A method for detecting in real time structure ...
Document type :
Article dans une revue scientifique: Article original
Permalink :
Title :
A method for detecting in real time structure changes of food products during a heat transfer process
Author(s) :
Guérin, Romuald [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Delaplace, Guillaume [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Dieulot, Jean-Yves [Auteur]
École polytechnique universitaire de Lille [Polytech Lille]
Leuliet, Jean Claude [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Lebouche, Michel [Auteur]
Institut National Polytechnique de Lorraine [INPL]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Delaplace, Guillaume [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Dieulot, Jean-Yves [Auteur]
École polytechnique universitaire de Lille [Polytech Lille]
Leuliet, Jean Claude [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Lebouche, Michel [Auteur]
Institut National Polytechnique de Lorraine [INPL]
Journal title :
Journal of Food Engineering
Volume number :
64
Pages :
289-296
Publisher :
Elsevier
Publication date :
2004
ISSN :
0260-8774
Keyword(s) :
SUSPENSIONS
FLUID
FLUID
English keyword(s) :
Real time
Detection
Structure changes
Heat transfer
Texturant food
Detection
Structure changes
Heat transfer
Texturant food
HAL domain(s) :
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
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
English abstract : [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 ...
Show more >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.Show less >
Show more >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.Show less >
Language :
Anglais
Peer reviewed article :
Oui
Audience :
Internationale
Popular science :
Non
Administrative institution(s) :
ENSCL
Université de Lille
CNRS
INRA
Université de Lille
CNRS
INRA
Collections :
Research team(s) :
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
Submission date :
2022-02-01T13:04:15Z
2022-02-07T11:27:23Z
2022-02-07T11:27:23Z