Le fromage fondu est issu de la seconde transformation du lait. Sa fabrication implique le mélange, le chauffage et la texturation de produits laitiers (fromage, beurre et poudres de lait) et non laitiers (agents émulsifiants, acide citrique et chlorure de sodium). Le résultat est un produit homogène, généralement tartinable et à la durée de conservation longue, souvent supérieure à 6 mois. Au cours de la fabrication et du stockage, les réactions d’oxydation des lipides, de caramélisation et de Maillard forment des composés odorants dont certains sont potentiellement indésirables pour la flaveur du produit. Dans le cadre du projet ANR-06-PNRA-023 Réactial, une démarche méthodologique a été mise en place afin : (i) d’identifier les marqueurs réactionnels précurseurs ou responsables des défauts de flaveur observés, (ii) de suivre l’évolution de ces marqueurs au cours des traitements thermiques appliqués, (iii) d’établir un schéma réactionnel observable en vue (iv) de la modélisation et de la prédiction de l’évolution des marqueurs réactionnels et indirectement de l’apparition de défauts de flaveur. Ceci a nécessité la mise au point d’une formulation de matrice de fromage fondu modèle ainsi que l’élaboration d’une cellule de traitement thermique. Différents couplages de chromatographie en phase gazeuse à l’olfactométrie ont été utilisés afin d’identifier les composés odorants. La chromatographie bidimensionnelle systématique couplée à la spectrométrie de masse à temps de vol a permis une semi-quantification des composés traces et ultra-traces tandis que les précurseurs ont été quantifiés par chromatographie liquide haute performance. Les données ainsi obtenues ont permis l’écriture d’un schéma réactionnel observable qui a donné lieu à une modélisation stoechio-cinétique multi-réponses. Un ajustement des données expérimentales par le modèle a pu être réalisé malgré une quantification partielle des différents constituants. / Processed cheese derives from a secondary milk processing step that involves mixing and heating dairy (cheese, butter and milk powders) and non-dairy products (emulsifiers). This processing yields a homogeneous product, usually spreadable, with a shelf-life often longer than 6 months. During processing and storage, lipid oxidation, caramelization and Maillard reactions occur and produce odour-active compounds. Some of them are potentialy involved in the development of odour defects. As part of the ANR-06-PNRA-023 Réactial project, a methodological approach was used in order to (i) identify key compounds responsible for the flavor defects observed, (ii) monitor the evolution of these markers during the heat treatment applied to the cheese matrix, (iii) establish an observable reaction scheme, (iv) model and predict the evolution of these compounds during thermal operations. To do this, a model cheese and its cooking cell were elaborated. Various couplings of gas chromatography with olfactometry were used to identify odorous compounds. Two-dimensional comprehensive chromatography allowed a semi-quantitation of trace and ultra-trace compounds, while precursors were quantitated by high performance liquid chromatography. An observable reaction scheme was extracted from these data and make the multi-response modelling step possible despite a partial quantitation of the volatile compounds.

Understanding climate change and variability at urban scale is essential for water resource management, land use planning, and development of adaption plans. However, there are serious challenges to meet these goals due to unavailability of observed and / or simulated high resolution spatial and temporal climate data. Recent efforts made possible the availability of high resolution climate data from non-hydrostatic regional climate model (RCM) and statistically downscaled General Circulation Models (GCMs). This study investigates trends in climate and urbanization and their impact on surface water supply for the city of Addis Ababa, Ethiopia. The methodology presented in this study focused on the observed and projected NIMRHadGEM2- AO model and Special Report on Emissions Scenarios (SRES) of B2 and A2 of HadCM3 model are also employed for rainfall, maximum temperature and minimum temperature data using for climate analysis. Water Evaluation and Planning (WEAP) modeling system was used for determination of climate and urbanization impacts on water. Land-Sat images were analyzed using Normalized Differencing Vegetation Index (NDVI). Statistical downscaling model (SDSM) was employed to investigate the major changes and intensity of the urban heat island (UHI). The result indicates monthly rainfall anomalies with respect to the baseline mean showing wet anomaly in summer (kiremt) during 2030s and 2050s, and a dry anomaly in the 2080s under A2 and B2 scenarios with exception of a wet anomaly in September over the city. The maximum temperature anomalies under Representative Concentration Pathways (RCPs) also show warming during near, mid and end terms. The mean monthly minimum temperature anomalies under A2 and B2 scenarios are warm but the anomalies are much lower than RCPs. The climate under the RCP 8.5 and high population growth (3.3 %) scenario will lead to the unmet demand of 462.77 million m3 by 2039. Future projection of urban heat island under emission pathway of A2 and B2 scenario shows that, the nocturnal UHI will be intense in winter or dry season episodes in the city. Under A2 scenario the highest urban warming will occur during October to December (2.5 ºC to 3.2 ºC). Under RCP 8.5 scenario the highest urban warming will occur during October to December (0.5 ºC to 1.0 °C) in the 2050s and 2080s. Future management and adaptation strategies are to expand water supply to meet future demand and to implement demand side water management systems of the city and UHI / College of Agriculture and Environmental Sciences / Ph. D. (Environmental Management)