Ioan-Cristian Trelea
217
Documents
Identifiants chercheurs
- ioan-cristian-trelea
- 0000-0001-6727-0716
- IdRef : 130475998
Présentation
2010-present Professor at [AgroParisTech](http://www.agroparistech.fr/), [Paris-Saclay university](https://www.universite-paris-saclay.fr/en), [SayFood - Paris-Saclay Food and Bioproduct research unit](https://www6.versailles-grignon.inrae.fr/umr-sayfood/), in Palaiseau, France
1998-2009 Associate professor at Institut National Agronomique Paris-Grignon (INA P-G)
1997 Research fellow at International research centre Daniel Carasso, Danone, France
[2003](https://tinyurl.com/z85d4pu/tel-01537446 "Modelling and control of batch food and bio-processes") Accreditation to supervise PhD (HDR) in Process engineering from Université Paris 13
[1997](https://tinyurl.com/z85d4pu/tel-01537229 "Constrained non-linear predictive control of batch processes") PhD (Doctorat) in Process engineering from Ecole Nationale Supérieure des Industries Alimentaires (ENSIA) Massy, France
1993 MSc (DEA) in Automatic control from Institut National Polytechnique de Grenoble (INPG), France
1992 Engineering degree in Automatic control from Polytechnic Institute of Iasi, Romania
Teaching: Dynamic systems, automatic control, [modelling](https://hal.inrae.fr/hal-02980650 "A digital learning tool based on models and simulators for food engineering (MESTRAL)"), process and bio-process engineering
Research interests: Dynamic modelling, optimisation and control of food and bio-processes
- Freeze-drying (lyophilisation) [2022](https://tinyurl.com/z85d4pu/hal-03562611 "3D mathematical modelling to understand the heat transfer in freeze-drying using high-throughput vials"), [2021](https://tinyurl.com/z85d4pu/hal-03117931 "Heat transfer in freeze-drying using high-throughput vias"), [2020](https://hal-agroparistech.archives-ouvertes.fr/hal-02570070 "Model-based real time operation of the freeze-drying process"), [2018a](https://tinyurl.com/z85d4pu/hal-01789065 "Determination of the dried product resistance variability and its influence on the product temperature in pharmaceutical freeze-drying"), [2018b](https://tinyurl.com/z85d4pu/hal-01769104 "Effect of freeze-dryer design on heat transfer variability investigated using a 3D mathematical model"), [2017a](https://tinyurl.com/z85d4pu/hal-01465155 "Vial geometry and heat transfer heterogeneity"), [2017b](https://tinyurl.com/z85d4pu/hal-01582545 "3D mathematical model to understand atypical heat transfer (edge effect) in freeze-drying"), [2016](https://tinyurl.com/z85d4pu/hal-01531598 "Distinct desorption kinetics and bound water state"), [2015](https://tinyurl.com/z85d4pu/hal-01269386 "Binary gas model for chamber to condenser mass transfer"), [2012a](https://tinyurl.com/z85d4pu/hal-01053126 "Dynamic optimisation of freeze-drying temperature and pressure"), [2012b](https://tinyurl.com/z85d4pu/hal-01536691 "Critical water activity for lactic acid bacteria"), [2009a](https://tinyurl.com/z85d4pu/hal-01537095 "Controlled ice nucleation and protein recovery"), [2009b](https://tinyurl.com/z85d4pu/hal-01536947 "Dynamic model for freeze-drying of pellets"), [2007 ](https://tinyurl.com/z85d4pu/hal-01537101 "Interactive optimisation of temperature and pressure")
- Reactive *in situ* product recovery (ISPR) [2022](https://hal-agroparistech.archives-ouvertes.fr/hal-03516921 "Predictive modeling of organic acids in stream recovery by reactive extraction"), [2020](https://hal-agroparistech.archives-ouvertes.fr/hal-02500627 "Organic phase screening for biocompatibility and extraction performances"), [2019a](https://hal-agroparistech.archives-ouvertes.fr/hal-02560888 "Recovery of 3-HP from organic phases (back-extraction)"), [2019b](https://hal-agroparistech.archives-ouvertes.fr/hal-02561218 "Towards an ISPR of bio-based 3-HP: influence of complex media"), [2018](https://tinyurl.com/z85d4pu/hal-01624572 "Modeling of isoamyl acetate production by fermentation with in situ extraction"), [2017a](https://tinyurl.com/z85d4pu/hal-01530851 "Mechanisms and experimental equilibria in acid-amine extraction"), [2017b](https://tinyurl.com/z85d4pu/hal-01583081 "Mechanistic models for equilibrium in reactive extraction of organic acids with amines: comparison of two complexation-solvation models")
