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Thermal and hydraulic behaviors of a finned coil heat exchanger coupled with fixed-speed fans during frost formation in an industrial food freezer: numerical modelling and field experimental validationICR2023 | 26th International Congress of Refrigeration | Paris, France, Aug 2023, Paris, France, France
Communication dans un congrès
hal-04386954v1
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Optimization of temperature profile of cake batter in a ohmic-assisted heater for 3D food printing applicationsThe 8th International Food Operations and Processing Simulation Workshop, Sep 2021, Rome, Italy. i3m.2022.foodops.003, ⟨10.46354/i3m.2022.foodops.003⟩
Communication dans un congrès
hal-04223065v1
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Dynamic Modeling and simulation of frost formation on blast freezer heat exchanger6th International Conference on sustainability and the cold chain, Aug 2020, Nantes, France. ⟨10.18462/iir.iccc.2020.297099⟩
Communication dans un congrès
hal-03392221v1
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Procédés de cristallisation innovants assistés par des champs magnétique, électrique et électromagnétiques externes ; application à la congélation d'aliments et autres champs d'application17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France
Communication dans un congrès
hal-02344259v1
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Study of continuous pre-baking in a rectangular channel using ohmic heating13th International Congress on Engineering and Food (ICEF13), Sep 2019, Melbourne, Australia
Communication dans un congrès
hal-02357087v1
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ElectroHydroDynamic enhancement of heat and mass transfer in food process: a review13th International Congress on Engineering and Food (ICEF13), Sep 2019, Melbourne, Australia
Communication dans un congrès
hal-02344261v1
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Développement d'un procédé de précuisson de produit de panification en continu par chauffage ohmique17ème Congrès SFGP, Oct 2019, Nantes, France
Communication dans un congrès
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FREEZEWAVE or microwave assisted freezing; the NITOM and the NIMIW effects may explain the reduction of the size of ice crystals53rd Annual Microwave Power Symposium (IMPI 53), Jun 2019, Las Végas, United States
Communication dans un congrès
hal-02344267v1
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Study of continuous cake pre-baking in a rectangular channel using ohmic heatingInternational Congress on Engineering and Food, Sep 2019, Melbourne, Australia
Communication dans un congrès
hal-02561365v1
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Evaluation d'un procédé de congélation assistée par micro-ondes17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France
Communication dans un congrès
hal-02344258v1
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Influence of 2.45 GHz microwave radiation supplied with or without intermittency on the size of ice crystals during an innovative freezing process25th IIR International congress of refrigeration, Aug 2019, Montréal, Canada
Communication dans un congrès
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Influence of microwaves on the size of ice crystals during innovative food freezingthe 32th EFFoST International Conference, Nov 2018, Nantes, France
Communication dans un congrès
hal-01964325v1
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Innovative Freezing Processes assisted by external electro – magnetic fields and assessment of freeze damage in frozen foods; an overview10th International Conference on Water in Food, Sep 2018, Praha, Czech Republic
Communication dans un congrès
hal-01833287v1
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Freezewave: A new European project on freezing under microwaves irradiation5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018, Apr 2018, Beijing, China
Communication dans un congrès
hal-01902573v1
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Modeling of pound cake baking behavior in continuous flow2018 COMSOL Conference, Oct 2018, Lausanne, Switzerland
Communication dans un congrès
hal-01946608v1
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Modelling water immersion thawing of raw tuna fishes2018 COMSOL Conference, Oct 2018, Lausanne, Switzerland
Communication dans un congrès
hal-01961424v1
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Microwave Assisted Crystallization; Recent Advanced Applied to Freezing of Foods (FREEZEWAVE Project)IMPI’s 52th Annual Microwave Power Symposium (IMPI52), Jun 2018, Long Beach, United States
Communication dans un congrès
hal-01961704v1
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Temperature-dependent dielectric properties of foods during freezing and thawing16th International Conference on Microwave and High Frequency Heating, AMPERE 2017, Sep 2017, Delft, Netherlands
Communication dans un congrès
hal-01964343v1
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3D Numerical modelling of crustless bread baking with ohmic heating technology31st EFFoST International Conference 2017, Nov 2017, Sitges, France
Communication dans un congrès
hal-01969500v1
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Microwave processing assisted enzymatic digestion: a new approach for the reduction of whey protein and b-lactoglobulin allergenicityBiopolymers, Nov 2017, Nantes, France
Communication dans un congrès
hal-02410153v1
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X-ray micro-tomography and enhancement methods to study food structure10th World Congress on Chemical Engineering (WCCE), Oct 2017, Barcelone, Spain
Communication dans un congrès
hal-01928437v1
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Microwave Assisted Freezing: Experiments and Modelling10th World Congress of Chemical Engineering (WCCE10), Oct 2017, Barcelone, Spain
