Nombre de documents

142

Professeur en Automatique et Procédés


Article dans une revue41 documents

  • Marie-Elisabeth Cuvelier, Paola Cratchley, Francis Courtois, Bertrand Broyart, Catherine Bonazzi. Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor. Food Control, Elsevier, 2017. <hal-01530780>
  • 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>
  • Braulio Gomez Ruiz, Stéphanie Roux, Francis Courtois, Catherine Bonazzi. Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements. Food Chemistry, Elsevier, 2016, 211, pp.583-589. <10.1016/j.foodchem.2016.05.107>. <hal-01533897>
  • Hedi Romdhana, Charlène Lambert, Daniel Goujot, Francis Courtois. Model reduction technique for faster simulation of drying of spherical solid foods. Journal of Food Engineering, Elsevier, 2016, 170, pp.125-135. <10.1016/j.jfoodeng.2015.09.021>. <hal-01531605>
  • 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>
  • 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>
  • 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>
  • 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>
  • 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>
  • 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>
  • 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>
  • 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, 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>
  • 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>
  • 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>
  • 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>
  • Francis Courtois, Aman-Mohammad Ziaiifar, Isabelle Trezzani, Gilles Trystram. Deep-fat frying process: oil-product interactions. OCL Oilseeds and fats crops and lipids, EDP, 2012, 19 (2), pp.89-95. <10.1051/ocl.2012.0444 >. <hal-01561315>
  • 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>
  • 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>
  • 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>
  • 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>
  • 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>
  • G Trystram, Ioan-Cristian Trelea, A Raoult-Wack, A Diaz, Francis Courtois. Indirect measurement and control of moisture content during dehydration performed by frying. Drying Technology, Taylor & Francis, 1999, 17 (7&8), pp.1627-1637. <10.1080/07373939908917641>. <hal-01537202>
  • 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>
  • 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>
  • 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, 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>
  • 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>
  • 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 congrès84 documents

