Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Bertrand Heyd"'
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2009, 95, pp.373-378. ⟨10.1016/j.jfoodeng.2009.05.015⟩
Journal of Food Engineering, Elsevier, 2009, 95, pp.373-378. ⟨10.1016/j.jfoodeng.2009.05.015⟩
Mathematical modeling of the frying process requires precise knowledge of the thermal conductivity of different regions in fried product. While thermophysical properties of fresh and fried foods are well documented in the literature, thermophysical p
Publikováno v:
Chemical Engineering and Processing: Process Intensification. 48:961-968
The aim of this paper is to describe the variation laws of the boiling heat transfer coefficient (h) versus the main process parameters, using a pilot scale falling film evaporator as found in many food industries. Sugar solutions at different concen
Publikováno v:
Journal of Food Engineering. 89:156-163
The amount of heat transferred to green coffee beans is essential in the coffee roasting. During this process, several parameters can be used as indicators to determine the degree of roasting (color, aroma, volume, bean temperature). Consequently, tw
Publikováno v:
Journal of Food Engineering. 87:314-322
Image analysis enables the on-line measurement of essential values such as bean color and surface area. However, it is difficult to apply this technique to coffee roasting. In this industry, color (i.e. brightness) is a key variable which determines
Publikováno v:
Drying Technology. 25:1243-1248
A key step in coffee processing is roasting, where green coffee beans are heated at high temperatures (over 190°C), initiating a series of complex chemical reactions. This process can be divided in two phases (drying 160°C). Therefore, the quality
Publikováno v:
Journal of Food Engineering. 78:1141-1148
In this paper, an experimental and theoretical analysis of the heat and mass transfer was carried out to evaluate the coffee bean’s temperature and moisture content during the roasting in batch system. Arabica coffee from Colombian origin was roast
Autor:
Giana Almeida Perré, Patrick Perre, Maria del Rayo Hernandez Sanchez, Gabrielle Moulin, Marie-Elisabeth Cuvelier, Séverine Keller, Bertrand Heyd, Olivier Vitrac, Christelle Turchiuli
Publikováno v:
DOF 2015-6. International Symposium on Delivery of Functionality in Complex Food Systems. Physically-Inspired Approaches from the Nanoscale to the Microscale
DOF 2015-6. International Symposium on Delivery of Functionality in Complex Food Systems. Physically-Inspired Approaches from the Nanoscale to the Microscale, Jul 2015, Paris, France
HAL
DOF 2015-6. International Symposium on Delivery of Functionality in Complex Food Systems. Physically-Inspired Approaches from the Nanoscale to the Microscale, Jul 2015, Paris, France
HAL
absent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d51e00cfd7378ad7632c7c55fec9b54c
https://hal.archives-ouvertes.fr/hal-01259735
https://hal.archives-ouvertes.fr/hal-01259735
Autor:
Bertrand Broyart, Bertrand Heyd, Jean-Luc Bailleul, Jérémie Cernela, Catherine Bonazzi, Séverine Keller, Marie-Noelle Maillard
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2015, 146, pp.99-106. ⟨10.1016/j.jfoodeng.2014.09.007⟩
Journal of Food Engineering, Elsevier, 2015, 146, pp.99-106. ⟨10.1016/j.jfoodeng.2014.09.007⟩
Experimental measurements of temperature rises and water loss kinetics within two types of solid food models during contact heating are discussed. A contact heating device was specially designed to reproduce the operating conditions encountered durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d1e3bb28e2ee148660556c99796a1c0
https://hal.archives-ouvertes.fr/hal-01122982
https://hal.archives-ouvertes.fr/hal-01122982
Publikováno v:
Innovative Food Science & Emerging Technologies. 5:57-64
A predictive model for heat and mass transfer using artificial neural network is proposed in order to obtain on-line predictions of temperature and moisture kinetics during the drying of cassava and mango. The model takes into account shrinkage of th
Publikováno v:
Cereal Chemistry Journal. 80:732-739
Wheat flour dough adhesiveness was evaluated using a new instrumental method based on the extrusion of a dough strip through a specific Plexiglas cell, and the measurement of adhesiveness to a Plexiglas probe attached to a texturometer (TA.XT2-250N).