R. Experimentaux and O. Modeles, la viscosité du fluide porteur Viscosité et destruction des particules Pour étudier l'action de ce paramètre, des essais ont été réalisés pour trois viscosités différentes du fluide porteur. Ces essais sont les essais 40

L. Trois-gammes-de-viscosité-sont, 2,5 Pa.s" et "5 Pa.s". L'essai 405A,B,C est la moyenne des trois essais de référence. Les résultats obtenus concernant la destruction des particules et les viscosités des fluides porteurs sont résumés dans les Tableaux R21 , R22 et sur la Figure R23. Pour des viscosités moyennes (moyenne de viscosité calculée à 15 et 25°C)

. Sur-la-plage-de-viscosité-Étudiée, 4, la conservation de particules est divisée par deux Ce résultat est à nuancer par les erreurs sur la viscosité et le pourcentage de conservation de particules représentées par des barres d'erreur sur la viscosité moyenne de l'essai de référence (voir figure R23) Sur cette figure, sont aussi représentées les viscosités avant et après refroidissement, ainsi qu'une tendance de l'évolution de la conservation de particules en fonction de la viscosité. Couple distribution en taille-destruction et viscosité Les tailles moyennes de particules et les graphiques couplant la distribution en taille et la fraction de particules conservées sont re résentés dans le Tableau R23 et sur la Figure R24, p.1

. Remarque, 5 B connaît lors du tamisage un déficit de particules avant le refroidissement en zone 1 de la cuve (Figure R16) Sans tenir compte de cette zone

P. Abbal and G. Et-planton, La mesure objective de la fermeté des fruits et légumes, 1990.

. Aguilera-lm, Y. Xiiong, and . Et-kinsella-le, Viscoelastic properties of mixed dairy gels, Food Research International, vol.26, issue.1, pp.11-17, 1993.
DOI : 10.1016/0963-9969(93)90100-W

A. Anzaldua-morales and I. Et-brennan, Relationship between the physical properties of dried beans and their texturaI characteristic after processing, Texture Studies, vol.1, issue.13, pp.229-240, 1982.

C. Apostolopoulos and I. Et-brennan, Identification of the main texturaI characteristics of canned peaches and the effects of processing variables, Texture Studies, vol.1, issue.25, pp.383-402, 1994.

G. Armbruster, Cellular and TexturaI Changes in Three Varities of Strawberries As a Result ofPre-freezing Treatments, Am. Soc. for Horticultural Sciences, vol.91, pp.876-880, 1967.

A. Astrom and G. Et-bark, Heat transfer between fluid and particles in aseptic processing, Journal of Food Engineering, vol.21, issue.1, pp.97-125, 1994.
DOI : 10.1016/0260-8774(94)90098-1

M. Barigou, S. Mankad, and P. I. Et-fryer, Heat transfert in two phase solid-liquid food flow: a review, TransIChernE, vol.76, 1998.

. Bianchi-c, La surgélation des produits végétaux par le vide, 1996.

H. Blasinski and . Et-kuncewicz-c, Heat transfert during the mixing of pseudoplastic fluids with ribbon agitators, International Chem. Eng, vol.21, issue.4, pp.679-683, 1981.

. A. Bot, A. Van-amerongen, R. Groot, N. L. Hoekstra, and W. G. Et-agterof, Large deformation rheology of gelatin gels, Polymer Gels and Networks, vol.4, issue.3, pp.189-227, 1996.
DOI : 10.1016/0966-7822(96)00011-1

. A. Bot, A. Van-amerongen, R. Groot, N. L. Hoekstra, and W. G. Et-agterof, Effect of deformation rate on the stress-strain curves of gelatin gels, Journal de Chimie Physique, vol.93, pp.837-849, 1996.
DOI : 10.1051/jcp/1996930837

I. Boume and H. Butler, Sorne characteristics of helical impellers in viscous liquids, AIChE Symposium Series, pp.89-96, 1965.

I. Bourne, The processing of fine chemicals, 1988.

M. C. Boume, Measurement of shear and compression components of puncture tests, Food Sci, vol.32, issue.1, pp.282-291, 1966.

M. C. Boume, Standardization of Texture Measuring Instruments, Texture Studies, vol.1, issue.3, pp.379-384, 1972.

M. C. Boume, Food Texture and Viscosity, 1982.

. Brennan-lg and M. E. Et-boume, EFFECT OF LUBRICATION ON THE COMPRESSION BEHAVIOUR OF CHEESE AND FRANKFURTERS, Journal of Texture Studies, vol.23, issue.2, pp.139-150, 1994.
DOI : 10.1007/BF01329197

G. B. Cagampang and A. Kirleis, Application of Small Sample Back Extrusion Test for Measuring Texture of Cooked Sorghum Grain, Journal of Food Science, vol.12, issue.1, pp.278-280, 1984.
DOI : 10.1111/j.1365-2621.1984.tb13725.x

E. Carbonell, E. Costell, and L. Et-duran, Fruit content influence on gel strength of strawberry and peachjams, l of food sciences, vol.56, issue.5, 1991.