  • 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>
  • 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>
  • 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>
  • 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>
  • 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>
  • 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, P. Baudet, Francis Courtois. A first step in drying simulation with a commercial chemical engineering software. Proceedings of the International Drying Symposium, 2014, NA, France. 2014. <hal-01524837>
  • Catherine Bonazzi, Francis Courtois, Christophe Geneste, B. Pons, M.C. Lahon, et al.. Improvement of paddy quality by optimisation of drying conditions. 9. International Drying Symposium (IDS'94), Aug 2014, Gold Coast, Australia. Drying '94 : proceedings of the 9th International Drying Symposium (IDS '94), 1994. <hal-01524842>
  • Charlène Lambert, J. Cartailler, S. Rouchouse, Giana Perre, Francis Courtois. Modelling of cooling and drying of animal feed pellets. 19. International Drying Symposium (IDS 2014), Aug 2014, Lyon, France. 2014. <hal-01524848>
  • Charlène Lambert, Hedi Romdhana, Francis Courtois. Toward another method to determine effective diffusion coefficient in foodstuffs. 19. International Drying Symposium (IDS 2014), Aug 2014, Lyon, France. 2014. <hal-01524849>
  • 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>
  • Daniel Goujot, Xuan-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 license unlock. 2. Journées Nationales du Développement Logiciel, Sep 2013, Palaiseau, France. 2013. <hal-01517240>
  • 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>
  • P. Baudet, O. Baudouin, S. Dechelotte, P. Floquet, S. Gourmelon, et al.. Energy analysis within process simulation software to enhance process energy management. Journée Thermodynamique et Bioprocédés, Dec 2012, Rueil-Malmaison, France. 2012. <hal-01524844>
  • 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>
  • Gérard Cuvelier, Catherine Bonazzi, Lucia Brisset, Camille Michon, Francis Courtois. Piloter la texture et la valeur nutritionnelle par le procédé - Application à l’innovation desserts fruitiers. Forum innovation recherche IPA, 22 octobre, Oct 2012, Villepinte, France. 2012. <hal-01524845>
  • Abdeljelil Khelalfa, Francis Courtois, Denis Flick. Modélisation numérique d'une ligne de chauffage ohmique destinée à la fabrication des desserts fruités. 13. Congrès de la Société Française de Génie des Procédés (SFGP 2011), Nov 2011, Lille, France. 2011. <hal-01525332>
  • N. Djendoubi Mrad, Catherine Bonazzi, Francis Courtois, Nourhene Boudhrioua Ep Mihoubi, Nabil Kechaou. Water desorption of osmotic dehydrated apple and pear at different water activities: desorption isotherms and glass transition temperature. Journée AFSIA, 2011, NA, France. 2011. <hal-01516207>
  • 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>
  • Nadia Djendoubi, Catherine Bonazzi, Nourhene Boudhrioua Ep Mihoubi, Noura Kechaou, Francis Courtois. Influence of process variables on colour, bulk density, porosity, shrinkage, total phenols and vitamin C of pear during osmo-convective drying. 3. Séminaire Maghrébin sur les Sciences et les Technologies de Séchage, Nov 2010, Marrakech, Morocco. 2010. <hal-01525335>
  • 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, 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 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, 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>
  • 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. Variation of porosity during frying and cooling of French fries and its relation with oil absorption. 10. International Congress on Engineering and Food (ICEF10), Apr 2008, Viña del Mar, Chile. 2008. <hal-01526261>
  • 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>
  • Francis Courtois, Catherine Bonazzi. Séchage et fissuration du riz. 1. Séminaire maghrébin sur les sciences et technologies de séchage (SMTS 2006), Dec 2006, Tozeur, Algérie. 2006. <hal-01525337>
  • 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>
  • B. Laroche, Francis Courtois. Testing structural identifiability of non-linear drying model for rice. 44. IEEE Conference on Decision and Control and European Control Conference, Dec 2005, Séville, Spain. 2005. <hal-01524843>
  • Francis Courtois, M. Khoshhal, Odile Matthieu, Valérie Lalanne. Simulation of deep bed dryers : application to the drying of rice in Iran. 9. International Conference on Engineering and Food (ICEF9), March 7-11, Mar 2004, Montpellier, France. Proceedings of the 9th International Congress on Engineering and Food (ICEF9), 2004. <hal-01516205>
  • 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. NTIC et enseignement du Génie Industriel Alimentaire. Session d'Etude pour l'Adoption d'un Programme d'Innovation Pédagogique pour la Promotion des Exportations de Produits Agro-alimentaires des pays du sud dans les Marchés Internationaux, Jan 2004, Paris, France. 2004. <hal-01524846>
  • Francis Courtois, Robert Sawka, S. Moussa. A low-cost, shared laboratory experiment in food engineering to teach process control. 9. International Conference on Engineering and Food (ICEF9), Mar 2004, Montpellier, France. Proceedings of the 9th International Congress on Engineering and Food (ICEF9, 2004. <hal-01516206>
  • 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, Robert Sawka, S. Moussa, Gilles Trystram. Utilisation couplée de Scilab/Scicos et dún TP sur Internet dans lénseignement de láutomatique appliquée aux procédés. Journée Scilab et Enseignement, 15 octobre, Oct 2003, Champs-sur-Marne, France. 2003. <hal-01516201>
  • Francis Courtois. On-Line experiments in remote laboratories. 18. Congresso Brasileiro de Ciência e Tecnologia de Alimentos, Aug 2002, Porto Alegre, Brazil. 2002. <hal-01525347>
  • Francis Courtois. Use of ICT to teach food engineering. 18. Congresso Brasileiro de Ciência e Tecnologia de Alimentos, Aug 2002, Porto Alegre, Brazil. 2002. <hal-01525348>
  • Francis Courtois. Conduite automatisée des procédés thermiques. Conception et Exploitation des lignes de traitement thermique continu, 2002, Nantes, France. 2002. <hal-01516204>
