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Air --- Atmosphere --- Pollution. --- Laser observations.

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Lidar is a remote sensing technique that employs laser beams to produce a high-resolution, four-dimensional probe, with important applications in atmospheric science. Suitable as a detailed reference or an advanced textbook for interdisciplinary courses, this book discusses the underlying principles of light-scattering theory and describes widely used lidar systems in current research, exploring how they can be employed effectively for atmospheric profiling. This self-contained text provides a solid grounding in the essential physics of light-matter interactions and the fundamentals of atmospheric lidars through a discussion of the principles that govern light-matter interactions and an exploration of both historical and recent scientific developments in lidar technology. This is an essential resource for physicists, optical engineers and other researchers in atmospheric science and remote sensing.

Atmosphere --- Optical radar. --- Atmospheric physics --- Laser observations. --- Remote sensing.

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"Focuses not only on local pollution, but on long-term transport of these pollutants and their impacts on other regions as well as the globe. Includes discussion of both particulate matter and greenhouse gases. Serves as a single resource on Asian air pollution and impacts from the most current research across the globe including the US, Asia, Africa and Europe"--

Air --- Pollution --- Atmosphere --- Asia. --- Asian and Pacific Council countries --- Eastern Hemisphere --- Eurasia

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La quiche et la pâte feuilletée, deux produits phares de la Maison Noirhomme, sont des produits de boulangerie possédant une activité de l’eau élevée. Ils sont donc susceptibles de subir des altérations organoleptiques et microbiologiques qui peuvent être limitées grâce à un conditionnement adéquat. Une comparaison entre le conditionnement actuel, c’est-à-dire sous vide avec absorbeur d’oxygène, et le conditionnement sous atmosphère modifié (MAP) a été réalisée. Le but de cette étude est d’étudier la possibilité d’utiliser le MAP comme alternative au conditionnement actuel et d’augmenter la durée de vie des produits.
Le conditionnement sous atmosphère modifiée est une technique de conservation permettant l’allongement de la durée de conservation tout en maintenant la qualité du produit. Son principal inconvénient est l’adaptation du gaz ou mélange de gaz en fonction de la composition de chaque produit. Cependant, la proportion varie en fonction de la teneur en matière grasse du produit, car le CO2 se solubilise dans la graisse. Dans le cadre de ce travail, deux mélanges ont été étudiés : le CO2 : N2 (30/70) et le CO2 : N2 (50/50) pour la quiche ; le CO2 : N2 (30/70) et l’azote 100% pour la pâte feuilletée. De plus, la réussite du MAP dépend de la perméabilité du film d’emballage au gaz. C’est pourquoi l’influence de deux épaisseurs de film PA/PE (70 et 85 μm) a été investiguée.
L’étude de différents paramètres impactant la durée de vie et la qualité sensorielle des produits (teneur en eau, activité de l’eau, pH, etc.) a permis de conclure à la possibilité de remplacer le conditionnement actuel avec le MAP. Celui-ci permet de maintenir les propriétés organoleptiques. Il n’entraîne pas de différence d’appréciation des produits. Cependant, il s’avère impossible d’allonger la date limite de conservation de 15 à 26 jours pour la quiche, car des levures et moisissures sont observées en surface. Pour la pâte feuilletée, les deux conditionnements n’ont pas permis d’éviter l’apparition d’odeur putride après 14 jours. Il ne semble donc pas possible de proposer à la vente ce Quiche and puff pastry, two flagship products of Maison Noirhomme, are baked products with high water activity. They are susceptible to organoleptic and microbiological alterations which can be limited by appropriate packaging. A comparison between the current packaging, i.e. vacuum packaging with oxygen absorbers, and modified atmosphere packaging (MAP) was carried out. The main of this sudy is the possibility of using MAP as an alternative to current packaging and to increase the shelf life of the products.
Modified atmosphere packaging is a preservation technique that allows the extension of the shelf life while maintaining the quality of the product. Its main drawback is that the gas or gas mixture used must be adapted to the composition of each product. Generally, a mixture of carbon dioxide and nitrogen is used for bakery products. However, the proportion varies according to the fat content of the product because CO2 solubilizes in the fat. In these studies, two mixtures were studied : CO2 : N2 (30/70) and CO2 : N2 (50/50) for quiche ; CO2 : N2 (30/70) and 100% nitrogen for puff pastry. Moreover, the success of MAP depends on the gas permeability of the packaging film. Therefore, the influence of two PA/PE film thicknesses (70 and 85 μm) has been investigated.
The study of different parameters impacting the shelf life and sensory quality of the products (water content, water activity, pH, etc.) led to the conclusion that the current packaging can be replaced with MAP. The latter allows to maintain the organoleptic properties and does not lead to a difference in the appreciation of the products. However, it is impossible to extend the shelf life from 15 to 26 days for the quiche because yeast and mold are observed on the surface. For the puff pastry, the two packaging did not prevent the appearance of putrid smell after 14 days. It does not seem possible to offer this product for sale with a shelf life of more than 7 days without a reformulation.

bakery product --- quiche --- puff pastry --- modified atmosphere packaging --- oxygen absorber. --- produit boulanger --- quiche --- pâte feuilletée --- conditionnement sous atmosphère modifiée --- absorbeur d’oxygène --- Sciences du vivant > Sciences des denrées alimentaires

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A comprehensive introduction to the most commonly used statistical methods relevant in atmospheric, oceanic and climate sciences. Each method is described step-by-step using plain language, and illustrated with concrete examples, with relevant statistical and scientific concepts explained as needed. Particular attention is paid to nuances and pitfalls, with sufficient detail to enable the reader to write relevant code. Topics covered include hypothesis testing, time series analysis, linear regression, data assimilation, extreme value analysis, Principal Component Analysis, Canonical Correlation Analysis, Predictable Component Analysis, and Covariance Discriminant Analysis. The specific statistical challenges that arise in climate applications are also discussed, including model selection problems associated with Canonical Correlation Analysis, Predictable Component Analysis, and Covariance Discriminant Analysis. Requiring no previous background in statistics, this is a highly accessible textbook and reference for students and early-career researchers in the climate sciences.

Climatology --- Atmospheric science --- Marine sciences --- Climatologie --- Atmosphère --- Sciences de la mer --- Statistical methods. --- Méthodes statistiques --- Atmosphère --- Méthodes statistiques