3 recherche sur le tag 'drying'   

Étude des variations biochimiques du lait et du sang chez les vaches laitières en fonction de l’alimentation. / Sara Benayache  

Public ISBD Titre : Étude des variations biochimiques du lait et du sang chez les vaches laitières en fonction de l’alimentation. Type de document : texte imprimé Auteurs : Sara Benayache, Auteur ; Abdesselam Mekroud, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2016 Importance : 127 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais Sciences Vétérinaires Tags : profil biochimique  vache laitière  tarissement  lactation  alimentation  biochemical profile  dairy cow  drying  lactation diet  التشخيص البيوكيميائي  بقرة حلوب  الغرز  النمط الغذائي Index. décimale : 636 Sciences Vétérinaires Résumé : Our study has as main objective to establish a biochemical profile of blood and milk with different dietary intake (dry, early lactation). To make usual values available in the hand of veterinary practitioners so they can use them as an early diagnostic tool. A second objective was to determine the relationship between dietary and quality of milk. This research was conducted on 20 Holstein cows, aged 3 to 7 years, clinically healthy, multiparous from two dairy farms in the province of Constantine. The blood of 15 days interval samples were conducted during the period from the beginning of drying up until 3rd month of lactation. These samples have concerned some blood parameters (glucose, triglycerides, cholesterol, total protein, albumin, urea, creatinine, ALT, AST, calcium and phosohore). A milk monthly interval sampling was carried out during the first months of lactation. These relate to the determination of certain biochemical parameters "" milk protein, lactose"" and the analysis of some physicochemical parameters “acidity, density, pH”. Proteinemia, créatinimie and plasma ALT showed significant variation (p < 0.05) between the two farms of the study. The triglycédérimie, the chlestérolémie, the protéinimie, uremia, crétinimié, serum calcium, plasma ALT activity and AST, the rate of protein substances and lactose rate showed significant variation across different stages of the study. While blood sugar, serum albumin, serum phosphate, acidity, density, pH, and the fat rate showed no significant variation. The results obtained on the basis of the parameters indicate that the biochemistry of milk and blood may be an early detection tool of dietary errors. Diplôme : Magistère En ligne : ../theses/veterinaire/BEN6940.pdf Format de la ressource électronique : pdf Permalink : index.php?lvl=notice_display&id=10291 Étude des variations biochimiques du lait et du sang chez les vaches laitières en fonction de l’alimentation. [texte imprimé] / Sara Benayache, Auteur ; Abdesselam Mekroud, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2016 . - 127 f. ; 30 cm. 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais Sciences Vétérinaires Tags : profil biochimique  vache laitière  tarissement  lactation  alimentation  biochemical profile  dairy cow  drying  lactation diet  التشخيص البيوكيميائي  بقرة حلوب  الغرز  النمط الغذائي Index. décimale : 636 Sciences Vétérinaires Résumé : Our study has as main objective to establish a biochemical profile of blood and milk with different dietary intake (dry, early lactation). To make usual values available in the hand of veterinary practitioners so they can use them as an early diagnostic tool. A second objective was to determine the relationship between dietary and quality of milk. This research was conducted on 20 Holstein cows, aged 3 to 7 years, clinically healthy, multiparous from two dairy farms in the province of Constantine. The blood of 15 days interval samples were conducted during the period from the beginning of drying up until 3rd month of lactation. These samples have concerned some blood parameters (glucose, triglycerides, cholesterol, total protein, albumin, urea, creatinine, ALT, AST, calcium and phosohore). A milk monthly interval sampling was carried out during the first months of lactation. These relate to the determination of certain biochemical parameters "" milk protein, lactose"" and the analysis of some physicochemical parameters “acidity, density, pH”. Proteinemia, créatinimie and plasma ALT showed significant variation (p < 0.05) between the two farms of the study. The triglycédérimie, the chlestérolémie, the protéinimie, uremia, crétinimié, serum calcium, plasma ALT activity and AST, the rate of protein substances and lactose rate showed significant variation across different stages of the study. While blood sugar, serum albumin, serum phosphate, acidity, density, pH, and the fat rate showed no significant variation. The results obtained on the basis of the parameters indicate that the biochemistry of milk and blood may be an early detection tool of dietary errors. Diplôme : Magistère En ligne : ../theses/veterinaire/BEN6940.pdf Format de la ressource électronique : pdf Permalink : index.php?lvl=notice_display&id=10291

