Olivier Vitrac

Dr. Olivier Vitrac

INRA, French National Institute for Agricultural Research, Joint Research Unit 1145 Food Processing and Engineering, Massy, France
orcid

Research Focus & Metrics

Academic Career Length

47Years (1980-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 April 2015 in Critical Reviews in Food Science and Nutrition
Verified
Journal Article
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XFXiaoyi Fang
Xiaoyi Fang
OVOlivier Vitrac
Olivier Vitrac
Most of the physicochemical properties in polymers such as activity and partition coefficients, diffusion coefficients, and their activation with temperature are accessible to direct calculations from first principles. Such predictions are particularly relevant for food packaging as they can be used (1) to demonstrate the compliance or safety of numerous polymer materials and of their constitutive substances (e.g. additives, residues…), when they are used: as containers, coatings, sealants, gaskets, printing inks, etc. (2) or to predict the indirect contamination of food by pollutants (e.g. from recycled polymers, storage ambiance…) (3) or to assess the plasticization of materials in contact by food constituents (e.g. fat matter, aroma…). This review article summarizes the classical and last mechanistic descriptions of diffusion in polymers and discusses the reliability of semi-empirical approaches used for compliance testing both in EU and US. It is concluded that simulation of diffusion in or through polymers is not limited to worst-case assumptions but could also be applied to real cases for risk assessment, designing packaging with low leaching risk or to synthesize plastic additives with low diffusion rates.

1 June 2002 in Journal of Food Engineering
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Journal Article
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OVOlivier Vitrac
Olivier Vitrac
DDDominique Dufour
Dominique Dufour
GTGilles Trystram
Gilles Trystram
ARAnne-Lucie Raoult-Wack
Anne-Lucie Raoult-Wack

1 October 2005 in Food Additives & Contaminants
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Journal Article
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AFA. Feigenbaum
A. Feigenbaum
PDP. Dole
P. Dole
SAS. Aucejo
S. Aucejo
DDD. Dainelli
D. Dainelli
CGC. De La Cruz Garcia
C. De La Cruz Garcia
YVY. Voulzatis
Y. Voulzatis
Functional barriers are multilayer structures deemed to prevent migration of some chemicals released by food-contact materials into food. In the area of plastics packaging, different migration behaviours of mono- and multilayer structures are assessed in terms of lag time and of their influence of the solubility of the migrants in food simulants. Whereas barriers to oxygen or to aromas must prevent the diffusion of these compounds under conditions of use, a functional barrier must also be efficient under processing conditions, to prevent diffusion of substances when the polymer layers are in contact at high (processing) temperatures. Diffusion in melted polymers at high temperatures is much slower for glassy polymers, than in polymers that are rubbery at ambient temperature. To evaluate the behaviour of functional barriers under conditions of use, a set of reference diffusion coefficients in the 40-60°C range were determined for 14 polymers. Conditions for accelerated migration tests are proposed based on worst-case activation energy in the 40-60°C range. For simulation of migration, numerical models are available. The rules derived from the models can be used both by industry (to optimize a material in terms of migration) or by risk assessors. Differences in migration behaviour between mono- and multilayer materials are discussed.

3 November 2022 in Nature Food
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Journal Article
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ADAshim Datta
Ashim Datta
BNBart Nicolaï
Bart Nicolaï
OVOlivier Vitrac
Olivier Vitrac
PVPieter Verboven
Pieter Verboven
FEFerruh Erdogdu
Ferruh Erdogdu
CKChris Koh
Chris Koh

28 February 2005 in AIChE Journal
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Journal Article
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OVOlivier Vitrac
Olivier Vitrac
MHM. Hayert
M. Hayert

1 April 2007 in Journal of Food Engineering
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Journal Article
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OVOlivier Vitrac
Olivier Vitrac
AMA. Mougharbel
A. Mougharbel
AFA. Feigenbaum
A. Feigenbaum