Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Jean Vasseur"'
Autor:
C. Carrere-Gee, Didier Lecomte, Olivier Fudym, Patricia Arlabosse, Bruno Ladevie, Jean Vasseur
Publikováno v:
Proceeding of Proceedings of Symposium on Energy Engineering in the 21st Century (SEE2000) Volume I-IV.
Publikováno v:
Journal of Food Engineering. 107:393-404
A model has been developed to describe steam cooking in a pressure cooker. The physical and thermal characteristics of commercial pressure cookers and of the food cooked in them, heat and mass transfer laws and various phenomena (conduction in solids
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
Autor:
Jean Vasseur, Tarif Ali Adib
Publikováno v:
Journal of Food Engineering. 87:149-161
In this article 16 different correlations to predict the boiling heat transfer coefficient, hL, on the product side are analyzed and compared to evaluate their use in evaporator design, particularly in situations where viscosity increases with concen
Publikováno v:
Dairy Science & Technology
Dairy Science & Technology, EDP sciences/Springer, 2008, 88 (1), pp.65-80
Dairy Science & Technology, EDP sciences/Springer, 2008, 88 (1), pp.65-80
In the first part of this study we used mathematical modelling for prediction of hydrothermal pathways (time evolution of temperature and water content) of a whey protein-rich product during its spray drying in a co-current configuration. The model w
Publikováno v:
Scopus-Elsevier
Changes in operating conditions and process disturbances produce unevenness in the final moisture content of a product dried on a drum dryer. Moisture unevenness exists as a function of both time and drum width. The aim of this work is to control the
Autor:
Jean VASSEUR
Publikováno v:
Opérations unitaires. Génie de la réaction chimique.
Autor:
Jean VASSEUR
Publikováno v:
Opérations unitaires. Génie de la réaction chimique.
Publikováno v:
LWT - Food Science and Technology. 26:505-511
Desorption isotherms and isobars are presented for microcrystalline cellulose (MCC), potato starch, cake dough and lactose measured at temperatures between 100 and 140°C using a manometric and dynamic sorption method. From nine mathematical models w
Autor:
Jean VASSEUR
Publikováno v:
Opérations unitaires. Génie de la réaction chimique.