Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Richard Rocca"'
Autor:
Bertrand Broyart, Jean-Luc Bailleul, Nuria Zárate Vilet, Richard Rocca-Poliméni, Stéphanie Roux
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2019, 242, pp.163-171. ⟨10.1016/j.jfoodeng.2018.08.032⟩
Journal of Food Engineering, Elsevier, 2019, 242, pp.163-171. ⟨10.1016/j.jfoodeng.2018.08.032⟩
International audience; Few studies concerning contact heating of food products were found in the literature despite the importance of this mode of heat transfer in many operations (grilling, pan-frying) and its drastic impact on product quality chan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::450d40256a9f94636a0f04561f9885b4
https://hal.archives-ouvertes.fr/hal-02372822
https://hal.archives-ouvertes.fr/hal-02372822
Publikováno v:
Instrumentation et Interdisciplinarité
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a9d7b73dde85b6cfd051c01d85661df
https://doi.org/10.1051/978-2-7598-1206-6-031
https://doi.org/10.1051/978-2-7598-1206-6-031
Autor:
Denis Flick, Richard Rocca-Poliméni
Publikováno v:
Food and Bioprocess Technology
Food and Bioprocess Technology, Springer, 2019, 12 (8), pp.1284-1292. ⟨10.1007/s11947-019-02295-x⟩
Food and Bioprocess Technology, Springer, 2019, 12 (8), pp.1284-1292. ⟨10.1007/s11947-019-02295-x⟩
International audience; This study deals with changes to the food texture of carrot (Daucus carota) during steam cooking in a pressure cooker. A previously developed thermal pressure cooker model was used to predict the temperature evolution of the p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c867ad2dee3e955b525f3e192080284
https://hal.inrae.fr/hal-02618205
https://hal.inrae.fr/hal-02618205
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f882c14b877ccf32a4947419baaad00
https://doi.org/10.1016/j.jfoodeng.2011.06.022
https://doi.org/10.1016/j.jfoodeng.2011.06.022
Publikováno v:
International Symposium on Advances in Computational Heat Transfer.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faaf6c3db0a42d0a1ed562444d202cbc
https://doi.org/10.1615/ichmt.2008.cht.290
https://doi.org/10.1615/ichmt.2008.cht.290