CO2 and O2 solubility and diffusivity data in food products stored in data warehouse structured by ontology

Guillard, Valérie; Buche, Patrice; Dibie-Barthelemy, Juliette; Dervaux, Stéphane; Acerbi, Filippo; Chaix, Estelle; Gontard, Nathalie; Guillaume, Carole

doi:10.1016/j.dib.2016.04.044

Cited by 5 publications

(7 citation statements)

References 6 publications

(7 reference statements)

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“…This dataset aims to improve a previously published dataset [2] composed of 72 measures of CO 2 solubility by adding new information (the food products composition) as well as 290 new measures taken from the literature. This original dataset presented CO 2 measures made only on cheese products.…”

Section: Objectivementioning

confidence: 99%

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CO2 solubility and composition data of food products stored in data warehouse structured by an ontology

et al. 2023

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Section: Objectivementioning

confidence: 99%

“…This dataset is the updated version of a previous dataset [2] . It introduces 362 CO 2 solubilities measured over 81 different food products (distributed over the cheese, meat, and fish categories, plus water and oil).…”

Section: Data Descriptionmentioning

confidence: 99%

CO2 solubility and composition data of food products stored in data warehouse structured by an ontology

et al. 2023

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“…Henry's law has been used by several researchers for representing the concentration of gases as a function of their equilibrium partial pressure in numerous solutions and foods [107]. Although this law is universally accepted for describing behavior of low concentrations of solutes, the range of its actual validity should be subjected to experimental test when applied to real systems like food [12].…”

Section: Basics Of Gas Transfermentioning

confidence: 99%

“…Although this law is universally accepted for describing behavior of low concentrations of solutes, the range of its actual validity should be subjected to experimental test when applied to real systems like food [12]. Tables collecting solubility coefficients of several gases in water have been reported in the literature [12,108], but coefficients in complex matrix like food are difficult to find. Henry's law has been so far validated for some gases in few foods and beverages: CO 2 in meat [109], O 2 in microbial culture media [110] or O 2 in various organic liquids such as acetone or ethanol [111].…”

Section: Basics Of Gas Transfermentioning

confidence: 99%

Origine et devenir des gaz dissous dans le fromage

Acerbi¹,

Guillard²,

McSweeney³

et al. 2020

STA

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La dissolution des gaz atmosphériques (oxygène, dioxyde de carbone) dans les fromages sont responsables des modifications physiques et biochimiques (par exemple, évolution de texture ou de couleur) se produisant au cours de l'affinage. Parmi les origines possibles des gaz dissous dans le fromage, on répertorie les gaz produits par des microorganismes volontairement ajoutés au lait ou bien la contamination par des gaz atmosphériques ou encore la production par des microorganismes non désirés. En dépit de l'intérêt de ces gaz dissous dans la conduite de l'affinage des fromages, leurs effets en technologie fromagère sur la qualité du produit ont été peu étudiés. Cette revue répertorie les différentes origines des gaz dissous dans les fromages et leur devenir, en insistant sur les conséquences des transferts de gaz sur les réactions biochimiques et physico-chimiques et la qualité du produit final. Dans cette revue, nous nous efforçons de démontrer que ces transferts impactent significativement la conduite de l'affinage et la durée de vie de nombreuses variétés de fromages. Une meilleure compréhension des mécanismes de transfert (diffusivité, solubilité) dans les pâtes fromagères s'avèrent donc nécessaire pour contrôler la qualité industrielle finale du produit. ABSTRACT. Contact between atmospheric gases (oxygen, carbon dioxide) and food products like cheese lead to relevant biochemical and physical changes (for example, evolution of texture and colour). Among possible origin of gases in cheese, it could be gases intentionally produced by microorganisms, or voluntarily introduced during cheese preparation or on the contrary unwanted contamination from atmospheric gases, spoilage microflora, etc. In spite of their interest in cheese ripening, the effects of gases during cheese making and storage has been so far under investigated. This review discusses the possible origin and fate of gas in cheese, highlighting the consequences of gas transfer on cheese biochemical and physical properties and quality. We attempt to demonstrate that gas transfer relevantly affects the ripening and shelf life of many cheese varieties. A better understanding of gas transfer properties (diffusivity, solubility) in cheese products during ripening may allow to better control the industrial quality of the final product. MOTS-CLÉS. Fromage, gaz atmosphériques, diffusivité, solubilité, loi de Henry, loi de Fick.

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“…Methodologies used to measure CO2 solubility have been reviewed by (Chaix et al, 2014). These authors also proposed a first database of values that has been recently updated by (Guillard, Buche, et al, 2016) and (Munch et al, 2022). In the last version, 362 solubility values were available for 81 different food products.…”

Section: Introductionmentioning

confidence: 99%

Composition-based statistical model for predicting CO2 solubility in modified atmosphere packaging application

Munch

Guillard

Gaucel

et al. 2023

Journal of Food Engineering

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CO2 and O2 solubility and diffusivity data in food products stored in data warehouse structured by ontology

Cited by 5 publications

References 6 publications

CO2 solubility and composition data of food products stored in data warehouse structured by an ontology

CO2 solubility and composition data of food products stored in data warehouse structured by an ontology

Origine et devenir des gaz dissous dans le fromage

Composition-based statistical model for predicting CO2 solubility in modified atmosphere packaging application

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