Consumption of irradiated foods: strawberries case study

Faced with the various technologies used today to preserve food, consumers are becoming more demanding on information relating to both the quality and the processing of food. One of the technologies that has proven its effectiveness in food safety is irradiation, however people remain cautious or even refuse this technology which is not yet very popular and popularized thinking that it is a toxic treatment. This paper identifies the basic knowledge of two populations (Tunisian and Portuguese) about ionizing treatment and their intention to purchase irradiated foods, focusing on strawberry fruits. An online survey was conducted for research purposes and 1,000 people, living in Tunisia and Portugal were involved. The findings showed that there is still a dearth of knowledge on food irradiation, which demonstrates mistrust, misunderstandings, and reluctance to purchase irradiated products. In contrast to 56.3% of Tunisians, the data indicated that 60.7% of Portuguese do not know what food irradiation is. The two populations think that irradiating food and consuming it are harmful, despite the fact that their knowledge of the process is spread out differently. The Portuguese, who were more interested about food irradiation, were also more inclined to purchase and consume irradiated strawberries than the Tunisians. In fact, 62.7% of Portuguese people indicated they would be convinced to buy irradiated strawberries, in contrast to 33.5% of Tunisians who stated they would certainly not buy it and insisted on the harmful effects of the treatment if they had more knowledge and evidence if the treatment had been shown to be successful

SEASONAL VARIATION OF THE GLOBAL CHEMICAL COMPOSITION OF FISH: ANNULAR SEA BREAM DIPLODUS ANNULARIS (L, 1758)

Abstract Seasonal variation of the global chemical composition of the annular sea bream species of the coastal catch fish of the Gulf of Gabes (Tunisia) was studied between October 2007 and September 2008. The period of reproduction of Diplodus annularis occurs from April to June. This sexual maturity (RGS, RHS) is in strong correlation with the fat content. The fat content is negatively correlated with moisture content R= 0.83, P<10 ). The variance analysis of moisture, protein, fat and ash in the whole muscle shows that only the factor months has significant effect on the muscles chemical composition (P<10 )

Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves

Moisture sorption isotherms of persimmon leaves were determined at 20, 30 and 40 °C using the standard gravimetric static method over a range of relative humidity from 0.06 to 0.9. The experimental sorption curves were fitted by seven equations: Henderson, Halsey, Smith, Oswin, BET, GAB and Caurie. The Halsey, Smith, GAB and BET models were found to be the most suitable for describing the sorption curves. The isosteric heat of sorption of water was determined from the equilibrium data at different temperatures. It decreased as moisture content increased and was found to be a polynomial function of moisture content.The authors acknowledge the support of the Universtitat Politecnica de Valencia.Martínez Las Heras, R.; Heredia Gutiérrez, AB.; Castelló Gómez, ML.; Andrés Grau, AM. (2014). Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves. Food Bioscience. 7:88-94. doi:10.1016/j.fbio.2014.06.002S8894

A Machine Learning Framework for Intrusion Detection in VANET Communications

International audienc

Etude des migrations de l'eau et du chlorure de sodium dans des gels alimentaires : influence de la composition du gel et du procédé appliqué

Three experimental devices (joined cylinders, dry salting and a drying cell) were used to generate moisture and sodium chloride (NaCl) profiles in gels (gelatin, different starch/gelatin ratios) maintained at constant temperature (10 and 20°C). The moisture and chloride concentrations profiles were measured by a destructive method (slicing: 1 and 5 mm of thickness / analysis of moisture (oven) and chloride (potentiometric titration)). A drying cell was set up in order to generate salt and moisture gradients in salt added gelatin gels maintained at constant temperature and to obtain a large range of moisture fluxes (from 0,00003 to 0,0003 kg water per square meter and per second). For those investigated moisture fluxes, binary diffusion of moisture and chlorides seems to be the predominant phenomenon. Apparent diffusivities were either estimated by applying a direct data treatment method to measured profiles or identified by using a mathematical model taking the retraction of the gel into account. The direct data treatment method does not require any assumption on the D=f(X) relation. It can be applied to profiles with relatively few measurements - approximately 10 - when smoothing the experimental points by using a neural network. The two methods provided similar estimations of apparent moisture and chlorides diffusivities. The values depend neither on the strengh of gelatin gels (Bloom) nor on the anhydrous composition of the gel (ratio starch/gelatin). Apparent chloride diffusitivity is relatively constant and lower than mutual salt-water diffusivity. Apparent moisture diffusitivity decreases with moisture content when measured on gels during dehydration but, increases with decreasing moisture content in the gels during re-hydration. The addition of sodium chloride causes an increase of the apparent moisture diffusivity by a factor 10.Trois dispositifs expérimentaux (cylindres accolés, salage à sec, cellule de séchage) ont été utilisés pour générer des profils de teneurs en eau et en chlorure de sodium (NaCl) dans des gels (gélatine, mélanges amidon/gélatine) à 10 et 20 °C. Ces profils ont été mesurés par analyses chimiques après découpe de tranches de gel d'épaisseurs 1 et 5 mm. Dans le cas du séchage, un dispositif original a permis de maintenir la température du gel constante et de faire varier la densité de flux d'eau évaporée de 0,00003 à 0,0003 kg d'eau par mètre carré et par seconde. Dans cette gamme, aucun effet d'entraînement du sel par l'eau n'a pu être mise en évidence. Les diffusivités apparentes ont été estimées soit en appliquant un traitement direct aux profils mesurés soit par identification avec un modèle de transfert couplé eau-sel qui tient compte de la rétraction du gel. Le traitement direct ne nécessite aucune hypothèse sur la forme de la relation D=f(X) ; il peut être appliqué à des profils constitués d'un nombre limité de mesures - environ 10 - grâce à un lissage par un réseau de neurones. Les deux méthodes ont fourni des estimations concordantes des diffusivités apparentes de l'eau et des chlorures. Elles ne dépendent ni de la force du gel (Bloom) ni de la composition du gel anhydre (ratio amidon/gélatine). Celle des chlorures est relativement constante et inférieure à la diffusivité mutuelle sel-eau. Celle de l'eau dépend de la teneur en eau initiale du gel, diminue avec la diminution de la teneur en eau en déshydratation mais augmente en réhydratation. L'ajout du chlorure de sodium provoque une augmentation de la diffusivité apparente de l'eau d'un facteur 10

Nouvelle mesure de degré de relation sémantique pour une meilleur modularisation d'ontologies

International audienceDans ce poster, nous allons introduire une nouvelle mesure de degré de relation sémantique. Elle ne mesure plus la ressemblance entre deux concepts, mais plutôt la force de leur connectivité du point de vue sémantique. La nouvelle mesure est intégrée dans un algorithme de classification hiérarchique faisant partie de notre approche de modularisation

Enquête sur l'auto-prise en charge du diabète de type II à Tunis

AIX-MARSEILLE2-BU Pharmacie (130552105) / SudocSudocFranceF

ETUDE DES MIGRATIONS DE L'EAU ET DU CHLORURE DE SODIUM DANS DES GELS ALIMENTAIRES (INFLUENCE DE LA COMPODSITION DU GEL ET DU PROCEDE APPLIQUE)

MASSY-AgroParisTech (913772301) / SudocSudocFranceF

Intelligent Regulation Support System for Multimodal Traffic

International audienceThe development of transportation networks is a major challenge for companies providing transportation. In fact they have to provide a high quality of service raised in term of comfort, regularity and punctuality with increasingly demanding users primarily in cases of emergency. CISIT (The International Campus on Safety and Intermodality in Transportation) has the objective to realize an optimal management of multimodal chains. In this context we find our project. This paper presents an interactive, effective and intelligent regulation support system (RSS). The objective is to regulate a disturbed multimodal transport network by assisting the regulators in the evaluation and the choice of the most efficient decision. In our approach the traffic regulation is obtained thanks to communication, collaboration and negotiation between heterogeneous agents who are able to detect perturbations, analyze, propose and evaluate solutions using choquet integra