Zobrazeno 1 - 10 of 30 pro vyhledávání: '"Arnaud Chapuis"'
1
Akademický článek
Development of a pilot scale energy efficient flash dryer for cassava flour
Autor: Suraju A. Adegbite, Wahabi B. Asiru, Murat Sartas, Thierry Tran, Alejandro L. Taborda, Arnaud Chapuis, Makuachwuku Ojide, Adebayo Abass
Publikováno v: Resources, Environment and Sustainability, Vol 13, Iss , Pp 100117- (2023)
Cassava’s transformation into an industrial raw material necessitates new processing techniques that improve quality while lowering processing costs. Drying has been identified as a major bottleneck in the production of high-quality cassava flour (
Externí odkaz: https://doaj.org/article/a7d1ee735cfc4090a38c0915abb6f292
Zobrazit plný text záznamu
2
Akademický článek
Processors' Experience in the Use of Flash Dryer for Cassava-derived Products in Nigeria
Autor: Makuachukwu Gabriel Ojide, Suraju Adegbite, Thierry Tran, Luis Alejandro Taborda, Arnaud Chapuis, Simon Lukombo, Edmond Totin, Murat Sartas, Marc Schut, Luis Augusto Becerra Lopez-Lavalle, Dominique Dufour, Adebayo Abass
Publikováno v: Frontiers in Sustainable Food Systems, Vol 5 (2022)
This study was designed and carried out to ascertain the situation and perceptions of end users of cassava flash drying equipment in Nigeria with the aim of giving suggestions to policies and approaches for improved technology. Forty-one processing f
Externí odkaz: https://doaj.org/article/dd8c031c48be45daaeb094fedfd92cc7
Zobrazit plný text záznamu
3
Determining the heat of desorption for cassava products based on data measured by an automated gravimetric moisture sorption system
Autor: Hamed J Sarnavi, Marcelo Precoppe, Pablo García‐Triñanes, Arnaud Chapuis, Thierry Tran, Michael SA Bradley, Joachim Müller
Publikováno v: Journal of the Science of Food and Agriculture
BACKGROUND: The isosteric heat of desorption is vital in evaluating the energy performance of food dryers. The isosteric heat of desorption was investigated for different cassava (Manihot esculenta Crantz) products prepared as flour or starch, with a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aaf435bafa9505cd339fd4f19cf4e202
https://doi.org/10.1002/jsfa.12153
Zobrazit plný text záznamu
4
Experimental study and modelling of a filtration–consolidation step: Towards the development of a design tool for cassava dewatering
Autor: Léa van der Werf, Alisia Chiadò Rana, Arnaud Chapuis, Charlotte Delpech, Christelle Wisniewski, Francis Courtois
Publikováno v: Journal of Food Engineering
Journal of Food Engineering, 2023, 342, pp.111338. ⟨10.1016/j.jfoodeng.2022.111338⟩
International audience; Dehydration is a critical step in many food processes. In this paper, we propose an original strategy, basedon experiments and modelling, to evaluate the performance of the compression dewatering of cassava and tohelp design d
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a81af37447d5c51c86fd446acc94524
https://hal.science/hal-04117766
Zobrazit plný text záznamu
5
Extensive experimental validation of a model for pneumatic drying of cassava starch
Autor: Arnaud Chapuis, Charlene Lancement, Francisco Giraldo, Marcelo Precoppe, Martin Moreno, Dominique Dufour, Thierry Tran
Publikováno v: Drying Technology
A pneumatic drying model, developed in a previous work, was tested and validated based on a series of 56 experiments of cassava starch drying conducted on a pilot-scale pneumatic dryer. After fitting two parameters, the average diameter of starch par
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea9654f5e24498192239e24536878a19
http://agritrop.cirad.fr/601240/
Zobrazit plný text záznamu
6
Akademický článek
Comparative Study between Current Practices on Cassava Drying by Small-Size Enterprises in Africa
Autor: Marcelo Precoppe, Gregory Afra Komlaga, Arnaud Chapuis, Joachim Müller
Publikováno v: Applied Sciences, Vol 10, Iss 21, p 7863 (2020)
Small-size enterprises drying cassava in Africa mostly use fixed-bed dryers or pneumatic dryers. The objective of this study was to determine which of those two dryers is the best choice for this operation. Energy performance, product quality and cos
Externí odkaz: https://doaj.org/article/09ae1779a6f74b55a5bda627d1525ccd
Zobrazit plný text záznamu
7
A global sorption equation for raw and processed cassava based on a review and compilation of sorption properties
Autor: Léa van der Werf, Arnaud Chapuis, Francis Courtois
Publikováno v: Drying Technology
Drying Technology, 2022, 40 (16), pp.3661-3674. ⟨10.1080/07373937.2022.2076238⟩
International audience; The objective of this study was to define, from literature data, the most relevant water sorption isotherm to use in simulation models for cassava root processing. The isotherm should be as global and generic as possible. Comp
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ce3dca57d3da5403766feb75113d093
https://hal.science/hal-04118155/file/article_sorption.pdf
Zobrazit plný text záznamu
9
Cost-effective cassava processing: Case study of small-scale flash-dryer reengineering
Autor: Thierry Tran, Adebayo Abass, Luis Alejandro Taborda Andrade, Arnaud Chapuis, Marcelo Precoppe, Laurent Adinsi, Alexandre Bouniol, Makuachukwu Ojide, Suraju Adeyemi Adegbite, Simon Singi Lukombo, Murat Sartas, Béla Teeken, Apollin Fotso Kuate, Robert Ndjouenkeu, Martín Moreno, John Belalcázar, Luis Augusto Becerra López-Lavalle, Dominique Dufour
Publikováno v: Root, tuber and banana food system innovations: value creation for inclusive outcomes
Root, Tuber and Banana Food System Innovations ISBN: 9783030920210
The development and scaling out of flash-dryer innovations for more efficient, small-scale production of high-quality cassava flour (HQCF) and starch is described. The diagnoses of cassava-processing SMEs (small and medium enterprises) revealed their
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69d1d428b1d8c0d351e1b2f78bb4d3b6
http://agritrop.cirad.fr/601635/
Zobrazit plný text záznamu
10
Scaling readiness: learnings from applying a novel approach to support scaling of food system innovations
Autor: Marc Schut, Cees Leeuwis, Murat Sartas, Luis Alejandro Taborda Andrade, Jacob van Etten, Anna Muller, Thierry Tran, Arnaud Chapuis, Graham Thiele
Publikováno v: Root, tuber and banana food system innovations : value creation for inclusive outcomes
Root, Tuber and Banana Food System Innovations ISBN: 9783030920210
Root, Tuber and Banana Food System Innovations
Root, Tuber and Banana Food System Innovations. Springer
Scaling of innovations is a key requirement for addressing societal challenges in sectors such as agriculture, but research for development programs struggles to make innovations go to scale. There is a gap between new complexity-aware scientific the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5878b9ce44f736aca55eb89ec2ce198
http://agritrop.cirad.fr/601812/
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje