Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Fabrice Chopard"'
Publikováno v:
Lecture Notes in Electrical Engineering ISBN: 9783030371609
A battery system with a thermally optimized module design with regard to boundary conditions in automotive applications is developed. Measures for spatial and temporal temperature homogenization are realized. Highly thermal conductive pyrolytic graph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae4726469e6dda6d558cd33f29457ba6
Autor:
Fabrice Chopard, Roda Bounaceur, Jean-Pierre Leclerc, Patrice Tochon, Mahvand Vafaei-Alamdari
Publikováno v:
Journal of chemical engineering of Japan
Journal of chemical engineering of Japan, Soc of Chemical Engineering--Japan, 2009, 42 (Supplément 1), pp.111-118. ⟨10.1252/jcej.08we140⟩
Journal of chemical engineering of Japan, 2009, 42 (Supplément 1), pp.111-118. ⟨10.1252/jcej.08we140⟩
Journal of chemical engineering of Japan, Soc of Chemical Engineering--Japan, 2009, 42 (Supplément 1), pp.111-118. ⟨10.1252/jcej.08we140⟩
Journal of chemical engineering of Japan, 2009, 42 (Supplément 1), pp.111-118. ⟨10.1252/jcej.08we140⟩
International audience; Since the last ten years numerous studies have been carried out to develop micro-reactors or micro-structured reactors in order to improve scale of production, economics, safety and environmental impact of chemical production.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2150aab89d4b307c4fb7e585cee48d83
https://doi.org/10.1252/jcej.08we140
https://doi.org/10.1252/jcej.08we140
Publikováno v:
Journal of Food Engineering. 70:489-498
This study highlights the link between hydrodynamics and fouling phenomena in a continuous rectangular ohmic cell. The hydrodynamic study was carried out using flow visualisation techniques and particle image velocimetry (PIV). The distribution of de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59f13e291a61fe125a7e7a36bf4108d8
https://doi.org/10.1016/j.jfoodeng.2004.10.004
https://doi.org/10.1016/j.jfoodeng.2004.10.004
Publikováno v:
Food and Bioproducts Processing. 82:320-325
Protein–polysaccharide mixtures are widely used in the food industry as they play an essential role in the structure, texture and stability of many foodstuffs. The electrical conductivity is a key parameter in ohmic heating technology. The temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35b55b30c2eb8badf7eaef80bcaf6d0e
https://doi.org/10.1205/fbio.82.4.320.56398
https://doi.org/10.1205/fbio.82.4.320.56398
Publikováno v:
Innovative Food Science & Emerging Technologies. 5:465-473
An evaluation of a continuous ohmic heating apparatus performance was carried out, using a whey protein solution. It was thereby shown that, as with conventional heat exchangers, ohmic processing of dairy product generates fouling on electrode surfac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3138bcd99293edc0a7f8706198ff899
https://doi.org/10.1016/j.ifset.2004.08.001
https://doi.org/10.1016/j.ifset.2004.08.001
Publikováno v:
Chemical Engineering Science. 59:4911-4917
In this paper a multi-scale simulation method for modelling dispersions in a novel multiphase reactor is presented. This novel reactor is a continuous reactor which consists of repeated identical small mixing elements. The reactor is excellent for st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a5a6f7ed765fa59c16b8e7bf177b403
https://doi.org/10.1016/j.ces.2004.07.084
https://doi.org/10.1016/j.ces.2004.07.084
Autor:
Mikael Mortensen, Bengt Andersson, Wojciech Orciuch, Fabrice Chopard, Ronnie Andersson, Tommy Noren, Mounir Bouaifi
Publikováno v:
Chemical Engineering Research and Design. 82:274-283
Mixing of two liquids in a new multifunctional channel reactor developed by AlfaLaval has been studied both experimentally and through computational fluid dynamics (CFD). As the channels are quite narrow the Reynolds numbers are low and the bulk of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2afc31591ddcec41aaf0789e9fad970f
https://doi.org/10.1205/026387604772992873
https://doi.org/10.1205/026387604772992873
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2008, 41 (6), pp.1073-1081. ⟨10.1016/j.lwt.2007.06.022⟩
LWT-Food Science and Technology, Elsevier, 2008, 41 (6), pp.1073-1081. ⟨10.1016/j.lwt.2007.06.022⟩
International audience; Temperature gradients, between electrode surfaces and bulk, in a continuous flat ohmic cell under whey protein fouling were studied. The temperature profiles in non-fouled cell were studied using two Newtonian fluids (water an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6115d2898b6c6b2c2838dd0c211b9f6
https://hal.inrae.fr/hal-02668213
https://hal.inrae.fr/hal-02668213
Autor:
J.C. Leuliet, J.-P. Tissier, Fabrice Chopard, M. Berthou, L. Fillaudeau, Pascal Debreyne, F. Semet, Peter Winterton, V. Maury
Publikováno v:
Journal of dairy science. 89(12)
The development of alternative technologies such as the direct Joule effect to pasteurize and sterilize food products is of great scientific and industrial interest. Our objective was 1) to gain insight into the ability to ensure ultra-high-temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::172bf393d7e05b86bcba4ba91a6bdfbf
https://pubmed.ncbi.nlm.nih.gov/17106078
https://pubmed.ncbi.nlm.nih.gov/17106078