Nombre de documents

100

Professeur en Automatique et Procédés


Article dans une revue37 documents

  • Charlène Lambert, Daniel Goujot, Hedi Mohamed Romdhana, Francis Courtois. Toward a generic approach to build-up air drying models. Drying Technology, Taylor & Francis, 2016, 34 (3), pp.346-359. <10.1080/07373937.2015.1054510>. <hal-01192553>
  • Daniel Goujot, Francis Courtois. Comparison and discussion of experimental strategies to improve parameter identification of a drying model. Drying Technology, Taylor & Francis, 2015, 33 (8), pp.896-906. <10.1080/07373937.2014.997880>. <hal-01191435>
  • Charlène Lambert, Hedi Mohamed Romdhana, Francis Courtois. Reverse methodology to identify moisture diffusivity during air-drying of foodstuffs. Drying Technology, Taylor & Francis, 2015, 33 (9), pp.1076-1085. <10.1080/07373937.2014.985792>. <hal-01191436>
  • Nicolas Delchier, Christiane Ringling, Marie-Elisabeth Cuvelier, Francis Courtois, Michael Rychlik, et al.. Thermal degradation of folates under varying oxygen conditions. Food Chemistry, Elsevier, 2014, 165, pp.85-91. <10.1016/j.foodchem.2014.05.076>. <hal-01173909>
  • Nadia Djendoubi, Catherine Bonazzi, Francis Courtois, Nabil Kechaou, Nourhene Boudhrioua Mihoubi. Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear. Food and Bioproducts Processing, Elsevier, 2013, 91 (C2), pp.121 - 128. <10.1016/j.fbp.2012.09.006>. <hal-01001532>
  • Jean-Pierre Aka, Francis Courtois, Loic Louarme, Jacques Nicolas, Catherine Billaud. Modelling the interactions between free phenols, L-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment. Food Chemistry, Elsevier, 2013, 138 (2-3), pp.1289-1297. <hal-01011117>
  • Jean-Pierre Aka, Francis Courtois, Loïc Louarme, Jacques Nicolas, Catherine Billaud. Modelling the interactions between free phenols, L-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment. Food Chemistry, Elsevier, 2013, 138 (2-3), pp.1289-1297. <10.1016/j.foodchem.2012.10.083>. <hal-01057629>
  • Nicolas Belaubre, François Zuber, Francis Courtois. Continu'Opt : logiciel de modélisation des barèmes thermiques en stérilisateur à fonctionnement continu. Industries Agricoles et Alimentaires, 2013, pp.20-21. <hal-01192555>
  • Abdelghani Boubekri, Hocine Benmoussa, Catherine Bonazzi, Francis Courtois. Étude du traitement thermique à l’eau chaude en vue d’amélioration de la qualité des dattes sèches. Annales des Sciences et Technologies, 2013, 5 (2), pp.181-191. <10.12816/0010615>. <hal-01275141>
  • Nadia Djendoubi, Catherine Bonazzi, Nourhene Boudhrioua, Noura Kechaou, Francis Courtois. Moisture Sorption Isotherms, Thermodynamic Properties, and Glass Transition of Pears and Apples. Drying Technology, Taylor & Francis, 2012, 30 (13), pp.1397 - 1406. <10.1080/07373937.2012.683843>. <hal-01053125>
  • Nadia Djendoubi, Nourhene Boudhrioua, Nabil Kechaou, Francis Courtois, Catherine Bonazzi. Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food and Bioproducts Processing, Elsevier, 2012, 90 (C3), pp.433 - 441. <10.1016/j.fbp.2011.11.009>. <hal-01003419>