- Wine and beer fermentation [2015](https://tinyurl.com/z85d4pu/hal-01310595 "Wine: dynamic model for aroma production"), [2011](https://tinyurl.com/z85d4pu/hal-01003250 "Wine: model for aroma volatility and losses"), [2002](https://tinyurl.com/z85d4pu/hal-01302723 "Wine: origin classification based on infrared spectra"), [2004](https://tinyurl.com/z85d4pu/hal-01537106 "Beer: dynamic optimisation of aroma production"), [2002](https://tinyurl.com/z85d4pu/hal-01537111 "Beer: dynamic model for diacetyl, with confidence interval"), [2001a](https://tinyurl.com/z85d4pu/hal-01537152 "Comparison of dynamic models for alcoholic fermentation"), [2001b](https://tinyurl.com/z85d4pu/hal-01537155 "Data reconciliation in alcoholic fermentation, rate estimation"), [2000a](https://tinyurl.com/z85d4pu/hal-01537162 "Beer: dynamic model for aroma compounds"), [2000b](https://tinyurl.com/z85d4pu/hal-01537190 "Beer: estimation of ethanol, sugar and density based on CO2 measurement")
- Lipid digestion [2016](https://tinyurl.com/z85d4pu/hal-01532511 "Dynamic model for lipolysis of many fatty acids in emulsion"), [2015a](https://tinyurl.com/z85d4pu/hal-01195524 "Lipolysis slowdown is mainly due to droplet coalescence"), [2015b](https://tinyurl.com/z85d4pu/hal-01535340 "Correction of a calculus error in a classical lipolysis model")
- *In vivo* and *in vitro* aroma and salt release [2021](https://hal-agroparistech.archives-ouvertes.fr/hal-03120245 "Modelling the role of oral processing on in vivo aroma release of white rice"), [2017](https://tinyurl.com/z85d4pu/hal-01555733 "Air flow for aroma dispersion around a hot cup"), [2016](https://tinyurl.com/z85d4pu/hal-01532599 "Dynamic model for in vivo retention of aroma compounds on mucosa"), [2014a](https://tinyurl.com/z85d4pu/hal-01123063 "3D model for aroma release and dispersion in a room"), [2014b](https://tinyurl.com/z85d4pu/hal-00939546 "Dynamic model for in vivo aroma release from masticated food"), [2011a](https://tinyurl.com/z85d4pu/hal-01000976 "Dynamic model for in vivo aroma release from non masticated food"), [2011b](https://tinyurl.com/z85d4pu/hal-01003263 "Dynamic model for in vitro aroma release from cheese"), [2011c](https://tinyurl.com/z85d4pu/hal-00840827 "Mechanical model for food and saliva layers on soft mucosa"), [2011d](https://tinyurl.com/z85d4pu/hal-00841596 "Dynamic model for in vivo salt release and perception"), [2011e](https://tinyurl.com/z85d4pu/hal-00841617 "Dynamic model for in vitro salt release from gels"), [2010](https://tinyurl.com/z85d4pu/hal-00841628 "Mechanical model for food and saliva layers on rigid mucosa"), [2009a](https://tinyurl.com/z85d4pu/hal-01313365 "Determination of partition and diffusion properties in food "), [2009b](https://tinyurl.com/z85d4pu/hal-01195432 "Experimental salt and aroma release from cheese"), [2009c](https://tinyurl.com/z85d4pu/hal-01313369 "Calculation of apparent diffusion coefficients in an emulsion with fat globules"), [2008a](https://tinyurl.com/z85d4pu/hal-01313374 "Pioneering realistic dynamic model for in vivo aroma release during eating"), [2008b](https://tinyurl.com/z85d4pu/hal-01313360 "Experimental device to determine diffusion coefficients in food"), [2007a](https://tinyurl.com/z85d4pu/hal-01195420 "Dynamic model for in vitro aroma release from gel and determination of relevant properties"), [2007b](https://tinyurl.com/z85d4pu/hal-01313363 "Model for in vitro release of aroma compounds from yoghurts"), [2006](https://tinyurl.com/z85d4pu/hal-01512117 "Confidence intervals for partition coefficients measured by phase ratio variation (PRV)")
