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4. Contributors

Author

Refat Al-Shannaq, Simon Allen, C. Anandharamakrishnan, Vitus A. Apalangya, Ingrid Appelqvist, Dimitrios Argyropoulos, Amar Auckaili, Serafim Bakalis, Bhesh Bhandari, Katherine Blackshaw, Paulomi (Polly) Burey, C. Charette, Junlae Cho, Ashim Datta, Hester De Wet, Fariba Dehghani, Christopher J. Doona, M. Azad Emin, Christos Emmanoulidis, Ferruh Erdoğdu, Mohammed Farid, F.E. Feeherry, E. Forster, Raj Gaire, R. García-Flores, Dimitrios Gerogiorgis, Jacopo E. Giaretta, Michel Havet, Dennis R. Heldman, Andreas Helwig, Filip Janakievski, Piyush Kumar Jha, J. Johnston, P. Johnstone, Pablo Juliano, Soojin Jun, Fanbin Kong, Nooshin Koolaji, K. Kustin, Alain Le-Bail, M. Maria Leena, Lilly Lim-Camacho, Yvan Llave, Myriam Loeffler, Amy Logan, Francesco Marra, Slaven Marusic, A.K.M. Masum, J.A. Moses, Sina Naficy, Long H. Nguyen, Bart Nicolai, Keshavan Niranjan, Farshad Oveissi, Colm O’Donnell, Sunil K. Panchal, Janet L. Paterson, Ronil J. Rath, José I. Reyes-De-Corcuera, Olivier Rouaud, Shyam S. Sablani, K.P. Sandeep, Periaswamy Sivagnanam Saravana, Fabrizio Sarghini, Juhi Saxena, Aaron Schindeler, D. Scotland, Cordelia Selomulya, Zahra Shahrbabaki, S. Shanthamma, A. Shen, Josip Simunovic, Chandrashekhar R. Sonar, Juming Tang, Netsanet Shiferaw Terefe, Brijesh Tiwari, Viruja Ummat, Peter Valtchev, Pieter Verboven, Olivier Vitrac, Shaojin Wang, Yong Wang, Bo Wang, Peter Watkins, T. White, Jiadai Wu, D. Yi, Jimmy Yun, Bogdan Zisu, and Maarten van der Kamp

Published
2022

5. Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution

Author

Michel Havet, Sébastien Curet, Mathieu Sadot, Alain Le-Bail, Olivier Rouaud, S. Chevallier, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), and Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2)

Subjects
Materials science, Ice crystals, Nucleation, Crystal growth, 04 agricultural and veterinary sciences, General Chemistry, Mechanics, Crystal structure, 040401 food science, Microwave assisted, Electromagnetic radiation, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, 13. Climate action, Duty cycle, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Microwave, Food Science
Abstract

International audience; Among innovative freezing processes, electromagnetic wave assistance during freezing has received great attention in recent years. The literature provides interesting studies indicating that smaller ice crystals may be obtained during freezing with the assistance of microwaves. In the companion paper, we designed a laboratory scale prototype to perform experiments of this type in well controlled conditions at 2.45 GHz. In the current study, we performed freezing experiments using this prototype and developed a protocol to measure ice crystal sizes using X-ray micro-tomography. The methodology was first validated by measuring ice crystal distribution in unidirectional conventional freezing. Then several microwave assisted freezing modalities were studied. Experiments were conducted with pulsed and continuously applied microwaves. The impact of microwave irradiation time was studied at a constant incident microwave power, and then at constant energy supplied to the system. We observed a significant reduction of up to 25% in ice crystal size when microwave assistance was used during freezing with both pulsed and continuously applied microwaves. These observations tend to disconfirm the hypothesis in the literature according to which ice crystal size reduction is due to temperature oscillations. The only remaining hypothesis in the literature is that ice crystal size reduction may be due to the perturbation of the H-bond network in water, which could be a precursor to crystalline structure. It appeared that at constant incident microwave power, the increase in irradiation time tended to decrease ice crystal size. No significant difference in ice crystal size reduction was observed for a constant energy supplied to the system. The amount of energy supplied by microwaves seems to be a factor influencing ice crystal size. Industrial relevance Microwave assisted freezing is an emerging process which permits reducing ice crystal size, and thus improving frozen product quality. The measurement of ice crystals in samples frozen in controlled conditions of both freezing and microwave irradiation allows studying the main parameters that induce the reduction of their size. Better understanding of the relevant factors influencing nucleation and/or crystal growth can help to optimize the process.

