Current PhDs
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
Summary: 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
Summary: 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.
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
Summary: 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
Summary: 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
Summary: 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
Summary: 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.
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
Summary: Some food products continue to have a biological activity after their fabrication and thus during the entire transport and storage process. For example, cheeses in which the presence of ferments induces a respiratory activity associated with a significant generation of heat. The control of the temperature of these products throughout the cold chain remains a major industrial challenge in order to preserve all their gustative and sanitary qualities. The scientific approach will be based on the implementation of numerical and experimental tools to characterize and predict temperature changes and their heterogeneities within a range of cheese products. This according to the main parameters that drive the flows and transfers including, in particular, the packaging vents, heat fluxes generated by the cheese and the external ventilation level. The effect of natural convection within the pallet and the effects of adjacent pallets on the airflow around the pallets will also be considered. The experiments will be carried out in a test cell, at controlled temperature and air speed, on a model representing a pallet of cheese products that generate heat. A laser anemometer (LDV) will be used to measure the air velocities within the pallet. In the numerical part, two modelling approaches will be developed in a non-stationary regime; a CFD model with the ANSYS-Fluent code and a simplified model based on a zonal approach for industrial use with MATLAB. The validation of these models will be performed by comparison with experimental data on product cooling and heating kinetics within the pallet. After this validation, the final objective of the numerical models is to predict the evolutions of temperature and their dispersions within a pallet on the entire supply chain by taking into account the operating conditions in terms of air velocity and temperature of each link.
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
Summary: In controlled-temperature refrigeration equipment, the aerodynamic behaviour of airflow within the perforated pallets of horticultural products plays a crucial role in maintaining the recommended temperatures and their uniformity within the loading units. This condition is essential for preserving the quality of the products under optimal conditions. The scientific approach will rely on the implementation of numerical and experimental tools aimed at characterizing and predicting ventilation heterogeneities and temperature levels within a pallet loaded with fresh horticultural products packaged in biodegradable clamshells under modified atmosphere. A 3D numerical CFD (RANS) model will be developed in an unsteady state using Fluent code. It will take into account the geometric shape of the packaging, which should promote good air circulation within the pallet, as well as its permeability for temperature and humidity exchanges with the products. Based on experiments and CFD models that will help understand the airflow and heat transfer within the pallet, a simplified thermal model will be developed. This simplified model, based on a zonal approach, will simulate multiple links in the cold chain depending on the operating conditions of each stage. Product quality and lifetime model developed by project partners will be integrated and coupled with the simplified model to evaluate the impact of logistical conditions on product quality. Model validation will be carried out by comparing with experimental data obtained in a test cell, with controlled temperature and air velocity, using a pallet model loaded with model products, some of which will be instrumented with thermocouples. Laser and hot wire anemometers will be used to measure air velocities within the pallet. The analysis of experimental and numerical data should provide a better understanding of the influence of geometric, aeraulic, and thermal parameters on temperature heterogeneities within the clamshells. It should also help improve the efficiency of bio-sourced packaging and thus to avoid the use of plastic packaging.
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
Summary: One of the major concerns of the frozen food industry is to deliver to the consumer a product with the required properties in terms of organoleptic, nutritional and sanitary quality. These quality properties are strongly linked to the crystalline microstructure of the products which is developed during the freezing process and which continues to evolve throughout the cold chain, in particular during the storage stages where the products are liable to undergo temperature variations. The recrystallization phenomena (growth of large crystals at the expense of small crystals) which then take place contribute to modify the microstructure of the products, thus inducing an alteration of the structure (cell destruction in the case of tissue products) and consequently of their quality. The reported cases of viral foodborne diseases linked to the consumption of frozen products, suggest resistance of these viruses to freezing and frozen storage conditions. However, changes in the microstructure of the food can affect the microorganisms present there, as well as the cell structure. The hypothesis of a duality of freezing and frozen storage conditions which could be favourable both to the preservation of organoleptic and nutritional qualities and to the survival of viruses is put forward. However, these are two conflicting effects. Therefore, it is essential to better understand, on the one hand, the process / microstructure / quality interactions and, on the other hand, process / microstructure / microorganisms interactions within frozen products in order to optimize their quality and reduce the safety risks associated with virus infections in frozen foods. The objective of this thesis is to study the combined impact of freezing and frozen storage conditions on the organoleptic, nutritional and health qualities of frozen products. The work will be carried out on red fruits, often eaten raw and identified as being very sensitive to freezing in addition to being among the main vectors of transmission of enteric viruses such as the hepatitis A virus (HAV). A comparative study will be performed between the non-enveloped virus HAV and the enveloped virus SARS-CoV-2 for which the hypothesis of fecal-oral transmission cannot be excluded to date. The influence of freezing and frozen storage conditions on microstructural changes will be evaluated experimentally and the parallel will be drawn with changes in quality characteristics at the macroscopic scale. The impact of process conditions on virus infectivity will also be characterized while evaluating the interactions between the microstructure and the persistence of infectivity of the viruses. This experimental work will be coupled with the modelling of phenomena that take place at the microscopic scale (transfers / crystallization / recrystallization), of quality degradation kinetics and of loss of infectivity of viruses according to the thermal history of the products. All of these models will then be integrated in order to optimize the freezing and frozen storage processes of food products according to defined quality and safety criteria.
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
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
