Nombre de documents

88

Ioan-Cristian TRELEA


1993 MSc (DEA) in Automatic control from Institut National Polytechnique de Grenoble (INPG), France

1997 PhD (Doctorat) in Process engineering from Ecole Nationale Supérieure des Industries Alimentaires (ENSIA) Massy, France

2003 Habilitation to supervise PhD (HDR) in Process engineering from Université Paris 13

1998-2009 Associated professor at Institut National Agronomique Paris-Grignon (INA P-G)

2010-present Professor at AgroParisTechFood process engineering and microbiology lab (UMR GMPA) in Grignon, France

Teaching: Dynamic systems, automatic control, modelling, process and bio-process engineering

Research interests: Dynamic modelling, optimisation and control of food and bio-processes

 


Article dans une revue64 documents

  • Florian Chemarin, Marwen Moussa, Morad Chadni, Brigitte Pollet, Pascale Lieben, et al.. New insights in reactive extraction mechanisms of organic acids: An experimental approach for 3-hydroxypropionic acid extraction with tri-n-octylamine. Separation and Purification Technology, Elsevier, 2017, 179, pp.523-532. <10.1016/j.seppur.2017.02.018>. <hal-01530851>
  • Thuy Minh Giang, Sebastien Gaucel, Pierre Brestaz, Marc Anton, Anne Meynier, et al.. Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics. Food Chemistry, Elsevier, 2016, 194, pp.1180-1188. <10.1016/j.foodchem.2015.08.125>. <hal-01532511>
  • Ioan-Cristian Trelea, Fernanda Fonseca, Stéphanie Passot. Dynamic modelling of the secondary drying stage of freeze-drying reveals distinct desorption kinetics for bound water. Drying Technology, Taylor & Francis, 2016, 34 (3), pp.335-345. <10.1080/07373937.2015.1054509>. <hal-01531598>
  • Bernadette Scutella, Stéphanie Passot, Erwan Bourlés, Fernanda Fonseca, Ioan-Cristian Trelea. How vial geometry variability influences heat transfer and product temperature during freeze-drying. Journal of Pharmaceutical Sciences, Wiley, 2016, <10.1016/j.xphs.2016.11.007>. <hal-01465155>
  • Isabelle Deleris, Anne Saint-Eve, Aurélie Saglio, Isabelle Souchon, Ioan-Cristian Trelea. Insights in aroma compound retention by mucosa during consumption through mathematical modelling. Journal of Food Engineering, Elsevier, 2016, 190, pp.123-138. <10.1016/j.jfoodeng.2016.06.018>. <hal-01532599>
  • Marie Noelle Leclercq-Perlat, Mariette Sicard, Nathalie Perrot, Ioan-Cristian Trelea, Daniel Picque, et al.. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening. Journal of Dairy Science, American Dairy Science Association, 2015, 98 (2), pp.1325 - 1335. <10.3168/jds.2014-8916>. <hal-01195508>
  • Sebastien Gaucel, Ioan-Cristian Trelea, Steven Le Feunteun. Comment on new mathematical model for interpreting pH-Stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibility. Journal of Agricultural and Food Chemistry, American Chemical Society, 2015, 63 (47), pp.10352-10353. <10.1021/acs.jafc.5b03573>. <hal-01535340>
  • Thuy Minh Giang, Steven Le Feunteun, Sebastien Gaucel, Pierre Brestaz, Marc Anton, et al.. Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion. Food Hydrocolloids, Elsevier, 2015, 43, pp.66-72. <10.1016/j.foodhyd.2014.04.037>. <hal-01195524>
  • Jean-Roch Mouret, Vincent Farines, Jean-Marie Sablayrolles, Ioan-Cristian Trelea. Prediction of the production kinetics of the main fermentative aromas in winemaking fermentations. Biochemical Engineering Journal, Elsevier, 2015, 103, pp.211-218. <10.1016/j.bej.2015.07.017>. <hal-01310595>
