Département Sciences et procédés des aliments et bioproduits (SPAB)

UMR - Ingénierie Procédés Aliments (GENIAL)

Directeur : Gilles TRYSTRAM
Statut / Function : PR AgroParisTech HDR
tél :01 69 93 50 69
fax :01 69 93 51 85
email :Gilles.Trystram@agroparistech.fr

Adresse

UMR GENIAL
AgroParisTech
1 avenue des Olympiades
91744 MASSY Cedex
tél :01 69 93 50 69
fax :01 69 93 51 85

L'UMR en chiffres

Effectifs de l'unité : 85
Enseignants-chercheurs : 39
Chercheurs : 12
HDR : 19
Doctorants : 29
Publications dans des revues à comité de lecture : 67
Communications, posters, colloques : 34
Thèses soutenues : 10 (2007/08)
Contrats européens : 7
Budget moyen annuel de l'année : 550 000 €

Enseignant-Chercheurs

Chercheurs

AgroParisTech

CEMAGREF

CNAM

INRA

Mots Clef

Génie des procédés agro-alimentaires

Automatique

Traitements thermiques et frigorifiques

Transferts, écoulements, transformations

modélisation des systèmes complexes

Qualité des aliments

Activités de formation par la recherche

Master

Nom de ou des Ecole(s) Doctorale(s) de rattachement

Ecole doctorale ABIES

Autres activités (expertise - conseil)

Conseil scientifiques : ADRIA, CIRAD, AFSSA …Expertises : ANVAR, MAP, Centres techniques- Comité de normalisation : AFNOR…

Thèmes de recherche de l'unité

Construit sur une compétence pluridisciplinaire, l'UMR GENIAL vise, par ses travaux de recherches à :

Collaborations extérieures et internationales

National•
 IMFT, LET, LESETH, CIRAD, INRA GP, INRA LHBA, INRA LGMPA,CNRS Montpellier, U Montpellier, U Bordeaux, LSGC …OFIMER, CTCPA, EDF, AFREM, BNIC, INAO, ADEME,…• BSH, Whirpool, Techni-Process, Danone, Blédina, Brandt Cooking, Bahlsen, Brossard,Eurodia, Labeyrie, Kristen, Matal, Bongrain, Guinard…
International•
Technion (Israel), SPRI (New Orleans), Universités d'Eindhoven, Lund, Porto, Magdebourg, Karlsruhe, Lodz, Veszprem, Moscou (Mendeleiev), Laval, Montevideo.

Revues à comité de lecture - Ouvrages ou chapitres d'ouvrage - Autres publications - Communications, congrès, colloques -

