Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mathieu Person"'
Autor:
Agnès Duri, Bernard Cuq, Pierre Schuck, Cécile Le Floch-Fouéré, Romain Jeantet, Mathieu Person
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2018, 239, pp.33-39. ⟨10.1016/j.jfoodeng.2018.06.025⟩
Journal of Food Engineering, Elsevier, 2018, 239, pp.33-39. ⟨10.1016/j.jfoodeng.2018.06.025⟩
Steam-jet granulation process consists in agglomeration mechanisms promoted by the wetting of fine particles and colliding them to generates the agglomerates, and in consolidation mechanisms of the agglomerates by drying stage. The aim of the present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fec92b1eeca61bc4ed2a1c62ed32b94b
https://doi.org/10.1016/j.jfoodeng.2018.06.025
https://doi.org/10.1016/j.jfoodeng.2018.06.025
Autor:
Mathieu Persico, Laurent Bazinet, Gaëlle Tanguy, Pierre Schuck, Christelle Lopez, Meng Wai Woo, Cordelia Selomulya, Xiao Dong Chen, Mathieu Person, Romain Jeantet, Cécile Le Floch-Fouéré, Bernard Cuq, Nima Yazdanpanah
Publikováno v:
Drying in the Dairy Industry ISBN: 9781351119504
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf87e4f32ff0080aa8ed18d8e44c4a0d
https://doi.org/10.1201/9781351119504-2
https://doi.org/10.1201/9781351119504-2
Autor:
Agnès Duri, Bernard Cuq, Romain Jeantet, Mathieu Person, Cécile Le Floch-Fouéré, Pierre Schuck
Publikováno v:
Drying Technology
Drying Technology, Taylor & Francis, 2018, 36 (15), pp.1930-1936. ⟨10.1080/07373937.2018.1463539⟩
Drying Technology, Taylor & Francis, 2018, 36 (15), pp.1930-1936. ⟨10.1080/07373937.2018.1463539⟩
Steam-jet agglomeration consists in steam–wetting of the surface of fine primary particles,colliding the sticky particles and consolidating the agglomerates by drying in order to obtain thedesired properties. The aim of this work was to evaluate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2eae65481da1ca8ccc3e01a5ff34a1ca
https://hal.archives-ouvertes.fr/hal-01902823
https://hal.archives-ouvertes.fr/hal-01902823
Autor:
Person, Mathieu1,2 (AUTHOR), Cuq, Bernard2 (AUTHOR), Duri, Agnès2 (AUTHOR), Le Floch-Fouéré, Cécile1 (AUTHOR), Jeantet, Romain1 (AUTHOR), Schuck, Pierre1 (AUTHOR) pierre.schuck@inra.fr
Publikováno v:
Drying Technology. 2018, Vol. 36 Issue 15, p1930-1936. 7p.
Autor:
ROCHER, Pauline
Publikováno v:
France. Université de Technologie de Compiègne (UTC), FRA. 2018, 64 p
Master; Depuis plus d’une centaine d’années, le séchage du lait de vache permet d’améliorer la conservation, le transport et le stockage. Ainsi il favorise les exportations qui sont en fortes croissances vers les pays tiers. De bonnes propri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______212::8f65e8c09504137d4aaadff014e0cd51
https://hal.inrae.fr/hal-02791284
https://hal.inrae.fr/hal-02791284
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powd