Thermal and structural heterogeneities during cooking of a starch-based product by a non-intrusive ring sensor

Autor: J.-C. Leuliet, R. Guerin, Laurent Bouvier, O. Furling, Guillaume Delaplace, Pascal Debreyne, D. Beudon

Publikováno v: Chemical Engineering and Processing: Process Intensification
Chemical Engineering and Processing: Process Intensification, Elsevier, 2007, 46 (4), pp.343-350. ⟨10.1016/j.cep.2006.07.004⟩

Thermal treatment of many foodstuffs is a common operation in the food industry in order to increase the storage life of the marketed product. The control and the knowledge of heterogeneity of treatment which may occur during cooking of texturant pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e70285eb1eb0a83897d79b385462942e
https://doi.org/10.1016/j.cep.2006.07.004

Solid liquid mixing at high concentration with SMX static mixers

Autor: H.Z. Li, O. Furling, Philippe A. Tanguy, L. Choplin

Publisher Summary The dispersion of powder in liquids can be seen as a two-step process. During the wetting stage, the water penetrates into the interstices of agglomerates and removes air from the surface. In a second stage, the dispersion process l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::89507d6c1b6d2b308d57a84e6742e842
https://doi.org/10.1016/b978-044450476-0/50013-3

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