Substrate and metabolite diffusion within model medium for soft cheese in relation to growth of Penicillium camembertii

Aldarf, Mazen; Fourcade, Florence; Amrane, Abdeltif; Prigent, Y.

doi:10.1007/s10295-006-0093-4

Cited by 12 publications

(11 citation statements)

References 29 publications

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“…One recent study also deals with the diffusion properties of aroma compounds in model cheese matrices of different compositions [47]. Only one research team has published results about mass transfer phenomena of metabolites resulting from biological activities in cheese during brining or ripening [2][3][4]72].…”

Section: Transfer Of Other Solutesmentioning

confidence: 99%

“…Aldarf et al [2], Stephan et al [71], Aldarf et al [3] and Amrane et al [4] modelled -independently -the diffusion of lactate, glutamate and ammonium in relation either to the growth of Geotrichum candidum or to the growth of Penicillium camembertii at the surface of model matrix (agarose) simulating Camembert cheese. The main purpose of these papers was to study the mechanisms of diffusion and to propose a theoretical approach that could be subsequently applied to curd during ripening for its monitoring and control.…”

Section: Transfer Of Metabolitesmentioning

confidence: 99%

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Determination of the diffusion coefficients of small solutes in cheese: A review

Floury

Jeanson

Aly

et al. 2010

Dairy Sci. Technol.

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-In cheese technology, the mass transfer of small solutes, such as salt, moisture and metabolites during brining and ripening, is very important for the final quality of the cheese. This paper has the following objectives: (i) to review the data concerning the diffusion coefficients of solutes in different cheese types; (ii) to review the experimental methods available to model the mass transfer properties of small solutes in complex matrices such as cheese; and (iii) to consider some potential alternative approaches. Numerous studies have reported the transfer of salt in cheese during brining and ripening. Regardless of the type of cheese and its composition, the effective diffusion coefficients of salt have been reported to be between 1 and 5.3 × 10 −10 m 2 ·s −1 at 10-15°C. However, few papers have dealt with the mass transfer properties of other small solutes in cheese. Most of the reported effective diffusion coefficient values have been obtained by macroscopic and destructive concentration profile methods. More recently, some other promising techniques, such as nuclear magnetic resonance, magnetic resonance imaging or fluorescence recovery after photobleaching, are currently being developed to measure the mass transfer properties of solutes in heterogeneous media at microscopic scales. However, these methods are still difficult to apply to complex matrices such as cheese. Further research needs to focus on: (i) the development of nondestructive techniques to determine the mass transfer properties of small solutes at a microscopic level in complex matrices such as cheese; and (ii) the determination of the mass transfer properties of metabolites that are involved in enzymatic reactions during cheese ripening. cheese / mass transfer / diffusion / modelling / solute Article published by EDP SciencesRésumé -Détermination des coefficients de diffusion de petits solutés dans le fromage : une synthèse. En technologie fromagère, le transfert de petits solutés, tels que le sel, l'eau et les métabolites au cours du saumurage et de l'affinage, joue un rôle majeur sur la qualité finale du fromage. Cette revue bibliographique a pour objectifs principaux : (i) de faire le bilan des valeurs publiées des coefficients de diffusion de différents solutés dans les fromages ; (ii) de passer en revue les méthodes expérimentales disponibles pour déterminer les propriétés de transfert des petits solutés dans des milieux complexes comme le fromage ; (iii) de considérer les méthodes alternatives potentiellement applicables aux fromages. Dans la littérature, de nombreuses études ont été publiées au sujet du transfert de sel dans les fromages au cours du saumurage et de l'affinage. En fonction du type de fromage et de sa composition, les coefficients de diffusion effectifs du sel sont compris entre 1 et 5,3 × 10 −10 m 2 ·s −1 à des températures comprises entre 10 et 15°C. Très peu d'études concernant les propriétés de transfert d'autres petits solutés dans les fromages ont été publiées. La plupart des coefficients de diffusi...

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Section: Transfer Of Other Solutesmentioning

confidence: 99%

Section: Transfer Of Metabolitesmentioning

confidence: 99%

Determination of the diffusion coefficients of small solutes in cheese: A review

Floury

Jeanson

Aly

et al. 2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

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“…This study is part of the French INCALIN research project 1 . The goal of this research project was to model agri-food industrial processes.…”

Section: Modeling Agri-food Industrial Processesmentioning

confidence: 99%

“…Various macroscopic models have embedded expert knowledge, including expert systems [32,33,31], neural networks [35,46], mechanistic models [1,56], and dynamic Bayesian networks [6].…”

Section: Modeling Agri-food Industrial Processesmentioning

confidence: 99%

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Cooperative Coevolution for Agrifood Process Modeling

Barrière

Lutton

Wuillemin

et al. 2013

EVOLVE- A Bridge Between Probability, Set Oriented Numerics and Evolutionary Computation

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On the contrary to classical schemes of evolutionary optimisations algorithms, single population Cooperative Co-evolution techniques (CCEAs, also called "Parisian" approaches) make it possible to represent the evolved solution as an aggregation of several individuals (or even as a whole population). In other words, each individual represents only a part of the solution. This scheme allows simulating the principles of Darwinian evolution in a more economic way, which results in gain in robustness and efficiency. The counterpart however is a more complex design phase. In this chapter, we detail the design of efficient CCEAs schemes on two applications related to the modeling of an industrial agri-food process. The experiments correspond to complex optimisations encountered in the modeling of a Camembert-cheese ripening process. Two problems are considered:• A deterministic modeling problem, phase prediction, for which a search for a closed form tree expression is performed using genetic programming (GP).• A Bayesian network structure estimation problem. The novelty of the proposed approach is based on the use of a two step process based on an intermediate representation called independence model. The search for an independence model is formulated as a complex optimisation problem, for which the CCEA scheme is particularly well suited. A Bayesian network is finally deduced using a deterministic algorithm, as a representative of the equivalence class figured by the independence model.

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2016

Evolutionary Algorithms for Food Science and Technology

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Substrate and metabolite diffusion within model medium for soft cheese in relation to growth of Penicillium camembertii

Cited by 12 publications

References 29 publications

Determination of the diffusion coefficients of small solutes in cheese: A review

Determination of the diffusion coefficients of small solutes in cheese: A review

Cooperative Coevolution for Agrifood Process Modeling

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