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

TOUCHING GRAIN KERNELS SEPARATION BY GAP-FILLING

Autor: Matthieu Faessel, Francis Courtois

Publikováno v: Image Analysis and Stereology, Vol 28, Iss 3, Pp 195-203 (2011)

Separation of touching grain kernels is a recurring problem in image analysis. Morphological methods to separatemerged objects in binary images are generally based on the watershed transformapplied to the inverse of the distance function. This method

Externí odkaz: https://doaj.org/article/51981e3d63d9425ba854b99010624087

A versatile simulator for defrosting, convective and boiling drying during hot air frying process

Autor: Philippe Bohuon, Francis Courtois, Daniel Goujot, Têko Gouyo

Publikováno v: International Multidisciplinary Modeling & Simulation Multiconference
International Multidisciplinary Modeling & Simulation Multiconference, Sep 2021, Krakow, Poland

International audience; A versatile simulator takes into account four major stages: defrosting, warm-up, and convective and boiling drying. This dynamic model considers that a frozen prefried french fries has three compartments: a central compartment

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbd76066c565588b6408135f1c52e68e
https://hal.inrae.fr/hal-03320803/document

Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried French fries

Autor: Têko Gouyo, Daniel Goujot, Philippe Bohuon, Francis Courtois

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2021, pp.110587. ⟨10.1016/j.jfoodeng.2021.110587⟩
Journal of Food Engineering, 2021, 305, pp.110587. ⟨10.1016/j.jfoodeng.2021.110587⟩

International audience; This paper develops a model for hot-air frying of frozen pre-fried french fries. A dynamic threecompartment model including heat and vapour transfer was developed. The model takes into account four major stages: defrosting, wa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d1d0eba3722e92570b636006fb4646c
https://doi.org/10.1016/j.jfoodeng.2021.110587

Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements

Autor: Braulio Gomez Ruiz, Stéphanie Roux, Francis Courtois, Catherine Bonazzi

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2016, 211, pp.583-589. ⟨10.1016/j.foodchem.2016.05.107⟩

A simple, rapid and reliable method was developed for quantifying ascorbic (AA) and dehydroascorbic (DHAA) acids and validated in 20 mM malate buffer (pH 3.8). It consists in a spectrophotometric measurement of AA, either directly on the solution add

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bf17262db67cbbcddb591af77ace1a7
https://doi.org/10.1016/j.foodchem.2016.05.107