- Cheese ripening, lactic acid bacteria [2022](https://hal-agroparistech.archives-ouvertes.fr/hal-03552585 " Insights into lactic acid bacteria cryoresistance"), [2021](https://hal-agroparistech.archives-ouvertes.fr/hal-03552068 " Dynamic modeling of carnobacterium maltaromaticum growth and metabolite production and model-based process optimization"), [2019](https://tinyurl.com/z85d4pu/hal-02154448 "Influence of culture conditions on Carnobacterium maltaromaticum starters"), [2015](https://tinyurl.com/z85d4pu/hal-01195508 "Sensorial properties of Camembert cheese - dependence on ripening conditions"), [2012](https://tinyurl.com/z85d4pu/hal-01004144 "Microbiology and chemistry of Camembert cheese - dependence on ripening conditions"), [2008](https://tinyurl.com/z85d4pu/hal-01313359 "Indirect measurement (observer) for respiratory activity of microbial consortia in cheese, based on mass measurement"), [2007a](https://tinyurl.com/z85d4pu/hal-01195422 "Dynamic model for microbial growth and substrate diffusion and consumption in cheese ripening"), [2007b](https://tinyurl.com/z85d4pu/hal-01313361 "Dynamic model for weight loss of cheese during ripening"), [2006](https://tinyurl.com/z85d4pu/hal-00895617 "Optical method to monitor casein particles size distribution in whey"), [2004](https://tinyurl.com/z85d4pu/hal-00895414 "Neural network model for pH, dry matter and mineral content of curds during cheese drainage")
- Kneading [2017](https://tinyurl.com/z85d4pu/hal-01000846 "Neural network model for bread dough kneading"), refrigeration [1998](https://tinyurl.com/z85d4pu/hal-01199691 "Non linear predictive optimal control of a batch refrigeration process"),
- Drying [2004](https://tinyurl.com/z85d4pu/hal-01313370 "Optimal control of soaking process with neural network model, productivity, quality and operator constraints"), [2002](https://tinyurl.com/z85d4pu/hal-01196470 "Dynamic optimal control of batch rice drying process"), [1999a](https://tinyurl.com/z85d4pu/hal-01537202 "Moving horizon state estimator coupled to optimal predictive control for frying process"), [1999b](https://tinyurl.com/z85d4pu/hal-01201730 "Influence of model uncertainty on the dynamic optimal control performance of a batch corn drying process"), [1997a](https://tinyurl.com/z85d4pu/hal-01201728 "Optimal constrained nonlinear control of batch corn drying process"), [1997b](https://tinyurl.com/z85d4pu/hal-01537210 "Neural network models for the control of dewatering and impregnation soaking process (osmotic dehydration)"), [1997c](https://tinyurl.com/z85d4pu/hal-01200652 "Dynamics analysis and control strategy for mixed flow corn dryer"), [1997d](https://tinyurl.com/z85d4pu/hal-01200650 "Dynamic neural network models for drying and wet-milling quality degradation of corn")
- Miscellaneous: [modelling position paper](https://tinyurl.com/z85d4pu/lirmm-01651998 "The virtual food system"), [complex systems position paper](https://tinyurl.com/z85d4pu/hal-01000973 "Complex systems theory for modelling, optimisation and control of food and biological processes"), [stochastic optimisation](https://tinyurl.com/z85d4pu/hal-01313364 "Analysis of the particle swarm optimisation alorithm (PSO)"), [stochastic modelling](https://tinyurl.com/z85d4pu/hal-01195497 "Stochastic model for structure and texture prediction of an emulsion")
Publications
Phage attack of lactic acid bacteria: a dynamic predictive modelInternational Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France
Poster de conférence
hal-04350242v1
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Modélisation d’un procédé d’extraction en ligne par contacteurs membranaires pour la production d’acides organiquesMempro 7, Jun 2022, Montpellier, France
Poster de conférence
hal-04346694v1
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Modélisation thermodynamique de la croissance microbienneMicrobes 2021 16ème congrès national de la SFM, Sep 2021, Nantes, France
