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Odors --- Psychophysiology --- Smell --- Deodorization --- Odeurs --- Deodorization. --- Odors. --- Psychophysiology. --- Smell. --- Odorants.

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Refrigerators --- Home freezers --- Deodorization. --- Safety measures.

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Dans le cadre de ses activités, l’entreprise Corman génère des co-produits actuellement non valorisés. Ces co-produits sont des fractions de matière grasse laitière anhydre. Ce travail vise à étudier ces fractions et identifier des pistes de valorisation. La première partie porte sur la caractérisation des fractions. Les caractérisations réalisées sont le profil de fusion par résonance magnétique nucléaire pulsée, le profil de cristallisation et de fusion par analyse calorimétrique différentielle et la cinétique de cristallisation isotherme pendant 4 heures par résonance magnétique nucléaire pulsée et par diffraction rayons-X. La stabilité oxydative a été étudiée à l’aide d’un Rancimat et la couleur des fractions est mesurée à l’aide d’un spectrocolorimètre ColorFlex EZ. La deuxième partie analyse les traitements potentiels de ces fractions. Les traitements réalisés sont la désodorisation à différentes températures, l’interestérification enzymatique avec l’enzyme TL IM et l’appauvrissement en cholestérol par distillation moléculaire. Les résultats ont permis de lier la composition en triglycérides et en acides gras aux caractéristiques physico-chimiques des fractions. Un accent a été mis sur l’analyse des formes polymorphiques et des conformations latérales. Les polymorphes α, β’ et β ont été observés. Certaines fractions ont présenté deux formes β’. Au niveau des traitements, la désodorisation a permis d’éliminer les odeurs désagréables en modifiant peu les autres caractéristiques de la matière. L'interestérification enzymatique a permis d’obtenir des profils de fusion et de cristallisation plus intéressants. Cependant, l’interestérification enzymatique a apporté une odeur désagréable et a diminué la stabilité oxydative de la matière, nécessitant des traitements supplémentaires de blanchiment et de désodorisation. En conclusion, ces fractions possèdent de nombreuses qualités et il est possible de les valoriser à condition qu'elles subissent les traitements appropriés. In the context of its industrial activities, Corman generates by-products that are not currently 
used. These by-products are fractions of anhydrous milk fat. The aim of this project is to 
study these fractions and identify valorization pathways. The first part concerns the 
characterisation of the fractions. The characterisations carried out are the solid fat content 
profile by pulsed nuclear magnetic resonance, the crystallisation and melting profile by 
differential calorimetric analysis and the kinetics of isothermal crystallisation for 4 hours by 
pulsed nuclear magnetic resonance and by X-ray diffraction. Oxidative stability was studied 
using a Rancimat and the colour of the fractions was measured using a ColorFlex EZ 
spectrocolorimeter. The second part analyses the potential modifications of these fractions. 
The processings carried out are deodorisation at different temperatures, enzymatic 
interesterification with the TL IM enzyme and cholesterol depletion by molecular distillation. 
The results made it possible to link the triglyceride and fatty acid composition to the physico chemical characteristics of the fractions. Emphasis was placed on the analysis of polymorphic 
forms and lateral conformations. Polymorphs α, β' and β were observed. Some fractions 
exhibited two β' forms. Important shifts between the peak values of the reference anhydrous 
milk fat and the peak values of the fractions were observed. In terms of processing, 
deodorisation eliminated unpleasant odours with little change in the other characteristics of 
the material. Enzymatic interesterification gave more interesting melting and crystallisation 
profiles. However, enzymatic interesterification added an unpleasant odour and reduced the 
oxidative stability of the material, necessitating additional bleaching and deodorisation 
treatments. In conclusion, these fractions have many qualities and it is possible to add value to 
them if they undergo the appropriate treatments.

interestérification enzymatique --- polymorphisme --- stabilité oxydative --- cinétique de cristallisation --- désodorisation --- appauvrissement en cholestérol --- applications alimentaires --- valorisation --- enzymatic interesterification --- polymorphism --- oxidative stability --- cholesterol depletion --- food applications --- valorization --- crystallization kinetics --- deodorization --- Physique, chimie, mathématiques & sciences de la terre > Chimie

