Search results for "Process Engineering"
showing 10 items of 931 documents
Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices
2017
Abstract The aim of this work was to investigate the effects of Ohmic heating-assisted hydrodistillation (OAHD), applied at different voltages (100, 150, and 200) V, on the qualitative and quantitative characteristics of extracted essential oil from oregano herb ( Origanum vulgare subsp. viride ), compared to a conventional hydrodistillation (HD) procedure. The compositions of the extracted essential oils (using OAHD and HD) were assessed using gas chromatography - mass spectrometry (GC–MS). A 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) method was applied in order to evaluate antioxidant activity. The antimicrobial activity as well as the minimum inhibitory concentration (MIC) values …
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…
Artificial Oral Processing of Extruded Pea Flour Snacks
2021
International audience; The structure of extruded pea flour can affect chewing performances. Our objective was to relate the bolus properties (fragmentation, moisture content and viscosity) of chewed extruded pea snacks to their structure. In order to have control over oral physiological parameters, we opted for an in vitro approach using a chewing simulator, the variables of which were the flow rate of artificial salivary fluid and chewing time. The structure of the extruded pea snacks was characterized by its density and protein solubility in dithioerythritol (DTE), which reflected the amount of protein aggregates cross-linked by disulphide bonds. The particle size distribution and median…
Fibre extraction from oleaginous flax for technical textile applications: influence of pre-processing parameters on fibre extraction yield, size dist…
2017
International audience; Cultivated primarily for its seeds, oleaginous flax could also be valued for the different fractions that can be extracted from the straw. However, as the straws are not harvested with the same technique and care than for the textile flax, the classical scutching technique cannot be used. As a consequence, an “all fibre” device was used to perform the separation of the different constituents of the oleaginous flax straws. The different fractions were quantified for two retting levels and for two degrees of rewetting of the stems. The physical and mechanical properties of fibres were then evaluated. It appears that the relative amount of fibres extracted from oleagino…
NMR structure determination of (11E)-trinervita-1(14),2,11-triene, a new diterpene from sexual glands of termites
2005
Graphical Abstract Full-size image; International audience; Female alates of Nasutitermes ephratae termites from Guadeloupe and Nasutitermes sp. from Brazil produce a diterpene hydrocarbon of the molecular formula C20H30 as the main component of their tergal gland secretion. Analysis of NMR, IR, and mass spectra of the diterpene led to a structure of (11E)-trinervita-1(14),2,11-triene. Based on a comparison with the published oxygenated trinervitane skeleton from termites we prefer the enantiomer with absolute configurations (4R,7S,8R,15S,16S). The suggested structure is supported by ab initio quantum chemical calculation of 1H and 13C chemical shifts for the optimized geometry of the molec…
Guidance for the risk assessment of the presence at low level of genetically modified plant material in imported food and feed under Regulation (EC) …
2017
Abstract This document provides guidance for the risk assessment under Regulation (EC) No 1829/2003 of the unintended, adventitious or technically unavoidable presence in food and feed of low level of genetically modified plant material intended for markets other than in the European Union. In this context, the presence at low level is defined to be maximum 0.9% of genetically modified plant material per ingredient. This guidance is intended to assist applicants by indicating which scientific requirements of Annex II of Regulation (EU) No 503/2013 are considered necessary for the risk assessment of the presence at low levels of genetically modified plant material in food and feed.
New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques.
2019
International audience
QTLs for organoleptic quality in fresh market tomato
1998
The organoleptic quality of tomato fruit is determined by many characters. Therefore, plant breeders often find difficulties to improve such a characteristic. A program of QTL detection for physical, chemical and sensorial traits has been achieved, in order to understand the genetic determinism of tomato organoleptic quality. One hundred and forty-four recombinant inbred lines (RILs), derived from an intraspecific cross, were analyzed with segregating molecular markers. An almost saturated map was constructed with RFLP, AFLP and RAPD marker. The RILs were also evaluated for fruit chemical (sugar, pigment and acid contents) and physical traits (color, firmness and fruit size). These analyses…
Volatile components of ripe fruits of Morinda citrifolia and their effects on Drosophila
1996
Abstract The only larval resource of the specialist species, Drosophila sechellia , is ripe fruits of Morinda citrifolia . The chemical composition of this fruit, which is very toxic to most Drosophila species, was investigated and 51 compounds were abundant enough to be identified by GC-MS. The ripe fruit is characterized by a large amount of carboxylic acids, especially octanoic and hexanoic acids. The biological effects of the ripe fruit and its main acids were investigated with behavioural studies. Octanoic acid is responsible for the general toxicity of the fruit to most Drosophila species; D. sechellia is the only species which is resistant to this acid. Hexanoic acid has a unique eff…
Effects of almond gum as texture and sensory quality improver in wheat bread
2016
International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61…