Poster de conférence
hal-04459518v1
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Freeze-drying in atypical vials: how to model heat transfer during sublimation by using 3D mathematical modelling9. International Symposium on Lyophilization and Pharmaceutics ISLFD 2019, Sep 2019, Ghent, Belgium. 2019, 9th International Symposium on Lyophilization and Pharmaceutics ISLFD 2019
Poster de conférence
hal-02268926v1
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Mapping the physiological states of Carnobacterium maltaromaticum obtained” by applying stressful fermentation conditions4. Microbial Stress: from systems to molecules and back, Apr 2018, Cork, Ireland. 2018, 4th Microbial Stress: from systems to molecules and back
Poster de conférence
hal-02268919v1
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Freeze-drying of bacteria: From the understanding of the mechanisms of cell resistance to the sustainable process development and optimization21. Colloque du Club de Bactéries Lactiques, Jun 2017, Lille, France. 2017
Poster de conférence
hal-02266907v1
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Modelling of the production kinetics of the main fermentative aromas in winemaking fermentation2. Euro Mediterranean Symposium for Fruit and Vegetable Processing, Apr 2016, Avignon, France. 2016
Poster de conférence
hal-01837787v1
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Freeze-drying of bacteria : state of the art and new perspectives7. International Conference of Lyophilization and Freeze-Drying, Jul 2015, Barcelona, Spain. 2015
Poster de conférence
hal-01535314v1
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Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food productIUFoST 16. World congress of food sciences & technology, Aug 2012, foz do Iguaçu, Brazil. , 1 p., 2012
Poster de conférence
hal-02807881v1
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Scale-up of freeze-drying cycles, the use of process analytical technology (PAT), and statistical analysisLyophilization of Pharmaceuticals and Biologicals, Editions Springer, 2019, Methods in Pharmacology and Toxicology, 978-1-4939-8927-0. ⟨10.1007/978-1-4939-8928-7_10⟩
Chapitre d'ouvrage
hal-02266898v1
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Understanding physiological and physicochemical influences on in -mouth aroma release from yogurts using mechanistic modellingExpression of Multidisciplinary Flavour Science. Proceedings of the 12. Weurman Symposium. Interlaken, Switzerland, 2008, Zurich University of Applied Sciences, 2010, 978-3-905745-19-1
Chapitre d'ouvrage
hal-02819449v1
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European project CAFE WP4: Model reduction, validation and simulation - Deliverable 4.2: Portable and documented simulation software for each demonstration process[Contract] . 2013
Rapport
hal-00859579v1
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European project CAFE WP3: Process experiments - Deliverable 3.3: Test of optimal control strategies[Research Report] inria. 2013
Rapport
hal-00859575v1
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Real time control of the final quality of freeze-dried lactic acid starters[Research Report] INRA. 2013, pp.22
Rapport
hal-01598176v1
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CONTRIBUTION A LA COMMANDE PREDICTIVE OPTIMALE SOUS CONTRAINTES DES PROCEDES DISCONTINUS NON LINEAIRES UTILISES DANS L'INDUSTRIE ALIMENTAIRESciences de l'ingénieur [physics]. Ecole Nationale Supérieure des Industries Agricoles et Alimentaires - ENSIA, 1997. Français. ⟨NNT : ⟩
Thèse
tel-01537229v1
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Modélisation et commande des procédés discontinus alimentaires et biologiquesSciences de l'ingénieur [physics]. Université paris 13, 2003
HDR
tel-01537446v1
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