Published
2020

6. Advances of electro-freezing in food processing

Author

Epameinondas Xanthakis, Alain Le-Bail, Vanessa Jury, Michel Havet, Piyush Kumar Jha, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), Optimisation - Système - Energie (GEPEA-OSE), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), and Université de Nantes (UN)

Subjects
Air velocity, Other Engineering and Technologies, media_common.quotation_subject, 02 engineering and technology, freezing, Applied Microbiology and Biotechnology, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Freezing, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Quality (business), Process engineering, media_common, Electro-freezing, business.industry, food, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, 040401 food science, Freezing methods, Set point, electric field, Heat transfer, Food processing, Ice crystal size, Engineering and Technology, Environmental science, 0210 nano-technology, business, Electrofreezing, Food Science
Abstract

International audience; Food freezing is a complex process, involving heat transfer and a series of physical and chemical changes which may profoundly affect the product quality. Several novel freezing methods have been developed in recent times taking into account the energy saving and/or quality preservation to a greater extent upon thawing. Electro-freezing technique, especially electric field assisted freezing is gaining momentum among them; it offers less energy intensive freezing conditions (higher set point ambient temperature, lower air velocity), and allows better quality retention. In the present short review article, a focused overview of the main findings and the latest studies regarding the applications of electro-freezing in food is given.

Published
2018

7. Review on frosting, defrosting and frost management techniques in industrial food freezers

Author

Cyril Toublanc, Deyae Badri, Olivier Rouaud, Michel Havet, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Optimisation - Système - Energie (GEPEA-OSE), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), and ONIRIS

Subjects
Renewable Energy, Sustainability and the Environment, 020209 energy, Numerical modeling, 02 engineering and technology, Construction engineering, 020303 mechanical engineering & transports, 0203 mechanical engineering, 13. Climate action, Defrosting, [SPI.MECA.THER]Engineering Sciences [physics]/Mechanics [physics.med-ph]/Thermics [physics.class-ph], 0202 electrical engineering, electronic engineering, information engineering, Management research, Industrial systems, Environmental science, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Frost (temperature)
Abstract

International audience; This paper reviews the results of frosting, defrosting and frost management research that have been reported over the past fifty years. The literature can be split into three categories: frost formation and properties, frost effect and frost management techniques, and those for different geometries and under different conditions. The aim is to provide an overview of the studies made over recent years that have targeted frost management, so researchers, manufacturers, designers and any concerned party can quickly obtain essential and sufficient information about the frosting phenomenon, allowing them to develop and complete ongoing studies. Emphasis is placed on analyzing available experimental, theoretical and numerical studies in industrial food freezing conditions. The specificities, constraints and challenges of industrial freezing are discussed in each section. Under industrial freezing conditions, several sources of humidity are involved and a third mechanism of frost formation in the air, may occur, resulting in less dense and more insulating frost. Numerical modeling has shown promising results in frosting/defrosting but other major parameters still need to be modeled in order to represent the real behavior of industrial systems. Evaporator-fan coupling must be taken into account as well as the need for a dynamic system approach. Many frost formation retardation and defrosting strategies may not provide the same effectiveness in these conditions compared to others. Several preventive, technical and research solutions have yet to be found. In this review, the gaps existing in research on frost in industrial food freezing conditions are identified, and recommendations are provided.

Published
2021

8. Inverse method to estimate air flow rate during free cooling using PCM-air heat exchanger

Author

A. Ousegui, B. Marcos, Michel Havet, Université Moulay Ismail (UMI), Université de Sherbrooke (UdeS), Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), and Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS)

Subjects
020209 energy, Energy Engineering and Power Technology, conjugate heat transfer, Free cooling, 02 engineering and technology, Mechanics, 7. Clean energy, Phase-change material, Industrial and Manufacturing Engineering, Volumetric flow rate, PCM-air heat exchanger, 020401 chemical engineering, inverse method, Approximation error, Robustness (computer science), Heat exchanger, 0202 electrical engineering, electronic engineering, information engineering, Water cooling, [SPI.MECA.THER]Engineering Sciences [physics]/Mechanics [physics.med-ph]/Thermics [physics.class-ph], Environmental science, A priori and a posteriori, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, 0204 chemical engineering, free cooling
Abstract

International audience; Free cooling technique using Phase Change Material (PCM) is a promising process to shave the peak load for the cooling system and reduce energy ventilation consumption. However it needs additional energy for the fan. In the way optimize the process we then proposed a first approach to estimate a priori the flow rate required to reach full freezing or thawing of PCM which is a useful indication of the process efficiency. The approach is based on the inverse method associated with sensitivity coefficient. The objective function was defined in terms of air temperature at the exit of the heat exchanger. The model was compared to experimental data, and the validation of numerical results shows the robustness and the consistency of this method. In the worst case, relative error does not exceed 510-03 .

Published
2019

9. Temperature and Heat Flux Data-Logger for Use in Tunnel Ovens: An International Partnered Project

Author

Yvonne J. English, Erik Bardy, Mike Bright, Justine Staniszewski, Mark Reuber, Nathaniel Nakles, Alexander Watt, Jason Wichert, Michel Havet, Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), and Université de Nantes (UN)

Subjects
Heat flux, Thermocouple, Data logger, Environmental science, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, 16. Peace & justice, 7. Clean energy, ComputingMilieux_MISCELLANEOUS, Marine engineering
Abstract