(2007)
Morin-Couallier E., Bleton J., LAMELOISE ML., Tchapla A, 2007, Quantification of deformed peaks in capillary gas chromatography (CGC): Application to simultaneous analysis of free fatty acids and less polar compounds in aqueous distillery effluent, Analytica Chimica Acta, 583 (2), 259-265.
Lagarrigues S., Alvarez G., Cuvelier G., FLICK D, 2007, Swelling kinetics of waxy maize and maize starches at high temperatures and heating rates, Carbohydrate Research, In press.
Chabbra RP., Cuvelier G., Domenek S., Andre C., Delaplace G, 2007, Determination of mixing times with helical ribbon impeller for non newtonian viscous fluids using an advanced imaging method, Chemical Engineering and Technology, In press.
Vitrac O., HAYERT M, 2007, Effect of the distribution of sorption sites on transport diffusivities: A contribution to the transport of medium-weight-molecules in polymeric materials,, Chemical Engineering Science, 62 (9), 2503-2521.
Tapsoba M., Moureh J., Flick D, 2007, Airflow patterns inside slotted obstacles in a ventilated enclosure, Computers & Fluids, 36, 935-948.
Relkin P., Bernard C., Meylheuc T., VASSEUR J., COURTOIS F, 2007, Production of whey protein aggregates with controlled end-use properties, Dairy Science and Technology, Accepté
Rougier T., Bonazzi C., BROYART B., Daudin JD, 2007, Impact of lipid phase on water transfer in food, Drying Technology, 25 (2), 341-348.
HEYD B., BROYART B., Hernandez JA., Valdovinos-Tijerino B., TRYSTRAM G, 2007, Physical model of heat mass transfer in a spouted bed coffee roaster, Drying Technology, 25, 1243-1248.
Vitrac O., Leblanc JC, 2007, Consumer exposure to substances in plastic packaging I Assessment of the contribution of styrene from yogurt pots, Food Additives and Contaminants, 24 (2), 194-215.
Ducru., V., Vitrac O., Saillard P., Guichard E., Feigenbaum A., Fournier N, 2007, Sorption of aroma compounds in PET and PVC during the storage of a strawberry syrup, Food Additives and Contaminants, 24, 1306-1317.
Ducru., V., Vitrac O., Saillard P., Guichard E., Feigenbaum A., Fournier N, 2007, Sorption of aroma compounds in PET and PVC during the storage of a strawberry syrup, Food Additives and Contaminants, In press.
Vitrac O., Challe B., Leblanc JC., Feigenbaum A, 2007, Contamination of packaged food by substances migrating from a direct-contact plastic layer: Assessment using a generic quantitative household scale methodology, Food Additives and Contaminants, 24 (1), 75-94.
Roca E., Guillard V., BROYART B., Guilbert S., Gontard N, 2007, Effective moisture diffusivity modelling versus food structure and hygroscopicity, Food Chemistry, In press, 10 p.
Ait Ameur L., Mathieu O., Lalanne V., TRYSTRAM G., Birlouez-Aragon I, 2007, Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures, Food Chemistry, 101 (4), 1407-1416.
Mezdour S., Cuvelier G., Cash MJ., Michon C, 2007, Surface rheological properties of hydroxypropyl cellulose at air–water interface, Food Hydrocolloids, 21, 776-781.
Blancher G., Lê S., Sieffermann JM., Choll., S, 2007, Comparison of visual appearance and texture profiles of jellies in France and Vietnam and validation of attribute transfer between the two countries, Food Quality and Preference, In press.
Petit C., Sieffermann JM, 2007, Testing consumer preferences for iced-coffee : does the drinking environment have any influence ?, Food Quality and Preference, 18, 161-172.
Boutrolle I., Delarue J., Arranz D., Rogeaux M., Köster EP, 2007, Central location test vs home use test: Contrasting results depending on product type, Food Quality and Preference, 18, 490-499.
Mao M., Danzart M, 2007, Multi-response optimisation strategies for targeting a profile of product attributes with an application on food data, Food Quality and Preference, In press.
Blancher G., Choll., S., Kesteloot R., Nguyen Hoang D., Cuvelier G., Sieffermann JM.,, 2007, French and Vietnamese: how do they describe texture characteristics of the same food? A case study with jellies, Food Quality and Preference, 18, 560-575
Roca E., BROYART B., Guillard V., Guilbert S., Gontard N, 2007, Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters, Food Research International, 40 (4), 461-469.
Rougier T., Bonazzi C., Daudin JD, 2007, Modeling incidence of lipid and sodium chloride contents on sorption curves of gelatin in the high humidity range, Food Science and Technology, 40, 1798-1807.
Rodriguez-Sandoval E., Cuvelier G., Fernandez-Quintero A, 2007, Influencia de las condiciones de proceso en las caracteristicas fisicas de masas de yuca, Ingenieria y Competitividad, 9 (1), 7-17.
Bazmi A., Duquenoy A., Relkin P, 2007, Aeration of low fat dairy emulsions: Effects of saturedunsatured triglycerides, International Dairy Journal, 17 (9), 1021-1027.
Bazmi A., Duquenoy A., Relkin P, 2007, Aeration of low fat dairy emulsions : effects of saturated-unsaturated triglycerides, International Dairy Journal, 17, 1021-1027.
Tapsoba M., Moureh J., Flick D, 2007, Airflow patterns in a slot-ventilated enclosure partially loaded with empty slotted boxes, International Journal of Heat and Fluid Flow, 28, 963-977.
