavor and/or a texture slightly different from the target. In line with previous works on food memory, three main results emerged from this work. First, participants of…
Influence of a reducing environment on the bioconversion of fatty acids to lactones and methyl-ketones by microorganisms : cellular and enzymatic app…
2002
National audience
Interactions texture-flaveur : mécanismes physico-chimiques ou mécanismes cognitifs ? Application à un gel laitier onctueux
2006
Texture, taste and aroma are key components of the perceived quality of foodstuffs. Many studies showed that modifying one of thèse dimensions could modify the perception of another one. However it is not always clear whether thèse interactions could be attributed to physico-chemical or cognitive mechanisms. The présent work aimed at studying sensory interactions between texture, taste and aroma, in relation with the perception of creaminess, an indicator of food quality. A first step consisted in defining the creaminess concept using sensory and verbal approaches. This study highlighted three groups of consumers: creaminess was associated to texture for the first group, to texture and tast…