  • Marie-Elisabeth Cuvelier, Florence Lacoste, Francis Courtois. Application of a DSC model for the evaluation of TPC in thermo-oxidized oils. Food Control, Elsevier, 2012, 28, pp.441-444. <10.1016/j.foodcont.2012.05.019>. <hal-01173804>
  • Olesea Roman, Francis Courtois, Marie-Noelle Maillard, Anne-Marie Riquet-Motchidlover. Kinetic Study of Hydroperoxide Degradation in Edible Oils Using Electron Spin Resonance Spectroscopy. Journal of the American Oil Chemists Society, 2012, 89 (8), pp.1409 - 1417. <10.1007/s11746-012-2048-4>. <hal-01004141>
  • Nadia Djendoubi, Catherine Bonazzi, Nourhene Boudhrioua, Nabil Kechaou, Francis Courtois. Influence of sugar composition on water sorption isotherms and on glass transition in apricots. Journal of Food Engineering, Elsevier, 2012, 111 (2), pp.403 - 411. <10.1016/j.jfoodeng.2012.02.001>. <hal-01004171>
  • Daniel Goujot, Xuan Mi Meyer, Francis Courtois. Identification of a rice drying model with an improved sequential optimal design of experiments. Journal of Process Control, Elsevier, 2012, vol. 22, pp. 95-107. <10.1016/j.jprocont.2011.10.003>. <hal-00879520>
  • Houssem Abidi, Ruben Zuniga, Nicolas Lehebel, François Zuber, Albert Duquenoy, et al.. Les traitements thermiques à température variable : optimisation par la simulation numérique. Applications aux foies gras. Viandes et produits carnés, 2011, pp.1-12. <hal-01192558>
  • Matthieu Faessel, Francis Courtois. Touching grain kernels separation by gap-filling. Image Analysis and Stereology, International Society for Stereology, 2011, 28 (3), pp.195-203. <10.5566/ias.v28.p195-203>. <hal-00879674>
  • Abdelghani Boubeki, Hocine Benmoussa, Francis Courtois, Catherine Bonazzi. Softening of over-dried "Deglet-Nour" dates to obtain high-standard fruits: impact of rehydration and drying processes on quality criteria. Drying Technology, Taylor & Francis, 2010, 28 (2), pp.222-231. <10.1080/07373930903526764>. <hal-01143523>
  • Aman Mohammad Ziaiifar, Francis Courtois, Gilles Trystram. Porosity development and its effect on oil uptake during frying process. Journal of Food Process Engineering, Wiley, 2010, 33 (2), pp.191-212. <10.1111/j.1745-4530.2008.00267.x>. <hal-01191441>
  • Francis Courtois, Matthieu Faessel, Catherine Bonazzic. Assessing Breakage and Cracks of Parboiled Rice Kernels by Image Analysis Techniques. Food Control, Elsevier, 2010, 21 (4), pp.567-572. <10.1016/j.foodcont.2009.08.006>. <hal-00836020>
  • Mathilde Courel, Ait-Ameur Lamia, E. Capuano, V. Fogliano, F.J. Morales, et al.. Effects of formulation and baking conditions on neo-formed contaminants in model cookies. Czech Journal of Food Sciences, 2009, 27, pp.S93-S95. <hal-01292346>
  • Aman Mohammad Ziaiifar, Bertrand Heyd, Francis Courtois. Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method. Journal of Food Engineering, Elsevier, 2009, 95, pp.373-378. <10.1016/j.jfoodeng.2009.05.015>. <hal-01194180>
  • Matthieu Faessel, Francis Courtois. Touching grain kernels separation by gap-filling. Image Analysis and Stereology, International Society for Stereology, 2009, 28, pp.195-203. <hal-01194176>
  • Aman Mohammad Ziaiifar, Nawel Achir, Francis Courtois, Isabelle Trezzani, Gilles Trystram. Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. International Journal of Food Science and Technology, Wiley, 2008, 43 (8), pp.1410-1423. <10.1111/j.1365-2621.2007.01664.x>. <hal-01194942>