  • Ioan-Cristian Trelea, Fernanda Fonseca, Stéphanie Passot, Denis Flick. A binary gas transport model Improves the prediction of mass transfer in freeze drying. Drying Technology, Taylor & Francis, 2015, 33 (15-16), pp.1849-1858. <10.1080/07373937.2015.1040025>. <hal-01269386>
  • Etienne Descamps, Nathalie Perrot, Ioan-Cristian Trelea, Sebastien Gaucel, Alain Riaublanc, et al.. Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion. Innovative Food Science and Emerging Technologies, Elsevier, 2014, 25, pp.28-39. <10.1016/j.ifset.2013.12.003>. <hal-01195497>
  • Isabelle Souchon, Isabelle Deleris, Anne Saint-Eve Delbos, Steven Le Feunteun, Maud Panouille, et al.. Des outils mathématiques pour comprendre et prédire l’impact de la structure des aliments et de la physiologie des individus, sur la libération des stimuli responsables des propriétés sensorielles et sur la digestion. Innovations Agronomiques, INRA, 2014, 36, pp.43-55. <hal-01195483>
  • Artemio Plana Fattori, Ioan-Cristian Trelea, Jean-Francois Le Page, Isabelle Souchon, Philippe Pollien, et al.. A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics. Flavour and Fragrance Journal, Wiley, 2014, 29 (3), pp.143-156. <10.1002/ffj.3190>. <hal-01123063>
  • Marion Doyennette, Isabelle Déléris, Gilles Féron, Elisabeth Guichard, Isabelle Souchon, et al.. Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation. Journal of Theoretical Biology, Elsevier, 2014, 340, pp.209-21. <10.1016/j.jtbi.2013.09.005>. <hal-00939546>
  • Marie Noelle Leclercq-Perlat, Mariette Sicard, Ioan-Cristian Trelea, Daniel Picque, Georges Corrieu. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening. Journal of Dairy Science, American Dairy Science Association, 2012, 95 (8), pp.4666 - 4682. <10.3168/jds.2012-5368>. <hal-01004144>
  • Bouchra Lamrini, Guy Della Valle, Cristian Trelea, Nathalie Perrot, Gilles Trystram. A new method for dynamic modelling of bread dough kneading based on artificial neural network. Food Control, Elsevier, 2012, 26, pp.512-524. <10.1016/j.foodcont.2012.01.011>. <hal-01000846>
  • Stéphanie Passot, Stéphanie Cenard, Inès Douania, Ioan Cristian Trelea, Fernanda Fonseca. Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria. Food Chemistry, Elsevier, 2012, 132 (4), pp.1699-1705. <10.1016/j.foodchem.2011.06.012>. <hal-01536691>
  • Luis T. Antelo, Stéphanie Passot, Fernanda Fonseca, Ioan-Cristian Trelea, Antonio A. Alonso. Toward Optimal Operation Conditions of Freeze-Drying Processes via a Multilevel Approach. Drying Technology, Taylor & Francis, 2012, 30 (13), pp.1432 - 1448. <10.1080/07373937.2012.686079>. <hal-01053126>
  • Clément De Loubens, Anne Saint-Eve, Isabelle Déléris, Maud Panouillé, Marion Doyennette, et al.. Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels. Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (6), pp.2534-2542. <10.1021/jf103792b>. <hal-00841596>
  • Marion Doyennette, Clément De Loubens de Verdalle, Isabelle Deleris, Isabelle Souchon, Ioan-Cristian Trelea. Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study. Food Chemistry, Elsevier, 2011, 128 (2), pp.380 - 390. <10.1016/j.foodchem.2011.03.039>. <hal-01000976>
  • Marion Doyennette, Isabelle Deleris, Anne Saint Eve, Aurélie Gasiglia, Isabelle Souchon, et al.. The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions. Food Research International, Elsevier, 2011, 44 (10), pp.3174 - 3181. <10.1016/j.foodres.2011.07.034>. <hal-01003263>
