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Modelling microwave heating during batch processing of liquid sample in a single mode cavity

 Sébastien Curet , Fernando Bellicanta Begnini , Olivier Rouaud , Lionel Boillereaux
2015 COMSOL Conference, Oct 2015, Grenoble, France
Communication dans un congrès hal-02357474v1

Evaluation of non-thermal effects during microwave heating applied to E. Coli inactivation in ground beef

 Lionel Boillereaux , Sébastien Curet , Clarissa Detomi de Albuquerque
32th EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations., Nov 2018, Nantes, France
Poster de conférence hal-01959551v1
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Microwave processing of food samples: influence of cavity design and dielectric properties

 Clarissa Detomi de Albuquerque , S. Curet , L. Boillereaux
17th International Conference on Microwave and High Frequency Heating: AMPERE 2019, Sep 2019, Valencia, Spain
Communication dans un congrès hal-02332409v1
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The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking

 Sovannmony Nget , Hasika Mith , Géraldine Boué , Sébastien Curet , Lionel Boillereaux
Foods, 2023, 12 (6), pp.1187. ⟨10.3390/foods12061187⟩
Article dans une revue hal-04305442v1

Micro-CT imaging and analysis for evaluating the quality of frozen food

 Mathieu E Sadot , Sylvie Chevallier , Sébastien Curet-Ploquin , Olivier Rouaud , Michel Havet
Bruker micro-CT User Meeting 2017, Jun 2017, Bruxelle, Belgium
Poster de conférence hal-01928453v1

Procédés de cristallisation innovants assistés par des champs magnétique, électrique et électromagnétiques externes ; application à la congélation d'aliments et autres champs d'application

 Alain Lebail , Piyush Kumar Jha , Mathieu E Sadot , Vanessa Jury , Sébastien Curet , et al.
17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France
Communication dans un congrès hal-02344259v1

Modelling water immersion thawing of raw tuna fishes

 Sébastien Curet , Olivier Rouaud , J.-M. Bonny , Leslie Mazuel
2018 COMSOL Conference, Oct 2018, Lausanne, Switzerland
Communication dans un congrès hal-01961424v1

Microwave Assisted Crystallization; Recent Advanced Applied to Freezing of Foods (FREEZEWAVE Project)

 Alain Le Bail , Piyush Kumar Jha , Mathieu Sadot , Olivier Rouaud , Vanessa Jury , et al.
IMPI’s 52th Annual Microwave Power Symposium (IMPI52), Jun 2018, Long Beach, United States
Communication dans un congrès hal-01961704v1
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Numerical Modelling of an Innovative Microwave Assisted Freezing Process

 Mathieu Sadot , Sébastien Curet , Olivier Rouaud , Alain Le-Bail , Michel Havet
International Journal of Refrigeration, 2017, 80, pp.66 - 76. ⟨10.1016/j.ijrefrig.2017.04.017⟩
Article dans une revue hal-01902412v1
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Microwave assisted freezing part 1: Experimental investigation and numerical modeling

 Mathieu Sadot , Sébastien Curet , Alain Le-Bail , Olivier Rouaud , Michel Havet
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2020, ⟨10.1016/j.ifset.2020.102360⟩
Article dans une revue hal-02611589v1

A review on effect of DC voltage on crystallization process in food systems

 Piyush Kumar Jha , Mathieu Sadot , S. Ajay Vino , Vanessa Jury , Sébastien Curet-Ploquin , et al.
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2017, 42, pp.204 - 219. ⟨10.1016/j.ifset.2017.06.002⟩
Article dans une revue hal-01902464v1

Etude numérique de la congélation assistée par micro-ondes

 Mathieu Sadot , Olivier Rouaud , Sébastien Curet , Alain Le Bail , Michel Havet
Journée Thématique ‘Thermique et Agro-Alimentaire/Agro-Ressources’ de la Société Française de Thermique, Nov 2016, Paris, France
Communication dans un congrès hal-02352989v1

Inactivation of peroxidase by microwave processing: development and validation of a kinetic model

 M.T.K. Kubo , Sébastien Curet , P.E.D. Augusto , Lionel Boillereaux
32th EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France
Poster de conférence hal-02332440v1

Robust Estimation of temperature field during microwave tempering under unknown dielectric properties

 Lionel Boillereaux , Mazen Alamir , Sébastien Curet , Olivier Rouaud , Pascal Bellemain
IFAC WC 2011 - 18th IFAC World Congress, Aug 2011, Milan, Italy
Communication dans un congrès hal-00567518v1

Microwave processing: from modelling to control – example of solid food pasteurization

 Lionel Boillereaux , S. Curet
VI Congreso Internacional de Ciencia y Tecnología de los Alimento (cicytac), Nov 2016, Cordoba, Argentina
Communication dans un congrès hal-01959599v1