The Grove City College (GCC) European Study Center (ESC) is a program that allows mechanical and electrical engineering students to study abroad in the junior and senior year fall semester, respectively, and graduate in four years. The ESC is activity partners with a local institution called Oniris, which specializes in food science engineering, and veterinary science (an affiliate with the French Ministry of Agriculture). Electrical engineering students that participate in the program carry out their yearlong capstone design project (Senior Experience in Electrical Design (SEED)) in partnership with Oniris. For the 2016–2017 academic year, participating electrical engineering students completed a project titled Ultra-Low-Cost Flexible Sensor Array, or “Low-Cost Array” (LCA), designed for commercial tunnel-style ovens. The LCA features low cost ($200), flexible programmability, and ease of use (based on the widely available Arduino). The purpose of the project was to develop a low-cost data-logger to operate inside tunnel-style ovens to record temperature from thermocouples (and other analog signals, i.e. heat flux) for thirty minutes in an environment up to 250 °C. This study evaluates the LCA compared to other data-logging systems, and its performance in high temperature environments by a series of experiments. In addition, an idea of its commercialization potential was explored by interviewing industrialists and academics on-site. Experimental results showed that: (1) data logged from the system were close to values recorded by current systems used for both temperature and heat flux measurements, and (2) the system performed well at 240 °C for thirty minutes (maximum temperature of oven). In addition, the interviews revealed that although most interest was in a tunnel-style oven data-logger, it seems feasible to incorporate changes to satisfy needs for other markets, especially those of a general-purpose data-logger.

Published
2018

10. Microwave assisted freezing part 1: Experimental investigation and numerical modeling

Author

Michel Havet, Olivier Rouaud, Alain Le-Bail, Mathieu Sadot, Sébastien Curet, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), and Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)

Subjects
Waveguide (electromagnetism), Materials science, Ice crystals, Nuclear engineering, 04 agricultural and veterinary sciences, General Chemistry, Dielectric, 040401 food science, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, Scientific method, Electric field, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Reduction (mathematics), Microwave, Food Science, Power density
Abstract

International audience; The aim of this study was to develop an innovative process dedicated to enhancing the quality of frozen food using microwaves. A microwave assisted freezing device was designed at the laboratory scale to perform experiments in controlled conditions. Small samples of methylcellulose gels were frozen using nitrogen gas in a TE 10 waveguide, where microwaves at 2.45 GHz were emitted intermittently or continuously. A numerical model was also developed to obtain results difficult to measure such as the local electric field and the corresponding energy density. The phase change part of the model was based on an enthalpy formulation and on the growth of spherical ice crystals. An original "hybrid 2D-3D" solving methodology was used to reduce the duration of the simulations. Favourable comparisons between the predicted temperatures and the experimental data highlighted the relevance of the models used for the thermophysical and dielectric properties. The analysis of the interactions between microwaves and matter, performed with numerical simulations, revealed the role of the freezing front as a boundary. The strong influence of sample size and of dielectric properties on the power density distribution were also illustrated when comparing our results with those published previously. The scientific knowledge obtained through this study and the original structure of the numerical model will be used to optimize microwave assisted freezing and link the process parameters to the reduction of ice crystal size highlighted in the companion paper. Industrial relevance: Microwave assistance during freezing can improve frozen product quality by reducing ice crystal size. This innovative and promising process has not yet been given much attention. Developing an accurate model which describes microwave-matter interactions during phase change permits numerical simulations that can facilitate the design of industrial equipment, and determine optimal product dimensions.

Published
2020

11. Influence of the electrohydrodynamic process on the properties of dried button mushroom slices: A differential scanning calorimetry (DSC) study

Author

Delphine Queveau, Nasser Hamdami, Michel Havet, Somayeh Taghian Dinani, Mohammad Shahedi, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), Mines Nantes (Mines Nantes)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), and Université de Nantes (UN)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)

Subjects
Chemistry, General Chemical Engineering, Transition temperature, Enthalpy, Analytical chemistry, Nanotechnology, Atmospheric temperature range, Biochemistry, Endothermic process, Differential scanning calorimetry, Electric field, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Electrohydrodynamics, ComputingMilieux_MISCELLANEOUS, Agaricus bisporus, Food Science, Biotechnology
Abstract

In this paper, drying of button mushroom (Agaricus bisporus) slices with an innovative drying technique of hot air combined with Electrohydrodynamic (EHD) drying process was investigated at three electrode gaps (5, 6, and 7 cm) and voltage levels (17, 19, and 21 kV). The effects of different hot air combined with EHD drying treatments on the temperature of the mushroom slices, drying time, final color and protein denaturation features including enthalpy (ΔH), onset temperature (To), peak transition temperature (Tp), conclusion temperature (Tc), and temperature range (Tc–To) of endothermic peaks were systematically evaluated. In addition, water state changes in DSC cooling thermograms of dried mushroom slices were investigated. The results obtained by differential scanning calorimetry showed that the ΔH values in the DSC traces of the EHD-dried mushroom slices were reduced with a decrease in the electrode gap and an increase in the voltage. Specifically, among voltages of 21, 17, and 19 kV, a voltage of 21 kV resulted in the lowest ΔH and Tc–To values and the highest Tp and To values. This result indicated that voltage had a significant effect on these responses. Similarly, the DSC results showed a considerable effect of high electric field intensity on ΔH, Tc–To and Tp responses related to protein denaturation in comparison to low electric field intensity.

