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Floury, Juliane
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Article A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates   Floury, Juliane ; Le Bail, A. ; Pham, Q.T.
Journal of Food Engineering, 2008 , Volume 85 , n° 1 , 1-11 p.   [ ISSN : 0260-8774 ]
Résumé :
A mathematical model is developed for the mass and heat transfer during osmotic dehydration process of mango cubes. The model was implemented in COMSOL Multiphysics. Mass balance equations for the transport of water and sucrose were established separately for intracellular and extracellular...

SIMULATION ; TRANSPORT ; MEMBRANE
OSMOTIC DEHYDRATION ; MANGO FRUIT ; MODELLING ; FREEZING


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781444 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates   Floury, Juliane ; Le Bail, A. ; Pham, Q.T.
Journal of Food Engineering, 2008 , Volume 85 , n° 1 , 1-11 p.   [ ISSN : 0260-8774 ]
Résumé :
A mathematical model is developed for the mass and heat transfer during osmotic dehydration process of mango cubes. The model was implemented in COMSOL Multiphysics. Mass balance equations for the transport of water and sucrose were established separately for intracellular and extracellular...

SIMULATION ; TRANSPORT ; MEMBRANE
OSMOTIC DEHYDRATION ; MANGO FRUIT ; MODELLING ; FREEZING
Accès en ligne
Accès en ligne


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783342 : UMR Science et technologie du lait et de l'œuf (UMR STLO)

Article Modelling thermal conductivity in heterogenous media with the finite element method   Floury, Juliane ; Carson, James, J. ; Pham, Thuan, Q.T.
Food and Bioprocess Technology, 2007 , Volume 1 , 1-10 p.   [ ISSN : 1935-5130 ]
Résumé :
Three-dimensional finite element simulations were developed to predict the effective thermal conductivity of theoretical composite materials having complex structures. The models simulated a steady-state thermal conductivity measurement device performing measurements on theoretical materials with...

MODELE
conductivity ; COMPOSITE MATERIAL ; STRUCTURE


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781429 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist?   Floury, Juliane ; Grosset, Noël ; Lesne, Elodie ; Jeantet, Romain
Lait, 2006 , Volume 86 , 203-211 p.   [ ISSN : 0023-7302 ]
Résumé :
The objective of this research was to evaluate the effect of the combination of PEF with conventional heat treatment on the microbial inactivation of Salmonella enteritidis in skim milk. The purpose was to identify possible synergies that would make it possible to design minimal treatment...

SALMONELLA ; BACTERIE ; TRAITEMENT THERMIQUE
MILK STABILIZATION ; SALMONELLA ENTERITIDIS ; PULSED ELECTRIC FIELDS ; HEAT TREATMENT ; STABILISATION DU LAIT ; CHAMP ELECTRIQUE PULSE


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781365 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties   Floury, Juliane ; Grosset, Noël ; Leconte, Nadine ; Pasco, Maryvonne ; Madec, Marie-Noëlle ; Jeantet, Romain
Lait, 2006 , Volume 86 , 43-57 p.   [ ISSN : 0023-7302 ]
Résumé :
Pulsed electric field (PEF) is an emerging non-thermal processing technology used toinactivate microorganisms in liquid foods such as milk. The objective of this research was to studythe effectiveness of continuous PEF equipment (square wave pulses) on total microorganisms ofraw skim milk and on...

SALMONELLA ; BACTERIE ; TEMPERATURE ; PROPRIETE FONCTIONNELLE
MILK STABILIZATION ; SALMONELLA ENTERITIDIS ; PULSED ELECTRIC FIELD ; CHEESE-MAKING PROPERTIES ; STABILISATION DU LAIT ; CHAMP ELECTRIQUE PULSE ; APTITUDE FROMAGERE


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781403 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Analysis of a new type of high pressure homogeniser. A study of the flow pattern   Floury, Juliane ; Bellettre J ; Legrand J ; Desrumaux A
Chemical Engineering Science, 2004 , n° 59 , 843-853 p.  


HAUTE PRESSION ; HOMOGENEISATION ; MODELISATION ; STLO


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782500 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = TAP 14345.pdf

Article Analysis of a new type of high pressure homogeniser. Part B. Study of droplet break-up and recoalescence phenomena   Floury, Juliane ; Legrand J ; Desrumaux A
Chemical Engineering Science, 2004 , n° 59 , 1285-1294 p.  


HAUTE PRESSION ; HOMOGENEISATION ; DISPERSION ; COALESCENCE ; GLOBULE GRAS ; EMULSION ; STLO


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782501 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = TAP 14346.pdf