  • Perla Relkin, Clémence Bernard, Thierry Meylheuc, Jean Vasseur, Francis Courtois. Production of whey protein aggregates with controlled end-use properties. Le Lait, INRA Editions, 2007, 87 (4-5), pp.337-348. <hal-00895654>
  • A. Olmos, Ioan-Cristian Trelea, Francis Courtois, Catherine Bonazzi, Gilles Trystram. Dynamic optimal control of batch rice process. Drying Technology, Taylor & Francis, 2002, 20 (7), pp.1319-1345. <10.1081/DRT-120005855>. <hal-01196470>
  • Francis Courtois, M. Abud-Archila, Catherine Bonazzi, J.M. Meot, Gilles Trystram. Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality. Journal of Food Engineering, Elsevier, 2001, 49, pp.303-309. <10.1016/S0260-8774(00)00227-2>. <hal-01200655>
  • M. Abud Archila, Francis Courtois, Catherine Bonazzi, Jean-Jacques Bimbenet. Processing quality of rough rice during drying - modelling of head rice yield versus moisture gradients and kernel temperature. Journal of Food Engineering, Elsevier, 2000, 45, pp.161-169. <10.1016/S0260-8774(00)00057-1>. <hal-01200659>
  • Ioan-Cristian Trelea, Gilles Trystram, Francis Courtois. Influence of model uncertainty on the dynamic optimal control performance of a batch corn drying process. Drying Technology, Taylor & Francis, 1999, 17 (6), pp.1173-1180. <10.1080/07373939908917602>. <hal-01201730>
  • R.P. Singh, Francis Courtois. Conducting laboratory experiments via the internet. Food technology, Institute of Food Technologists, 1999, 53 (9), pp.54-59. <hal-01200658>
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Dynamic models for drying and wet-milling quality degradation of corn using neural networks. Drying Technology, Taylor & Francis, 1997, 15 (3), pp.1095-1102. <10.1080/07373939708917280>. <hal-01200650>
  • Anne-Gaëlle Penheleux, G. Maurin, Francis Courtois. La commercialisation des denrées alimentaires sur internet. Industries Alimentaires et Agricoles, 1997, pp.667-671. <hal-01200649>
  • Ioan-Cristian Trelea, Gilles Trystram, Francis Courtois. Optimal constrained non-linear control of batch processes : application to corn drying. Journal of Food Engineering, Elsevier, 1997, 31, pp.403-421. <10.1016/S0260-8774(96)00096-9>. <hal-01201728>
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Dynamics analysis and control strategy for a mixed flow corn dryer. Journal of Process Control, Elsevier, 1997, 7 (1), pp.57-64. <10.1016/S0959-1524(96)00013-3>. <hal-01200652>
  • G. Rodriguez, Jean Vasseur, Francis Courtois. Design and control of drum dryers for the food industry. Part 2. Automatic control. Journal of Food Engineering, Elsevier, 1996, 30, pp.171-183. <10.1016/0260-8774(95)00054-2>. <hal-01200654>
  • Francis Courtois. Dynamic modelling of drying to improve corn wet-milling quality. Drying Technology, Taylor & Francis, 1993, 11 (3), pp.671-673. <10.1080/07373939308916853>. <hal-01200653>
  • J. Dolz, Francis Courtois. Télégestion des paramètres de fonctionnement d'un séchoir et pilotage automatique. Perspectives Agricoles, 1989, Hors-série juillet/août, pp.77-83. <hal-01200651>

