Current PhDs
Cassandra SEBAALY (2025-2028)
Experimental and numerical study of chestnut cooling and storage: link between thermal itinerary and quality evolution
Supervisor : Hong-Minh Hoang, INRAE Frise
Co-supervisor : Dihia Aguenihanai
Résumé: The FAO estimates that each year, about one-third of all food produced globally for human consumption is lost or wasted, with significant economic, social, and environmental impacts. The French chestnut orchards are a marker of identity, landscapes, and economy in several departments and regions (Ardèche, Cévennes, Limousin, etc.). Over the past few decades, chestnut production has been steadily declining: 9,000 tons compared to 80,000 tons in 1965. This issue is mainly linked to sanitary problems in orchards and during post-harvest, resulting in significant losses exceeding 50%. Although symptoms may appear on the tree, the impact of the disease is primarily observed in the fruit after harvest, during the various stages of processing and storage.
Temperature and humidity are the most important factors to consider for maintaining product quality throughout the cold chain. Air distribution is of paramount importance to ensure the level and uniformity of cooling both between storage volumes and within a single volume. It is worth noting that cooling heterogeneity is greatly influenced by the design of the packaging. In the case of chestnuts, various types of packaging can be used (bulk bins, mesh bags, crates, etc.). Additionally, insufficient cooling fails to effectively dissipate the heat generated by the respiration of the fruits, which can lead to localized temperature increases in the products during storage.
Natita RODKWAN (2025-2028)
Impact of thermal and moisture variability in the cold chain on the performance of modified atmosphere packaging: application to mangoes
Supervisor : Fatou Toutie Ndoye, INRAE Frise
Co-supervisor : Kasetsart University
Abstract: Mangoes are perishable fruits whose quality depends mainly on temperature. At an optimal temperature (10 – 13 °C), their shelf life is about 12 days, compared with 6 days at 25 °C. Storage and transport under controlled atmosphere (temperature, O₂ and CO₂) can extend this shelf life to 30 days, but this technology is rarely used in Thailand due to its cost.
In this context, the use of modified atmosphere packaging (MAP) from producer to consumer, which modifies the gas composition inside the package (increasing CO₂, decreasing O₂), is a key technology for maintaining freshness, extending fruit shelf life at lower cost, and reducing losses, which are estimated at 30% during peak season. However, the complexity of logistics operations in the cold chain and heterogeneities of temperature and humidity in refrigeration equipment give rise to complex heat and mass transfer phenomena. These include, for example, temperature rise caused by product heat release by respiration or condensation inside the packaging due to temperature fluctuations, both of which can affect MAP performance. Yet, these aspects are often overlooked when evaluating its effectiveness.
This thesis, conducted within the framework of the LIA REWACT, aims to develop an optimal MAP solution for mangoes by assessing its impact on fruit quality (texture, colour, etc.) and on loss reduction, while taking into account the complexity of heat and moisture transfer under real conditions. The work will combine experimental and numerical approaches. The models will be integrated into the multicriteria cold chain assessment tool previously developed at FRISE. This will also allow the evaluation of the potential impact of MAP on reducing the energy consumption of refrigeration equipment and on the associated CO₂ emissions across different modes of transport.
Ngoc Tuan PHAM (2024-2027)
Integrated coupling of physical models and deep learning neural networks to predict the behavior of complex dynamic systems: application to refrigeration systems
Supervisor : Hong-Minh Hoang, INRAE Frise, Anthony Delahaye, INRAE Frise
Co-supervisor : Nedra Mellouli, De Vinci Research Center
Ecole doctorale: Interfaces (ED 573) de Paris Saclay
Abstract: Today, the refrigeration sector uses around 20% of the world's total electricity consumption and is responsible for 8% of greenhouse gas emissions. In the current context of global warming, the need for refrigeration (food preservation, air conditioning, etc.) is expected to increase. The application of the Internet of Things (IoT) and artificial intelligence (AI) tools to the refrigeration industry is opening up great potential in terms of control and forecasting. However, applications of machine learning or AI methods are still rare in the refrigeration sector. The main difficulty lies in combining knowledge from two different fields: physical models in the field of refrigeration and AI models. This PhD thesis brings together skills in energy analysis of refrigeration systems (FRISE-INRAE), AI, Digital Twin (DT) and IoT (DVRC).