E. Carbonell, C. Il, E. Et-duran, and L. , RHEOLOGICAL BEHAVIOUR OF SHEARED JAMS. RELATION WITH FRUIT CONTENT, Journal of Texture Studies, vol.14, issue.1, pp.33-43, 1991.
DOI : 10.1016/S0315-5463(76)73621-6

D. Chandarana and . Unveerferth-la, Residence time distribution of particulate foods at aseptic processing temperatures, Journal of Food Engineering, vol.28, issue.3-4, pp.349-360, 1996.
DOI : 10.1016/0260-8774(95)00046-1

D. Chandarana, A. Gavin, and F. W. Wheaton, Particle/fluid interface heat transfert during aseptic processing of food, ASAE paper, pp.88-65991, 1988.

D. Chandarana, A. Gavin, and F. W. Wheaton, PARTICLE/FLUID INTERFACE HEAT TRANSFER UNDER UHT CONDITIONS AT LOW PARTICLE/FLUID RELATIVE VELOCITIES, Journal of Food Process Engineering, vol.23, issue.6, pp.191-206, 1990.
DOI : 10.1111/j.1365-2621.1986.tb13114.x

. M. Chapman-e, . Aw, . Nienow, M. Cooke, and . Et-middleton-le, Particle-gas-liquid mixing in stirred vessels Part, Chem. Eng. Res. Des, vol.1, issue.61, pp.71-81, 1983.

E. Costell, E. Carbonell, and L. Et-duran, Chemical composition and rheological behaviour of strawberry jams, Acta Alimentaria, vol.16, issue.4, pp.319-330, 1987.

G. Delaplace, Agitation de fluides fortement visqueux newtoniens ou non, par des agitateurs de proximité, types ancre et rubans hélicoïdaux, Thèse, Univ. H. Poincaré-Nancy 1, 1998.

G. Delaplace, N. Belaubre, . Leuliet-le, and . Dieulot-ly, Confrontation expérimentale de trois méthodes de traçage pour la détennination du temps de circulation axial moyen d'un agitateur hélicoïdal, Récents Progrès en Génie des Procédés, pp.273-278, 1998.

G. Delaplace and . Leuliet-lc, Circulation and mixing times for helical ribbon impellers. Review and Experiments, Experiments in Fluids, vol.28, issue.2, pp.170-182, 2000.
DOI : 10.1007/s003480050022

G. Delaplace, . Torrez-c, . André-c, N. Belaubre, and P. Et-loisel, Numerical simulation of flow of Newtonian fluids in an agitated vessel equipped with a non standard helical ribbon impeller*, lO th European Conference on Mixing, pp.289-296, 2000.
DOI : 10.1016/B978-044450476-0/50037-6

A. Delgado, A. Rubiolo, and L. M. Et-gribaudo, Effective Heat Capacity for Strawberry Freezing and Thawing Calculations" 1 of Food Engineering, pp.165-175, 1990.

F. Duprat, F. Roudot, M. Grotte-nicolas, and A. Et-roudot, De l'hétérogénéité des fruits, Sci. Des Aliments, vol.Il, pp.613-626, 1991.

M. Edwards, Food Texture, Measurement and Perception" ed. An Aspen Püblication, p.259, 1998.

P. G. Fairhurst and . Et-pain-lp, Passage time distribution for high solid fraction solidliquid food mixtures in horizontal flow : unimodal size partic1e distributioons, of food Eng, vol.39, issue.1, pp.3454-357, 1999.

T. Goto, M. Goto, K. Chachin, and T. Iwata, The Mechanism of the Increase of Firmness in Strawberry Fruit Treated with 100% CO 2, Nippon Shokuhin Kagaku Kogaku Kaishi, vol.10, issue.10, pp.1158-1162, 1996.

N. Grigelmo-miguel and . Et-martin-belloso, Influence of fruit dietary fibre addition on physical and sensorial properties of strawberry jams, Journal of Food Engineering, vol.41, issue.1, pp.13-21, 1999.
DOI : 10.1016/S0260-8774(99)00067-9

C. R. Grosso and M. A. Et-rao, Dynamic rheology of structure development in low-methoxyl pectin+Ca2++sugar gels1, Food Hydrocolloids, vol.12, issue.3, pp.357-363, 1998.
DOI : 10.1016/S0268-005X(98)00034-4

E. Guichard, Y. Chambroy, M. Reich, N. Fournier, and M. Et-souty, Influence de la concentrration en dioxyde de carbone sur la qualité aromatique des fraises après entreposage, Sci. Des Aliments, vol.12, pp.83-100, 1992.