Communication dans un congrès46 documents

  • Stéphanie Roux, Braulio Gomez Ruiz, Paola Cratchley, Francis Courtois, Catherine Bonazzi. Prediction of the vitamin C degradation in simple liquid model. 1. Food Chemistry Conference, Oct 2016, Amsterdam, Netherlands. 2016. <hal-01435376>
  • Stéphanie Roux, Braulio Gomez Ruiz, Paola Cratchley, Francis Courtois, Catherine Bonazzi. Vitamin C degradation during thermal treatment: reaction pathways in an aqueous solution and multi-response modeling. 2. Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France. 2016. <hal-01387645>
  • Charlène Lambert, J. Cartailler, Sandy Rouchouse, Giana Almeida Perré, Francis Courtois. Characterization of pellet cooling by modelling hot air drying. 5. European drying conference - EuroDrying' 2015, Oct 2015, Budapest, Hungary. 2015. <hal-01513282>
  • Marie-Elisabeth Cuvelier, Bertrand Broyart, Francis Courtois, Catherine Bonazzi. Oxygen solubility in oils: Original measurement using a non-invasive optical sensor. 29. EFFoST International Conference, Nov 2015, Athènes, Greece. ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, Food ScienceRresearch and Innovation : Delivering sustainable solutions to the global economy and society. Conference Proceedings. Vol. 2, 687 p., 2015. <hal-01508157>
  • Braulio Gomez Ruiz, Stéphanie Roux, Francis Courtois, Catherine Bonazzi. An original approach to study ascorbic acid degradation kinetics as a function of temperature (50-90 °C) and O2 concentration (0-30%). 12. International Congress on Engineering and Food (ICEF12) , Jun 2015, Québec, Canada. 2015. <hal-01512005>
  • Daniel Goujot, Coline Loustaunau, Xuân Mi Meyer, Francis Courtois. Construction d'une Toolbox Matlab pour la planification expérimentale séquentielle de procédés : deux exemples applicatifs en bio et alimentaire. Planification d'Expériences ou Comment Concevoir les « Bonnes » Expériences en Relation avec un Modèle de Procédé en Particulier Non-Linéaire., Jun 2014, Lyon, France. 38 p., 2014. <hal-01186902>
  • H. Fibrianto, L. Boillereaux, Sandy Rouchouse, F. Putier, Charlène Lambert, et al.. Hybrid modelling of cooling-drying process in animal feed-pellets industries. 9. biennal FOODSIM conference, Jun 2014, Brest, France. 2014. <hal-01513283>
  • Charlène Lambert, Hedi Romdhana, Francis Courtois. Toward a generic approach to build-up air drying models. EuroDrying 2013, Oct 2013, Paris, France. 2013. <hal-01511388>
  • Daniel Goujot, Xuan Mi Meyer, Francis Courtois. Design of optimal experiments for improved modeling of food processes. AgroStat2012, 12. European Symposium on Statistical Methods for the Food Industry, 2012, Paris, France. Société Française de Statistique, 2012. <hal-01173815>
  • Daniel Goujot, Xuân Mi Meyer, Francis Courtois. Optimal design of experiments for the modelling of food processes. 11. International Congress on Engineering and Food (ICEF11), May 2011, Athens, Greece. Cosmosware, Vol. I, 822 p., 2011. <hal-01186895>
  • Francis Courtois, Matthieu Faessel, Catherine Bonazzi. Assessing drying induced breakage and fissures of parboiled rice kernels by image analysis techniques. 17. International Drying Symposium (IDS), Oct 2010, Magdeburg, Germany. Dechema, Proceedings of the 17th international drying symposium, 2010. <hal-01508145>
  • Francis Courtois, Gilles Trystram. Use of dryer simulators for higher education. 17. International Drying Symposium (IDS), Oct 2010, Magdeburg, Germany. 2010. <hal-01508144>
  • Francis Courtois, Gilles Trystram. Use of dryer simulators for higher education at AgroParisTech. 12. Congrès de la Société Française de Génie des Procédés (SFGP 2009), Oct 2009, Marseille, France. SFGP - Société Française de Génie des Procédés, À la croisée des sciences et des cultures. Actes du 12ème Congrès de la Société française de génie des procédés, 98, 2009. <hal-01508143>
  • Aman Mohammad Ziaiifar, Francis Courtois, Bertrand Heyd, Gilles Trystram. Heat conductivity variation of crust/core regions using modified Leeś method during deep-fat frying of potato. 10. international congress on engineering and food (ICEF 10), Apr 2008, Vina del Mar, Chile. Proceedings of the 10th international congress on engineering and food (ICEF 10), 2008. <hal-01507304>
  • Aman Mohammad Ziaiifar, Francis Courtois, Gilles Trystram. Investigation of oil physical properties affecting oil absorption during frying process. 6. Euro Fed Lipid Congress, Sep 2008, Athènes, Greece. European Federation for the Science and Technology of Lipids, Oils, Fats and Lipids in the 3rd Millennium: Challenges, Achievements and Perspectives, 2008. <hal-01507303>
