{"id":2532,"date":"2026-03-16T10:45:58","date_gmt":"2026-03-16T09:45:58","guid":{"rendered":"https:\/\/tecaliman.swebwp.oci.eu\/mesure-des-caracteristiques-physiques-et-de-laptitude-a-lecoulement-des-aliments-farines-traitees-a-la-vapeur\/"},"modified":"2026-03-16T10:55:41","modified_gmt":"2026-03-16T09:55:41","slug":"mesure-des-caracteristiques-physiques-et-de-laptitude-a-lecoulement-des-aliments-farines-traitees-a-la-vapeur","status":"publish","type":"post","link":"https:\/\/tecaliman.swebwp.oci.eu\/en\/documentation\/mesure-des-caracteristiques-physiques-et-de-laptitude-a-lecoulement-des-aliments-farines-traitees-a-la-vapeur\/","title":{"rendered":"Mesure des caract\u00e9ristiques physiques et de l\u2019aptitude \u00e0 l&#8217;\u00e9coulement des aliments farines trait\u00e9es \u00e0 la vapeur"},"content":{"rendered":"<p>Depuis plusieurs ann\u00e9es, on observe un d\u00e9veloppement du traitement hydrothermique des aliments farines en vue d\u2019une am\u00e9lioration de leur aptitude \u00e0 l\u2019\u00e9coulement et d\u2019une r\u00e9duction de leur population bact\u00e9rienne.<\/p>\n<p>Pour caract\u00e9riser en laboratoire, les modifications physiques que g\u00e9n\u00e8re ce traitement, plusieurs m\u00e9thodes peuvent \u00eatre utilis\u00e9es : taille des particules (granulom\u00e9trie), indice d\u2019Hausner et angles de talus\u2026\u2026.<\/p>\n<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, la capacit\u00e9 de ces m\u00e9thodes \u00e0 diff\u00e9rencier des farines trait\u00e9es thermiquement a \u00e9t\u00e9 \u00e9valu\u00e9e par TECALIMAN.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Depuis plusieurs ann\u00e9es, on observe un d\u00e9veloppement du traitement hydrothermique des aliments farines en vue d\u2019une am\u00e9lioration de leur aptitude \u00e0 l\u2019\u00e9coulement et d\u2019une r\u00e9duction de leur population bact\u00e9rienne. 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