The problem of membrane characterization for the process of osmotic distillation

Autor: Max Reynes, G.M. Rios, Manuel Dornier, Mathilde Courel, E. Tronel-Peyroz

Publikováno v: Desalination
Desalination, Elsevier, 2001, 140 (1), pp.15-25. ⟨10.1016/S0011-9164(01)00351-4⟩

The membrane used in the process of osmotic distillation (OD) is often considered passive as it simply provides a support for the vapour—liquid interfaces where evaporation and condensation take place and does not introduce any selectivity. However

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ee2e19edd69dd6ae3775d20f83556cb
https://doi.org/10.1016/s0011-9164(01)00351-4

Coupling between heat and mass transfer and stoechio-kinetic models to bring insight into Maillard reaction kinetics during baking of sponge-cake products

Autor: Caroline Pénicaud, Bertrand Broyart, Daniel Goujot, Mathilde Courel, Xuan Mi Meyer, Catherine Bonazzi

Publikováno v: Food process engineering in a changing world
11. International Congress on Engineering and Food (ICEF11)
11. International Congress on Engineering and Food (ICEF11), May 2011, Athens, Greece
HAL
Food process engineering in a changing world. 2011; 11. International Congress on Engineering and Food (ICEF11), Athens, GRC, 2011-05-22-2011-05-26

Penicaud11coupling; The objective of this work is to present the methodology used to bring insight into interactions between heat and mass transfer phenomena (within the heating product and between the product and its environment) and the extent of M

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::06b5d19fb7de6549fc5dbc0874ca6f1f
https://hal.archives-ouvertes.fr/hal-01186897

An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake

Autor: Pierre Giampaoli, Barbara Rega, Mathilde Courel, Souad Fehaili

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2010, 101 (3), pp.253-263. ⟨10.1016/j.jfoodeng.2010.07.003⟩

An electric convective oven was conceived and equipped to allow monitoring thermal reactions during the baking of sponge cake. High total heat fluxes of between 6000 and 9000W m(-2) were recorded under baking temperatures of 140-200 degrees C. The ma

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd672edf98f8ab5ae16fca15dd2d7b03
https://hal.archives-ouvertes.fr/hal-01173792

Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater

Autor: Lamia Ait-Ameur, Stéphanie Roux, Mathilde Courel, Inès Birlouez-Aragon, Jean-Pierre Pain

Publikováno v: Dairy Science & Technology
Dairy Science & Technology, EDP sciences/Springer, 2009, 89, pp.349-362. ⟨10.1051/dst/2009015⟩
Dairy Science & Technology, EDP sciences/Springer, 2009, 89 (3-4), pp.349-362
Dairy Science and Technology (89), 349-362. (2009)
HAL

International audience; The impact of a UHT treatment on a model infant formula was examined by assessing the advancement of Maillard reactions during a thermal treatment by ohmic heating. The heating and holding steps of the heat treatment were carr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::183c624cb8c8b441181910dd5b5e500d
https://hal.inrae.fr/hal-02666414

Front face fluorescence spectroscopy and multiway analysis for process control and NFC prediction in industrially processed cookies

Autor: Vincenzo Fogliano, Lamia Ait-Ameur, Inès Birlouez Aragon, Jad Rizkallah, Alexia Hervieu, Francisco J. Morales, Mathilde Courel

Publikováno v: Chemometrics and Intelligent Laboratory Systems, 93(2), 99-107
Digital.CSIC. Repositorio Institucional del CSIC
instname
Chemometrics and Intelligent Laboratory Systems 93 (2008) 2

The aim of this work was to evaluate the potential of using front face fluorescence spectroscopy for rapid quantitative estimation of neoformed contaminants in industrially processed cookies. Two dimensional synchronous front face fluorescence spectr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdb327b9b0e9f70ebbe20cbc6f90867d
https://research.wur.nl/en/publications/front-face-fluorescence-spectroscopy-and-multiway-analysis-for-pr