  • Abdelghani Boubekri, H. Ben Moussa, Francis Courtois, Catherine Bonazzi. Influence of drying on Deglet-Nour date quality. European Drying Conference, May 2007, Biarritz, France. 22, 2007. <hal-01512086>
  • Perla Relkin, Clémence Bernard, Thierry Meylheuc, Jean Vasseur, Francis Courtois. Production of whey protein aggregates with controlled end-use properties. 27. world dairy congress and world dairy summit of the international-dairy-federation, Oct 2006, Shangai, China. 87, pp.337-348, 2007, Lait. <10.1051/lait:200721>. <hal-01194953>
  • S. George, Francis Courtois, Gilles Trystram, Marie Josephe Amiot-Carlin. Impact of technological process on the nutritional value of apple purees. Colloque international sur la transformation de la pomme, 2005, Rennes, France. 2005. <hal-01508170>
  • Francis Courtois, Béatrice Laroche. Comparaison de 2 tests d'identifiabilité structurelle, application au séchage du riz. 10. Congrès de la Société Française de Génie des Procédés (SFGP), 20-22 septembre, Sep 2005, Toulouse, France. 2005. <hal-01508172>
  • Francis Courtois. Equivalences between diffusion, compartmental and transfer function models in drying : application to the thin layer of drying of rice. 9. International Conference on Engineering and Food (ICEF9), Mar 2004, Montpellier, France. Proceedings of the 9th International Conference on Engineering and Food (ICEF9), 2004. <hal-01510017>
  • Francis Courtois, Gilles Trystram. Automatisation et optimisation de procédés alimentaires: vers des solutions hybrides. 5. école de printemps francophone en nanotechnologies et nanosystèmes, 24-28 mai, May 2003, Casablanca, Maroc. 2003. <hal-01508168>
  • Francis Courtois, Paul Rajinder Paul Singh. A low cost versatile laboratory experiment in food engineering using the internet. 8. International Conference on Engineering and Food (ICEF-8), Apr 2000, Puebla, Mexico. CRC Press, 1068 p., 2002, Food Preservation Technology Series. <hal-01201734>
  • Francis Courtois. Using Internet-based low cost versatile experiments in food engineering education. 1. International Conference on Simulation in Food and Bio Industries (FoodSim'2000), Jun 2000, Nantes, France. 2000. <hal-01513285>
  • Francis Courtois, R. P. Singh. Conducting laboratory experiments via the internet. Annual meeting of the Institute of Food Technologists (IFT'99), July 24-28, Jul 1999, Chicago, United States. 1999. <hal-01510026>
  • Francis Courtois, M. Abud-Archila, Catherine Bonazzi, J. M. Meot, Gilles Trystram. Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality. Annual meeting of the Institute of Food Technologists (IFT'99), Jul 1999, Chicago, United States. 1999. <hal-01510023>
  • Gilles Trystram, Francis Courtois. A review of process control in the food industry. 10. world congress of food science and technology, Oct 1999, Sydney, Australia. Proceedings of the 10th world congress of food science and technology, 1999. <hal-01508171>
  • Gilles Trystram, Ioan-Cristian Trelea, A.L. Raoult-Wack, A. Diaz, Francis Courtois. Indirect measurement and control of moisture content during dehydration performed by frying. 11. International drying symposium IDS'98, Aug 1998, Halkidiki, Greece. 17, 1999, Drying Technology. <10.1080/07373939908917641>. <hal-01222407>
  • M. Abud Archila, Francis Courtois, Catherine Bonazzi, Jean-Jacques Bimbenet. Kinetics of mechanical degradation of paddy rice during drying: influence of process operation conditions and modelling for control design. 11. International Drying Symposium - IDS '98, Aug 1998, Halkidiki, Greece. Drying'98 - Proceedings of the 11th International Drying Symposium - IDS'98. Vol. B, B, pp.1303, 1998. <hal-01511396>
  • Ioan-Cristian Trelea, Gilles Trystram, Francis Courtois, Anne-Lucie Raoult-Wack, A. Diaz. Commande optimale non linéaire sous contraintes de procédés discontinus des industries alimentaires : séchage et réfrigération. Congrès du GFGP, Nov 1997, Montpellier, France. CFGP, 11, 1997, Récents Progrès en Génie des Procédés. <hal-01510794>
  • Gilles Trystram, Ioan-Cristian Trelea, Francis Courtois, Graciela Alvarez. Commande optimale non linéaire sous contraintes de procédés discontinus des industries alimentaires : séchage et réfrigération. GFGP 97 - Simulation des procédés et Automatique, Sep 1997, Paris, France. EditionsTec & Doc Lavoisier, Simulation des procédés et automatique, 56, pp.181, 1997. <hal-01510021>