  • Sumallika Morakul, Jean-Roch Mouret, Nicole Pamela, Cristian Trelea, Jean-Marie Sablayrolles, et al.. Modelling of the gas-liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses. Process Biochemistry, Elsevier, 2011, 46 (5), pp.1125-1131. <10.1016/j.procbio.2011.01.034>. <hal-01003250>
  • Nathalie Perrot, Ioan-Cristian Trelea, Cédric Baudrit, Gilles Trystram, P. Bourgine. Modelling and analysis of complex food systems: State of the art and new trends. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2011, 22 (6), pp.304 - 314. <10.1016/j.tifs.2011.03.008>. <hal-01000973>
  • Clément De Loubens, Albert Magnin, Marion Doyennette, Ioan Cristian Tréléa, Isabelle Souchon. A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavour release. Journal of Theoretical Biology, Elsevier, 2011, 280 (1), pp.180. <10.1016/j.jtbi.2011.04.016>. <hal-00701254>
  • Clément De Loubens, Albert Magnin, Marion Doyennette, Ioan Cristian Tréléa, Isabelle Souchon. A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavour release. Journal of Theoretical Biology, Elsevier, 2011, 280, pp.180-8. <10.1016/j.jtbi.2011.04.016>. <hal-00840827>
  • Clément De Loubens, Maud Panouillé, Anne Saint-Eve, Isabelle Déléris, Ioan Cristian Tréléa, et al.. Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication. Journal of Food Engineering, Elsevier, 2010, 105 (1), pp.161-168. <10.1016/j.jfoodeng.2011.02.020>. <hal-00841617>
  • Clément De Loubens, Albert Magnin, Eric Verin, Marion Doyennette, Ioan Cristian Tréléa, et al.. A lubrication analysis of pharyngeal peristalsis: Application to flavour release. Journal of Theoretical Biology, Elsevier, 2010, 267 (3), pp.300. <10.1016/j.jtbi.2010.09.003>. <hal-00634003>
  • Clément De Loubens, Albert Magnin, Eric Verin, Marion Doyennette, Ioan Cristian Tréléa, et al.. A lubrication analysis of pharyngeal peristalsis: application to flavour release.. Journal of Theoretical Biology, Elsevier, 2010, 267 (3), pp.300-311. <10.1016/j.jtbi.2010.09.003>. <hal-00841628>
  • Clementine Lauverjat, Isabelle Délérist, Cristian Trelea, Christian Salles, Isabelle Souchon. Salt and aroma compound release in model cheeses in relation to their mobility. Journal of Agricultural and Food Chemistry, American Chemical Society, 2009, 57 (21), pp.9878-9887. <10.1021/jf901446w>. <hal-01195432>
  • Ioan-Cristian Trelea, Stephanie Passot, Michele Marin, Fernanda Fonseca. Model for Heat and Mass Transfer in Freeze-Drying of Pellets. Journal of Biomechanical Engineering, American Society of Mechanical Engineers, 2009, 131 (7), pp.074501. <10.1115/1.3142975>. <hal-01536947>
  • Stéphanie Passot, Ioan-Cristian Trelea, Michele Marin, Miquel Galan, G. John Morris, et al.. Effect of controlled ice nucleation on primary drying stage and protein recovery in vials cooled in a modified freeze-dryer. Journal of Biomechanical Engineering, American Society of Mechanical Engineers, 2009, 131 (7), pp.074511:1-5. <10.1115/1.3143034>. <hal-01537095>
  • Isabelle Deleris, Imen Zouid, Isabelle Souchon, Ioan-Cristian Trelea. Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase. Journal of Food Engineering, Elsevier, 2009, 94 (3-4), pp.205-214. <10.1016/j.jfoodeng.2009.03.008>. <hal-01313369>
  • Clementine Lauverjat, Clément De Loubens de Verdalle, Isabelle Deleris, Ioan-Cristian Trelea, Isabelle Souchon. Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices. Journal of Food Engineering, Elsevier, 2009, 93 (4), pp.407-415. <10.1016/j.jfoodeng.2009.02.003>. <hal-01313365>
  • Ioan-Cristian Trelea, Samuel Atlan, Isabelle Déléris, Anne Saint-Eve, Michele Marin, et al.. Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods. Chemical Senses, Oxford University Press (OUP), 2008, <10.1093/chemse/bjm077>. <hal-01537099>