Exemplaires (1)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
BEN/6940	BEN/6940	Thèse	Bibliothèque principale	Thèses	Disponible

Modélisation et optimisation énergétique de procédés / Ismail Boutelba  

Public ISBD Titre : Modélisation et optimisation énergétique de procédés : séchoir avec PAC (pompe à chaleur). Type de document : texte imprimé Auteurs : Ismail Boutelba, Auteur ; Said Zid, Directeur de thèse ; Patrick Glouannec, Directeur de thèse Mention d'édition : 30-janv-19 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2019 Importance : 163 f. Format : 30 cm. Note générale : Doctorat 3éme CYCLE LMD. 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais Génie Climatique Tags : G.Climatique: Réfrigérationet Climatisation Énergie et Environnement  séchage  pomme de terre  transferts couplés de chaleur et de masse  expérimentation  simulation numérique  pompe à chaleur  performance  drying  potato  coupled heat and mass transfer  experimentation  numerical simulation  heat pump  تجفيف  بطاطا  انتقال مزدوج حراري ومادي  تجربة  محاكاة رقمية  مضخة حرارية  أداء Index. décimale : 626 Génie Climatique Résumé : The agro-foodstuffs products drying is an essential operation to ensure optimal preservation conditions. This operation, often carried out using highly energy-consuming techniques. Therefore, it's important to dispose a high energy efficient drying process. The aim of this study is the development and validation of a complete numerical tool for the design of a heat pump assisted dryer. The studies carried out concern the potato drying. The physical, water and thermal properties required for numerical simulation have been determined; and a drying bench within the IRDL was instrumented to have the drying kinetics a product placed in a chamber. The analysis and comparison of the experimental results make it possible to observe the impact of the operating parameters (temperature, humidity and air speed) and the product thickness on the rate drying. A unidirectional numerical model of coupled mass and heat transfers has been developed in a Lagrangian referential to overcome the structural changes. It enables to access the moisture content field and the temperature within the product, while taking into account the shrinkage phenomenon. The estimation of the evaporation surface and the convective transfer coefficient by inverse method allowed us a satisfactory representation of drying kinetics. A second unidirectional numerical model that takes into account the air characteristics evolution is combined with a global model of a trays dryer. Simulations allow the drying kinetics prediction of each particles tray and of air characteristics leaving the dryer. Meanwhile, an additional computing module has been developed with a view to designing the heat pump system. Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/gclim/BOU7503.pdf Format de la ressource électronique : pdf Permalink : index.php?lvl=notice_display&id=11336 Modélisation et optimisation énergétique de procédés : séchoir avec PAC (pompe à chaleur). [texte imprimé] / Ismail Boutelba, Auteur ; Said Zid, Directeur de thèse ; Patrick Glouannec, Directeur de thèse  . -  30-janv-19 . - جامعة الإخوة منتوري قسنطينة, 2019 . - 163 f. ; 30 cm. Doctorat 3éme CYCLE LMD. 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais Génie Climatique Tags : G.Climatique: Réfrigérationet Climatisation Énergie et Environnement  séchage  pomme de terre  transferts couplés de chaleur et de masse  expérimentation  simulation numérique  pompe à chaleur  performance  drying  potato  coupled heat and mass transfer  experimentation  numerical simulation  heat pump  تجفيف  بطاطا  انتقال مزدوج حراري ومادي  تجربة  محاكاة رقمية  مضخة حرارية  أداء Index. décimale : 626 Génie Climatique Résumé : The agro-foodstuffs products drying is an essential operation to ensure optimal preservation conditions. This operation, often carried out using highly energy-consuming techniques. Therefore, it's important to dispose a high energy efficient drying process. The aim of this study is the development and validation of a complete numerical tool for the design of a heat pump assisted dryer. The studies carried out concern the potato drying. The physical, water and thermal properties required for numerical simulation have been determined; and a drying bench within the IRDL was instrumented to have the drying kinetics a product placed in a chamber. The analysis and comparison of the experimental results make it possible to observe the impact of the operating parameters (temperature, humidity and air speed) and the product thickness on the rate drying. A unidirectional numerical model of coupled mass and heat transfers has been developed in a Lagrangian referential to overcome the structural changes. It enables to access the moisture content field and the temperature within the product, while taking into account the shrinkage phenomenon. The estimation of the evaporation surface and the convective transfer coefficient by inverse method allowed us a satisfactory representation of drying kinetics. A second unidirectional numerical model that takes into account the air characteristics evolution is combined with a global model of a trays dryer. Simulations allow the drying kinetics prediction of each particles tray and of air characteristics leaving the dryer. Meanwhile, an additional computing module has been developed with a view to designing the heat pump system. Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/gclim/BOU7503.pdf Format de la ressource électronique : pdf Permalink : index.php?lvl=notice_display&id=11336