  • Antonio Olmos, Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Optimisation dynamique d'un procédé discontinu de séchage du riz. SIMO 2002 Système d'Information, Modélisation, Optimisation, Contrôle, Commande en Génie des Procédés, Oct 2002, Toulouse, France. 2002. <hal-01524839>
  • 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, 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, 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>
  • 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>
  • 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>
  • 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>
  • 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>
  • Gilles Trystram, Francis Courtois, Ioan-Cristian Trelea, Graciela Alvarez. Non linear optimal control of batch food processes. International Symposium ACoFoP Iv, Sep 1998, Göteborg, Sweden. Automatic Control of Food and Biological Processes: Proceedings : International Symposium ACoFoP Iv, 2, pp.422-428, 1998. <hal-01521545>
  • Francis Courtois, J. Vasseur, Albert Duquenoy, G. Leturcq, P. Tharrault. Super-heated steam drying of alfalfa: A new model. 11. International drying symposium IDS'98, Aug 1998, Halkidiki, Greece. Drying'98, 1998. <hal-01516199>
  • Gilles Trystram, Nathalie Perrot, Catherine Bonazzi, Francis Courtois, Jean-Jacques Bimbenet. Modelling of the quality of food products during drying. A fuzzy set based approach. 1. European Congress on Chemical Engineering (ECCE 1), May 1997, Florence, Italy. Proceedings: ECCE-1, the First European Congress on Chemical Engineering, pp.2691-2694, 1997. <hal-01521537>
  • 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>
  • 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>
  • 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>
  • 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>
  • Gilles Trystram, Francis Courtois. Problèmes et perspectives en commande de procédés alimentaires. Journées Automatique Agriculture et Agro-alimentaire, Oct 1997, Clermont-Ferrand, France. Université Blaise Pascal, 234 p., 1997. <hal-01517224>
  • R. Lemaire, Francis Courtois, Gilles Trystram. Application of identifiability test to drying models. COST-915 Copernicus CIPA-CT94--0120 workshop on Food Quality Modelling, Jun 1997, Leuven, Belgium. European Commission, Publications Office of the European Union, 1997. <hal-01517229>
  • Gilles Trystram, Nathalie Perrot, Catherine Bonazzi, Francis Courtois. Food quality degradation model based upon fuzzy kinetic approach. COST-915 Copernicus CIPA-CT94--0120 workshop on Food Quality Modelling, Jun 1997, Leuven, Belgium. European Commission, Publications Office of the European Union, 1997. <hal-01517243>
  • Ioan-Cristian Trelea, Gilles Trystram, Francis Courtois, A.L. Raoult Wack, A. Diaz. Modélisation et commande des procédés de friture. La friture : maitrise du procédé et de la qualité des produits, Nov 1997, Montpellier, France. SFGP, Société Française de Génie des Procédés, 11 (59), 1997, Récents Progrès en Génie des Procédés. <hal-01524838>
  • 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>
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Non linear optimal control of a batch corn dryer. 10. International drying symposium IDS'96, Jul 1996, Cracovie, Poland. B, pp.1417-1424, 1996. <hal-01521544>
  • 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>
  • Catherine Bonazzi, Francis Courtois, Jean-Jacques Bimbenet. Modelling of processing quality of rough rice during drying. 1. Hungarian drying symposium - Meeting of the EFCE working party on drying, Apr 1995, Godollo, Hungary. Proceedings, 1996. <hal-01517234>
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Modélisation de la cinétique de séchage et de la dégradation de la qualité amidonnière du maïs par réseaux de neurones. 5. Congrès Français du Génie des Procédés, Sep 1995, Lyon, France. Editions Lavoisier TEC et DOC, 9 (40), pp.135-140, 1995, Récents Progrès en Génie des Procédés. <hal-01525338>
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Non linear optimal control of a cereal dryer. 5. international Symposium on Automatic Control and Computer Science, Oct 1995, Iasi, Romania. 1995. <hal-01524847>
  • 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, Gilles Trystram. Study and control of the dynamics of drying processes. ACoFoP III Symposium, Oct 1994, Paris, France. Elsevier, Automatic Control of Food and Biological Processes, 36, 1994. <hal-01525340>
  • Gilles Trystram, Francis Courtois. Instrumentation and control of the biscuit baking oven process. France-Israël Workshop "Engineering aspects of food quality", 1994, Haifa, Israel. 1994. <hal-01521535>
  • Francis Courtois, Gilles Trystram. Study and control of the dynamics of drying process. France-Israël Workshop "Engineering aspects of food quality", 1994, Haifa, Israel. 1994. <hal-01521536>
  • 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. Opportunités et contraintes de láutomatisation des procédés alimentaires. Journée d'étude Alimentec, May 1993, Bourg-en-Bresse, France. 1993. <hal-01516202>
  • 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>
  • 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>
  • 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>
  • 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. Commande non-linéaire d'un séchoir à céréales. Journées d'études sur le contrôle avancé dans les processus industriels, 1993, Paris, France. Société des électriciens et des électroniciens (SEE), 1993. <hal-01517227>
  • 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, 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>
  • Francis Courtois. Améliorer la conduite des séchoirs : télégestion et pilotage automatique. Journée technique du GLCG - Automatisation des structures de stockage des grains, 1990, Paris, France. pp.27, 1990. <hal-01516203>
  • 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, 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>
  • 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>
  • 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>
  • 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. 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>
  • 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>