  • Isabelle Deleris, Samuel Atlan, Isabelle Souchon, Michele Marin, Ioan-Cristian Trelea. An experimental device to determine the apparent diffusivities of aroma compounds. Journal of Food Engineering, Elsevier, 2008, 85 (2), pp.232-242. <10.1016/j.jfoodeng.2007.07.019>. <hal-01313360>
  • Arnaud Helias, Ioan-Cristian Trelea, Georges Corrieu. Assessment of respiratory activity during surface-mould cheese ripening. Journal of Food Engineering, Elsevier, 2008, 85 (4), pp.632-638. <10.1016/j.jfoodeng.2007.09.001>. <hal-01313359>
  • Mohamed Riahi, Cristian Trelea, Daniel Picque, Marie Noelle Leclercq-Perlat, Arnaud Helias, et al.. A Model Describing Debaryomyces hansenii Growth and Substrate Consumption During a Smear Soft Cheese Deacidification and Ripening. Journal of Dairy Science, American Dairy Science Association, 2007, 90 (5), pp.2525-2537. <10.3168/jds.2006-357>. <hal-01195422>
  • Isabelle Deleris, Clementine Lauverjat, Ioan-Cristian Trelea, Isabelle Souchon. Diffusion of aroma compounds in stirred yogurts with different complex viscosities. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (21), pp.8681-8687. <10.1021/jf071149y>. <hal-01313363>
  • Alexandre Juteau, Samuel Atlan, Isabelle Daubert-Deleris, Elisabeth Guichard, Isabelle Souchon, et al.. Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (9), pp.3577-3584. <10.1021/jf0626415>. <hal-01195420>
  • Mohamed Riahi, Ioan-Cristian Trelea, Marie Noelle Leclercq-Perlat, Daniel Picque, Georges Corrieu. Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity. International Dairy Journal, Elsevier, 2007, 17 (8), pp.946-953. <10.1016/j.idairyj.2006.11.002>. <hal-01313361>
  • Ioan-Cristian Trelea, Samuel Atlan, Isabelle Deleris, Anne Saint-Eve, Michele Marin, et al.. Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods. Chemical Senses, Oxford University Press (OUP), 2007, 33 (2), pp.181-192. <10.1093/chemse/bjm077>. <hal-01313374>
  • Ioan-Cristian Trelea, Stéphanie Passot, Fernanda Fonseca, Michele Marin. An Interactive Tool for the Optimization of Freeze-Drying Cycles Based on Quality Criteria. Drying Technology, Taylor & Francis, 2007, 25 (5), pp.741-751. <10.1080/07373930701370100>. <hal-01537101>
  • Hervé Guillemin, Ioan Cristian Trelea, Daniel Picque, Bruno Perret, Thomas Cattenoz, et al.. An optical method to monitor casein particle size distribution in whey. Le Lait, INRA Editions, 2006, 86 (5), pp.359-372. <hal-00895617>
  • Herve Guillemin, Ioan-Cristian Trelea, Daniel Picque, Bruno Perret, Thomas Cattenoz, et al.. An optical method to monitor casein particle size distribution in whey. Lait, Elsevier, 2006, 86 (5), pp.359-372. <10.1051/lait:2006016>. <hal-01313368>
  • Samuel Atlan, Ioan-Cristian Trelea, Anne Saint-Eve, Isabelle Souchon, Eric Latrille. Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method. Journal of Chromatography A, Elsevier, 2006, 1110 (1-2), pp.146-155. <10.1016/j.chroma.2006.01.055>. <hal-01512117>
  • Daniel Picque, Ioan Trelea, Yves Gauzere, Bernard Mietton, Georges Corrieu. Modelling of pH, dry matter and mineral content of curds during soft cheese drainage. Le Lait, INRA Editions, 2004, 84 (5), pp.463-472. <10.1051/lait:2004015>. <hal-00895414>
  • Daniel Picque, Ioan-Cristian Trelea, Yves Gauzere, Bernard Mietton, Georges Corrieu. Modelling of pH, dry matter and mineral content of curds during soft cheese drainage. Lait, Elsevier, 2004, 84 (5), pp.463-472. <10.1051/lait:2004015>. <hal-01537107>
