The Experts below are selected from a list of 315 Experts worldwide ranked by ideXlab platform
Georges Corrieu - One of the best experts on this subject based on the ideXlab platform.
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Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening
Journal of Dairy Science, 2015Co-Authors: Marie Noelle Leclercq-perlat, Mariette Sicard, Nathalie Perrot, Ioan-cristian Trelea, Daniel Picque, Georges CorrieuAbstract:Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy under-rind thickness and consistency, and Core Hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16 degrees C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8 degrees C and 88% RH, all sensory descriptors sCored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the Core was hardest. At 16 degrees C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13 +/- 1 degrees C and 94 +/- 1% RH.
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Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening
Journal of Dairy Science, 2014Co-Authors: Marie Noelle Leclercq-perlat, Mariette Sicard, Nathalie Perrot, Ioan-cristian Trelea, Daniel Picque, Georges CorrieuAbstract:Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy underrind thickness and consistency, and Core Hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16°C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8°C and 88% RH, all sensory descriptors sCored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the Core was hardest. At 16°C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13±1°C and 94±1% RH.
Marie Noelle Leclercq-perlat - One of the best experts on this subject based on the ideXlab platform.
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Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening
Journal of Dairy Science, 2015Co-Authors: Marie Noelle Leclercq-perlat, Mariette Sicard, Nathalie Perrot, Ioan-cristian Trelea, Daniel Picque, Georges CorrieuAbstract:Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy under-rind thickness and consistency, and Core Hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16 degrees C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8 degrees C and 88% RH, all sensory descriptors sCored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the Core was hardest. At 16 degrees C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13 +/- 1 degrees C and 94 +/- 1% RH.
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Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening
Journal of Dairy Science, 2014Co-Authors: Marie Noelle Leclercq-perlat, Mariette Sicard, Nathalie Perrot, Ioan-cristian Trelea, Daniel Picque, Georges CorrieuAbstract:Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy underrind thickness and consistency, and Core Hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16°C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8°C and 88% RH, all sensory descriptors sCored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the Core was hardest. At 16°C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13±1°C and 94±1% RH.
B. Podgornik - One of the best experts on this subject based on the ideXlab platform.
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Properties of Tool Steels and Their Importance When Used in a Coated System
THE Coatings, 2020Co-Authors: B. Podgornik, Marko Sedlaček, Borut Žužek, Agnieszka GuštinAbstract:The introduction of new light-weight high-strength materials, which are difficult to form, increases demands on tool properties, including load-carrying capacity and wear resistance. Tool properties can be improved by the deposition of hard coatings but proper combination and optimization of the substrate properties are required to prepare the tool for coating application. The aim of this paper is to elaborate on tool steel substrate properties correlations, including Hardness, fracture toughness, strength and surface quality and how these substrate properties influence on the coating performance. Results show that Hardness of the steel substrate is the most influential parameter for abrasive wear resistance and load-carrying capacity, which is true for different types of hard coatings. However, high Hardness should also be accompanied by sufficient fracture toughness, especially when it comes to very hard and brittle coatings, thus providing a combination of high load-carrying capacity, good fatigue properties and superior resistance against impact wear. Duplex treatment and formation of a compound layer during nitriding can be used as an additional support interlayer, but its brittleness may result in accelerated coating cracking and spallation if not supported by sufficient Core Hardness. In terms of galling resistance, even for coated surfaces substrate roughness and topography have major influence when it comes to hard ceramic coatings, with reduced substrate roughness and coating post-polishing providing up to two times better galling resistance.
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Effect of Si Content on Wear Performance of Hot Work Tool Steel
Tribology Letters, 2016Co-Authors: B. Podgornik, B. Žužek, F. Kafexhiu, V. LeskovšekAbstract:With the introduction of modern low-weight high-strength materials, tools and dies in hot metal forming are exposed to increasingly demanding contact conditions. This requires use of surface engineering techniques and proper balance between Core Hardness and fracture toughness. However, it is not very straight forward which combination to use in terms of wear resistance. The aim of this work was to investigate the effect of Si content on properties of AISI H11-type hot work tool steel in relation to austenitizing and tempering temperature. Work was focused on the Core fracture toughness and fracture toughness versus Hardness ratio and how they affect galling and wear resistance of plasma nitrided hot work tool steel. In the case of high Si content, increased austenitizing temperature results in high Core Hardness but considerable drop in fracture toughness and wear resistance. However, for low Si content, increased Core Hardness is accompanied with improved fracture toughness and greatly improved wear resistance. Galling resistance on the other hand is more or less independent of the substrate properties and mainly depends on surface conditions and plasma nitriding process.
