A5063269127- Food Drying and Modeling
- Advanced Control Systems Optimization
- Microencapsulation and Drying Processes
- Agricultural Engineering and Mechanization
- Freezing and Crystallization Processes
- Food composition and properties
- Edible Oils Quality and Analysis
- Control Systems and Identification
- Agriculture and Rural Development Research
- Fermentation and Sensory Analysis
- Fault Detection and Control Systems
- Postharvest Quality and Shelf Life Management
- Microbial Metabolic Engineering and Bioproduction
- Vitamin C and Antioxidants Research
- Experimental Learning in Engineering
- Meat and Animal Product Quality
- Crystallization and Solubility Studies
- Spectroscopy and Chemometric Analyses
- Rice Cultivation and Yield Improvement
- Potato Plant Research
- Biofuel production and bioconversion
- Textile materials and evaluations
- Iron and Steelmaking Processes
- Process Optimization and Integration
- Induction Heating and Inverter Technology
Centre de Coopération Internationale en Recherche Agronomique pour le Développement
1996-2024
Université de Montpellier
2018-2024
Institut de Recherche pour le Développement
2021-2024
Institut Agro Montpellier
2021-2024
AgroParisTech
2010-2024
Animal, Santé, Territoires, Risques et Ecosystèmes
2019-2021
UMR QualiSud
2018-2021
Laboratoire Ingénierie, Procédés, Aliments
2009-2019
Université Paris-Saclay
2015-2019
Laboratoire Génie Industriel
1994-2014
Summary Deep‐fat frying is a rapid and low cost process widely used to prepare tasty food. During this cooking process, oil both as the heating medium an ingredient producing calorific products. Nutrition has become major health issue, especially in developed countries where increasing obesity problem, particularly among children. Many food research projects involving snack industries therefore attempt understand uptake during order control reduce fat content of fried products without...
ABSTRACT The objective of this work was to study certain physical properties French fries, such as density and porosity, their relationship with oil absorption during the frying process. effects temperature time on moisture loss, content crust thickness were first studied. Changes in apparent density, absolute well porosity two successive periods process (frying cooling) then investigated, possible reasons for these changes discussed. Finally, related uptake. Potatoes cut into rectangular...
Food drying and dewatering raises a growing interest because of increasing requirements in quality, specially the production ingredients additives for food formulation. Heat mass transfers, as well mechanical phenomena reactions kinetics induced by these transfers must be more carefully controlled during storage.This chapter relates recent advances in- solids- spray-drying- drum-dryine- superheateded steam drying- osmotice dehydration- hot oil immersion
Moisture sorption isotherms of apples and pears were determined at 30, 45, 60°C water activity (a w ) range 0.04–0.83 using a standard static gravimetric method. The both fruits decreased with increasing temperature exhibited type III behavior according to Brunauer–Emmett–Teller (BET) classification. moisture desorption data fitted well the Peleg model (0.997 ≤ r 0.999, 0.009 SE 0.071, 4.840 p 13.779). glass transition (T g linearly increase in ). variation versus ∼ solid fraction W s...
ABSTRACT Non-linear dynamic models of corn drying and wet-milling quality degradation are obtaineddirectly from experimental data. No assumptions about the underlying mechanisms made. Relative advantages recurrent versus explicit-time technical issues discussed. This type model is well suited for very fast on-line simulations, example in a predictive optimal control algorithm.
Separation of touching grain kernels is a recurring problem in image analysis. Morphological methods to separatemerged objects binary images are generally based on the watershed transformapplied inverse distance function. This method efficient with roughly circular objects, but cannot separate beyond certain elliptic shape nor when contact zones too numerous or large. paper presents gap-filling applied skeleton background as an alternative technique go further fused separation process. Open...
ABSTRACT Rough rice at about 21% (wet basis) was dried various conditions of temperatures and evaporating capacities air. The influence both parameters on drying rate has been studied. At high temperatures, rates can be achieved with low capacities. In addition, desorption isotherms rough were measured 35, 60 85°C the experimental data fitted using a modified Pfost equation. A compartmental model developed to simulate grain moisture content. Heat mass transfer coefficients optimized Nelder &...
Dewatering is a critical step in cassava flours processing. Compression dewatering kinetics are useful to understand and design operation. The dataset presents measured filtration-consolidation cell at constant pressure between 4 21 bar, on several mashes (three batches fragmented two particle size distributions (PSDs)). comprises, for each kinetic measurement, filtrate mass, cake height, data estimate the applied product (i.e. air pressure, compression force) as function of time; moisture...
ABSTRACT This paper relates work which has been conducted in order to obtain a control strategy for French mixed-flow dryers. Special emphasis is given the system analysis ( static and dynamic). Potential difficulties dryer are: non-linearities, long delay, high order, disturbances. also made on importance of signal pre-processing. Then, different slrategies are compared simulation basis : classical Pl. pole-placement non-linear Pl controllers. The conclusion experimentally based.