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Registros recuperados: 9
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Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist? Inra
Floury, J.; Grosset, N.; Lesne, E.; Jeantet, R..
L'objectif de cette étude était de déterminer si des synergies existent entre les CEP et les traitements thermiques en matière d'inactivation de Salmonella enteritidis dans le lait écrémé, et ainsi proposer des traitements de stabilisation correspondant au concept de traitement minimum. Les paramètres de résistance thermique (D$theta$ et z) du microorganisme d'étude ont d'abord été caractérisés par traitements thermiques du lait écrémé en cuve thermostatée. Puis, l'effet d'un traitement par CEP à 47 kV.cm-1 / 500 ns / 60 Hz suivi d'un traitement thermique à 62 °C pendant 19 s a été évalué en continu à un débit volumique de 5 L·h-1. L'effet des CEP seuls ou d'un traitement thermique seul a été également évalué dans le même équipement. D'après les paramètres...
Tipo: Journal Article Palavras-chave: STABILISATION DU LAIT; CHAMP ELECTRIQUE PULSE MILK STABILIZATION; PULSED ELECTRIC FIELDS; HEAT TREATMENT.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20072219ad38&uri=/notices/prodinra1/2008/01/
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Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties Inra
Floury, J.; Grosset, N.; Leconte, N.; Pasco, M.; Madec, M.N.; Jeantet, R..
La tendance actuelle de l'industrie alimentaire est de proposer des alternatives aux traitements thermiques de pasteurisation. Ces traitements alternatifs doivent être efficaces sur le plan de la destruction bactérienne, mais moins sévères au plan physico-chimique, afin de garantir la qualité hygiénique des aliments tout en préservant leurs qualités nutritionnelles, sensorielles et fonctionnelles. Les traitements par champs électriques pulsés (CEP) sont souvent reconnus dans la littérature comme un des procédés innovants capables de répondre à ces nouvelles exigences. L'objectif de cette étude était donc ici d'évaluer l'efficacité de traitements en continu par CEP (impulsions électriques rectangulaires) réalisés à température non létale (T < 50 °C) sur...
Tipo: Journal Article Palavras-chave: STABILISATION DU LAIT; CHAMP ELECTRIQUE PULSE; APTITUDE FROMAGERE MILK STABILIZATION; SALMONELLA ENTERITIDIS; PULSED ELECTRIC FIELD; CHEESE-MAKING PROPERTIES.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200790b76def&uri=/notices/prodinra1/2008/01/
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Effect of pulsed electric field processing parameters on Salmonella enteritidis inactivation Inra
Korolczuk, J.; Rippoll Mc Keag, J.; Carballeira Fernandez, J.; Baron, F.; Grosset, N.; Jeantet, R..
Pilot scale continuous pulsed electric field treatment of liquid products was tested on the effects of energy input (0 < Q < 300 kJ kg−1), electric field strength (25 < E < 70 kV cm−1), square wave pulse width (0.05, 0.1, 0.25, 0.5, 1, 2 and 3 μs) and initial product temperature (4 < TINIT < 20 °C) on Salmonella enteritidis inactivation in a model solution composed of 28 mM sodium sulfate and 28 mM glucose.For Q = 0–100 kJ kg−1, the decimal reduction number [DRN = log(N0/N)] can be considered as linearly related to Q with the decimal reduction energy [QD] varying between 44 ± 3.2 kJ kg−1 for 0.05 μs, 37 ± 2.5 kJ kg−1 for 0.1 μs and 32 ± 1.4 kJ kg−1 for 0.25–3 μs pulse width. For Q = 0–300 kJ kg−1, the relation between Q and log(N0/N) was...
Tipo: Journal Article Palavras-chave: SALMONELLA ENTERIDIS.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007b40a510f&uri=/notices/prodinra1/2008/01/
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Egg white drying: Influence of industrial processing steps on protein structure and functionalities Inra
Lechevalier, V.; Jeantet, R.; Arhaliass, A.; Legrand, J.; Nau, F..
Spray-dried egg white is commonly used as a food ingredient for its foaming and gelling properties. However, these properties areobtained thanks to dry-heating of egg white powder, which is necessary to offset the harmful effects of spray-drying process on egg white functionality. The purpose of the present work is to identify the processing steps responsible for the damages to egg white functional properties, and to understand the mechanisms that occur in order to limit these effects and to reduce dry-heating time. Two trials were performed and the measurements of egg white protein conformation and gel firmness were significantly different from one trial toanother, thus emphasizing great variations in raw material characteristics. In spite of this trial...
Tipo: Journal Article Palavras-chave: EGG WHITE; SPRAY DRIYING; PROTEIN STRUCTURE; INTERFACE.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20089605e7c6&uri=/notices/prodinra1/2008/04/
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Free fat, surface fat and dairy powders: interactions between process and product. A review Inra
Vignolles, M.L.; Jeantet, R.; Lopez, C.; Schuck, P..
