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Dimensional Analysis of Food Processes
This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all. - Discusses popular dimensional analysis for knowledge and scaling-up tools with detailed case studies - Emphasises the processes dealing with complex materials of a multiphase nature - Introduces the concept of chemical or material similarity and a framework for analysis of the functional forms of the propoerty
Modélisation en génie des procédés par analyse dimensionnelle
Les principes de l?analyse dimensionnelle, associée à la théorie de similitude et à des essais sur maquette, ont été établis au cours des quatre derniers siècles par de grands noms de la science, depuis les travaux de Galilée et de Newton jusqu?aux études emblématiques de Froude (carènes de bateaux) et de Reynolds (écoulements de liquides). Paradoxalement, force est de constater qu?ils ne sont aujourd?hui que rarement présentés dans nos formations en génie des procédés comme un outil générique et d?avenir, et de fait très peu mis en pratique. L?objectif de cet ouvrage est de démontrer que l?analyse dimensionnelle demeure une voie fiable, robuste et pertinente pour compr...
Milk and Dairy Products: Some Challenges for the Dairy Industry
Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years. This book addresses the innovations that deal with milk and the use of gentle techniques that best preserve dairy constituents. This book explores some of the current challenges facing the milk processing industry, namely: i) showing the advances in infant milk formula to best mimic breastfeeding and the in vitro models that study newborn digestion, ii) combining tradition and new consumer expectations on emblematic dairy products, such as yogurt and fermented milk products, iii) defining optimal cheese-making practices to control both cheese quality and yield, iv) outlining the current research approaches to meet “consum’actor” demands, as well as those dealing with v) the fouling and cleaning of dairy equipment in a context of increasingly constrained water and energy use.
L'amour à ma porte
Derrière sa porte, l'amour de sa vie Il va rencontrer l'amour de sa vie
Les Grandes Déconvenues
On dit que la France, au XVIe siècle, a manqué son rendez-vous avec le Monde, puisqu’elle n’aurait pris aucune part à l’épopée de l’exploration des sociétés lointaines – flirtant avec le Brésil, mais boudant l’Asie. Pourtant, deux capitaines dieppois, Jean et Raoul Parmentier, conduisent jusqu’à l’île de Sumatra, en 1529, deux nefs de fort tonnage. Ils en ramènent des plaies, des bosses et un peu de poivre. Aujourd’hui oubliée, leur navigation fut érigée au XIXe siècle en preuve incontestable d’une contribution française glorieuse à la geste des Grandes découvertes. C’est toute la Renaissance occidentale qui aurait débarqué, sous pavillon tricolore, ...