Published
2015

12. Quality assessment of mushroom slices dried by hot air combined with an electrohydrodynamic (EHD) drying system

Author

Michel Havet, Somayeh Taghian Dinani, Nasser Hamdami, Mohammad Shahedi, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS)

Subjects
Mushroom, Absorption of water, Chemistry, General Chemical Engineering, Analytical chemistry, Biochemistry, Bulk density, Electrode, Shear strength, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Electrohydrodynamics, Composite material, Porosity, ComputingMilieux_MISCELLANEOUS, Agaricus bisporus, Food Science, Biotechnology
Abstract

In this study, hot air combined with an electrohydrodynamic (EHD) drying system was designed and examined for drying button mushroom (Agaricus bisporus) slices. The effects of three levels of voltage (17, 19 and 21 kV) and electrode gap (5, 6 and 7 cm) on solid and bulk density, porosity, shear strength, water absorption capacity (WAC) and total color difference (ΔE) of dried mushroom slices in comparison to oven dried mushroom slices were investigated. ANOVA showed that the hot air combined with EHD drying method had significant effects on bulk density and shear strength (p ≤ 0.01) reduction as well as on porosity (p ≤ 0.001) and WAC increase (p ≤ 0.01), but this system had no significant effects (p ≥ 0.05) on the solid density and ΔE parameters in comparison to the oven drying system. In addition, results indicated that increasing the voltage or decreasing the electrode gap resulted in some advantages such as bulk density and shear strength reduction or porosity and WAC increase that introduced this combined drying method as an improved method for drying mushroom slices.

Published
2015

13. A review on effect of DC voltage on crystallization process in food systems

Author

Vanessa Jury, Alain Le-Bail, Piyush Kumar Jha, Mathieu Sadot, Olivier Rouaud, Michel Havet, S. Ajay Vino, Sébastien Curet-Ploquin, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), and Optimisation - Système - Energie (GEPEA-OSE)

Subjects
2. Zero hunger, Ice crystals, Chemistry, Nucleation, Nanotechnology, 04 agricultural and veterinary sciences, General Chemistry, Dielectric, 040401 food science, Industrial and Manufacturing Engineering, law.invention, 0404 agricultural biotechnology, Chemical physics, law, Mass transfer, Electric field, Phase (matter), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Crystallization, Supercooling, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract

Crystallization of water and food systems may be affected by electric and magnetic fields. In this review paper, the crystallization of water and food systems assisted by DC voltage (DC-V) is compiled based on existing literature. Two ways of applying DC-V during electrocrystallization can be identified, namely charge flow (CF) conditions with electrical charges flowing through the matrix and static electric field (SEF) conditions. Both processes have shown to interact with nucleation mechanism by reducing supercooling and favouring a higher nucleation rate. The theoretical calculations show that the application of SEF can modify the free energy of formation of ice nuclei in the water phase. Moreover, SEF application can also enhance heat and mass transfer during crystallization process. Various molecular simulations and experimental studies have shown that SEF aligns the water molecules in its direction by the phenomenon of dielectric polarization, and thus, reduces the degree of supercooling (∆T). The freezing process under SEF produces smaller ice crystals in the food products, resulting in less freeze damage; it is thus expected to minimize cell disruption, to reduce the drip loss, to lessen the protein denaturation, and finally to preserve the texture of the fresh food after thawing. Furthermore, freezing under SEF may help to use less energy intensive freezing conditions (higher set point temperature, low air velocity). As a conclusion, the use of DC-V in the case of crystallization of food systems (especially freezing) offers a new perspective to the food industry.

Published
2017

14. Numerical Modelling of an Innovative Microwave Assisted Freezing Process

Author

Sébastien Curet, Olivier Rouaud, Mathieu Sadot, Alain Le-Bail, Michel Havet, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), ANR-14-SUSF-0001,FREEZEWAVE,Innovative and low energy microwave assisted freezing process for high quality foods(2014), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)

Subjects
0106 biological sciences, Materials science, Nuclear engineering, 01 natural sciences, Modelling, law.invention, 0404 agricultural biotechnology, Optics, law, 010608 biotechnology, Thermal, Freezing, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Ice crystals, business.industry, Mechanical Engineering, Pulse duration, 04 agricultural and veterinary sciences, Building and Construction, Crystallisation, 040401 food science, Pulsed Microwaves, Scientific method, Reflection (physics), Ice Fraction, business, Waveguide, Displacement (fluid), Microwave
Abstract

International audience; Highlights  An innovative pulsed microwave assisted freezing process was modelled  Phase change was modelled using enthalpy formulation including ice crystal growth  Thermophysical and dielectric properties were linked to the ice fraction  Influence of microwave pulses on temperature oscillation amplitude was highlighted  Freezing front location and reflection influence hot-spot displacement Abstract This study aimed to model an innovative process of pulsed microwave assisted freezing (MAF), which was expected to improve frozen product quality. The phase change model was based on spherical ice crystal growth and an original enthalpy formulation. The objective was to understand better the thermal interactions between microwaves and a product being frozen in a TE10 waveguide in which nitrogen gas and microwaves reach the product on the top surface. The 2D model was validated against the literature data and used to perform numerical simulations. The freezing front location and the reflection at air-product interfaces have a large impact on microwave behaviour in the product, especially on hot-spot displacement. As in some experimental works, temperature oscillations were observed. It is shown that their amplitude is related to the pulse duration. These results will help in designing experimental procedures to study the interest of using low energy pulsed microwaves during freezing.