Nowadays, fat-filled spray-dried dairy powders have acquired an economic importance.Increasing the fat content leads to further quality implications such as off-flavors, and poor rehydration and flowing properties. However, the control of the drying operation and of the powder properties is still rather empirical in this case and few studies have focused on the whole issue up to now. This review aims at giving an overview of research work on fat-filled powders. The so-called“free fat” is often related to fat-filled powders, but the review also highlights the relevance of “surface fat” to powder physical properties. Quantitative and qualitative analytical techniques, mainly referring to free fat, are described here. This review focuses on the specific and...
Tipo: Journal Article Palavras-chave: FREE FAT; SPAY DAIRING; POWDER; FUNCTIONAL PROPERTIES.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008fd38ecb3&uri=/notices/prodinra1/2008/08/
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Relative humidity of outlet air: the key parameter to optimize moisture content and water activity of dairy powders Inra
Schuck, P.; Dolivet, A.; Mejean, S.; Jeantet, R..
The most widely used technique for dehydration of dairy products is spray drying. This is an effective method for preserving biological products as it does not involve severe heat treatment and allows storage of powders at an ambient temperature. The maximum moisture content of a dairy powder (max 4% for skim milk powder) is defined in the product specification in relation to the water activity, and this must be close to 0.2 at 25 ◦C for optimum preservation. From an economic point of view, it is very important to operate as closely as possible to this limit. Many dairy manufacturers and researchers have demonstrated and reported that powder moisture is related to the outlet air temperature, but this is not always true. The aims of this study were to...
Tipo: Journal Article Palavras-chave: POUDRE DE LAIT SPRAY DRYING; DAIRY POWDER; WATER ACTIVITY; THERMOHYGROMETRY.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008311d15f5&uri=/notices/prodinra1/2009/12/
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Residence time distribution: a tool to improve spray-drying control Inra
Jeantet, R.; Ducept, F.; Dolivet, A.; Mejean, S.; Schuck, P..
Dairy powders are mainly obtained by spray drying, which is an effective process asit makes possible long-term storage at an ambient temperature. However, the control and design of this operation is still based on empirical knowledge. Improvement in product quality, which is governed by time/temperature history, thus involves greater understanding of the process viaphysico-chemical, thermodynamic and kinetic approaches. With regard to the latter, the residence time distribution (RTD) of the product provides valuable information about the product flow pattern in the dryer according to the operating conditions. The aim of this study was to determine the RTDof skim milk in a drying plant with different configurations, according to fine particle recycling (top...
Tipo: Journal Article Palavras-chave: SPRAY-DRYING; RESIDENCE TIME DISTRIBUTION; DAIRY POWDERS.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008f66e257e&uri=/notices/prodinra1/2009/12/
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Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white Inra
Lechevalier, V; Perinel, E.; Jeantet, R.; Lesaffre, C.; Croguennec, T.; Guerin, C.; Nau, F..
Abstract: Egg white is widely used as an ingredient in the food industry owing to its excellent functionalproperties. The transformation of shell eggs into safe liquid, frozen, or spray-dried egg white with extendedshelf life requires many technological operations that result in modifications to the egg white’s functionalproperties. The present study highlights the critical steps affecting foaming and gelling properties duringa classical pasteurised liquid egg white process. The main source of variation in functional properties wasraw material quality, accounting for 70% of the variability. Part of the remaining 30% was explained bymechanical egg white–yolk separation, tank storage, pasteurisation and homogenisation that resulted indamage to the functional...
Tipo: Journal Article Palavras-chave: LIQUID EGG WHITE; SHEAR RATE; PASTEURISATION; INTERFACE; FUNCTIONNAL PROPERTIES; PROTEIN CONFORMATION; HOMOGENEISATION.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200750b558b8&uri=/notices/prodinra1/2007/03/
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Water transfer during rehydration of micellar casein powders Inra
Schuck, P.; Mejean, S.; Dolivet, A.; Gaiani, C.; Banon, S.; Scher, j.; Jeantet, R..
La réhydratation est un facteur déterminant essentiel de la qualité d'une poudre laitière puisque la plupart des poudres doivent être dissoutes avant utilisation. Des problèmes peuvent apparaître au cours des différentes étapes du procédé de réhydratation, i.e. : aptitude au mouillage/mouillabilité, aptitude au coulage/coulabilité, dispersibilité et solubilité. De nombreux moyens de détection et méthodes d'analyse, comme l'indice d'insolubilité, la spectroscopie RMN, la turbidité, la viscosité, la distribution des tailles de particules, peuvent être utilisés pour étudier le transfert d'eau dans les concentrés de protéines laitières au cours de la réhydratation. La poudre de caséine micellaire (CM), obtenue par microfiltration du lait suivie de séchage par...
Tipo: Journal Article Palavras-chave: POUDRE; MICELLE; REHYDRATATION; TRANSFERT D'EAU; SOLUBILITE WATER; MICELLAR CASEIN; POWDER; REHYDRATION; WETTABILITY; DISPERSIBILITY; SOLUBILITY.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20081a1b686e&uri=/notices/prodinra1/2008/05/
Registros recuperados: 9
Primeira ... 1 ... Última
 

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