C. Hammami and F. Et-rené, Determination of freeze-drying process variables for strawberries, Journal of Food Engineering, vol.32, issue.2, pp.133-154, 1997.
DOI : 10.1016/S0260-8774(97)00023-X

N. Issanchou, J. F. Maingonnat, B. A. Guichard, and P. X. Etievant, Oral consistency and simple rheological measurement of strawberry jams, Sciences des Aliments, vol.Il, pp.85-98, 1991.
URL : https://hal.archives-ouvertes.fr/hal-01595037

D. Jaros and H. Et-rohm, Uniaxiale Compression of Cheese at Constant Strain Rate, Rheology, vol.94, pp.78-82, 1994.

G. G. Jewell, A. Rantsios, and . Scholey, FACTORS INFLUENCING THE BREAKDOWN OF FRUIT IN STRAWBERRY JAM, Journal of Texture Studies, vol.15, issue.3, pp.363-370, 1973.
DOI : 10.1111/j.1745-4603.1973.tb00848.x

M. Kaminoyama and M. Et-kamiwano, Numerical analysis of reaction process of highly viscous liquids in a stirred vessel equipped with a double helical ribbon impeller, Icheme Symposiun Series No, vol.36, pp.541-548, 1994.

M. Kuriyama, M. Ohta, K. Yanagawa, K. Arai, and S. Saito, Heat transfer and temperature distributions in an agitated tank equipped with helical ribbon impeller., Journal of Chemical Engineering of Japan, vol.14, issue.4, pp.323-330, 1981.
DOI : 10.1252/jcej.14.323

. Lacroix-c, F. Castaigne, and B. Et-routhier, Evaluation du Comportement TexturaI à la Congélation De Diverses Espèces de Fraises, pp.35-42, 1985.

. Lee-lh, R. Singh, and D. S. Lineback, Partic1e concentration influence on liquid residence time distributions in a model aseptic processing system, Process Eng, vol.18, pp.119-133, 1995.

. Lelievre-l and I. A. Mirza, Failure testing of gellan gels, Journal of Food Engineering, vol.16, issue.1-2, pp.25-37, 1992.
DOI : 10.1016/0260-8774(92)90018-2

M. K. Lenz and D. B. Lund, THE LETHALITY-FOURIER NUMBER METHOD. HEATING RATE VARIATIONS AND LETHALITY CONFIDENCE INTERVALS FOR FORCED-CONVECTION HEATED FOODS IN CONTAINERS, Journal of Food Process Engineering, vol.23, issue.6, pp.227-271, 1978.
DOI : 10.1021/ie50387a017

M. Mancini and M. Moresi, Mechanical properties of alginate gels: empirical characterisation, Journal of Food Engineering, vol.39, issue.4, pp.369-378, 1999.
DOI : 10.1016/S0260-8774(99)00022-9

S. Mankad, K. Nixon, and P. J. Et-fryer, Measurements of particle-liquid heat transfer in systems of varied solids fraction, Journal of Food Engineering, vol.31, issue.1, pp.9-33, 1997.
DOI : 10.1016/S0260-8774(96)00055-6

D. Mastrocola, D. Rosa, M. Et-massini, and R. , Freeze-dried strawberries rehydrated in sugar solutions: mass transfers and characteristics of final products, Food Research International, vol.30, issue.5, pp.359-364, 1997.
DOI : 10.1016/S0963-9969(97)00059-8

A. Metzner and R. Otto, Agitation of non-Newtonian fluids, AIChE Journal, vol.3, issue.1, pp.3-10, 1957.
DOI : 10.1002/aic.690030103

C. A. Miles, V. Beek, G. Et-veerkamp, and C. H. , Physical properties of food, Applied Sciences publishers, p.308, 1983.

N. Mitsuishi and Y. Et-miyairi, Heat transfert to non-Newtonian fluids in an agitated vessel, Eng. of Japan, vol.6, issue.5, pp.415-420, 1973.

Y. Murakami, F. Katsumasa, S. Takafumi, A. Yamada, and K. Asano, EVALUATION OF PERFORMANCE OF MIXING APPARATUS FOR HIGH VISCOSITY FLUIDS, Journal of Chemical Engineering of Japan, vol.5, issue.3, pp.297-303, 1972.
DOI : 10.1252/jcej.5.297

. Mwangi-lm, S. S. Rizvi, and A. Datta, Heat transfer to particles in shear flow: Application in aseptic processing, Journal of Food Engineering, vol.19, issue.1, pp.55-74, 1993.
DOI : 10.1016/0260-8774(93)90061-N