Published
2017

15. Electrohydrodynamic (EHD) heat transfer enhancement for low primary airflow velocities

Author

Michel Havet, Olivier Rouaud, Erik Bardy, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), and Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)

Subjects
Materials science, Heat transfer enhancement, Airflow, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Mechanics, Electrohydrodynamics, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2017

16. Proofing of bread dough assisted by ohmic heating

Author

Alain Le-Bail, Anthony Ogé, Timothée Gally, Vanessa Jury, Michel Havet, Olivier Rouaud, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), and Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2)

Subjects
0106 biological sciences, Materials science, Energy, Bread dough, 04 agricultural and veterinary sciences, General Chemistry, Proofing, 040401 food science, 01 natural sciences, Industrial and Manufacturing Engineering, Expansion ratio, 0404 agricultural biotechnology, Ohmic heating, 010608 biotechnology, Phase (matter), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Composite material, Joule heating, Ohmic contact, Intensity (heat transfer), Food Science, Voltage
Abstract

International audience; Proofing of bread dough was studied under ohmic heating for a target temperature of 35°C. An experimental device based on PLC monitoring was developed to study the effect of heating rates and voltages on the proofing process. Conventional and ohmic heating-assisted proofing were compared; the results showed that the process itself had no impact on the proofing when identical heating rates (0.065°C·min −1) were used. However, increasing the heating rate could significantly reduce the time needed to reach an expansion ratio of 3 (from 122 min during conventional proofing to 65–70 min during ohmic heating in the range of 1–10°C·min −1). This was due to the shortening of the lag phase at the beginning of proofing (from 58 min during conventional heating to 20 min at 10°C·min −1 in ohmic heating). Results also showed that the voltage intensity had no significant effect on the proofing kinetics in the range of 50–150 V. The evolution of expansion ratios with proofing time could be fitted by a Gompertz model with a very high accuracy (R 2 N 0.999)

Published
2017

17. Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices

Author

Nasser Hamdami, Michel Havet, Somayeh Taghian Dinani, Mohammad Shahedi, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS)

Subjects
0106 biological sciences, Coefficient of determination, Moisture, Mathematical model, Renewable Energy, Sustainability and the Environment, business.industry, Chemistry, Explained sum of squares, Electrical engineering, Energy Engineering and Power Technology, 04 agricultural and veterinary sciences, Mechanics, 040401 food science, 01 natural sciences, Exponential function, 0404 agricultural biotechnology, Fuel Technology, Nuclear Energy and Engineering, 010608 biotechnology, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Electrohydrodynamics, business, Water content, ComputingMilieux_MISCELLANEOUS, Weibull distribution
Abstract

Researches about mathematical modeling of electrohydrodynamic (EHD) drying are rare. In this study, hot air combined with electrohydrodynamic (EHD) drying behavior of thin layer mushroom slices was evaluated in a laboratory scale dryer at voltages of 17, 19, and 21 kV and electrode gaps of 5, 6, and 7 cm. The drying curves were fitted to ten different mathematical models (Newton, Page, Modified Page, Henderson and Pabis, Logarithmic, Two-term exponential, Midilli and Kucuk, Wang and Singh, Weibull and Parabolic models) and a proposed new empirical model to select a suitable drying equation for drying mushroom slices in a hot air combined with EHD dryer. Coefficients of the models were determined by non-linear regression analysis and the models were compared based on their coefficient of determination ( R 2 ), sum of square errors (SSE) and root mean square error (RMSE) between experimental and predicted moisture ratios. According to the results, the proposed model that contains only three parameters provided the best fit with the experimental data. It was closely followed by the Midilli and Kucuk model that contains four parameters. Therefore, the proposed model can present comfortable usage and excellent predictions for the moisture content changes of mushroom slices in the hot air combined with EHD drying system.

Published
2014

18. Antifreeze Proteins

Author

Michel Havet, Marta Orlowska, and Alain Le Bail

Subjects
Materials science, Chemical physics, Electric field
Published
2016

19. Drying Kinetics Comparison of Methylcellulose Gel Versus Mango Fruit in Forced Convective Drying With and Without Electrohydrodynamic Enhancement

Author

Olivier Rouaud, Michel Havet, Erik Bardy, Sabrine Manai, Grove City College (.) (GCC), Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), PERLE 2, Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)

Subjects
Exergy, Convection, Work (thermodynamics), Materials science, 020209 energy, Mechanical Engineering, Kinetics, Airflow, Thermodynamics, 04 agricultural and veterinary sciences, 02 engineering and technology, Condensed Matter Physics, 040401 food science, Forced convection, 0404 agricultural biotechnology, Chemical engineering, Mechanics of Materials, [SDV.IDA]Life Sciences [q-bio]/Food engineering, 0202 electrical engineering, electronic engineering, information engineering, [SPI.MECA.THER]Engineering Sciences [physics]/Mechanics [physics.med-ph]/Thermics [physics.class-ph], General Materials Science, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Electrohydrodynamics, Water content
Abstract