Poggi F., Macchi-Tejeda H., Leducq D., Bontemps A, 2007, Refrigerant charge in refrigerating systems and strategies of charge reduction, International Journal of Refrigeration, In press.
Azzouz K., Leducq D., Gobin D, 2007, Performance enhancement of a household refrigerator by addition of latent heat storage, International Journal of Refrigeration, In press.
Macchi-Tejeda H., Opatovà H., Leducq D, 2007, Contribution to the gas chromatographic analysis for both refrigerants composition and cell gas in insulating foams - Part I: Method, International Journal of Refrigeration, 30, 329-337.
Berlin., C., Ducruet, V., Brat P, 2007, Quality of orange juice considering the matrix and the packaging material: an integrated approach, Italian Food and Beverage Technology,
Houessou JK., Maloug S., Lévèque AS., Delteil C., HEYD B., Camel V, 2007, Effect of roasting conditions on the polycyclic aromatic hydrocarbons content in ground Arabica coffee and coffee brew, Journal of Agricultural and Food Chemistry, In press.
Lassoued N., Delarue J., Launay B., Michon C, 2007, Baked product texture: correlations between instrumental and sensory characterization using Flash Profile, Journal of Cereal Science, In press.
Morin-Couallier E., Fargues C., Lewandowski R., DECLOUX M., LAMELOISE ML, 2007, Reducing water consumption in beet distilleries by recycling the condensates to the fermentation phase, Journal of Cleaner production, 1-9.
BENKHELIFA H., Alvarez G., Flick D, 2007, Developùment of a scraper-rheometer for food applications: Rheological calibration, Journal of Food Engineering, In press.
Hernandez JA., HEYD B., Irles C., Valdovinos B., TRYSTRAM G, 2007, Analysis of the heat and mass transfer during coffee batch roasting, Journal of Food Engineering, 78 (4), 1141-1148.
Laguerre O., Ben Amara S., Moureh J., Flick D, 2007, Numerical simulation of air flow and heat transfer in domestic refrigerators, Journal of Food Engineering, 81 (1), 144-156.
Rabiey L., Flick D., Duquenoy A, 2007, 3D simulations of heat transfer and liquid flow during sterilisation of large particles in a cylindrical vertical can, Journal of Food Engineering, 82 (4), 409-417.
Roca E., BROYART B., Guillard V., Guilbert S., Gontard N, 2007, Predicting moisture transfer and self-life of multidomain food products, Journal of Food Engineering, In press, 10 p.
Santchurn S., Collignan A., TRYSTRAM G, 2007, Impact of solute molecular mass and molality, and solution viscosity on mass transfer during immersion of meat in a complex solution, Journal of Food Engineering, 78 (4), 1188-1201.
Vitrac O., Mougharbel A., Feigenbaum A, 2007, Interfacial mass transport properties which control the migration of packaging constituents into foodstuffs, Journal of Food Engineering, 79 (3), 1048-1064.
Balerin C., Aymard C., DUCEPT F., Vaslin S., Cuvelier G, 2007, Effect of formulation and processing factors on the properties of liquid food foams, Journal of Food Engineering, 78, 802-809.
Rouatbi M., Duquenoy A., Giampaoli P, 2007, Extraction of the essential oil of thyme and black pepper by superheated steam, Journal of Food Engineering, 78, 708-714.
Allais I., Perrot N., Curt C., TRYSTRAM G, 2007, Modelling the operator know-how to control sensory quality in traditional processes, Journal of Food Engineering, In press.
Alvarez G., Flick D, 2007, Modelling turbulent flow and heat transfer using macro-porous  media approach used to predict cooling kinetics of stack of food products, Journal of Food Engineering, 80 (2), 391-401.
Balerin C., Aymard C., DUCEPT F., Vaslin S., Cuvelier G, 2007, Effect of formulation and processing factors on the properties of liquid food foams, Journal of Food Engineering, 78 (3), 802- 809.
Bimbenet. JJ., Schubert H., TRYSTRAM G, 2007, Advances in research in food process engineering as presented at ICEF 9, Journal of Food Engineering, 78 (2), 390-404.
BROYART B., Boudhrioua N., Bonazzi C., Daudin JD, 2007, Modelling of moisture and salt transport in gelatine gels during drying at constant temperature, Journal of food engineering, 81 (4), 657-671.
Curt C., Hossenlopp J., TRYSTRAM G, 2007, Control of food batch processes based on human knowledge, Journal of food engineering, 79 (4), 1221-1232.
Lagarrigue S., Alvarez G., Flick D, 2007, Rheological characterisation of starch based food products under unsteady temperature conditions and high heating rate, Journal of food engineering, 81 (2), 273-281.
Laguerre O., Flick D, 2007, Frost formation on frozen products preserved in domestic freezers, Journal of Food Engineering, 79 (1), 124-136.
Wagner M., Lucas T., Le Ray D., TRYSTRAM G, 2007, Water transport in bread during backing, Journal of Food Engineering, 78 (4), 1167-1173.
Zhang L., Lucas T., DOURSATC., Flick D., Wagner M, 2007, Effects of crust constraints on bread expansion and CO2 release, Journal of Food Engineering, 80, 1302-1311.
Tarea S., Cuvelier G., Sieffermann JM, 2007, Sensory evaluation of the texture of 49 commercial apple and pear purees, Journal of Food Quality, In press.