The main objective of this thesis is to develop a digital twin (DT) of a refrigeration enclosure. This DT will be built thanks to the coupling of knowledge in the two fields of AI and physics, in particular the integrated coupling of physical and deep learning models. It allows predicting the behaviour of the system (enclosure, products and refrigeration machine) during changes in operating conditions (outside temperature, product loading, breakdowns) using data collected by various sensors and knowledge from physical models to adapt the structure of the learning models themselves. Two coupling approaches will be studied in this thesis. First, we will look at "PINN" physics-informed neural networks, a class of machine learning methods that integrate physical knowledge into the neural network learning process. Another coupling method consists in using neural networks to adjust the parameters of physical models of refrigeration equipment, in particular kinetic and heat transfer models. The complexity of the physical equations governing this type of equipment makes this approach highly appropriate.
The DT developed in this work will also enable us to visualize future problems and the impact of a user decision on the system, and to propose solutions/scenarios to optimize its performance. This work will initially be developed for a specific refrigerated enclosure (cold room) made available to carry out the experiments. The final objective is to have a 'generic' tool that could be adapted to various refrigeration systems.
Safa MOHAMED ISMAIL (2024-2027)
Biomimetic Anti-Icing surfaces for eco efficient ice-slurry generators
Supervisor : Laurence Fournaison, INRAE Frise
Co-supervisor : Anthony Delahaye, INRAE Frise
Abstract: Secondary refrigeration is an effective way to drastically reduce the quantity of primary refrigerant fluid used while improving energy efficiency by storing and transporting energy dense secondary fluids. These ice slurries, made of ice crystals suspended in aqueous solution, are unfortunately not yet widespread due to an over-investment related to scraped surface or supercooling type generators. Within this COOLISSE project, our objective is thus to participate in the energy optimization of the refrigeration sector by designing a new type of ice slurry generator. Our aim is therefore to develop stainless steel surfaces on which the ice formed could be carried away by the flow of the fluid, without rotating scraper blades. These original non-wetting micro/nanostructured surfaces, inspired from nature, displaying anti-icing properties will be obtained by an original and efficient combination of processes selected from the following: additive manufacturing (to yield micro-structures), subtractive processes based on electrochemical etching and photolithography and finally femtosecond laser ablation (to reach nanometer scale roughness) that will allow obtaining a multiscale and very dense textured stainless steel surface. These surfaces will be then infused by inert liquid in order to obtain slippery infused surfaces (SLIPS). The second objective of the project is to develop advanced and breakthrough knowledge on the surface characterization under flow at low temperature [-15°C to 0°C]. The potential in anti-icing applications of the designed surfaces will be proven by investigating their action mechanisms on ice formation, analyzing the freezing time, adhesion strength and nucleation in the freezing process. In parallel a comprehensive numerical method will be developed to describe the thermal equilibrium state, heat flux and gas-solid-liquid interface changes during freezing and phase change. An empirical correlation of the data obtained will also be investigated allowing access to additional feedback to optimize the design of our surfaces. Environmental impact and potential gain of these surfaces on slurry fabrication process will also be compared to usual processes using multiple criteria analyses like Life Cycle Assessment (LCA).
