Zobrazeno 1 - 9 of 9 pro vyhledávání: '"poudre alimentaire"'
1
Impact of the heap shape formation on the local vertical force profile of ensiled granular materials
Autor: Ruiz Thierry, Mabille Frédéric, Duri Agnès
Publikováno v: Powder Technology
Powder Technology, Elsevier, 2018, 338, pp.993-1000. ⟨10.1016/j.powtec.2018.06.046⟩
Powder Technology (338), 993-1000. (2018)
Il s'agit d'une publication soumise; The free surface, which results from the filling of a container by a dry granu- lar material, takes the shape of a heap. This shape is induced by the particle properties like their size, their friction, their rest
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47941feef46e3e9dfa18e31052cae207
https://hal.archives-ouvertes.fr/hal-01604246
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2
Mécanismes de formation de l’interface au cours du procédé de séchage : approche multi-échelles appliquée aux poudres alimentaires
Autor: Le Floch-Fouéré, Cécile
Publikováno v: Alimentation et Nutrition. AGROCAMPUS OUEST, 2017
"Mécanismes de formation de l'interface au cours du procédé de séchage : approche multi-échelles appliquée aux poudres alimentaires" L’opération de séchage est une des étapes clés de la transformation laitière : à l’heure actuelle, 50
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2592::646c656ccceb699e03ddbdaeeb22ad21
https://hal.inrae.fr/tel-02791083
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3
The impact of the size distributions of the native wheat powders on their structuration behavior during wet agglomeration
Autor: Bellocq, Bettina, Duri-Bechemilh, Agnès, Cuq, Bernard, Ruiz, Thierry
Publikováno v: 8. International Granulation Workshop
8. International Granulation Workshop, Jun 2017, Sheffield, United Kingdom. 2017
8. International Granulation Workshop, Jun 2017, Sheffield, United Kingdom
The control of the wet agglomeration processes of powders depends on the combined contribution of native powders characteristics, energy input, and wetting liquid binder. The objective of this work is to specifically investigate the contribution of t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e6512a3020405e3abb7aa10e8aeaf497
https://hal.archives-ouvertes.fr/hal-01606480
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4
Molecular dynamics in food matrices
Autor: Thomas Croguennec, Pierre Schuck
Publikováno v: Handbook of Food Science and Technology 1: Food Alteration and Food Quality
Handbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244 p., 2016, Food Science and Technology, 978-1-84821-932-8
Handbook of Food Science and Technology 1
absent
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f722d891d0b95daf30d08cf1153031f2
https://hal.archives-ouvertes.fr/hal-01263578
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5
The specifications for the sustainable-design of thermo-hydro-mechanical paths for the elaboration processes of agglomerated products
Autor: Bellocq, Bettina, Cuq, Bernard, Ruiz, Thierry, Duri-Bechemilh, Agnès, Delaplace, Guillaume, Ducept, Fabrice
Publikováno v: 7. International Granulation Workshop
7. International Granulation Workshop, Jul 2015, Sheffield, United Kingdom. 2015
Although scientific works have been conducted over the 15 last years, theory of agglomeration are still missing to understand the uses of reactive powders during the processing of durum wheat into agglomerated couscous grains. Due to the multiplicity
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d0387a1df9a433787d23357c133eebc5
https://hal.archives-ouvertes.fr/hal-01604549/file/Bellocq-GW-2015-abstracts-130_2.pdf
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6
Powder property influence on the local force profile in a granular column
Autor: Duri-Bechemilh, Agnès, Mandato, Sandra, Cuq, Bernard, Ruiz, Thierry
Publikováno v: Colloque STPMF-Science et Technologie des Poudres et Matériaux Frittés
Colloque STPMF-Science et Technologie des Poudres et Matériaux Frittés, Apr 2015, Nancy, France. 2015
In a wet agglomeration process, inside a low shear mixer, the blade displacement allows for homogenizing the pulverized liquid on the powder surface and promoting the growth mechanisms of agglomerates. The efficiency of this mechanical action is obta
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::002f9db35e2bf562d3385ca519b03bfe
https://hal.archives-ouvertes.fr/hal-01606453/file/Duri_STPMF_P_2.pdf
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7
Powder property influence on the local force profile in a granular column
Autor: Duri, Agnès, Cuq, Bernard, Ruiz, Thierry
Publikováno v: 2015; Colloque STPMF-Science et Technologie des Poudres et Matériaux Frittés, Nancy, FRA, 2015-04-08-2015-04-10
In a wet agglomeration process, inside a low shear mixer, the blade displacement allows for homogenizing the pulverized liquid on the powder surface and promoting the growth mechanisms of agglomerates. The efficiency of this mechanical action is obta
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1582::2181623e10e4373162ed01834b1a15a4
http://prodinra.inra.fr/record/404165
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9
Food powders engineering, between knowhow and science: constraints, stakes and opportunities
Autor: E. Rondet, Joel Abecassis, Bernard Cuq
Publikováno v: Powder Technology
Powder Technology, Elsevier, 2011, 208 (2), pp.244-251. ⟨10.1016/j.powtec.2010.08.012⟩
article présenté lors du Symposium on Science and Technology of Powders and Sintered Materials (STPMF 2009) ; Montpellier (France) - (2009-05-25 - 2009-05-27) / Symposium; Food powders are presented and discussed according to food sciences specific
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a22333435dc534c2f73aef15e5cbae35
https://hal.archives-ouvertes.fr/hal-01506022
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