(2008)
Achir N., Vitrac O. et Trystram G. (2008). Simulation and ability to control the surface thermal history and reactions during deep fat frying. Chemical Engineering and Processing, 47 (11), 1953-1967.

Ali Adib T. et Vasseur J. (2008). Bibliographic analysis of predicting heat transfer coefficients in boiling for applicatios in designing liquid food evaporators. Journal of Food Engineering, 87 (2), 149-161.

Benkhelifa H., Alvarez G. et Flick D. (2008). Development of a scraper-rheometer for food applications: Rheological calibration. Journal of food engineering, 85 (3), 426-434.

Bonazzi C., Dumoulin E. et Bimbenet J.J. (2008). Le séchage des produits alimentaires. Ind. Alim. Agr., 125 (03-04), 12-21.

Chekroune M., Derradji N., Amellal H., Abdellaoui R., Akbibouche N., Allane T., Hammoudi N., Ait-Ameur L. et Benamara S. (2008). Effet du couple temps-température sur l'efficacité du séchage. Cas des dattes MECH-DEGLA. Ind. Alim. Agr., 125 (03-04), 22-25.

Gianfrancesco A., Turchiuli C. et Dumoulin E. (2008). Powder agglomeration during the spray-drying process: measurements of air properties. Dairy Sci. Technol., 88 (1), 53-64.

Hanna L., Laguerre J.C., Bassal A. et Duquenoy A. (2008). Determination and comparison of D and z values for Salmonella enterica in the sesame cream and NaCl solution. International Journal of Natural and Social Science, 1 (1), 16-22.

Hernandez J.A., Heyd B. et Trystram G. (2008). On-line assessment of brightness and surface kinetics during coffee roasting. Journal of Food Engineering, 87 (3), 314-322.

Hernandez J.A., Heyd B. et Trystram G. (2008). Prediction of brightness and surface area kinetics during coffee roasting. Journal of Food Engineering, 89 (2), 156-163.