International audience; Electrohydrodynamic convective drying (EHD drying) is a novel drying method used to enhance forced convection drying (FC drying) by using a wire-electrode to create an electrostatic field. In a previous study, the efficiency of EHD drying (using three different wire-electrode configurations) was compared to classical FC drying by measuring the drying rate of methylcellulose gel. Efficiency was quantified in terms of exergy (transient exergetic efficiency) through the use of a proposed model. In that previous study, it was stated that methylcellulose gel can be used to simulate a food product and can be controlled to a predetermined moisture content. The purpose of this current work was to compare how meth-ylcellulose gel compares to a real food product (mango fruit) in terms of drying kinetics for both EHD and FC drying. Drying kinetics were quantified in terms of a per unit area measurement of the exergetic efficiency, exergy supplied and used, drying rate, and total drying time to reach a moisture content of 50%. Initial results show that for both EHD and FC drying, methylcellulose gel and mango fruit exhibit similar drying kinetics.

Published
2016

20. Transient exergetic efficiency and moisture loss analysis of forced convection drying with and without electrohydrodynamic enhancement

Author

Olivier Rouaud, Erik Bardy, Merouane Hamdi, Michel Havet, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS)

Subjects
Exergy, Convection, Work (thermodynamics), Moisture, Chemistry, Mechanical Engineering, Airflow, Thermodynamics, Building and Construction, Pollution, Industrial and Manufacturing Engineering, Forced convection, General Energy, 13. Climate action, Relative humidity, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Electrohydrodynamics, Electrical and Electronic Engineering, ComputingMilieux_MISCELLANEOUS, Civil and Structural Engineering
Abstract

EHD drying (Electrohydrodynamic convective drying) is a novel drying method used to enhance FC drying (forced convection drying) by using a wire-electrode to create an electrostatic field. In this work we studied the dehydration of a food product by means of FC verses EHD drying using three different wire-electrode configurations determined by a prior study. Airflow velocity was set to 1.0–3.0 m/s for FC drying, and 0.3 m/s for EHD drying (applied voltage of 16 kV) at a temperature and relative humidity of 30 °C and 17%, respectively. Drying rates were analyzed as well as the overall and time dependent (transient) exergetic efficiency by means of a specific model. It was found that EHD drying yielded approximately the same drying rate and used exergy as FC drying with airflow velocities of 1.0–2.0 m/s. Both overall and transient exergetic efficiencies were found to be significantly higher for EHD drying compared to FC drying. This was attributed to the lower velocity associate with EHD drying. It was therefore concluded that EHD drying, using the three wire-electrode configurations analyzed in this study, can yield the same drying rate as FC drying, but with significantly lower airflow velocities, and therefore higher exergetic efficiencies.

Published
2015

21. Effect of voltage and air flow velocity of combined convective-electrohydrodynamic drying system on the physical properties of mushroom slices

Author

Michel Havet, Somayeh Taghian Dinani, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS)

Subjects
0106 biological sciences, Chemistry, Airflow, Mineralogy, 04 agricultural and veterinary sciences, Microstructure, 040401 food science, 01 natural sciences, 0404 agricultural biotechnology, 010608 biotechnology, Shear strength, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Electrohydrodynamics, Texture (crystalline), Composite material, Porosity, Agronomy and Crop Science, Water content, ComputingMilieux_MISCELLANEOUS, Shrinkage
Abstract

Electrohydrodynamic (EHD) drying is an innovative drying method. For this investigation, a combined convective-EHD drying system with two variables of voltage (at four levels of 0, 20, 25 and 30 kV) and velocity (at two levels of 0.4 and 2.2 m/s) on drying kinetics, remaining moisture content, porosity, shrinkage, rehydration ratio, shear strength, color, and microstructure of mushroom slices was envisaged. The eight drying treatments (30 kV–0.4 m/s, 25 kV–0.4 m/s, 20 kV–0.4 m/s, 0 kV–0.4 m/s, 30 kV–2.2 m/s, 25 kV–2.2 m/s, 20 kV–2.2 m/s and, 0 kV–2.2 m/s) were carried out at 45 °C for a period of 5 h. ANOVA showed that these eight drying treatments had a significant effect with p ≤ 0.01 on porosity and with p ≤ 0.001 on moisture content, shrinkage, rehydration ratio, and shear strength, but no significant difference was observed in the color of the dried mushroom slices. The advantages of the mushroom slices dried at a higher voltage or air flow velocity included a higher drying rate, porosity and rehydration ratio and a lower remaining moisture content. However, the higher voltage or air velocity caused the development of a wrinkled and broken structure, leading into more shrinkage and shear strength.