Exemplaires (1)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
BOU/7503	BOU/7503	Thèse	Bibliothèque principale	Thèses	Disponible

Valorisation de fleurs de cardon algérien / Abdellah Zikiou  

Public ISBD Titre : Valorisation de fleurs de cardon algérien : caractérisation, action coagulante sur le lait et fabrication de fromage. Type de document : texte imprimé Auteurs : Abdellah Zikiou, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Marlene Barros, Directeur de thèse Mention d'édition : 26 / 01 / 2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 150 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais Nutrition, Alimentation et Technologies Agro-Alimentaires Tags : Technologie Alimentaire: Sciences Alimentaires  Valorisation  fleurs de cardon algérien  cardosines  caractérisation biochimique  agents coagulants  coagulation du lait  fromage  séchage  valorization  Algerian cardoon flowers  cardosins  biochemical characterization  coagulants  milk coagulation  cheese  drying  تثمين  أزهار الخرشوف الجزائري  كارد وزينات  خصائص بيو كيميائية  أنفحة  تخثير الحليب  جبن  تجفيف Index. décimale : 640 Industrie Alimentaire Résumé : This study aims to promote traditional Algerian practices and the socio-economic valorization of spontaneous the Algerian cardoon (Cynara cardunculus var sylvestris) and the cultivated one (Cynara cardunculus var atlilis), exploring the use of proteases contained in their flowers as coagulants intended for the dairy industry. The work was carried out by comparison to a Portuguese control variety and subdivided into four main parts: 1) the purification and biochemical characterization of cardosines, 2) the study of milk clotting and biochemical characteristics of the coagulums obtained, 3) the artisanal manufacture of a Portuguese cheese monitoring the evolution of its qualities and a study on the possibility of preservation of cardoon flowers by drying. The raw extracts obtained from the two Algerian varieties (Cynara cardunculus var sylvestris et Cynara cardunculus var atlilis) showed contents of cardosins up to 70.57% and 62.15% of the total proteins for spontaneous and cultivated cardoon while a content of 42.12% was obtained for the control variety. The purification protocol carried out allowed separation of three types of cardosins (A0, A and B) from the Algerian varieties, that have been documented. All the cardosins studied are dimer heteroproteins consisting of two large and small chains. Cardosins from the two Algerian varieties differ from those of the Portuguese variety by shorter elution times, higher molecular weights, lower glycosylation levels and non-identical amino acid chains. The study of specificity with respect to kappa casein and the β chain of oxidized insulin did not reveal significant differences between varieties. Measuring coagulating properties and theoretical cheese yields revealed a good ability of our Algerian cardosins to coagulate milk. The coagulums obtained by our cardosins depicted various rheological behaviors offering a wide possibility of their application for the manufacture of different types of cheeses. The use of Algerian spontaneous cardoon flowers in the manufacture of Portuguese DOP cheese type Serra Da Estrella has allowed the production of a cheese very similar to the control. Flower drying tests have shown that the application of temperatures between 50 and 55 degrees Celsius leads to enzymatic and technological profiles closest to those of fresh flowers. Overall, our findings confirm the possibility of using flowers from spontaneous or cultivated Algerian cardoons as a coagulant in cheese making. The valorization of this crop by the production of its coagulants may be economically beneficial and could be a good alternative to reduce importations and support the national market. Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/ZIK7706.pdf Format de la ressource électronique : pdf Permalink : index.php?lvl=notice_display&id=11540 Valorisation de fleurs de cardon algérien : caractérisation, action coagulante sur le lait et fabrication de fromage. [texte imprimé] / Abdellah Zikiou, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Marlene Barros, Directeur de thèse  . -  26 / 01 / 2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 150 f. ; 30 cm. 1 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais Nutrition, Alimentation et Technologies Agro-Alimentaires Tags : Technologie Alimentaire: Sciences Alimentaires  Valorisation  fleurs de cardon algérien  cardosines  caractérisation biochimique  agents coagulants  coagulation du lait  fromage  séchage  valorization  Algerian cardoon flowers  cardosins  biochemical characterization  coagulants  milk coagulation  cheese  drying  تثمين  أزهار الخرشوف الجزائري  كارد وزينات  خصائص بيو كيميائية  أنفحة  تخثير الحليب  جبن  تجفيف Index. décimale : 640 Industrie Alimentaire Résumé : This study aims to promote traditional Algerian practices and the socio-economic valorization of spontaneous the Algerian cardoon (Cynara cardunculus var sylvestris) and the cultivated one (Cynara cardunculus var atlilis), exploring the use of proteases contained in their flowers as coagulants intended for the dairy industry. The work was carried out by comparison to a Portuguese control variety and subdivided into four main parts: 1) the purification and biochemical characterization of cardosines, 2) the study of milk clotting and biochemical characteristics of the coagulums obtained, 3) the artisanal manufacture of a Portuguese cheese monitoring the evolution of its qualities and a study on the possibility of preservation of cardoon flowers by drying. The raw extracts obtained from the two Algerian varieties (Cynara cardunculus var sylvestris et Cynara cardunculus var atlilis) showed contents of cardosins up to 70.57% and 62.15% of the total proteins for spontaneous and cultivated cardoon while a content of 42.12% was obtained for the control variety. The purification protocol carried out allowed separation of three types of cardosins (A0, A and B) from the Algerian varieties, that have been documented. All the cardosins studied are dimer heteroproteins consisting of two large and small chains. Cardosins from the two Algerian varieties differ from those of the Portuguese variety by shorter elution times, higher molecular weights, lower glycosylation levels and non-identical amino acid chains. The study of specificity with respect to kappa casein and the β chain of oxidized insulin did not reveal significant differences between varieties. Measuring coagulating properties and theoretical cheese yields revealed a good ability of our Algerian cardosins to coagulate milk. The coagulums obtained by our cardosins depicted various rheological behaviors offering a wide possibility of their application for the manufacture of different types of cheeses. The use of Algerian spontaneous cardoon flowers in the manufacture of Portuguese DOP cheese type Serra Da Estrella has allowed the production of a cheese very similar to the control. Flower drying tests have shown that the application of temperatures between 50 and 55 degrees Celsius leads to enzymatic and technological profiles closest to those of fresh flowers. Overall, our findings confirm the possibility of using flowers from spontaneous or cultivated Algerian cardoons as a coagulant in cheese making. The valorization of this crop by the production of its coagulants may be economically beneficial and could be a good alternative to reduce importations and support the national market. Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/ZIK7706.pdf Format de la ressource électronique : pdf Permalink : index.php?lvl=notice_display&id=11540

Exemplaires (1)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
ZIK/7706	ZIK/7706	Thèse	Bibliothèque principale	Thèses	Disponible