A method for detecting in real time structure ...
Type de document :
Article dans une revue scientifique
URL permanente :
Titre :
A method for detecting in real time structure changes of food products during a heat transfer process
Auteur(s) :
Guérin, Romuald [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Lebouche, Michel [Auteur]
Institut National Polytechnique de Lorraine [INPL]
Leuliet, Jean Claude [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Dieulot, Jean-Yves [Auteur]
École polytechnique universitaire de Lille [Polytech Lille]
Delaplace, Guillaume [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Lebouche, Michel [Auteur]
Institut National Polytechnique de Lorraine [INPL]
Leuliet, Jean Claude [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Dieulot, Jean-Yves [Auteur]
École polytechnique universitaire de Lille [Polytech Lille]
Delaplace, Guillaume [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Titre de la revue :
Journal of Food Engineering
Éditeur :
Elsevier
Date de publication :
2004
ISSN :
0260-8774
Mot(s)-clé(s) :
SUSPENSIONS
FLUID
FLUID
Mot(s)-clé(s) en anglais :
STARCH GELATINIZATION
STABILITY
REAL TIME
DETECTION
STRUCTURE CHANGES
HELICAL RIBBON IMPELLER
TEXTURANT FOOD
HEAT TRANSFER
ELECTRICAL-CONDUCTIVITY
STABILITY
REAL TIME
DETECTION
STRUCTURE CHANGES
HELICAL RIBBON IMPELLER
TEXTURANT FOOD
HEAT TRANSFER
ELECTRICAL-CONDUCTIVITY
Discipline(s) HAL :
Sciences du Vivant [q-bio]/Ingénierie des aliments
Résumé en anglais : [en]
A method for detecting in real time structure changes of a food product during a heat transfer process in an agitated vessel is proposed. The method is based on electrical conductivity measurements and a modified Generalized ...
Lire la suite >A method for detecting in real time structure changes of a food product during a heat transfer process in an agitated vessel is proposed. The method is based on electrical conductivity measurements and a modified Generalized Likelihood Ratio (GLR) algorithm was applied to the first derivative of the electrical conductivity signal. The paper describes in details protocol for carrying out such method. Examples of structure changes obtained for a starch mixture and a gelatin solution are presented. Finally, by monitoring apparent viscosity of the solution during heating, reliability of change detection in real time is ascertained.Lire moins >
Lire la suite >A method for detecting in real time structure changes of a food product during a heat transfer process in an agitated vessel is proposed. The method is based on electrical conductivity measurements and a modified Generalized Likelihood Ratio (GLR) algorithm was applied to the first derivative of the electrical conductivity signal. The paper describes in details protocol for carrying out such method. Examples of structure changes obtained for a starch mixture and a gelatin solution are presented. Finally, by monitoring apparent viscosity of the solution during heating, reliability of change detection in real time is ascertained.Lire moins >
Langue :
Anglais
Comité de lecture :
Oui
Audience :
Non spécifiée
Vulgarisation :
Non
Établissement(s) :
ENSCL
Université de Lille
CNRS
INRA
Université de Lille
CNRS
INRA
Collections :
Équipe(s) de recherche :
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
Date de dépôt :
2022-02-01T13:04:15Z