Publications related to Frozen food

Industrial Biotechnology Conservation Processes: Similarities with Natural Long-Term Preservation of Biological Organisms

Philippe Abdel Sayed, Corinne Scaletta, Lee Ann Laurent-Applegate, Nathalie Hirt-Burri, Laurent Alexis Clément Vannay, Alexis Laurent

Cryopreservation and lyophilization processes are widely used for conservation purposes in the pharmaceutical, biotechnological, and food industries or in medical transplantation. Such processes deal with extremely low temperatures (e.g., -196 degrees C) a ...

MDPI2023

Freezing-induced stiffness and strength anisotropy in freezing clayey soil: Theory, numerical modeling, and experimental validation

Gioacchino Viggiani, Edward Carlo Giorgio Andò

This paper presents a combined experimental-modeling effort to interpret the coupled thermo-hydro-mechanical behaviors of the freezing soil, where an unconfined, fully saturated clay is frozen due to a temperature gradient. By leveraging the rich experimen ...

WILEY2022

Optimizing the trade-off between performance measures and operational risk in a food supply chain environment

Philippe Wieser, Nicolas Zufferey, Simone Lydia Voldrich

In the context of a growing world population and the need to use limited resources responsibly, this study is motivated by the increasing pressures on the food industry, which include issues of food security, safety, and waste. In the context of a global f ...

SPRINGER2020

Microbiological contamination of cosmetic products - observations from Europe, 2005-2018

Florentino Luciano Caetano Dos Santos

Background Although cosmetic products are not expected to be fully aseptic, their potential microbiological contamination might be dangerous, especially for immunocompromised patients. The extent of such contamination of cosmetics in Europe is poorly studi ...

2019

Food Talks: visual and interaction principles for representing environmental and nutritional food information in augmented reality

Delphine Ribes Lemay, Nicolas Henchoz, Emily Clare Groves, Andreas Sonderegger

This user-centered design research project aimed to investigate visual and interaction principles for augmented reality (AR) in the context of environmental and nutritional food labelling. Nutritional information on existing food labels is often misunderst ...

2019

Skin lightening products' violations in Europe: An analysis of the rapid alert system for dangerous non-food products 2005-2018

Florentino Luciano Caetano Dos Santos

Background: Skin lightening products containing dangerous levels of chemicals pose a serious health concern for consumers. However, to date, the extent of these products in Europe has not been extensively studied. The aim of this study was to determine whe ...

ACADEMIC PRESS INC ELSEVIER SCIENCE2019

Optimization of sample size and order size in an inventory model with quality inspection and return of defective items

Naoufel Cheikhrouhou, Rafael Batista

To ensure all products as perfect, inspection is essential, even though it is not possible to inspect all products after producing them like some special type products as plastic joint for the water pipe. In this direction, this paper develops an inventory ...

SPRINGER2018

Preface: Special Section on Energy and Food Security in a Humanitarian Context

Silvia Hostettler

Natural disasters, population growth, social conflicts, and political or structural crises give rise to forced migrations, which can lead to humanitarian emergencies. According to the “UNHCR annual global trends report”, 65.6 million people were displaced ...

2017

Sustainable Food Supply : Combining Performance Measures and Operational Risk

Simone Lydia Voldrich

In the context of a growing world population, the fundamental need for foodstuff makes a sustainable management of the food supply an imperative. Sustainability issues in the food supply chain range from responsible use of limited resources, safe and secur ...

EPFL2017

Biosurfactant production through Bacillus sp MTCC 5877 and its multifarious applications in food industry

Edgard Gnansounou

In this study Bacillus sp. MTCC5877 was explored for the production of biosurfactant (BSs) and various carbon sources 1% (w/v), 0.5% (w/v) nitrogen sources were tested at different pH, and temperature. Yield was measured in terms of Emulsification index (E ...

Elsevier2016

Freezing effects of oil-in-water emulsions studied by sum-frequency scattering spectroscopy

Sylvie Roke, Nikolay Smolentsev

Temperature-dependent sum-frequency scattering spectroscopy is used to study the properties of hexadecane and dodecane oil droplets in water. The sum-frequency scattering spectra contain vibrational bands that correspond to the symmetric and antisymmetric ...

Amer Inst Physics2016

Emergence in extinction of enhanced and persistent responding to ambiguous aversive cues is associated with high MAOA activity in the prelimbic cortex

Maria del Carmen Sandi Perez, Guillaume Poirier

There is a great deal of individual variability in the emotional outcomes of potentially traumatic events, and the underlying mechanisms are only beginning to be understood. In order to further our understanding of individual trajectories to trauma, its vu ...

2016

Freezing of water droplets colliding with kaolinite particles

Contact freezing of single supercooled water droplets colliding with kaolinite dust particles has been investigated. The experiments were performed with droplets levitated in an electrodynamic balance at temperatures from 240 to 268 K. Under relatively dry ...

Copernicus Publications2009

Granular flow simulations and experiments for the food industry

Marco Ramaioli

Granular media are omnipresent in the food industry, whether as raw materials, intermediate or final products. While a lot has been done already in modelling food processes dealing with liquids, solid and gases, very little exists until now in granular flo ...

EPFL2008

An energy management method for the food industry

François Maréchal, Damien Muller

This article presents a method aimed at tracking energy saving opportunities in the food-processing industry through a combination of top-down and bottom-up approaches. On the one hand, the top-down modelling method aims at correlating the measured energy ...

Elsevier2007