  • Francis Courtois, Gilles Trystram. Conduite de séchoirs dans l'industrie alimentaire : problèmes spécifiques et solutions envisagées. 15. journées AFSIA, Apr 1997, Décines, France. 1997. <hal-01508159>
  • Gilles Trystram, Nathalie Perrot, Catherine Bonazzi, Francis Courtois, Jean-Jacques Bimbenet. Modelling with words - A new way in food engineering. 7. International Congress on Engineering and Food (ICEF7), Apr 1997, Brighton, United Kingdom. Sheffield academic press, Engineering and Food at ICEF 7: 7th International Congress on Engineering and Food supplement, 600 p., 1997. <hal-01508155>
  • Catherine Bonazzi, Francis Courtois, M. Abud Archila, Jean-Jacques Bimbenet. Modelling of drying kinetics and processing quality degradation of rough rice for CAD and control design. 1. European Congress of chemical Engineering (ECCE 1), May 1997, Florence, Italy. AIDIC Servizi, Proceedings : ECCE-1, the First European Congress on Chemical Engineering, 2, 1997. <hal-01512051>
  • Nathalie Perrot, Gilles Trystram, Catherine Bonazzi, Francis Courtois, Jean-Jacques Bimbenet. Application des sous-ensembles flous au génie de la réaction lors du séchage de produits alimentaires à láir chaud. 6. Congrès français de génie des procédés, Sep 1997, Paris, France. Lavoisier - Technique et Documentation, Génie de la Réaction en microbiologie et biochimie, 11(57), 144 p., 1997, Récents Progrès en Génie des Procédés. <hal-01513288>
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Advanced control of a vertical hot air corn dryer. 10. International Conference on Control Systems and Computer Science (CSCS 10), May 1995, Bucarest, Romania. 1995. <hal-01510796>
  • Gilles Trystram, Ioan-Cristian Trelea, Francis Courtois. Non linear optimal control of a corn dryer. Fpac IV Conference, 1995, NA, France. American Society of Agricultural Engineers, Food Processing Automation IV : Proceedings of the Fpac IV Conference, 569 p., 1995. <hal-01510015>
  • Francis Courtois. Non-conventional grain drying technology. International Conference - FAO Regional Office for Asia and the Pacific, Oct 1995, Bangkok, Thailand. ACIAR - Australian Centre for International Agricultural Research, Grain Drying in Asia 71, 410 p., 1995, Aciar Proceedings. <hal-01513280>
  • Gilles Trystram, Francis Courtois. Global trends on food process control, the european perspective. Food Processing Automation conference III, 1994, Orlando, United States. 1994. <hal-01512195>
  • Gilles Trystram, Francis Courtois, M. Allache. On line biscuits qualities measurements. 3. European Federation of Food Science and Technology (EFFOST) on Food Control: On-Line Control for Improved Quality , Sep 1993, Porto, Portugal. 1993. <hal-01510799>
  • Francis Courtois, Gilles Trystram, André Lebert, Jean-Jacques Bimbenet, J.C. Lasseran. Commande non linéaire d'un séchoir à grains. 4. congrès de la Société Française de Génie des Procédés (SFGP), 1993, Grenoble, France. EditionsTec & Doc Lavoisier, 7, 1993, Récents Progrès en Génie des Procédés. <hal-01510797>
  • J.L. Nouafo, Francis Courtois, Gilles Trystram. Commande non-linéaire d'un séchoir à grains. Congrès CFGP, 1993, Grenoble, France. CFGP, Conduite commande des procédés, 7(29), 1993, Récents Progrès en Génie des Procédés. <hal-01510793>
  • Gilles Trystram, M. Allache, Francis Courtois. Automatic control of the biscuit baking oven process. Congrès EFFOST "Food control, on line control for improved quality", Sep 1993, Porto, Portugal. 1993. <hal-01508148>
  • J.C. Lasseran, Francis Courtois. A CAD software to improve the efficiency of maize dryers and better the quality of grain in processing industries. International Symposium on Grain Drying and Storing Technology, 1993, Pékin, China. 1993. <hal-01513289>
  • Francis Courtois, André Lebert, J.C. Lasseran, Jean-Jacques Bimbenet. Dynamic modelling and simulation of industrial corn dryers. 24. European Symposium on Computer Aides Process Engineering - 2 (Escape - 2), Oct 1992, Toulouse, France. 17, 1993, Computers and Chemical Engineering. <10.1016/0098-1354(93)85032-H>. <hal-01200662>
  • Gilles Trystram, Francis Courtois. Food process control ; reality and problem. Colloque Franco-Canadien - Measure and control of food materials properties and processes, Nov 1992, Guelph, Canada. 1992. <hal-01510025>
  • Francis Courtois, A. Lebert, Albert Duquenoy, J.C. Lasseran, Jean-Jacques Bimbenet. Modélisation du séchage du maïs. 4. colloque Université-Industrie, 1989, Marseille, France. 1989. <hal-01508175>