Tanuth NUANGJAMNONG (2024-2027)
Heat and mass transfer modelling on bulk fruit with condensation
Supervisor : Graciela Alvarez, INRAE Frise
Co-supervisor: Steven Duret, INRAE Frise
Abstract: After harvesting, horticultural products are precooled and stored in cold storage before being sent to customers. During storage and at various stages of the supply chain, these cooled products are exposed to fluctuations in temperature and relative humidity. Chaomuang et al. (2022) showed that the product's temperature fluctuated in the supply chain due to door openings during loading and unloading. Several studies have shown that temperature fluctuations affect product quality, such as weight loss, color changes, and firmness alterations. Furthermore, temperature fluctuations can cause water vapor to condense on the product surfaces (Linke et al., 2021). Condensation of water on the product surfaces creates favorable conditions for microbial growth and leads to a loss of product quality (Praeger et al., 2021). At different positions within a stack or packaging, the temperature of both the air and the products varies. The temperature of the air and products near the walls can fluctuate more rapidly compared to those at the center. This phenomenon affects the amount of condensate on the fruit surface within a stack or packaging. Few studies have investigated heat and mass transfer within the packaging. The objectives of this study are to develop a Computational Fluid Dynamics (CFD) model for simulating temperature fluctuations, evaporation, and condensation on the surfaces of product stacks stored at the scale of an individual container and a group of containers (pallet). Additionally, the study aims to create a simplified heat and mass transfer model based on a zonal approach to predict temperature fluctuations, evaporation, and condensation on the surfaces of product stacks stored at the scale of an individual container and a pallet. Furthermore, the study seeks to establish a model for evaluating product quality and mold growth. Finally, the study aims to integrate the simplified thermal-hydraulic and fruit qualities models into the cold supply chain. Methodology Firstly, literature related to natural convection, water condensation on fruit surfaces, fruit qualities, mold growth, and thermal-hydraulic aspects will be reviewed. This review will provide strong foundational knowledge and will encompass experimentation, simulation, and modeling of heat and mass transfer within the product stack.
Angelina WILLIAM (2024-2027)
Heat transfer modelling and crystallization during superchilling
Supervisor : Graciela Alvarez, INRAE Frise
Co-supervisor : Toutie Ndoye, INRAE Frise
Abstract: Superchilling, or ultra-refrigeration, is the process by which the temperature of a food product is lowered by 1 to 2 °C below its initial freezing temperature. The technology uses intermediate temperatures between those of refrigeration and those of freezing. It thus makes it possible to extend the shelf life of food products, compared to refrigeration, while better preserving certain physicochemical quality indicators (such as drip loss texture, color, water retention capacity, etc.) compared to freezing. During the superchilling process, there is partial freezing with the formation of a layer of ice crystals equivalent to 30% of the frozen water on the surface of the product. During storage, there is a balancing of the temperature within the product, accompanied by meting and nucleation or the growth of ice crystals. At the beginning on the surface and the formation/growth of new crystals in the rest of the volume. The quality of the food product after superchilling depends on the characteristics of its microstructure (size, shape, and location of ice crystals) which in turn depend on the conditions of the process (temperature and cooling rate) and storage conditions (temperature and duration). It is therefore essential to know the mechanisms of formation distribution and growth of ice crystals during the superchilling process and the storage that follows. One of the main goals is to be able to define the optimal conditions to be applied to obtain a product of the required quality.
This thesis aims to study:
- the evolution of the thermal properties of the products subjected to Superchilling, and their involvement in thermal modeling and crystallization (nucleation, growth, and melting of crystals as well as recrystallization phenomena)
- the effect of Superchilling and storage conditions on the microstructure and quality of food products such as meat products and seafood.
- the experimental study of the characterization of the microstructure of products by X-ray microtomography and obtaining kinetic laws of quality criteria (water loss, texture, color,...).
- the study of optimized protection types packaging + PCM (materials at phase change) in order to keep the product at -1 or -2 ° C below the starting freezing temperature.
- the integration of the superchilling modeling of a cold chain adapted to such products.
Pierre COLLIN (2023-2026)
Impact de la technique de superchilling sur la conservation des saumons frais : évolution qualitative et quantitative des écosystèmes bactériens, de la microstructure et la qualité physico-chimique des produits
Supervisors : Florence Dubois-Brissonnet, unité Micalis, INRAE, équipe B3D; Graciela Alvarez, INRAE Frise
Co-supervisors INRAE : Maud Darsonval, unité Micalis, INRAE, équipe B3D; Fatou-Toutie Ndoye, INRAE Frise
Abstract: The objective of this PhD project is to understand the impact of superchilling—an innovative refrigeration technique—on the microbiological and organoleptic quality of fresh fish. From a microbiological standpoint, the goal is to evaluate and characterize the behavior of psychrotrophic bacterial populations in fish during storage. The diversity and quantitative evolution of the natural bacterial communities of fresh salmon will first be studied using 16S rDNA metabarcoding and total viable counts under selected temperature scenarios. Conventional refrigeration at 2°C will be used as the control.