Published
2015

22. The influence of voltage and air flow velocity of combined convective-electrohydrodynamic drying system on the kinetics and energy consumption of mushroom slices

Author

Somayeh Taghian Dinani, Michel Havet, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS)

Subjects
Convection, Renewable Energy, Sustainability and the Environment, Chemistry, 020209 energy, Strategy and Management, Airflow, Analytical chemistry, 04 agricultural and veterinary sciences, 02 engineering and technology, Energy consumption, Mechanics, 7. Clean energy, 040401 food science, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, Electric field, 0202 electrical engineering, electronic engineering, information engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Electrohydrodynamics, Water content, Intensity (heat transfer), ComputingMilieux_MISCELLANEOUS, General Environmental Science, Voltage
Abstract

Electrohydrodynamic (EHD) is a promising process for reducing the energy consumption of convective drying processes. In this study, a combined convective-EHD drying system was designed, constructed, and examined as an economical drying system for drying mushroom slices. The effects of two levels of velocities (0.4 and 2.2 m/s) and four levels of voltages (0, 20, 25, and 30 kV) on drying kinetics, drying rate, final moisture content, and specific energy consumption of EHD system (SECEHD), convective system (SECtunnel), and combined convective-EHD system (SECtotal) were studied. The results confirmed that by applying electric field at 0.4 m/s air velocity, the enhancement in the drying rate increased with the applied voltage. The combination of 30 kV voltage with the air velocity of 0.4 m/s could significantly increase the drying rate and simultaneously reduce the specific energy consumption of the combined convective-EHD system. However, a cross-flow with the high velocity of 2.2 m/s diminished corona wind effect. Results showed that increasing velocity alongside decreasing voltage reduced the SECEHD, but SECtunnel and SECtotal declined as velocity diminished. In fact, 30 kV-0.4 m/s treatment resulted in statistically similar averaged drying rate and final moisture content to 0 kV-2.2 m/s, 20 kV-2.2 m/s, 25 kV-2.2 m/s, and 30 kV-2.2 m/s treatments, but it represented considerably less SECtotal value in comparison to them. As such, the appropriate combination of electric field intensity with air velocity such as 30 kV-0.4 m/s treatment is a promising solution for reducing the substantial energy consumption of industries using convective drying technique.

Published
2015

23. Preventing Indoor Bioaerosol Contamination in Food Processing Environments and HVAC Systems: Assessment of Particle Deposition for Hygienic Design Purposes

Author

Michel Havet, Camille Solliec, Guillaume Da, Mourad Ben Othmane, Evelyne Gehin, Centre d'Etudes et Recherches en Thermique, Environnement et Systèmes [Créteil] (CERTES EA 3481), Université Paris-Est Créteil Val-de-Marne - Paris 12 (UPEC UP12), Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Mines Nantes (Mines Nantes)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS), ANR-07-PNRA-0019,CLEANAIRNET,Conception hygiénique des réseaux de distribution d'air dans les industries agroalimentaires.(2007), Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique), and Université de Nantes (UN)-Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)

Subjects
2. Zero hunger, Waste management, Food industry, business.industry, Indoor bioaerosol, 04 agricultural and veterinary sciences, 010501 environmental sciences, 040401 food science, 01 natural sciences, 0404 agricultural biotechnology, Indoor air quality, Cleanroom, HVAC, Food processing, Environmental science, Duct (flow), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, business, 0105 earth and related environmental sciences, Bioaerosol
Abstract

International audience; This chapter deals with airborne particle contamination in foodprocessing indoor environments and particularly within heating, ventilation, andair-conditioning (HVAC) systems in food factory buildings. The major types ofbioaerosols encountered in the food manufacturing sector as well as the bioaerosolsampling methods are firstly introduced. Secondly, some features of air handlingsystems such as zoning, cleanrooms, localized air handling systems, and HVACsystems are presented. Besides, the study of particle deposition to duct surfacesfrom turbulent airflow is reviewed and discussed. Substantially, an original workcombining industrial diagnosis and experiments at factory scale with experiments atlaboratory scale is then proposed through the case study of the CleanAirNet project.The CleanAirNet project (Hygienic Design of Ventilation Duct Networks in FoodFactories) aimed at producing new knowledge, models, and techniques to helpcontrol the safety of the food products through a better control of aerosol particletransport and deposition in the ventilation networks of the food industry. Thedifferent work packages of the project are presented relatively to the state-of-the-art particle deposition on duct surfaces. The methodological findings and relevantapplications (e.g., a newly patented particle trapping device for air handlingsystems) for food industries are exposed. The CleanAirNet project was supportedby the French National Research Agency (ANR) from 2008 to 2012; the project consortium was conducted by seven institutes and universities, as well as threeindustries from the food sector.