Kadir S., M. D., P. G. et Joulia X. (2008). Liquid-Liquid Equilibria of the Ternary Systems 3-Methyl-1-butanol + Ethanol + Water and 2 Methyl-1-Propanol + Ethanol + Water at 293.15 K. Journal of Food Engineering, 53 (4), 910-912.

Koffi Houessou J., Goujot D., Heyd B. et Camel V. (2008). Modeling the Formation of Some Polycyclic Aromatic Hydrocarbons During the Roasting of Arabica Coffee Samples. Journal of Agricultural and Food Chemistry, 56 (10), 3634-3656.

Laguerre O., Ben Amara S., Alvarez G. et Flick D. (2008). Transient heat transfer by free convection in a packed bed of spheres: Comparison between two modelling approaches and experimental results. Applied Thermal Engineering, 28 (1).

Laguerre O., Ben Amara S., Charrier-Mojtabi M.C., Lartigue B. et Flick D. (2008). Experimental study of air flow by natural convection in a closed cavity: Application in a domestic refrigerator. Journal of Food Engineering, 85 (4), 547-560.

Roca E., Broyart B., Guillard V., Guilbert S. et Gontard N. (2008). Predicting moisture transfer and self-life of multidomain food products. Journal of Food Engineering, 86 (1), 74-83.

Roca E., Guillard V., Broyart B., Guilbert S. et Gontard N. (2008). Effective moisture diffusivity modelling versus food structure and hygroscopicity. Food Chemistry, 106 (4), 1428-1437.

Sagne C., Fargues C., Lameloise M.L., Lewandowski R. et Decloux M. (2008). Traitement des condensats issus de la concentration de vinasses par osmose inverse et chromatographie en vue de leur recyclage en fermentation alcoolique. Industries Alimentaires et Agricoles (07/08), 9-17.

Sagne C., Fargues C., Lewandowski R., Lameloise M.L. et Decloux M. (2008). Screening of reverse osmosis membranes for the treatment and reuse of distillery condensates into alcoholic fermentation. Desalination, 219 (1-3), 335-347.

Trystram G. (2008). Besoins des industries alimentaires : alimentation, nutrition et élaboration d'aliments. Oléagineux Corps gras Lipides, 15 (2), 134-138.

Ziaiifar A.M., Achir N., Courtois F., Trezzani I. et Trystram G. (2008). Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. International Journal of Food Science and Technology, 43 (8), 1410-1423.

Anjum N., Bellon-Fontaine M., Herry J. et Riquet A. (2008). A novel process to develop modified polymeric surfaces for the analysis of bacterial adhesion : surface properties and adhesion test. Journal of  Applied Polymer Sciences, 109 (3), 1746-1756.

Berlinet C., Brat P. et Ducruet V. (2008). Quality of orange juice in barrier packaging material;. Packaging Technology and Science, 21, 279-286.

Bernard C., Broyart B., Vasseur J., Granda P. et Relkin P. (2008). Enhancement of protein structure-forming properties in liquid foams by spray drying. Dairy Sci.Technol., 88, 65-80.

Davidou S., Michon C., Ben Thabet I. et Launay B. (2008). Influence of shaping and orientation of structures on rheological properties of wheat flour dough measured in dynamic shear and in biaxial extension. Cereal Chemistry, 85 (3), 403-408.

Dury-Brun C., Hirata Y., Guillard V., Ducruet V., Chalier P. et Voilley A. (2008). Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments.a. Journal of  Food Engeneering, 89, 217-226.

Fenoul F., Le Denmat M., Hamdi F., Cuvelier G. et Michon C. (2008). Confocal scanning laser scanning microscopy and quantitative image analysis -application to cream cheese microstructure investigation. Journal of  Dairy Science, 91, 1325-1333.

Lassoued N., Delarue J., Launay B. et Michon C. (2008). Baked product texture : correlations between instrumental and sensory characterization using flash  profile. Journal of Cereal Science, 48, 133-143.