To further investigate the behavior of specific spoilage or pathogenic psychrotrophic bacteria within natural fish communities, the PhD candidate will perform challenge tests by artificially inoculating selected strains—such as Listeria monocytogenes or Phosphobacterium phosphoreum—into a reconstituted microbiota derived from the dominant species identified in the previous step. The inoculated bacteria will be monitored within the communities using selective media or real-time PCR. Growth and survival parameters will then be determined using mathematical modeling to identify growth/no-growth interfaces and predict product shelf life according to the storage scenario.
Finally, the PhD candidate will assess the impact of superchilling on the cold adaptation of the foodborne pathogen Listeria monocytogenes. The level of cold adaptation will be characterized through monitoring of cold-stress gene expression. The acquired tolerance at low temperatures—potentially resulting from this adaptation—will then be evaluated by determining the ability of the adapted bacteria to grow faster or slower during a second refrigeration stage within a temperature range representative of domestic storage (4°C to 8°C).
The second major objective of the PhD project is to investigate the evolution of the physicochemical and microstructural quality parameters of the products. The microstructure of the fish matrix (size, shape, and distribution of ice crystals) will be analyzed using X-ray microtomography (µCT RX), providing data on ice fraction, crystal size, and spatial distribution within the samples. Physicochemical and organoleptic quality parameters (pH, texture, color, and drip loss) will also be characterized. Degradation kinetics models will be developed to describe the evolution of ice fractions and quality indices under different superchilling conditions. Potential correlations between these evolutions and bacterial population dynamics will be explored.
Houaria BOUMAIZA (2023-2026)
Congélation hybride de produits alimentaires par formation d’hydrates
Supervisor : Anthony Delahaye, INRAE Frise
Co-supervisor : Toutie Ndoye, INRAE Frise; Pascal Clain, ESILV
Abstract: The objective of this thesis is to develop and characterize an innovative hybrid freezing process that combines the formation of gas hydrates with the freezing of food products to obtain better quality frozen products with reduced energy consumption. Gas hydrates are crystalline compounds formed from water molecules, similar in appearance to ice. They can therefore be used to reduce the mobility and activity of water within products, just as ice does; however, hydrates are stable at positive temperatures and form small crystals, which represents an advantage both in terms of energy consumption and the organoleptic quality of products. The aim of the thesis is to qualify the hybrid hydrate/ice freezing process, in particular by determining the optimal operating conditions and by evaluating the potential of this new process, in terms of feasibility or energy and organoleptic efficiency. Several complementary approaches will be used in this thesis: a calorimetric approach to characterize the crystallization kinetics, an energetic approach to evaluate the energy consumption, and an X-ray microtomography approach to understand the distribution of the phases (crystals, liquid) within the food matrix, either during the freezing of the products or during storage. Among the research questions posed by this thesis, we will be particularly interested in understanding the effect of the porosity of the products on the conditions of existence of the crystals, the possible migrations of hydrates and ice, the interaction between hydrates and ice according to the operating conditions, and in fine the acceptable thermodynamic limits for the freezing process.