Published
2015

24. Transient Exergetic Efficiency of a Forced Convection Drying Process With and Without Electrohydrodynamic (EHD) Enhancement

Author

Olivier Rouaud, Erik Bardy, Michel Havet, and Merouane Hamdi

Subjects
Convection, Exergy, Moisture, Chemistry, Electric field, Airflow, Thermodynamics, Transient (oscillation), Electrohydrodynamics, Mechanics, Forced convection
Abstract

Electrohydrodynamic (EHD) drying is a novel drying method used to enhance forced convective drying by using a wire-electrode to create an electrostatic field. In this study, it was hypothesized that an EHD enhanced forced convective drying process will not only increase the drying rate, but also the exergetic efficiency over time. A transient exergetic efficiency was defined as the ratio of the exergy use rate in the removing of moisture from the drying product, to the exergy rate of the drying air supplied. In the case of EHD enhanced forced convection, the exergy rate supplied by the wire electrode was also accounted for. Forced convection drying experiments were run on a test specimen simulating a food product (methylcellulose gel) using an air flow channel with and without EHD enhancement with varying air flow velocities. Initial results show that the moisutre loss rate of the methylcellulose gel increased with the application of the electrostatic field. In addition, for low velocities, the exergetic efficiency of EHD enhanced forced convection was higher for the first few hours of drying as compared to conventional forced convection. The exergetic efficiency of both conventional and EHD enhanced forced convection converged at greater air flow velocities.Copyright © 2014 by ASME

Published
2014

25. Implementation of a parametric procedure allowing efficient positioning of heat sources: application to high-temperature composites thermoforming process

Author

Rémi Deterre, Moaine Jebara, Pierre Mousseau, Sofiane Belhabib, Lionel Boillereaux, Michel Havet, Alain Sarda, PRES Université Nantes Angers Le Mans (UNAM), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Optimisation - Système - Energie (GEPEA-OSE), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), and Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2)

Subjects
Work (thermodynamics), Engineering, Control and Optimization, lcsh:T55.4-60.8, efficient positioning, Mechanical engineering, finite element analysis, 02 engineering and technology, 010402 general chemistry, 01 natural sciences, Position (vector), parameter optimization, lcsh:Industrial engineering. Management engineering, [MATH]Mathematics [math], Composite material, Parametric equation, Thermoforming, Parametric statistics, Heating element, business.industry, composite thermoforming, Energy consumption, 021001 nanoscience & nanotechnology, press heating plates, Finite element method, 0104 chemical sciences, lcsh:Industrial directories, Modeling and Simulation, 0210 nano-technology, business, lcsh:T11.95-12.5
Abstract

International audience; This work describes the implementation of a simple procedure that helps to easily position the heating elements in press plates used in high-temperature composites thermoforming process. The developed method permits to obtain desired temperature profiles on the surface of the press plates through two main steps. The first step consists in finding out an appropriate parametric curve that defines the spatial location of the heating sources into the thickness of the press heating plates. The second step uses an inverse method that combines a stochastic optimization algorithm in conjunction with finite element simulations. This second step serves for the adjustment of the position curve parameters to obtain a simulated temperature profile as close as possible to the expected one at the press plates surface. This easy-to-implement approach is shown to be very effective to rapidly obtain a suitable location of the heat sources that minimizes energy consumption.

Published
2017

26. Thermal performance modelling of solar collector with heat storage

Author

Michel Havet, César Kapseu, Guy Bertrand Tchaya, Martin Kamta, University of Maroua (UMa), Université de Ngaoundéré/University of Ngaoundéré [Cameroun] (UN), Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)

Subjects
Solar dryer, Engineering, 020209 energy, Thermodynamics, Heat transfer coefficient, 02 engineering and technology, Thermal energy storage, 7. Clean energy, Energy storage, solar collector, Solar air conditioning, heat transfer, 0202 electrical engineering, electronic engineering, information engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, business.industry, Nanofluids in solar collectors, 020208 electrical & electronic engineering, indirect solar dryer, General Engineering, Mechanics, Photovoltaic thermal hybrid solar collector, Modeling and Simulation, Heat transfer, [SPI.MECA.THER]Engineering Sciences [physics]/Mechanics [physics.med-ph]/Thermics [physics.class-ph], business, mathematical model
Abstract

International audience; Solar drying is used to reduce post-harvest losses. An indirect solar dryer with oriented air is presented. It provides the ability to store energy. This work predicts the outlet temperature at the collector in the single-face and bifacial modes of collector. The heat balance applied to each element is determined taking into account the temporal term which characterises storage in the material. The simulation is done using Matlab software. Both models of the collector are validated by comparing the experimental and theoretical curves. The results show that the two curves of outlet temperatures have the same profile when the global heat transfer coefficient loss is 2.94 W.m –2 .K –1 , the contact resistance between the absorber and the insulator is 0.025 W –1 .m2.K and the velocity is 0.2 m.s –1. The contact resistance has a significant influence on the outlet air temperature but not accessible for controlling temperature compared to the velocity.

Published
2017

27. Intensification des transferts en agroalimentaire : approches numériques et expérimentales

Author

Rouaud, Olivier, Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Université de Nantes, Lionel Estel, Jean-Christophe Batsale, Christophe Gourdon, Denis Flick, Lingai Luo, Jack Legrand, and Michel Havet

Subjects
microwave, Numerical simulation and modelling, Chauffage ohmique, Process intensification, Ohmic heating, Simulation numérique, Food Engineering, Micro-ondes, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, EHD, Intensification des transferts, Procédés alimentaires
Abstract

Intensification des transferts en agroalimentaire : approches numérique et expérimentale Synthèse des travaux de recherche En vue d'obtenir le diplôme d'Habilitation à diriger des Recherches

Published
2016

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