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    Irina Ioannou

    Papers
    Origin of the Variability of the Antioxidant Activity Determination of Food Materialmore
    by Irina Ioannou and Hind Chaaban
    Publication Date: 2015
    Publication Name: Biotechnology
    Research Interests:
    A fuzzy symbolic model for food browning measurementmore
    by Irina Ioannou and N. Perrot
    In the food industry, controlling sensory properties on the manufacturing line represents a key issue for companies, because the sensory properties condition the choice and the preference of the consumers. A relevant control of a sensory... more
    In the food industry, controlling sensory properties on the manufacturing line represents a key issue for companies, because the sensory properties condition the choice and the preference of the consumers. A relevant control of a sensory property depends on the reliability of the measurements of the sensory variables implied in the perception of the sensory property. The browning variable is
    Publication Date: 2003
    Publication Name: 2003 International Conference Physics and Control. Proceedings (Cat. No.03EX708)
    Research Interests:
    Comparative Study of Antioxidant Activity between Basic and Convenience Foodsmore
    by Irina Ioannou
    ... Aude Hyardin, Céline Charbonnel & Mohamed Ghoul INPL-ENSAIA - Laboratoire d'Ingénierie des Biomolécules 2 avenue de la Forêt de Haye, BP 172, Vandoeuvre lès Nancy Cedex 54505, France ... They are sold in family-size bags, of... more
    ... Aude Hyardin, Céline Charbonnel & Mohamed Ghoul INPL-ENSAIA - Laboratoire d'Ingénierie des Biomolécules 2 avenue de la Forêt de Haye, BP 172, Vandoeuvre lès Nancy Cedex 54505, France ... They are sold in family-size bags, of 1kg on average. ...
    Publication Date: 2012
    Publication Name: Journal of Food Research
    Research Interests:
    Effects of freezing treatments on the fermentative activity and gluten network integrity of sweet doughmore
    by Irina Ioannou
    ... Contact Information , E-mail The Corresponding Author , Irina Ioannou a , Jordane Jasniewski a , Nabila Belhaj a , Jean-Marc Muller b , Mohamed Ghoul a , Stéphane ... b, Coco LM Company (Maison Alsacienne de Biscuiterie), 7 rue Emile... more
    ... Contact Information , E-mail The Corresponding Author , Irina Ioannou a , Jordane Jasniewski a , Nabila Belhaj a , Jean-Marc Muller b , Mohamed Ghoul a , Stéphane ... b, Coco LM Company (Maison Alsacienne de Biscuiterie), 7 rue Emile Schwoerer, 68000 Colmar, France. ...
    Publication Date: 2012
    Publication Name: LWT - Food Science and Technology
    Research Interests:
    Expenences about operator/teeftnology cooperation using a fuzzy symbolic approach to decision support system design in food processesmore
    by Irina Ioannou and N. Perrot
    ABSTRACT
    Research Interests:
    Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet doughmore
    by Irina Ioannou
    Publication Date: 2011
    Publication Name: Journal of Food Engineering
    Research Interests:
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    Development of a control system using the fuzzy set theory applied to a browning process––a fuzzy symbolic approach for the measurement of product browning: development of a diagnosis model––part Imore
    by Irina Ioannou and N. Perrot
    In the food industry, controlling sensory properties on the manufacturing line represents a key issue for companies, because sensory properties influence consumer choice and preference. Browning quality is difficult to control because of... more
    In the food industry, controlling sensory properties on the manufacturing line represents a key issue for companies, because sensory properties influence consumer choice and preference. Browning quality is difficult to control because of the variability of the products treated by the browning process. In this paper, we propose a decision model developed with the Takagi–Sugeno method. It provides the actions to be performed on the actuators of the browning oven by using measurements of the browning variable obtained by the diagnosis model described in part I. The combination of the two models provides a control system that improves the browning quality of food products. The decision model was validated on a database with 90% compatibility with operator action at a sensitivity level of 2% on the actuators. The control system was then validated by operation on the manufacturing line for 180 min.
    Publication Date: 2004
    Publication Name: Journal of Food Engineering
    Research Interests:
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    Decision support system design using the operator skill to control cheese ripening––application of the fuzzy symbolic approachmore
    by Irina Ioannou and N. Perrot
    Publication Date: 2004
    Publication Name: Journal of Food Engineering
    Research Interests:
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    Back-propagation of imprecision in a cheese ripening fuzzy model based on human sensory evaluationsmore
    by Irina Ioannou, Gilles Mauris, and N. Perrot
    Publication Date: 2006
    Publication Name: Fuzzy Sets and Systems
    Research Interests:
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    Fuzzy concepts applied to food product quality control: A reviewmore
    by Irina Ioannou and N. Perrot
    Publication Date: 2006
    Publication Name: Fuzzy Sets and Systems
    Research Interests:
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    The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expertmore
    by Irina Ioannou, Gilles Mauris, and N. Perrot
    Publication Date: 2002
    Publication Name: Food Quality and Preference
    Research Interests:
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    Frozen mirabelle plum drying: Kinetics, modelling and impact on biochemical propertiesmore
    by Irina Ioannou and W. Guiga
    The aim of this research was to study and model the kinetics of the hot air drying of frozen mirabelle plums. Effects of temperature (50–85°C), air velocity (0.6–1.2m/s) and a pre-treatment (ascorbic acid+sucrose-saturated solution) were... more
    The aim of this research was to study and model the kinetics of the hot air drying of frozen mirabelle plums. Effects of temperature (50–85°C), air velocity (0.6–1.2m/s) and a pre-treatment (ascorbic acid+sucrose-saturated solution) were investigated. The sorption isotherm and heat of sorption of mirabelle plum were mathematically described respectively by the Guggenheim, Anderson and de Boer (GAB) model and
    Publication Date: 2011
    Publication Name: Food and Bioproducts Processing
    Research Interests:
    The structural characteristics and rheological properties of Lebanese locust bean gummore
    by Irina Ioannou
    ABSTRACT To characterize and study the rheological behavior of Lebanese locust bean gum (LBG), nine Lebanese carob varieties, including a wild type, were randomly collected from various sites and different altitudes of the Lebanese... more
    ABSTRACT To characterize and study the rheological behavior of Lebanese locust bean gum (LBG), nine Lebanese carob varieties, including a wild type, were randomly collected from various sites and different altitudes of the Lebanese territories. After an extraction and purification ((p)LBG) step, the obtained locust bean gum was submitted to several physic-chemicals (size distribution, charge and macromolecular weight) and rheological characterization in a wide range of temperature (25-55 degrees C). The obtained results showed that the gum yield (40-60%), the charge (-2.67 to -12.95), the size (56.37-92.23 nm), the weight-average molecular weight (535-826 kDa) and intrinsic viscosity [eta](7.25-10.76 dl/g) vary significantly depending upon the variety and the geographical localization. However, principal component analysis (PCA) indicated that the size and molecular weight are the most distinctive variables. The rheological investigation indicated that (p)LBG exhibit Newtonian flow behavior at a concentration less or equal to 0.1% (w/v) and shear-thinning behavior for higher concentrations (0.5-2%). The effect of temperature on flow behavior was well fitted by Ostwald-de Waele model (power law model) and the flow behavior index (n) was less than 1 for all studied varieties; which means that LBGs had a pseudo-plastic flow. The all new knowledge obtained in this study on the Lebanese locust bean gum will open to these interesting macromolecules new niches in food and cosmetics applications. Crown Copyright (c) 2013 Published by Elsevier Ltd. All rights reserved.
    Publication Date: 2014
    Research Interests:
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