Rihab KHIRALLAH (2023-2026)
Towards a cooling system based on CO2 hydrate slurry
Supervisor : Anthony Delahaye, INRAE Frise
Co-supervisor: Laurence Fournaison, INRAE Frise
Abstract: Cold production is essential in various sectors such as the food industry, pharmaceuticals, and industrial air conditioning. However, with a cost accounting for 20% of the world's electricity consumption and refrigerants subject to strict regulations, the refrigeration industry faces various sustainability challenges while still maintaining its crucial role in sectors like food and air conditioning. Therefore, it is imperative to offer innovative and efficient alternatives that meet cooling needs while preserving the environment. Secondary refrigeration emerges as one of these technologies, allowing for the limitation of the use and production of high greenhouse gas emissions refrigerants, reserving them solely for cold production while improving energy efficiency. Cold transportation, on the other hand, relies on the use of environmentally neutral fluids such as ice slurries or gas hydrate slurries. In secondary refrigeration systems, cold is produced in a primary circuit with a reduced amount of refrigerant fluid and then distributed through a secondary circuit loaded with an environmentally neutral fluid. Gas hydrate slurries present a promising option as environmentally neutral refrigerant fluids for use in secondary refrigeration loops for cold transportation. These CO2 hydrate slurries, in particular, offer significant advantages, being high-potential phase-change materials (PCMs) with the highest latent heat cold storage capacity among all PCMs used in refrigeration, their stability over a wide temperature range, their formation by gas injection (avoiding energy-intensive scraping processes), and their eco-friendly nature consisting of water and CO2 which is a considerable advantage for the design and efficiency of refrigeration systems. Thus, the overall objective of the COOLHYD project is to present a fundamental and systematic approach to address the challenges related to kinetics, rheology and continuity in the application of refrigeration systems based on CO2 hydrate suspensions. Specific objectives include understanding the impact of suspension generation conditions on properties critical to the process, such as crystal size distribution, suspended solid fraction and flow regimes. In addition, the project aims to develop models linking these critical properties to rheological (for suspension transport) and thermal (for use) properties. Finally, optimizing the energy performance of the whole process, taking into account the device architecture and control variables related to generation, transport and utilization conditions, is a priority to provide recommendations for designing efficient secondary refrigeration systems.
Maria-Aurely YEDMEL (2022-2025)
Cold storage device integrated into the vapour compression cycle
Supervisor : Anthony Delahaye, INRAE Frise
Co-supervisor : Denis Leducq, INRAE Frise
Abstract: This thesis is part of the European project ENOUGH which aims to reduce GHG emissions in the food chain by at least 50% by 2050 and achieve climate neutrality for food companies by reducing energy consumption and increasing energy efficiency by 2030. Indeed, food systems globally are responsible for around 21-37% of total greenhouse gas (GHG) emissions. Energy storage in this context allows the implementation of load-shedding strategies and facilitates the use of renewable energy sources, most often intermittent. The thesis aims to study a cold storage device integrated into a vapour compression refrigeration cycle. The principle consists in adding a component to the refrigeration loop having the capacity to store cold when desired and to return it to the evaporator during the destocking phases. The advantage of integrating the accumulator into the refrigeration loop lies in the fact that the heat transfers then take place directly between the refrigerant and the cold storage material, thus improving the efficiency of the system. The circulation of the fluid during the destocking phases is based on the principle of the thermosyphon, allowing operation without an additional pump. Initial feasibility tests have shown the effectiveness of the technology. The thesis aims to optimize the component and the circuit connecting it to the evaporator, by seeking the most favourable conditions for the efficient operation of the thermosyphon and an optimal geometry of the internal architecture of the accumulator allowing fast storage with high energy density. An important issue is the control of the flow generated by the thermosyphon effect in order to maximize the circulating flow of refrigerant allowing the cold to be transported from the accumulator to the evaporator. Many parameters influence this flow: difference in height between the components, diameters and inclinations of the tubes, presence of singular pressure drops (bends, valves, etc.), heat transfers in the exchangers, the quantity of refrigerant in the loop, etc. An experimental loop including a vapour compression cycle and the accumulation device and allowing the characterization of the influence of the various parameters defining the architecture of the system will be developed. Modelling work on the heat transfers internal to the accumulator will also be undertaken in order to optimize the design of the component. Since phase change materials have limited thermal conductivity, the geometry of the heat exchanger-accumulator must be designed to intensify heat transfer and allow efficient and rapid storage and retrieval. Modelling coupled with experimental validation will allow exploring a wide range of solutions and defining the best geometric configurations. Finally, a characterization of the system's performance optimized for different applications and the evaluation of its potential impact on CO2 emissions will be carried out.