Communication dans un congrès
hal-01833518v1
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Ohmic heating applied to the baking process: experimental and numerical approaches11th European PhD Workshop on Food Engineering and Technology, Apr 2017, singen, Germany
Communication dans un congrès
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3D imaging analysis method to measure ice crystal size31st EFFoST International Conference, Nov 2017, Sitges, Spain
Communication dans un congrès
hal-01833524v1
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Glass transition in biopolymers in link with the baking process; application to bread crustBiopolymers 2017, Nov 2017, Nantes, France
Communication dans un congrès
hal-01969577v1
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Electrohydrodynamic (EHD) heat transfer enhancement for low primary airflow velocities2nd Thermal and Fluids Engineering Conference, TFEC2017, Apr 2017, Las Vegas, United States
Communication dans un congrès
hal-02352669v1
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A comparative study on bread baking: ohmic heating vs. conventional heating15th European Young Cereal Scientist and Technologists Workshop, Apr 2016, Bergame, Italy
Communication dans un congrès
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Modélisation d’un procédé de congélation assistée par micro-ondesSFT 2016 - Congrès Français de Thermique, May 2016, toulouse, France
Communication dans un congrès
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Experimental investigation on convective Heat Transfer Enhancement by EHD16th International Symposium on Transport Phenomena and Dynamics of Rotating Machinery, Apr 2016, honolulu, United States
Communication dans un congrès
hal-01833277v1
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Drying kinetics of methylcellulose gel vs. mango fruit in forced convection drying with and without electrohydrodynamic enhancementFirst Pacific Rim Thermal Engineering Conference, Mar 2016, Hawaï, United States
Communication dans un congrès
hal-02352673v1
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Numerical study of an innovative microwave-assisted freezing process30th EFFoST International Conference, Nov 2016, Vienne, Austria
Communication dans un congrès
hal-02357454v1
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Impact of static and oscillating electric and magnetic field on phase change of water and lipids; a reviewInternational Conference on Water in Food (EuroFoodWater2016; EFW2016), May 2016, Leuven, Belgium
Communication dans un congrès
hal-02352671v1
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X-ray microtomography to study the baking of bread. A dynamic approach to follow crust and crumb formationBruker Micro-CT User Meeting 2016, May 2016, Mondorf-les-Bains, Luxembourg
Communication dans un congrès
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Multiscale study of the structuring of foods30th EFFoST Conference, Nov 2016, Vienne, Austria
Communication dans un congrès
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Etude numérique de la congélation assistée par micro-ondesJournée Thématique ‘Thermique et Agro-Alimentaire/Agro-Ressources’ de la Société Française de Thermique, Nov 2016, Paris, France
Communication dans un congrès
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Modelling microwave heating during batch processing of liquid sample in a single mode cavity2015 COMSOL Conference, Oct 2015, Grenoble, France
Communication dans un congrès
hal-02357474v1
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Development of ohmic cells dedicated to the baking of crust-less bread29th EFFoST International Conference, Nov 2015, Athènes, Greece
Communication dans un congrès
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Drying Kinetics Comparisonof Methylcellulose Gel VersusMango Fruit in Forced ConvectiveDrying With and WithoutElectrohydrodynamic Enhancement11th International Congress on Engineering and Food, (ICEF11), Jun 2015, Québec, Canada
Communication dans un congrès
hal-02352960v1
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Optimising combined cryogenic and conventional freezing with respect to mass loss and energy criteria24th IIR International Congress of Refrigeration, Aug 2015, Yokohama, Japan
Communication dans un congrès
hal-02357477v1
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Optimizing combined cryogenic and conventional freezing with respect to mass loss and energy criteria24th IIR International Congress on Refrigeration, Aug 2015, Yokohama, Japan
Communication dans un congrès
hal-02561847v1
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Further investigations on energy saving by jet impingement in bread baking processIFAC Joint conference SSSC - 5th Symposium on System Structure and Control, Feb 2013, Grenoble, France. pp.n/c, ⟨10.3182/20130204-3-FR-2033.00017⟩
Communication dans un congrès
hal-00746651v1
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Robust Estimation of temperature field during microwave tempering under unknown dielectric propertiesIFAC WC 2011 - 18th IFAC World Congress, Aug 2011, Milan, Italy
Communication dans un congrès
hal-00567518v1
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Novel drying technologies using electric and electromagnetic fieldsPablo Juliano; Roman Buckow; Minh H. Nguyen; Kai Knoerzer; Jay Sellahewa. Food Engineering Innovations Across the Food Supply Chain, Elsevier, pp.229-236, 2021, 978-0-12-821292-9. ⟨10.1016/B978-0-12-821292-9.00019-4⟩
Chapitre d'ouvrage
hal-03595121v1
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Intensification des transferts en agroalimentaire : approches numériques et expérimentalesGénie des procédés. Université de Nantes, 2016
HDR
tel-02357509v1
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