S. Nagata, Mixing principles and applications, 1975.

S. Nagata, M. Yanagimoto, and T. Et-yokoyama, Studies on the mixing of high viscous liquids, pp.444-460, 1956.

G. E. Neal, Changes occurring in the cell walls of strawberries during ripening, Journal of the Science of Food and Agriculture, vol.35, issue.10, p.604, 1965.
DOI : 10.1042/bj0640123

L. W. Olthoff, A. Van-der-bilt, D. Boer, A. Bosman, and F. , COMPARISON OF FORCE-DEFORMATION CHARACTERISTICS OF ARTIFICIAL AND SEVERAL NATURAL FOODS FOR CHEWING EXPERIMENTS, Journal of Texture Studies, vol.91, issue.3, pp.275-289, 1986.
DOI : 10.1177/00220345500290040701

. M. Pons and S. M. Et-fiszman, INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMS, Journal of Texture Studies, vol.36, issue.8, pp.597-624, 1996.
DOI : 10.1080/00021369.1972.10860323

M. N. Ramesh, K. Sathyanarayana, and A. Et-girish, KINETIC MODELING OF VEGETABLE COOKING AT 100C, Journal of Texture Studies, vol.18, issue.5, pp.257-264, 1996.
DOI : 10.13031/2013.31809

A. Rao, The Effect of Freezing and Freeze-Drying on the Physicochemical Changes in Northwest Strawberries, 1967.

H. Rohrn and D. Jaros, Constant Strain Rate Compression of Biopolymer Gels, et Benedikt l Texture Studies, vol.26, pp.665-674, 1995.

A. Roudot, Essai d'interprétation physique des mesures de pénétrométrie sur fruits et légumes, Ind. Alim. Agr, vol.113, pp.428-431, 1996.

S. Salengke and S. K. Et-sastry, Residence time distribution of cylindrical partic1es in a curved section of a holding tube: The effect of particle size and flow rate, Process Eng, vol.18, pp.363-381, 1995.

P. A. Shamlou and M. F. Edwards, Heat transfer to viscous Newtonian and non-Newtonian fluids for helical ribbon mixers, Chemical Engineering Science, vol.41, issue.8, pp.1957-1967, 1986.
DOI : 10.1016/0009-2509(86)87112-3

W. A. Sistrunk and . Moore, Assessment of Strawberry Quality-Fresh and Frozen, Food Technology, vol.21, pp.449-453, 1967.

A. Szczesniak and B. Smith, OBSERVATIONS ON STRAWBERRY TEXTURE A THREE-PRONGED APPROACH, Journal of Texture Studies, vol.19, issue.3, pp.65-89, 1969.
DOI : 10.1111/j.1365-2621.1953.tb17726.x

A. Szczesniak, P. R. Humbaugh, and H. Block, BEHAVIOR OF DIFFERENT FOODS IN THE STANDARD SHEAR COMPRESSION CELL OF THE SHEAR PRESS AND THE EFFECT OF SAMPLE WEIGHT ON PEAK AREA AND MAXIMUM FORCE, Journal of Texture Studies, vol.33, issue.4, pp.356-378, 1970.
DOI : 10.1111/j.1745-4603.1970.tb00736.x

G. Tucker and C. Et-heydon, Food particle residence time measurement for the design of commercial hlbular heat exchangers suitable for processing suspensions of solids in liquids, Trans. IchernE, vol.76, pp.208-216, 1998.

J. Ulbrecht and P. Et-carreau, Mixing of viscous non-newtonian liquids", mixing of liquids by mechanical agitation, 1985.

P. Varoquaux, P. Offant, and F. Et-varoquaux, Firmness, seed wholeness and water uptake during the cooking of lentils (Lens culinaris cv. anicia) for ???sous vide??? and catering preparations, International Journal of Food Science & Technology, vol.8, issue.1, pp.215-220, 1995.
DOI : 10.4141/cjps92-053

Z. C. Mccoy, S. C. Sastry, S. K. Delaplace, N. Belaubre, L. Leuliet et al., Convective heat transfert coefficients for irregular partic1es immersed in non-Newtonian fluid during tube flow PUBLICATIONS PUBLICATIONS ET COMMUNICATIONS PERSONNELLES Articles -Confrontation expérimentale de trois méthodes de tr,açage pour la détermination du temps de circulation axial moyen d'un agitateur hélicoïdal, DIEULOT Récents Progrès en Génie des Procédés, pp.159-174, 1990.

G. Delaplace and N. Belaubre, Performance thermique d'une cuve agitée à double enveloppe munie d'un agitateur de proximité de type hélicoïdal traitant des fluides alimentaires Newtoniens

G. Delaplace, . Torrez, N. André, P. Belaubre, and . Loisel, The Netherlands, HE.A. van den Akker and I I Derksen, th European Conference on Mixing, pp.289-296, 2000.

G. Delaplace, N. Belaubre, J. C. Leuliet, and J. Y. Congrès, Traceurs et méthodes de traçage, 1998.