  • Ioan-Cristian Trelea, Mariana Titica, Georges Corrieu. Dynamic optimisation of the aroma production in brewing fermentation. Journal of Process Control, Elsevier, 2004, 14 (1), pp.1-16. <10.1016/S0959-1524(03)00007-6>. <hal-01537106>
  • A. Olmos, Ioan-Cristian Trelea, I. Poligné, A. Collignan, B. Broyart, et al.. Optimal operating conditions calculation for a pork meat dehydration–impregnation–soaking process. Food Science and Technology, Elsevier, 2004, 37 (7), pp.763-770. <10.1016/j.lwt.2004.02.010>. <hal-01313370>
  • Ioan-Cristian Trelea. The particle swarm optimization algorithm: convergence analysis and parameter selection. Information Processing Letters, Elsevier, 2003, 85 (6), pp.317-325. <10.1016/S0020-0190(02)00447-7>. <hal-01313364>
  • Daniel Picque, Thomas Cattenoz, Ioan-Cristian Trelea, C. Cuinier, Georges Corrieu. Classification géographique de vins rouges par analyse de leur extrait sec en spectroscopie moyen infrarouge à transmission. Bulletin de l'OIV, Oiv Office International de la Vigne & du Vin, 2002, 75 (861-862), pp.809-822. <hal-01302723>
  • 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>
  • Ioan-Cristian Trelea, Sophie Landaud, Eric Latrille, Georges Corrieu. Prediction of Confidence Limits for Diacetyl Concentration During Beer Fermentation. Journal- American Society of Brewing Chemists, American Society of Brewing Chemists, 2002, 59 (2), pp.77-87. <10.1094/ASBCJ-60-0077>. <hal-01537111>
  • Ioan-Cristian Trelea, Eric Latrille, Sophie Landaud, Georges Corrieu. Reliable estimation of the key variables and of their rates of change in the alcoholic fermentation. Bioprocess and Biosystems Engineering, Springer Verlag, 2001, 24 (4), pp.227-237. <10.1007/s004490100258>. <hal-01537155>
  • Ioan-Cristian Trelea, Mariana Titica, Sophie Landaud, Eric Latrille, Georges Corrieu, et al.. Predictive modelling of brewing fermentation: from knowledge-based to black-box models. Mathematics and Computers in Simulation, Elsevier, 2001, 56, pp.405-424. <10.1016/S0378-4754(01)00311-1>. <hal-01537152>
  • Georges Corrieu, Ioan-Cristian Trelea, Bruno Perret. On-line estimation and prediction of density and ethanol evolution in the brewery. Technical Quarterly, Scientific Societies, 2000, 37 (2), pp.173-181. <http://www.mbaa.com/publications/tq/tqPastIssues/2000/Abstracts/tq00ab27.htm>. <hal-01537190>
  • Mariana Titica, Sophie Landaud, Ioan-Cristian Trelea, Eric Latrille, Georges Corrieu, et al.. Modeling of the Kinetics of Higher Alcohol and Ester Production Based on CO 2 Emission with a View to Control of Beer Flavor by Temperature and Top Pressure. Journal of the American Society of Brewing Chemists , the American Society of Brewing Chemists 2000, 58 (4), pp.167-174. <10.1094/ASBCJ-58-0167>. <hal-01537162>
  • 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, Graciela Alvarez, Gilles Trystram. Non linear predictive control of a batch refrigeration process. Journal of Food Process Engineering, Wiley, 1998, 21, pp.1-32. <10.1111/j.1745-4530.1998.tb00436.x>. <hal-01199691>
  • Ioan-Cristian Trelea, Anne-Lucie Raoult-Wack, Gilles Trystram. Application of neural network modelling for the control of dewatering and impregnation soaking process (osmotic dehydration). Food Science and Technology International, SAGE Publications, 1997, 3 (6), pp.459-465. <10.1177/108201329700300608>. <hal-01537210>
  • 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>
  • 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>