Damien THOMAS (2022-2025)
Evaporation, droplet coalescence and film formation in the vicinity of a heat source cooled by water spraying
Supervisor : Stéphane Zaleski, Sorbonne Université
Co-supervisor : Stéphanie Lacour, INRAE Frise
Abstract: The objective of this thesis is to contribute to the understanding of the mechanisms that lead to the appearance of films obstructing the airflow in heat sources with complex geometry. For cooling, the quantities of water injected are important and the use of intermediate size drops allows to increase the quantities of water while ensuring a good control of the trajectories of the drops. These large quantities induce disturbances in the airflow in the mixing zone. Vortexes appear in the wake of the spray and trap the smallest and most evaporable drops while the largest mass flows are observed at the periphery of these vortexes. Depressional phenomena also appear and disturb the evaporation of the drops. They reduce the cooling efficiency by causing oscillations in the evacuated heat flows. The control of water quantities in the flow requires the integration of these spatial effects to develop efficient misting strategies. The heat sources are cooled by cooling fins, which form a network of channels and are arranged in the flow to increase the air/source exchange area. The air flow is accelerated inside these channels and the sprays, injected upstream, are then reconcentrated. When the concentrations are too high, water films develop and obstruct the channels which then become useless for cooling. Tools for numerical modelling of complex objects will be studied, for which the effects of counterpressures linked to the formation of water films in the air passage sections, the thermal effects associated with evaporation and the run-off effects associated with excess water will be predicted. The thesis work aims to better understand these parasitic phenomena resulting from the thermo-hydro-dynamic interactions between the air, the water droplets and the heating surface. The research questions addressed by this subject are - Study of the evolution of a spray as it passes through a cross-sectional constriction - Analysis of the formation of a film as a function of the heat fluxes to be evacuated - Formalisation of critical values expressing the transition from a through-flow regime to a blocking regime.
Recent post doctorates
Yasmine SALEHY (2022-2023)
Etude multi-échelle des coulis d'hydrate pour la réfrigération secondaire
Encadrement INRAE Frise : Laurence Fournaison / Anthony Delahaye
Ngoc-Du LUONG (2021-2022)
Modélisation multi-agent pour la transmission de SARS-CoV-2 dans les Ateliers Préparant des Denrées Alimentaires - Focus sur les ateliers de transformation des viandes - ANR SACADA (coordination ANSES)
Encadrement ANSES: Laurent Guillier, Estelle Chaix
Encadrement INRAE Frise : Steven Duret
Emmanuel AGYEMAN (2021-2022)
Etude des cinétiques de refroidissement et de réchauffement au sein d’une palette de produits horticoles.
Encadrement INRAE Frise : Jean Moureh
Somia HAOUACHE (2021-2022)
Caractérisation rhéologique et thermique de coulis de paraffine biosourcés
Encadrement INRAE Frise : Anthony Delahaye, Pascal Clain, Laurence Fournaison
Encadrement INRAE BIA : Isabelle Capron
Recent PhDs defenses
Dihia AGUENIHANAI (2022-2025)
A non-stationary study of airflow and heat transfer within a pallet of heat-generating product applied to a cheese product along the supply chain.