Poster6 documents

  • Hedi Mohamed Romdhana, Charlene Lambert, Daniel Goujot, Francis Courtois. Comparing simulations from compartmental and classic PDE approaches to model drying of food solids. 19. International Drying Symposium (IDS 2014), Aug 2014, Lyon, France. 2014. <hal-01173906>
  • Daniel Goujot, Francis Courtois. Improved experimental strategy for best parameter identification of a drying model. EuroDrying' 2013 - 4. European Drying Conference, Oct 2013, Paris, France. 2013. <hal-01173833>
  • Daniel Goujot, Xuân Mi Meyer, Francis Courtois. EXOPTIM : design of Experiment that are Optimally Planned and Time-varying for Identification of Models Matlab/Scala Toolbox, with profiler and licence unlock. Boite à outils en Matlab pour un problème d'optimisation d'expériences. 2. Journées Nationales du Développement Logiciel, Sep 2013, Palaiseau, France. 2013. <hal-01186899>
  • Nadia Djendoubi, Catherine Bonazzi, Nourhene Boudhrioua Ep Mihoubi, Nabil Kechaou, Francis Courtois. Influence of sucrose composition on water sorption isotherms and on glass transition in apricots. 1. Euro-Mediterranean Symposium for Fruit and Vegetable Processing, 2011, Avignon, France. 2011. <hal-01512066>
  • Daniel Goujot, Francis Courtois, Xuân Mi Meyer. Improved identification of drying models with sequential optimal design of experiments. 17. International Drying Symposium (IDS), Oct 2010, Magdeburg, Germany. 2010. <hal-01173831>
  • Daniel Goujot, Francis Courtois. Vers une stratégie expérimentale optimale pour identifier un modèle de séchage d'aliment. 12. Congrès de la Société Française de Génie des Procédés (SFGP 2009), Oct 2009, Marseille, France. SFGP, Société Française de Génie des Procédés, 2009. <hal-01186896>

Chapitre d'ouvrage8 documents

  • Francis Courtois. Roller and drum drying for food powder production. Handbook of food powders: processes and properties, Woodhead Publishing, 2013, 978-0-85709-513-8. <10.1533/9780857098672.1.85>. <hal-01192550>
  • Catherine Bonazzi, Francis Courtois. Impact of drying on the mechanical properties and cracks formation in rice. Modern Drying Technology, 3, Wiley-VCH Verlag GmbH & Co. KGaA, 430 p., 2011, 978-3-5273-1558-1. <10.1002/9783527631667.ch2>. <hal-01192924>
  • Francis Courtois. Drying of air. Encyclopedia of agricultural, food, and biological engineering, CRC Press, 2114 p., 2010, 978-1-4398-1111-5. <hal-01192921>
  • Francis Courtois, Bertrand Broyart, Catherine Bonazzi. Dryer modelling. Advances in Food Dehydration, CRC Press, 467 p., 2008, Contemporary Food Engineering, 978-1-4200-5252-7. <hal-01194954>
  • Francis Courtois. Drying of Air. Encyclopedia of Agricultural, Food and Biological Engineering, Marcel Dekker, 2003. <hal-01201740>
  • Gilles Trystram, Francis Courtois. Food process modeling and simulation. Computerized control systems in the food industry, Marcel Dekker, 1997, Food Science and Technology, 978-0-8247-9757-7. <hal-01201735>
  • Francis Courtois. Automatic control of drying processes. Computerized control systems in the food industry, Marcel Dekker, 1997, Food Science and Technology, 978-0-8247-9757-7. <hal-01201737>
  • Gilles Trystram, Francis Courtois, M. Allache. Dynamiques d'un four de cuisson de biscuits ; cas de la couleur. Conduite commande des procédés, 7, CFGP, 1993, Récents Progrès en Génie des Procédés. <hal-01510798>

Autre publication1 document

  • Daniel Goujot, Xuân Mi Meyer, Francis Courtois. EXOPTIM : dEsign d'eXpériences Optimales Planifiées variables en Temps et Identification pour la Modélisation. il s'agit d'un type de produit dont les métadonnées ne correspondent pas aux métadonnées attendue.. 2013. <hal-01173101>

Thèse1 document

  • Francis Courtois. AMELIORATION DE LA QUALITE AGRO-INDUSTRIELLE DU MAIS PAR LA MODELISATION DYNAMIQUE DU SECHAGE. Génie des procédés. Ecole Nationale Supérieure des Industries Agricoles et Alimentaires - ENSIA, 1991. Français. <tel-00308506>

HDR1 document

  • Francis Courtois. instrumentation, modélisation et commande des procédés alimentaires. Génie des procédés. Ecole Nationale Supérieure des Industries Agricoles et Alimentaires - ENSIA, 2004. <tel-00308513>