Modélisation du flux total de désorption d'eau dans un système complexe "Aliment - Emballage" : cas des fromages à pâte molle et des emballages perméables à la vapeur d'eau

Abstract : The method of Total Water Desorption Rate Measurement developped in this study is already used in the research laboratories of various packaging and food companies. It has been demonstrated that successives steps are necessary to modelize the water transport from the french Camembert cheese center to the surrounding air. First, this study deals with the water transport modelization in the french camembert cheese since its production un til its wrapping. The water fixators addition to the complex wrapping materials causes an important swelling due to hydratation. This dimensional modification cannot be neglected and has been considered in the modelization of the water transport and wrapping hydratation. By analysis and synthesis of the works dealing with the cheeses on one hand and with packaging on another hand, a global model has been developped on the determination of the Total Water Desorption Rate from the cheese center to the surrounding air, including the packaging crossing. This algorithmic mode! gives a theoretical Total Water Desorption Rate wich can becompared with the experimentation. This test confirms the model validity
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Theses
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http://docnum.univ-lorraine.fr/prive/INPL_T_1991_DESOBRY_S.pdf
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https://hal.univ-lorraine.fr/tel-01752338
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Submitted on : Thursday, March 29, 2018 - 1:42:06 PM
Last modification on : Monday, April 16, 2018 - 10:41:11 AM

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Stéphane Desobry. Modélisation du flux total de désorption d'eau dans un système complexe "Aliment - Emballage" : cas des fromages à pâte molle et des emballages perméables à la vapeur d'eau. Autre. Institut National Polytechnique de Lorraine, 1991. Français. ⟨NNT : 1991INPL106N⟩. ⟨tel-01752338⟩

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