Výsledky vyhledávání - "Doursat, Christophe"

An experimental study of the swelling behavior of starch granules under heat treatment

Autor: Plana-Fattori, Artemio, Almeida, Giana, Moulin, Gabrielle, Doursat, Christophe, Flick, Denis

Publikováno v: 3. International Conference on Food and Biosystems Engineering (I. C. FaBE 2017)
3. International Conference on Food and Biosystems Engineering (I. C. FaBE 2017), Laboratory of Food & Biosystems Engineering (FABE Lab)., Jun 2017, Rhodes, Greece. 562 p
International Journal of Food and Biosystems Engineering
International Journal of Food and Biosystems Engineering, 2017, 5 (1), pp.23-30

International audience; Current models for predicting the transformation state of starch suspensions define the swelling degree in terms of the mean diameter of granules, with no information regarding the observed diversity of size and swelling onset

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::dffdfc5a1f617c44c41e642629bee4e9
https://hal.inrae.fr/hal-02738099

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Modelling the drying of a droplet of sucrose solution on a solid surface

Autor: Doursat, Christophe, Lecoq, Logan, Laguerre, Onrawee, Flick, Denis

International audience; In food plants, often water is present in form of droplets deposited on the equipment surfaces, on the walls and the floor. Microbial growth can occur in these droplets especially if they contain nutritive substances like sucr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d8fa5395e8a684e7ef1fbbd5eaae9037
https://hal.inrae.fr/hal-02736536

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Akademický článek

A numerical model for studying the thermal denaturation-aggregation of whey proteins under continuous thermal processing.

Autor: PLANA-FATTORI, ARTEMIO, DOURSAT, CHRISTOPHE, COUTOULY, ALIENOR, RIAUBLANC, ALAIN, FLICK, DENIS

Publikováno v: International Journal of Food Studies; Jan2020, Vol. 9, pSI17-SI37, 21p

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Coupling fluid flow, heat transfer and food product transformation in a tubular heat exchanger, including the influence of curved sections

Autor: Plana-Fattori, Artemio, Auger, Emilie, Doursat, Christophe, Flick, Denis

Publikováno v: FOODSIM'2016
FOODSIM'2016, European Multidisciplinary Society for Modelling and Simulation Technology (EUROSIS). BEL.; Bioprocess Technology & Control (BioTeC).; Université Catholique de Louvain (UCLouvain). BEL.; European Technology Institute (ETI)., Apr 2016, Gand, Belgium. 178 p

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e8f3fe6bc6475893c17bfe4e8b5b487f
https://hal.inrae.fr/hal-02740965

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Modelling of Coupled Mass and Heat Transfer and Expansion during Baking of Bread in a Mould

Autor: Nicolas, V., Doursat, Christophe, Grenier, D., Lucas, T., Flick, D.

Publikováno v: Comsol Conference 2013
Comsol Conference 2013, Oct 2015, Rotterdam, Netherlands. 2013

International audience; High temperatures during bread baking deteriorates the mould. Numerical tools are used to find new processes of baking to preserve mould and bread quality.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3a934cf2ada333c5495585a2fcb3c901
https://hal.inrae.fr/hal-02601975

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