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Méthodes, concepts et outils des systèmes complexes pour maitriser les procédés alimentaires. Application à l'affinage de camemberts.

Abstract : The camembert cheese ripening process could be considered as a complex system such as many other food processes. Many variables are in interaction throughout time at different scale levels (microscopic to macroscopic). The food industies have to control these processes to preserve nutritional, sanitary and organoleptic quality. However, knowledge is still missing to reach this goal. In this work, it was attempt to enhance cheese ripening control with the approaches developped in the complex systems sciences. In our application, the first step was to collect kinetics of the microbiological, physicochemical and biochemical phénomena at various temperature and relative humidity ripening conditions. In parallel, organoleptic properties were monitored during the process. The sensory indicators used were collected and formalized from cheese expert knowledge. Then the kinetics at the “ microscopic ” level were integrated to those at the “ macroscopic ” level in order to model the cheese ripening process at a global point of view. In a second step, the viability theory was used as a framework to explore the cheese ripening process from a mecanistic model previously developped. Two aims were reached with the theory : the viability domain of the system as a fonction of constraint set (such as ripening duration) and the sensibility of the process to perturbations in this domain. This work allow to propose a new ripening trajectory with a ripening time reduced of 4 days. This trajectory from virtual experiments was tested with success in a ripening pilot. The micro-organisms balance was preserved such as the organoleptic properties of the manufactured cheeses. The concept, methods and tools of complex systems were used successfully to enhance the camembert cheese ripening process. In the futur, it would be interesting to evaluate them in order to control other food processes.
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https://pastel.archives-ouvertes.fr/tel-00450100
Contributor : Mariette Sicard Connect in order to contact the contributor
Submitted on : Monday, January 25, 2010 - 1:32:55 PM
Last modification on : Tuesday, April 19, 2022 - 10:16:30 AM
Long-term archiving on: : Wednesday, November 30, 2016 - 11:23:16 AM

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  • HAL Id : tel-00450100, version 1
  • PRODINRA : 248552

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Mariette Sicard. Méthodes, concepts et outils des systèmes complexes pour maitriser les procédés alimentaires. Application à l'affinage de camemberts.. Génie des procédés. AgroParisTech, 2010. Français. ⟨tel-00450100⟩

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