Supervisor : Jean Moureh, INRAE Frise
Co-supervisor : Steven Duret, INRAE Frise
Ahmad NASSER EDDINE (2021-2024)
Study of the aeraulics and the evolution of the temperatures and the quality of the products within a stack of horticultural products: application to the case of a pallet of strawberry clamshells packed under modified atmosphere
Supervisor : Jean Moureh, INRAE Frise
Co-supervisor : Steven Duret INRAE Frise; Denis Flick, UMR SayFood, AgroParisTech-INRAE, Université Paris Saclay
Gwenaelle VERBRUGGHE (2021-2024)
Quality and safety of frozen products along the cold chain : towards a better understanding of process/microstructure/microorganisms interactions
Supervisor : Sandra Martin-Lalil (Anses)
Co-supervisor : Fatou Toutie Ndoye, INRAE Frise
Co-supervisor: Steven Duret, INRAE Frise
Véronique OSSWALD (2019-2023)
Intensification des transferts dans les procédés de changement de phase des coulis : Application
aux hydrates de CO2 pour la réfrigération secondaire
Direction de thèse : Laurence Fournaison, INRAE Frise - Didier Dalmazzone, Ensta-ParisTech
Encadrement INRAE: Anthony Delahaye, INRAE Frise; Pascal Clain, ESILV
Walid SAMAH (2020-2023)
Caractérisation de la génération et de l’écoulement de coulis diphasique solide-liquide pour le stockage et transport de froid
Directeur de thèse : Anthony Delahaye, INRAE Frise
Encadrement INRAE : Pascal CLAIN, ESILV; Laurence Fournaison, INRAE Frise
Tanathep LEUNGTONGKUM (2020-2023)
Optimisation du transport d’aliments périssables en caisse isotherme par la modélisation des transferts thermiques et de l’évolution de la qualité des produits
Directeur de thèse : Onrawee Laguerre, INRAE Frise
Co-directeur de thèse : Denis Flick, UMR SayFood, AgroParisTech-INRAE, Université Paris Saclay
Encadrement INRAE : Steven Duret, Hong-Minh Hoang, Anthony Delahaye
Julie LOISEL (2020-2023)
Détection des ruptures de la chaîne du froid par une approche d'apprentissage automatique
Directeur de thèse : Antoine Cornuéjols, UMR MIA-Paris, AgroParisTech-INRAE, Université Paris Saclay
Co-directrice de thèse : Onrawee Laguerre, INRAE Frise
Encadrement INRAE : Steven Duret
Nada CHAMI (2019-2022)
Etude multi-échelles de la formation de coulis frigoporteurs diphasiques pour la réfrigération secondaire
Direction de thèse : Didier Dalmazzone (Ensta-ParisTech) et Laurence Fournaison (INRAE Frise)
Encadrement INRAE : Pascal Clain, Anthony Delahaye
Amira ZENNOUNE (2019-2022)
Etude de l'impact couplé du procédé de congélation et des conditions de stockage sur la qualité des produits surgelés - Application aux matrices poreuses
Direction : Hayat Benkhelifa (AgroParisTech-INRAE, Université Paris Saclay), Christian Geindreau (PU Université Grenoble Alpes)
Encadrement : Fatou-Toutie Ndoye (INRAE), Frédéric Flin (CR-CEN, CNRM UMP 3589, Météo France CNRS)
Yasmine SALEHY (2019-2022)
Simulation totale des performances d’une machine frigorifique en usage et pilotage de la R&D des briques technologiques innovantes
Direction : Anthony Delahaye ; Bernard Yannou (Centrale-supelec)
Encadrement : Minh Hoang et Laurence Fournaison (INRAE), Yann Leroy et François Cluzel (Centrale-supelec)
Fatima BENMESBAH (2018-2020)
Etude cinétique et thermodynamique des hydrates de gaz en milieux poreux : application aux hydrates sédimentaires et aux procédés de stockage d’énergie
Direction : A. Delahaye ; L. Rufine (Ifremer)
Véronique MASSELOT (2017-2020)
Influence des stabilisants sur la cristallisation d'un semi-liquide alimentaire : Application à la congélation des sorbets
Direction : H. Benkhelifa
ED : ABIES (n°435)
Cyrine DAMAK (2017-2020)
Modélisation et optimisation d’une boucle de stockage cryogénique
Direction : A. Delahaye
ED : SMAER (n°391)
Victor VINCENT (2014-2019)
Titre : Evolution de la microstructure de produits alimentaires surgelés au cours du stockage – Caractérisation expérimentale et modélisation des phénomènes de recristallisation et de sublimation – Application aux produits carnés et végétaux
Direction : F. T . Ndoye ; G. Alvarez
ED : ABIES (n°435)
Ronia BENABDALLAH (2016-2019)
Étude de l'intégration de matériaux à changement de phase dans les meubles frigorifiques de ventes pour améliorer leur efficacité énergétique et leur flexibilité
Direction : A. Delahaye
ED : SMAER (n°391)
Nattawut CHAOMUANG (2016-2019)
Modélisation des transferts de chaleur et de matière dans un meuble frigorifique de vente fermé en régime permanent et influence des ouvertures de port (par client)
Direction : O. Laguerre ; D. Flick
ED : ABIES (n°435)
Mahdjouba AKERMA (2016-2019)
Impact énergétique de l’effacement dans un entrepôt frigorifique - Analyse des approches systémiques: boîte noire / boîte blanche
Direction : A. Delahaye ; L. Fournaison
ED : SMAER (n°391)
Anh Thu PHAM (2016-2019)
Caractérisation aéraulique et thermique au sein d’un empilement de produits qui dégagent de la chaleur: application au cas des palettes de fromage.
