Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Hélène Desmorieux"'
Publikováno v:
Heat and Mass Transfer. 55:1143-1153
Salvia officinalis is an important source of antioxidants. However, few studies have carried out its postharvest treatments. Drying and antioxidants extraction form Salvia officinalis were carried out and dynamic vapor sorption technique was applied
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6db32d7e5c05b9b13726e30599b0e3ef
https://doi.org/10.1007/s00231-018-2498-9
https://doi.org/10.1007/s00231-018-2498-9
Publikováno v:
Food and Nutrition Sciences. :1514-1524
In this paper the influence of sample initial size on their convective drying at 80°C using convective dryer is determined. Results prove that initial size must be taken into account when drying process was estimated. This influence is limited by it
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8effa23ebd2c55478c2438ba70ebc81
https://doi.org/10.4236/fns.2018.912109
https://doi.org/10.4236/fns.2018.912109
Publikováno v:
Heat and Mass Transfer. 54:393-402
The aim of this work is to model the thin layer convective drying kinetics of ‘Ameclyae’ prickly pear seed variety and to evaluate the effects of drying conditions on the quality of extracted seed oil, specifically α-tocopherol content. Drying e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::628a1b393534aafe3e702f9a8aa5cc0e
https://doi.org/10.1007/s00231-017-2129-x
https://doi.org/10.1007/s00231-017-2129-x
Autor:
Yvette Jiokap Nono, Christèle Icard-Vernière, Hélène Desmorieux, Claire Mouquet-Rivier, César Kapseu, Cybele Maka Taga
Publikováno v:
Journal of Food Science and Technology
Journal of Food Science and Technology, Springer Link, 2019, 56 (8), pp.3609-3619. ⟨10.1007/s13197-019-03787-6⟩
J Food Sci Technol
Journal of Food Science and Technology, Springer Link, 2019, 56 (8), pp.3609-3619. ⟨10.1007/s13197-019-03787-6⟩
J Food Sci Technol
Designing enteral foods from local ingredients for tube feeding of low-income people who cannot eat orally is needed. Two processing methods, involving the addition of amylase or malt, were used to thin a blenderized tube feeding formula based on sor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de9faba9b5fc496a9c4c7e1b1309fd96
http://www.documentation.ird.fr/hor/fdi:010077114
http://www.documentation.ird.fr/hor/fdi:010077114
Publikováno v:
Advances in Chemical Engineering and Science
Advances in Chemical Engineering and Science, 2016, 06 (01), pp.20-28. ⟨10.4236/aces.2016.61002⟩
Advances in Chemical Engineering and Science, 2016, 06 (01), pp.20-28. ⟨10.4236/aces.2016.61002⟩
In this work, a model of convective drying of mango slices was developed and validated by experiments. This model was established by considering slices shrinkage in the energy and the mass balances during the thin layer drying. The drying kinetics an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e43ba534e28b84512ed6df326c85dba
https://doi.org/10.4236/aces.2016.61002
https://doi.org/10.4236/aces.2016.61002
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 24(5)
The current study deals with an innovation in the hot air convective drying process consisting of the application of two consecutive drying steps. Temperatures ranging between 60 and 80 ℃ for times between 200 and 600 s were applied for the first s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e853140f79fb337c8f758b561ed3039a
https://pubmed.ncbi.nlm.nih.gov/29495892
https://pubmed.ncbi.nlm.nih.gov/29495892
Autor:
Bonnin, Johanne, Buvat, Jean-Christophe, Cosson, Xavier, Debacq, Marie, Hélène, Desmorieux, Lacour, Corine
Le module d'auto-formation "HYDRAULIQUE pour le génie des procédés" vous permettra d'apprendre à calculer des pertes de charge, choisir et dimensionner une pompe pour circuit hydraulique dans un atelier de production. La première partie vous per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::852a15472fefe5bf00e66cda2029c50a
https://hal.archives-ouvertes.fr/hal-03032642
https://hal.archives-ouvertes.fr/hal-03032642
Publikováno v:
Energy. 36:2517-2527
Direct solar drying characteristics of Amelie and Brooks mangoes were experimentally determined using a solar dryer made up of four trays and used under weather conditions of fruit harvest period. Direct solar drying curves were established, fitted u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f65fed3c8faaf1223c241287cad78d7
https://doi.org/10.1016/j.energy.2011.01.044
https://doi.org/10.1016/j.energy.2011.01.044
Publikováno v:
Journal of Food Engineering. 100:585-595
In many productions, Arthrospira sp. biomass is dried in cylinders or layers form. Drying involves shrinkage that changes organoleptic qualities and aspects. To understand the change, similar production forms and sizes were convective dried at 45 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9bdab82f1697e1e25cef5161a6c2e5c
https://doi.org/10.1016/j.jfoodeng.2010.03.021
https://doi.org/10.1016/j.jfoodeng.2010.03.021
Publikováno v:
Journal of Food Engineering. 97:410-418
Spirulina ( Arthrospira platensis ) is a microalgae produced for its nutritional and therapeutic qualities. Drying is the main process of conservation used for this product and it is so essential to control its drying parameters. In this study, shrin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71ff66dee5e11eecba3c21db2957f63e
https://doi.org/10.1016/j.jfoodeng.2009.10.036
https://doi.org/10.1016/j.jfoodeng.2009.10.036