Launay B. et Michon C. (2008). Biaxial extension of wheat flour dough : lubricated squeezing flow and stress relaxation properties. Journal of Texture Studies, 39, 496-529.

Maraschin C., Robert H., Boussard A., Potus J., Baret J.L. et Nicolas J. (2008). Effect of storage temperature and flour water content on lipids, lipoxygenase activity, and oxygen uptake during dough mixing. Cereal Chemistry, 85, 372-378.

Mezdour S., Boyaval P. et Korolczuk J. (2008). solubility of as1-, b-and k-casein in water-ethanol solutions. Dairy Sci.Technol., 13.

Nicorescu I., Loisel C., Vial C., Riaublanc A., Djelveh G., Cuvelier G. et Legrand J. (2008). Combined effect ofdynamic heat treatment and ionic strength on the properties of whey protein foams - Part I. Food Research International, 41, 707-713.

Relkin P., Yung J.M., Kalnin D. et Ollivon M. (2008). Structural behaviour ol lipid droplets in protein-stabilized nano-emulsions and stability of x-tocopherol. Food Biophysics, 3, 163-168.

Riquet A., Herry J., Poncin-Epaillard F., Legeay G. et Bellon-Fontaine M. (2008). Développement de matériaux plastiques à surfaces modifiées et maîtrise de la biocontamination. Technique de l'Ingénieur - Recherche et Innovation, RE103-1-RE10311.

Saint-Eve A., Levy C., Le Moigne M., Ducruet V. et Souchon I. (2008). Quality changes in yogurt during storage in different packaging materials. Food Chemistry, 110, 285-293.

Bosc V., Ferrari I. et Michon C. (2008 (accepté)). Adhesion to solid surfaces of gels of iota-carrageenan alone or in mixture with casein. Colloids and Surfaces A : Physicochem. Eng. Aspects.

Domenek S., Petit E., Ducept F., Mezdour S., Brambati N., Guedj S. et Michon C. (2008 (accepté)). Influence of concentration and ionic strength on the adsorption kinetics of gelatin at the air/water interface. Colloids and Surfaces A : Physicochem. Eng. Aspects.

Mezdour S., Lepine A., Erazo-Majewicz P., Ducept F. et Michon C. (2008 (accepté)). Oil/water surface rheological properties of hydroxypropylcellulose (HPC) alone and mixed with lecithin : contribution to emulsion stability. Colloids and Surfaces A : Physicochem. Eng. Aspects.

Nicorescu I., Loisel C., Vial C., Riaublanc A., Djelveh G., Cuvelier G. et Legrand J. (2008 (accepté)). Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams - Part II. Food Research International.

Nicorescu I., Loisel C., Vial C., Riaublanc A., Djelveh G., Cuvelier G. et Legrand J. (2008 (accepté)). Effect of dynamic heat treatment on the physical properties of whey protein foams. Food Research International.

Ranc H., Servais C., Chauvy P.-F., Debaud S. et Mischler S. (2008 (accepté)). Effect of surface structure on frictional behaviour of a tongue/palate tribological system. Tribology International.

Cheriot S., Billaud C., Pöchtrager S., Wagner K.-H. et Nicolas J. (2008 (sous presse)). A comparative study between antioxydant and mutagenic properties of cysteine-glucose derived Maillard reaction produc ts and neoformed products from heated cysteine and hydroxymethylfurfural. Food Chemistry.

Colomines G., Domenek S., Ducruet V. et Guinault A. (2008 (sous presse)). Influences of the crystallisation rate on thermal and barrier properties of polylactide acid (PLA) food packaging films. International Journal of Material Forming, DOI 10.1007/s 12289-008-0.

Relkin P., Sourdet S., Smith S.K. et Goff G. (2008 (sous presse)). Fate droplet microstructure in whipped frozen protein-stabilized emulsions. Food Hydrocolloids.

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