Direction : J. Moureh, Denis Flick
ED : ABIES (n°435)
Violette MULOT (2016-2019)
Caractérisation expérimentale et modélisation multi-échelles de la déshydratation de produits alimentaires lors de la surgélation
Direction : D. Flick
ED : ABIES (n°435)
Fabien RAOULT(2016-2019)
Design d’un échangeur adapté aux écoulements diphasiques pour la brumisation
Direction : L. Fournaison
ED : SMAER (n°391)
Mouna MERAI (2015-2018)
Modélisation des transferts (thermiques-hydriques) et des évolutions microbiologiques pour la maîtrise de la sécurité sanitaire avec prise en compte des variabilités dans la chaîne du froid : application à la filière viande
Amokrane BOUFARES (2015-2018)
Optimisation de la cristallisation et des propriétés cinétiques et thermophysiques des coulis d’hydrates de CO2 appliqués à la réfrigération secondaire
Oscar Dario HERNANDEZ (2017)
Titre : Couplage cristallisation-foisonnement au sein d'un échangeur à surface raclée: application aux sorbets et crèmes glacées
Thomas DUFOUR (2017)
Titre : Optimisation énergétique et environnementale de l'intégration des matériaux de stockage dans les systèmes de réfrigération
Pierre-Emmanuel VENDE (2017)
Titre : Incidence de l'implémentation d'un système de pulvérisation de gouttelettes d'eau sur l'efficacité d'un groupe de production de froid embarqué
Logan LECOQ (2017)
Les méthodologies expérimentales et numériques de caractérisation des champs de température, vitesse et humidité dans une enceinte réfrigérée.
Maxime LEJEUNE (2016)
Optimisation du fonctionnement des groupes frigorifiques embarqués par l’utilisation de l’inertie thermique.
Karl WUNSCH (2016)
Compréhension des mécanismes de cristallisation de corps gras en émulsion
Jérémy OIGNET (2015)
Approche exergétique d’un procédé de réfrigération secondaire par coulis d’hydrates.
Michael LISSNER (2015)
Utilisation des matériaux à changement de phase pour une gestion thermique optimale des modules de refroidissement moteur : approche numérique et expérimentale
Steven DURET (2014)
Modélisation des variabilités des transferts thermique et hydrique dans la chaîne du froid pour la maîtrise de la qualité et de la sécurité sanitaire
Pascal CLAIN (2014)
Couplage entre le stockage et le transport de froid par coulis d'hydrates
Nicolas ERABIT (2012)
Modélisation des propriétés de tailles, de fixation d'eau et d'élasticité de particules de protéines sériques en fonction des barèmes et dynamiques de traitements de chauffage et refroidissement (directs et indirects ), du cisaillement et des conditions physico-chimiques permettant leur obtention.
Enrique GONZALEZ-RAMIREZ (2012)
Contribution au contrôle par la modélisation d'un procédé de cristallisation en continu
Marcela Patricia ARELLANO-SALAZAR (2012)
Caractérisation expérimentale et modélisation de systèmes triphasiques au cours d'un procédé de texturation par le froid. A la fabrication de sorbets et crèmes glacées dans des échangeurs à surface raclée
Patrick LEBLAY (2012)
Optimisation d'un évaporateur à mini-canaux par la maîtrise de la distribution du fluide frigorigène
Salem JERBI (2011)
Performances énergétiques des coulis d’hydrates en boucle de réfrigération secondaire pilote
Julien TISSOT (2011)
Amélioration des performances énergétiques et environnementales des systèmes frigorifiques au moyen d'un condenseur à air brumisé
