{"id":2531,"date":"2026-03-16T10:45:58","date_gmt":"2026-03-16T09:45:58","guid":{"rendered":"https:\/\/tecaliman.swebwp.oci.eu\/influence-des-conditions-de-traitement-hydrothermique-sur-la-masse-volumique-apparente-et-laptitude-a-lecoulement-des-aliments-farines\/"},"modified":"2026-03-16T10:55:41","modified_gmt":"2026-03-16T09:55:41","slug":"influence-des-conditions-de-traitement-hydrothermique-sur-la-masse-volumique-apparente-et-laptitude-a-lecoulement-des-aliments-farines","status":"publish","type":"post","link":"https:\/\/tecaliman.swebwp.oci.eu\/en\/documentation\/influence-des-conditions-de-traitement-hydrothermique-sur-la-masse-volumique-apparente-et-laptitude-a-lecoulement-des-aliments-farines\/","title":{"rendered":"Influence des conditions de traitement hydrothermique sur la masse volumique apparente et l\u2019aptitude \u00e0 l&#8217;\u00e9coulement des aliments farines"},"content":{"rendered":"<p>Dans le cadre d\u2019un programme de recherche r\u00e9alis\u00e9 en collaboration avec l\u2019ACTA, l\u2019ITAVI, l\u2019INRA \u2013 Nouzilly, l\u2019ITCF et l\u2019UCAAB, diff\u00e9rentes m\u00e9thodes de caract\u00e9risation des farines trait\u00e9es thermiquement ont \u00e9t\u00e9 \u00e9tudi\u00e9es (TECALIMAN, 2002, i\u2019Tec_Q7).<\/p>\n<p>Au cours de cette \u00e9tude, il a \u00e9t\u00e9 constat\u00e9 que ce type de traitement \u00e9tait \u00e0 l\u2019origine d\u2019une densification et d\u2019une am\u00e9lioration de l\u2019aptitude \u00e0 l\u2019\u00e9coulement des farines.<\/p>\n<p>Pour d\u00e9terminer l\u2019influence des param\u00e8tres de commande du proc\u00e9d\u00e9, sur les variables d\u00e9crivant la densification et l\u2019aptitude \u00e0 l\u2019\u00e9coulement des produits, les corr\u00e9lations et les r\u00e9gressions entre ces diff\u00e9rentes grandeurs sont \u00e9tablies.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans le cadre d\u2019un programme de recherche r\u00e9alis\u00e9 en collaboration avec l\u2019ACTA, l\u2019ITAVI, l\u2019INRA \u2013 Nouzilly, l\u2019ITCF et l\u2019UCAAB, diff\u00e9rentes m\u00e9thodes de caract\u00e9risation des farines trait\u00e9es thermiquement ont \u00e9t\u00e9 \u00e9tudi\u00e9es (TECALIMAN, 2002, i\u2019Tec_Q7). Au cours de cette \u00e9tude, il a \u00e9t\u00e9 constat\u00e9 que ce type de traitement \u00e9tait \u00e0 l\u2019origine d\u2019une densification et d\u2019une am\u00e9lioration [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[81],"tags":[146,147,148,145],"thematique":[50],"domaine":[],"visibilite":[78],"class_list":["post-2531","post","type-post","status-publish","format-standard","hentry","category-documentation","tag-farine","tag-optimisation","tag-procedes","tag-traitement-hydrothermique","thematique-qualite","visibilite-subscribers"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Influence des conditions de traitement hydrothermique sur la masse volumique apparente et l\u2019aptitude \u00e0 l&#039;\u00e9coulement des aliments farines | Tecaliman<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Influence des conditions de traitement hydrothermique sur la masse volumique apparente et l\u2019aptitude \u00e0 l&#039;\u00e9coulement des aliments farines | Tecaliman\" \/>\n<meta property=\"og:description\" content=\"Dans le cadre d\u2019un programme de recherche r\u00e9alis\u00e9 en collaboration avec l\u2019ACTA, l\u2019ITAVI, l\u2019INRA \u2013 Nouzilly, l\u2019ITCF et l\u2019UCAAB, diff\u00e9rentes m\u00e9thodes de caract\u00e9risation des farines trait\u00e9es thermiquement ont \u00e9t\u00e9 \u00e9tudi\u00e9es (TECALIMAN, 2002, i\u2019Tec_Q7). 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