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    Modified powder-in-tube technique based on the consolidation processing of powder materials for fabricating specialty optical fibers
    (Basel : MDPI AG, 2014) Auguste, J.-L.; Humbert, G.; Leparmentier, S.; Kudinova, M.; Martin, P.-O.; Delaizir, G.; Schuster, K.; Litzkendorf, D.
    The objective of this paper is to demonstrate the interest of a consolidation process associated with the powder-in-tube technique in order to fabricate a long length of specialty optical fibers. This so-called Modified Powder-in-Tube (MPIT) process is very flexible and paves the way to multimaterial optical fiber fabrications with different core and cladding glassy materials. Another feature of this technique lies in the sintering of the preform under reducing or oxidizing atmosphere. The fabrication of such optical fibers implies different constraints that we have to deal with, namely chemical species diffusion or mechanical stress due to the mismatches between thermal expansion coefficients and working temperatures of the fiber materials. This paper focuses on preliminary results obtained with a lanthano-aluminosilicate glass used as the core material for the fabrication of all-glass fibers or specialty Photonic Crystal Fibers (PCFs). To complete the panel of original microstructures now available by the MPIT technique, we also present several optical fibers in which metallic particles or microwires are included into a silica-based matrix.
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    Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods : A Comprehensive Review of Recent Technological Advances
    (Basel : MDPI, 2020) Hassoun, Abdo; Ojha, Shikha; Tiwari, Brijesh; Rustad, Turid; Nilsen, Heidi; Heia, Karsten; Cozzolino, Daniel; Bekhit, Alaa El-Din; Biancolillo, Alessandra; Wold, Jens Petter
    Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.