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Theses

Estimation des hétérogénéités de traitement lors de la cuisson de fluides alimentaires polyphasiques en cuves mécaniquement agitées

Abstract : In this work, a system that allows obtaining dynamic images of temperature fields from a set of 19 electrical property measurements of the agitated fluid via a number of electrodes which are mounted non-intrusively on the vessel boundary has been developped. Using this system, it was shown the existence of thermal gradients within the vessel. In the same time, the developed tool permits to appreciate structural heterogeneity of texturing foods during cooking from a detection algorithm based on the log-likelihood ratio and applied on the first derivative of the delivered electrical signal. Experimental studies were performed with model fluids, simulating the behavior of real food fluids. That was necessary in order to be freed from the seasonal variations of real foods and to be able to discuss the physical phenomena observed during cooking of such fluids.
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Theses
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http://docnum.univ-lorraine.fr/prive/SCD_T_2003_0166_GUERIN.pdf
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Submitted on : Thursday, March 29, 2018 - 10:42:11 AM
Last modification on : Wednesday, September 16, 2020 - 2:31:50 PM

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  • HAL Id : tel-01746663, version 1

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Romuald Guérin. Estimation des hétérogénéités de traitement lors de la cuisson de fluides alimentaires polyphasiques en cuves mécaniquement agitées. Autre. Université Henri Poincaré - Nancy 1, 2003. Français. ⟨NNT : 2003NAN10166⟩. ⟨tel-01746663⟩

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