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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)

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

Localiser cette bibliothèque :

- UMR STLO

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)

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)

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)

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)

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

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

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

Localiser cette bibliothèque :

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