Communication dans un congrès18 documents

  • Caroline Pénicaud, Vincent Monclus, Bruno Perret, Stéphanie Passot, Ioan-Cristian Trelea, et al.. Eco-design of food and bio-processes: Example of production of stabilized lactic acid bacteria. Lecture at WUR, Sep 2016, Wageningen, Netherlands. 2016. <hal-01532620>
  • Thuy Minh Giang, Steven Le Feunteun, Sebastien Gaucel, Pierre Brestaz, Anne Meynier, et al.. Dynamic modeling highlights the major impact of droplet surface area on the lipolysis rate of triacylglycerol emulsions stabilized with whey proteins. Biopolymers 2013 : Assemblages de biopolymères pour l'élaboration de matériaux, Dec 2013, Nantes, France. 2013. <hal-01195490>
  • Marion Doyennette, Ioan Cristian Tréléa, Isabelle Déléris, Etienne Sémon, Hélène Labouré, et al.. Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product. IUFoST 16th World Congress of Food Science & Technology, Aug 2012, Foz do Iguaçu, Brazil. <hal-00787949>
  • Marion Doyennette, Cristian Trelea, Aurélie Gasiglia, Clément De Loubens de Verdalle, Isabelle Deleris, et al.. Libération des composés d'arôme en bouche lors de la consommation d'un aliment solide : modélisation des transferts et validation expérimentale. 13. Congrès de la société française de génie des procédés (SFGP 2011), Nov 2011, Lille, France. 2 p. <hal-00956085>
  • C. Salles, S. Buchin, C. Tréléa, Juliane Floury, P. Schlich, et al.. Reducing salt level in food: an integrated study of salt release and perception in model and real food systems. 1st IDF/INRA International Symposium on Minerals and Dairy Products, 2008, Saint Malo, France. non paginé, 2008. <hal-00729791>
  • Christian Salles, Solange Buchin, Cristian Trelea, Juliane Floury, Pascal Schlich, et al.. Reducing salt level in food : an integrated study of salt release and perception in model and real food systems. IDF/INRA 1st International Symposium on MINERALS and DAIRY PRODUCTS, Oct 2008, Saint-Malo, France. 2008. <hal-01195426>
  • Christian Salles, Solange Buchin, Cristian Trelea, Juliane Floury, Pascal Schlich, et al.. Reducing salt level in food : an integrated study of salt release and perception in model and real food systems. IDF/INRA 1st International Symposium on MINERALS and DAIRY PRODUCTS, Oct 2008, Saint-Malo, France. 2008. <hal-01195425>
  • 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>
  • 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>
  • 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>
  • 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>
  • 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>

Poster2 documents

  • Stéphanie Passot, Ioan-Cristian Trelea, Stéphanie Cenard, Fernanda Fonseca. Freeze-drying of bacteria : state of the art and new perspectives. 7. International Conference of Lyophilization and Freeze-Drying, Jul 2015, Barcelona, Spain. 2015. <hal-01535314>
  • Thuy Minh Giang, Steven Le Feunteun, Sebastien Gaucel, Pierre Brestaz, Anne Meynier, et al.. In vitro digestion of a whey protein stabilized emulsion: Mechanistic modeling reveals the major influence of droplet coalescence on the kinetics of pancreatic lipolysis. 3. International Conference of Food Digestion, Mar 2014, Wageningen, Netherlands. 2014. <hal-01195492>

Rapport2 documents

  • Céline Casenave, Cristian Trelea, Jean-Roch Mouret, Jean-Marie Sablayrolles, Stéphanie Passot, et al.. European project CAFE WP3: Process experiments - Deliverable 3.3: Test of optimal control strategies. [Contract] 2013. <hal-00859575>
  • Ruud Van Der Sman, Martijntje Vollebregt, Robert David, Denis Dochain, Denis Flick, et al.. European project CAFE WP4: Model reduction, validation and simulation - Deliverable 4.2: Portable and documented simulation software for each demonstration process. [Contract] 2013. <hal-00859579>

Thèse1 document

  • Ioan-Cristian Trelea. CONTRIBUTION A LA COMMANDE PREDICTIVE OPTIMALE SOUS CONTRAINTES DES PROCEDES DISCONTINUS NON LINEAIRES UTILISES DANS L'INDUSTRIE ALIMENTAIRE. Sciences de l'ingénieur [physics]. Ecole Nationale Supérieure des Industries Agricoles et Alimentaires - ENSIA, 1997. Français. <tel-01537229>

HDR1 document

  • Ioan-Cristian Trelea. Modélisation et commande des procédés discontinus alimentaires et biologiques. Sciences de l'ingénieur [physics]. Université paris 13, 2003. <tel-01537446>