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The use of ion-exchange membranes (IEMs) has accelerated over the past two decades in a wide variety of industrial processes (electrodialysis, electro-electrodialysis, electrolysis, dialysis, etc.) for applications related to chemical, pharmaceutical and food industries, energy production, water treatments, etc. Organic and mineral fouling (or scaling) phenomena are two major factors limiting the efficiencies of IEMs processes and performances (reduction of the IEMs selectivity and stability, increase of their electrical resistance, deduction of the energy efficiency of the process, etc.) leading to significant economic losses. The current washing, cleaning and sterilization processes (anti-fouling treatments) make it possible to recover some of the IEMs performances, but frequently induce degradation on the membrane material. Another essential point in the fouling studies is the choice of the best and appropriate analysis and diagnostic technique to evaluate this or that magnitude, or observe this or that object on the surface or in the mass of the membrane. This book is focused on recent advancements in techniques for diagnosing and characterizing the fouling effects on membranes, in mechanisms governing this complex phenomenon, and in the various innovative and economically viable solutions for reducing fouling.

Technology: general issues --- ion-exchange membrane --- tartaric stabilization of wine --- enzymatic cleaning --- organic fouling --- reactive electrochemical membrane --- porous electrode --- anodic oxidation --- hydroxyl radicals --- fouling --- surface modification --- electroconvection --- voltammetry --- chronopotentiometry --- impedance spectroscopy --- electrodialysis --- deaerator --- herring milt hydrolysate --- deodorization --- off-flavors --- trimethylamine --- water dissociation --- polyaniline --- mineral scaling --- electrochemical acidification --- casein --- concentration polarization --- Reynolds number --- mode of current --- flow flush --- electrochemical impedance spectroscopy --- anion-exchange membrane --- wine --- anthocyanins --- biofouling --- food industry --- foulant identification --- fouling mechanisms --- transport --- mechanical and electrochemical properties --- modelling and experiment --- cleaning --- ion-exchange membrane --- tartaric stabilization of wine --- enzymatic cleaning --- organic fouling --- reactive electrochemical membrane --- porous electrode --- anodic oxidation --- hydroxyl radicals --- fouling --- surface modification --- electroconvection --- voltammetry --- chronopotentiometry --- impedance spectroscopy --- electrodialysis --- deaerator --- herring milt hydrolysate --- deodorization --- off-flavors --- trimethylamine --- water dissociation --- polyaniline --- mineral scaling --- electrochemical acidification --- casein --- concentration polarization --- Reynolds number --- mode of current --- flow flush --- electrochemical impedance spectroscopy --- anion-exchange membrane --- wine --- anthocyanins --- biofouling --- food industry --- foulant identification --- fouling mechanisms --- transport --- mechanical and electrochemical properties --- modelling and experiment --- cleaning

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The use of ion-exchange membranes (IEMs) has accelerated over the past two decades in a wide variety of industrial processes (electrodialysis, electro-electrodialysis, electrolysis, dialysis, etc.) for applications related to chemical, pharmaceutical and food industries, energy production, water treatments, etc. Organic and mineral fouling (or scaling) phenomena are two major factors limiting the efficiencies of IEMs processes and performances (reduction of the IEMs selectivity and stability, increase of their electrical resistance, deduction of the energy efficiency of the process, etc.) leading to significant economic losses. The current washing, cleaning and sterilization processes (anti-fouling treatments) make it possible to recover some of the IEMs performances, but frequently induce degradation on the membrane material. Another essential point in the fouling studies is the choice of the best and appropriate analysis and diagnostic technique to evaluate this or that magnitude, or observe this or that object on the surface or in the mass of the membrane. This book is focused on recent advancements in techniques for diagnosing and characterizing the fouling effects on membranes, in mechanisms governing this complex phenomenon, and in the various innovative and economically viable solutions for reducing fouling.

ion-exchange membrane --- tartaric stabilization of wine --- enzymatic cleaning --- organic fouling --- reactive electrochemical membrane --- porous electrode --- anodic oxidation --- hydroxyl radicals --- fouling --- surface modification --- electroconvection --- voltammetry --- chronopotentiometry --- impedance spectroscopy --- electrodialysis --- deaerator --- herring milt hydrolysate --- deodorization --- off-flavors --- trimethylamine --- water dissociation --- polyaniline --- mineral scaling --- electrochemical acidification --- casein --- concentration polarization --- Reynolds number --- mode of current --- flow flush --- electrochemical impedance spectroscopy --- anion-exchange membrane --- wine --- anthocyanins --- biofouling --- food industry --- foulant identification --- fouling mechanisms --- transport --- mechanical and electrochemical properties --- modelling and experiment --- cleaning --- n/a