Hydrodynamique d'un procédé de mélange de fluides alimentaires chargés de particules macroscopiques

Abstract : This work aims and optimising the incorporation process of a large fragile particle (strawberry) preparation into a white mass (yogurt) in terms of the mechanical damage suffered by the particles and of the mixture homogeneity. Model products for both particle preparation and white mass have been used in a pilot plant. The study has been focused on two key elements : the pumping of the particle preparation and the dynamic mixer. The methodology of experimental design has also been used. Image analysis was used for quantifying the mechanical damage to fragile particles, whereas electrical tomography, residence time distribution for particles via a magnetic technique and visual observations were used for evaluating the mixture homogeneity. Empirical models as well as specific recommendations have been proposed
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Theses
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http://docnum.univ-lorraine.fr/prive/INPL_T_2004_BLANCHEMAIN_LAMBERT_M.pdf
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https://hal.univ-lorraine.fr/tel-01752331
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Submitted on : Thursday, March 29, 2018 - 1:41:07 PM
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Maud Blanchemain. Hydrodynamique d'un procédé de mélange de fluides alimentaires chargés de particules macroscopiques. Autre. Institut National Polytechnique de Lorraine, 2004. Français. ⟨NNT : 2004INPL066N⟩. ⟨tel-01752331⟩

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