Since 2002, the team’s second research topic has focused specifically on understanding and modeling the growth of bubbles in viscoelastic matrices, combined with the transport of matter and energy. The validation of these models is based on MRI data gathered using methods developed internally as well as on data from other imaging methods (cat scan, confocal laser scanning microscopy and optical microscopy). Initially developed to look at bread baking, this research has recently been diversified to include other applications (cheese aging, fermentation and baking puff pastry).
The main aim of the U2M-Chop project was to provide elements of knowledge on release systems for pressed cheeses in order to:
- move from semiempirical process practices to methods based on rational knowledge;
- define behavior laws applicable to all cheesemaking technologies;
- increase the competitiveness of the manufacturing sector by improving production control;
- improve responses to consumer demands and improve energy efficiency.
The main results of this project are:
- implementing an MRI method able to quantify the volume of bubbles within cheese and to monitor their growth individually during ripening;
- highlighting mechanisms that impact bubble growth in conjunction with the internal composition and structure gradients of cheese;
- building a scale growth model for bubbles integrating the mechanical behavior of cheese and material transports.
- Correlations between bubble size and ripening times -
- Corrélations taille des bulles et temps d'affinage -