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3 results on '"Céline Hofleitner"'

1. Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying

Author

Philippe Bohuon, Christian Mestres, Céline Hofleitner, Bénédicte Fontez, Têko Gouyo, Isabelle Maraval, SEB France, Ecully, Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1), Mathématiques, Informatique et STatistique pour l'Environnement et l'Agronomie (MISTEA), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SEB Group, and CIRADMontpellier

Subjects
[SPI.OTHER]Engineering Sciences [physics]/Other, Hot Temperature, Friture, 030309 nutrition & dietetics, Microphone, French fries, Mineralogy, Sensory analysis, Linear distance, 03 medical and health sciences, 0404 agricultural biotechnology, Plant Oils, Cooking, Texture (crystalline), Texture, Sound pressure, Solanum tuberosum, Propriété physicochimique, Mathematics, Hot air frying, 0303 health sciences, Acoustic properties, Taste Perception, Q01 - Sciences et technologies alimentaires - Considérations générales, 04 agricultural and veterinary sciences, Propriété acoustique, cooking methods [EN], 040401 food science, Crispness, Aliment préparé, French fries [EN], Analyse organoleptique, Cone penetration test, Food Science
Abstract

International audience; The aim of this study was to develop an instrumental method for measuring the texture of French fries and correlated it with sensory measurements. For seven samples of French fries with different crispness levels, a cone penetrometer test was conducted simultaneously with microphone recording of sound emissions. A descriptive sensory analysis was also performed on these samples. The results showed that the number of sound peaks, the linear distance of sound peaks, the area under the sound-displacement curve and the mean sound pressure were strongly positively correlated (r ≥ 0.80; P-value

Published
2020
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2. La communication sensorielle autour du café en France, en Allemagne et en Pologne : des tendances mises en mots

Author

David Michon, Mariette Sicard, Céline Hofleitner, Clémentine Hugol-Gential, Laboratoire d'Études Rurales (LER), Université Lumière - Lyon 2 (UL2)-Isara, Groupe SEB, SEB, Communications, Médiations, Organisations, Savoirs [Dijon] (CIMEOS), Université de Bourgogne (UB)-Université Bourgogne Franche-Comté [COMUE] (UBFC), HUGOL-GENTIAL, Clémentine, and Université Lumière - Lyon 2 (UL2)

Subjects
[SHS.INFO]Humanities and Social Sciences/Library and information sciences, [SHS.INFO] Humanities and Social Sciences/Library and information sciences, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2019

3. Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture

Author

Céline Hofleitner, Têko Gouyo, Christian Mestres, Philippe Bohuon, Éric Rondet, Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut Agro - Montpellier SupAgro, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)

Subjects
Pore size, French fries, Mineralogy, Crust, 04 agricultural and veterinary sciences, Sensory analysis, Microstructure, 040401 food science, Texture (geology), Crispness, 03 medical and health sciences, Crust microstructure, 0404 agricultural biotechnology, 0302 clinical medicine, Volume (thermodynamics), [SDV.IDA]Life Sciences [q-bio]/Food engineering, 030221 ophthalmology & optometry, Porosity, X-ray micro-computed tomography, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Geology, Food Science, Shrinkage
Abstract

International audience; This study aimed to identify the microstructural parameters of the crust which can explain the crispness of French fries. The French fry microstructure was visualized by X-ray micro-computed tomography (XMT). Analysis of the images provided information on the pore size distribution, global porosity of the French fries and local porosity of the crust region. The results revealed that prefrozen French fries do not practically undergo any volume shrinkage during frying. The total porosity created in French fries corresponds to the volume of water loss during frying. The difference between hot-air fried and deep-fat fried French fries was mainly related to the pore diameter and pore size distribution in the crust. Principal component analysis between the sensory and morphometric parameters showed that the volume of small pores (diameter < 0.15 mm) and the span of the pore size distribution in the first millimetres of the crust correlated with the crispness of the product (r > 0.85, P value < 0.05). Thus, a French fry is crispier if the pores generated in the crust have a small median diameter (diameter < 0.2 mm), as well as a large dispersion of pore diameters.

Published
2021
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