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Caractérisation de la forme et de la surface de poudres laitières et céréalières : Relations entre propriétés et réactivité des particules

Abstract : The work carried out on this PhD thesis is positioned in the context of the characterization of the food particle surface properties. The shape and surface characteristics are strongly related to the functional properties and reactivity of food powders. However, the number of techniques available, to perfromethe study and characterization of food particles surface is reduced. Thus, the objective of this work was to develop new techniques and protocols in order to characterize the shape and surface of milk powder and semolina particles. The ultimate goal is to relate the particle surface properties and reactivity. A multi-scale approach raised in this work involves different analytical techniques and characterization. At the atomic scale, techniques to characterize the surface and the heart of particles by EDX were developed (exploration of the particle at 1 micron depth). The adaptation of the EDX coupled to the XPS (5 nm depth) permit figure out the values of surface composition (lactose, fat, protein) from atomic percentages. At the molecular level, the composition gradients studied by coupling the EDX and XPS as well as different fractions of fat (fat free, encapsulated and total) were studied. In parallel, a characterization protocol was used to evaluate the shape properties using a granumorpholometer. The surface free energy was determined by IGC and Capillary rise. These innovative techniques in the field of food powders have demonstrated to be of interest. Finally,a at the microstructural scale, the surface modification by external contraintswas studied. Thus, interactions particle / water and surface modification by dry coating,to do it, pure components as coating (carbohydrates or proteins) were used
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Submitted on : Thursday, March 29, 2018 - 12:16:59 PM
Last modification on : Thursday, January 7, 2021 - 3:39:28 PM
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  • HAL Id : tel-01749464, version 1


Ingrid Murrieta-Pazos. Caractérisation de la forme et de la surface de poudres laitières et céréalières : Relations entre propriétés et réactivité des particules. Autre. Université de Lorraine, 2012. Français. ⟨NNT : 2012LORR0278⟩. ⟨tel-01749464⟩



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