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vacuum heat treatment optimization for improved load carrying capacity and wear properties of surface engineered hot work tool steel
Surface & Coatings Technology, 2015Co-Authors: B. Podgornik, V. Leskovšek, F Tehovnik, J BurjaAbstract:Abstract Tools and dies used in hot metal forming are exposed to very demanding contact conditions, including elevated temperatures, high contact pressures and abrasive flow of work material, which lead to different types of tool damage. However, the most critical ones are wear and fatigue fracture. As the focus shifts toward the use of new lightweight high-strength materials, also requirements on tool properties are becoming more demanding. This requires use of surface engineering techniques like nitriding and PACVD coating and proper balance between Hardness and fracture toughness. Vacuum heat treatment allows the optimization of the tool steel microstructure, which may result in increased fracture toughness while maintaining or even increasing Hardness, which enhances possibilities of using coated forming tools. The aim of this work was to investigate the effect of austenitizing and tempering temperature on properties of AISI H11 hot work tool steel, including fracture toughness and Hardness and how these properties effect on wear resistance and load-carrying capacity of plasma nitrided and PACVD-coated tool steel. Results indicate that through optimized vacuum heat treatment and surface engineering resistance of tool steel can be greatly improved. Increasing Core Hardness improves the resistance of nitrided AISI H11 tool steel to abrasive wear, but sufficient level of fracture toughness needs to be obtained first. Change in fracture toughness/Hardness ratio has up to 40% influence on wear resistance. On the other hand, galling resistance mainly depends on the surface condition, with plasma nitrided surface without compound layer providing the very best results. Although TiN/TiB2 coating has no beneficial effect on galling resistance, it gives up to two orders of magnitude better wear resistance than nitride surface. However, for proper coating support high Core Hardness needs to be provided.
J Burja - One of the best experts on this subject based on the ideXlab platform.
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vacuum heat treatment optimization for improved load carrying capacity and wear properties of surface engineered hot work tool steel
Surface & Coatings Technology, 2015Co-Authors: B. Podgornik, V. Leskovšek, F Tehovnik, J BurjaAbstract:Abstract Tools and dies used in hot metal forming are exposed to very demanding contact conditions, including elevated temperatures, high contact pressures and abrasive flow of work material, which lead to different types of tool damage. However, the most critical ones are wear and fatigue fracture. As the focus shifts toward the use of new lightweight high-strength materials, also requirements on tool properties are becoming more demanding. This requires use of surface engineering techniques like nitriding and PACVD coating and proper balance between Hardness and fracture toughness. Vacuum heat treatment allows the optimization of the tool steel microstructure, which may result in increased fracture toughness while maintaining or even increasing Hardness, which enhances possibilities of using coated forming tools. The aim of this work was to investigate the effect of austenitizing and tempering temperature on properties of AISI H11 hot work tool steel, including fracture toughness and Hardness and how these properties effect on wear resistance and load-carrying capacity of plasma nitrided and PACVD-coated tool steel. Results indicate that through optimized vacuum heat treatment and surface engineering resistance of tool steel can be greatly improved. Increasing Core Hardness improves the resistance of nitrided AISI H11 tool steel to abrasive wear, but sufficient level of fracture toughness needs to be obtained first. Change in fracture toughness/Hardness ratio has up to 40% influence on wear resistance. On the other hand, galling resistance mainly depends on the surface condition, with plasma nitrided surface without compound layer providing the very best results. Although TiN/TiB2 coating has no beneficial effect on galling resistance, it gives up to two orders of magnitude better wear resistance than nitride surface. However, for proper coating support high Core Hardness needs to be provided.
Nathalie Perrot - One of the best experts on this subject based on the ideXlab platform.
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Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening
Journal of Dairy Science, 2015Co-Authors: Marie Noelle Leclercq-perlat, Mariette Sicard, Nathalie Perrot, Ioan-cristian Trelea, Daniel Picque, Georges CorrieuAbstract:Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy under-rind thickness and consistency, and Core Hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16 degrees C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8 degrees C and 88% RH, all sensory descriptors sCored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the Core was hardest. At 16 degrees C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13 +/- 1 degrees C and 94 +/- 1% RH.
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Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening
Journal of Dairy Science, 2014Co-Authors: Marie Noelle Leclercq-perlat, Mariette Sicard, Nathalie Perrot, Ioan-cristian Trelea, Daniel Picque, Georges CorrieuAbstract:Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy underrind thickness and consistency, and Core Hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16°C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8°C and 88% RH, all sensory descriptors sCored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the Core was hardest. At 16°C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13±1°C and 94±1% RH.