Holding time effect on microwave inactivation of Escherichia coli K12: Experimental and numerical investigations

 Mohamad Mazen Hamoud-Agha , Sébastien Curet , Hélène Simonin , Lionel Boillereaux
Journal of Food Engineering, 2014, 143, pp.102-113. ⟨10.1016/j.jfoodeng.2014.06.043⟩
Article dans une revue hal-02315978v1
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Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp

 Érica S Siguemoto , Jorge a W Gut , Georgios Dimitrakis , Sebastien Curet , Lionel Boillereaux
Foods, 2021, 10, ⟨10.3390/foods10081903⟩
Article dans une revue hal-04209841v1

Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)-Innovations en partage et nouvelles compétences en pédage

 Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan , et al.
Séminaire Agreenium et IMT, Mar 2019, Paris, France
Poster de conférence hal-04413985v1

FREEZEWAVE; a H2020 European project on freezing under microwaves irradiation

 Alain Le Bail , Sébastien Curet , Michel Havet , Piyush Kumar Jha , Vanessa Jury , et al.
Biopolymers 2017, Nov 2017, Nantes, France
Poster de conférence hal-01969727v1

FREEZEWAVE or microwave assisted freezing; the NITOM and the NIMIW effects may explain the reduction of the size of ice crystals

 Alain Lebail , Piyush Kumar Jha , Mathieu E Sadot , S. Chevallier , Sébastien Curet , et al.
53rd Annual Microwave Power Symposium (IMPI 53), Jun 2019, Las Végas, United States
Communication dans un congrès hal-02344267v1

Evaluation d'un procédé de congélation assistée par micro-ondes

 Mathieu E Sadot , Sébastien Curet , S. Chevallier , Olivier Rouaud , Michel Havet
17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France
Communication dans un congrès hal-02344258v1

Influence of 2.45 GHz microwave radiation supplied with or without intermittency on the size of ice crystals during an innovative freezing process

 Mathieu E Sadot , Olivier Rouaud , S. Chevallier , Sébastien Curet , Alain E Le-Bail , et al.
25th IIR International congress of refrigeration, Aug 2019, Montréal, Canada
Communication dans un congrès hal-02344133v1
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3D imaging analysis method to measure ice crystal size

 Mathieu Sadot , Sylvie Chevallier , Sébastien Curet , Olivier Rouaud , Alain E Le-Bail , et al.
31st EFFoST International Conference, Nov 2017, Sitges, Spain
Communication dans un congrès hal-01833524v1

A coupled CFD-heat transfer model for in-package solid food pasteurization

 Clarissa Detomi de Albuquerque , S. Curet , Lionel Boillereaux
Foodsim'2018: International Conference On Simulation And Modelling In The Food And Bio-Industry, Apr 2018, Ghent, Belgium
Communication dans un congrès hal-01959577v1

Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages

 M.T.K. Kubo , M.L. Rojas , S. Curet , Lionel Boillereaux , P.E.D. Augusto
LWT - Food Science and Technology, 2018, 89, pp.610-616. ⟨10.1016/j.lwt.2017.11.045⟩
Article dans une revue hal-01953064v1
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A 3D-CFD-heat-transfer-based model for the microbial inactivation of pasteurized food products

 Clarissa Detomi de Albuquerque , Sébastien Curet , Lionel Boillereaux
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2019, ⟨10.1016/j.ifset.2019.04.007⟩
Article dans une revue hal-02332197v1

Bénéfices d’une assistance micro-ondes sur la qualité de la congélation

 Mathieu Sadot , Sébastien Curet , Olivier Rouaud , Alain Le Bail , Michel Havet
Revue Générale du Froid, 2018, sept-oct 2018, 1171, pp.27-32
Article dans une revue hal-01938106v1
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Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution

 Mathieu Sadot , Sébastien Curet , Sylvie Chevallier , Alain Le-Bail , Olivier Rouaud , et al.
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , In press, ⟨10.1016/j.ifset.2020.102359⟩
Article dans une revue hal-02611600v1
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Microwave Assisted Freezing: Experiments and Modelling

 Mathieu E Sadot , Sébastien Curet , Olivier Rouaud , A. Le Bail , Michel Havet
10th World Congress of Chemical Engineering (WCCE10), Oct 2017, Barcelone, Spain
Communication dans un congrès hal-01833518v1

Modeling mass transfer phenomena during date palm fruits processing: Numerical approach

 Atef Lakoud , Sébastien Curet , Mnasser Hassouna
Journées Internationales de Biotechnologie, 2017, Sfax, Tunisia
Communication dans un congrès hal-02410084v1
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