Titre :

Thermal and structural heterogeneities during cooking of a starch-based product by a non-intrusive ring sensor

Auteur(s) :

Guérin, Romuald [Auteur]
37730|||Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Delaplace, Guillaume [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Bouvier, Laurent [Auteur]
37730|||Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Debreyne, Pascal [Auteur]
37730|||Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Furling, O. [Auteur]
Beudon, D. [Auteur]
SOREDAB
Leuliet, J.C. [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Leuliet, J.C. [Auteur]

Titre de la revue :

Chemical Engineering and Processing: Process Intensification

Numéro :

46

Pagination :

343-350

Éditeur :

Elsevier

Date de publication :

2007-04

ISSN :

0255-2701

Mot(s)-clé(s) en anglais :

starch
texturant food
temperature field
real time
thermal heterogeneity
structure change

Discipline(s) HAL :

Sciences du Vivant [q-bio]/Ingénierie des aliments
Physique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft]
Sciences de l'ingénieur [physics]/Génie des procédés
Sciences du Vivant [q-bio]/Ingénierie des aliments
Sciences du Vivant [q-bio]/Biochimie, Biologie Moléculaire/Biologie moléculaire

Résumé en anglais : [en]

Thermal treatment of many foodstuffs is a common operation in the food industry in order to increase the storage life of the marketed product. The control and the knowledge of heterogeneity of treatment which may occur ...
Lire la suite >Thermal treatment of many foodstuffs is a common operation in the food industry in order to increase the storage life of the marketed product. The control and the knowledge of heterogeneity of treatment which may occur during cooking of texturant products in process equipment are essential to ensure food quality. In this paper, a non-intrusive ring sensor device has been set-up at the inner wall of a vessel as made in tomographic processes. Based on electrical properties measurement and a novel approach in the way the sensor is applied, the presence of structural heterogeneities was detected. This device has been also used to estimate in real time thermal heterogeneities during cooking of a starch-based product in an agitated vessel. The paper describes in details the measuring system, the reconstruction algorithm for the temperature fields and the structure change detection algorithm. Pictures visualizing the temperature fields during cooking of a model fluid are reported in the last section.Lire moins >

Langue :

Anglais

Comité de lecture :

Oui

Audience :

Internationale

Vulgarisation :

Non

Établissement(s) :

ENSCL
Université de Lille
CNRS
INRA

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Équipe(s) de recherche :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Date de dépôt :

2022-02-01T13:16:27Z
2022-02-03T14:33:26Z