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Coupling between flow, heat transfer and transformation during phase change of a liquid food complex - application to the control of the texture

Abstract : THIS STUDY FOCUSES ON THE FREEZING STAGE DURING THE PROCESSING OF A COMPLEX LIQUID SUCH AS SORBET OR ICE CREAM. THIS STEP TAKES PLACE IN SCRAPED SURFACE HEAT EXCHANGERS (SSHE) OR FREEZERS. DURING THIS STAGE, THE ORIGINAL MIX IS SUBJECTED TO SEVERAL PHENOMENA: HEAT TRANSFER, CRYSTALLIZATION OF WATER INTO ICE AND SHEAR. THIS PREDISPOSES THE FINAL QUALITY OF THE PRODUCT, ESPECIALLY ITS TEXTURE. THIS STUDY AIMS TO BETTER UNDERSTAND THE EVOLUTION OF THE PRODUCT DURING THE FREEZING AND TO CHARACTERIZE THE INFLUENCE OF PROCESS VARIABLES AND FORMULATION ASPECTS ON THE TEXTURE OF THE PRODUCT, AND PARTICULARLY ON CRYSTAL SIZE AND VISCOSITY. OUR APPROACH HAS COMBINED THE EXPERIMENT (AT THE LABORATORY SCALE) AND MODELLING (KINETICS OF CRYSTALLIZATION AND NUMERICAL SIMULATION OF FLOW AND HEAT TRANSFER). THE EXPERIMENTAL STUDY WAS PERFORMED AT THE LABORATORY SCALE (IN A SSHE SIMULATOR) UNDER CONTROLLED THERMAL AND MECHANICAL CONDITIONS. THIS WORK ALLOWED TO MONITOR THE STRUCTURAL (SIZE ...) AND RHEOLOGICAL (VISCOSITY) EVOLUTIONS OF THE PRODUCT DURING THE CRYSTALLIZATION. THEN, A MODEL COUPLING THE HEAT TRANSFER AND CRYSTALLIZATION WAS DEVELOPED TO BETTER UNDERSTAND THE MECHANISMS AND ALLOW THE SIMULATION OF THE PRODUCT EVOLUTION DURING THE FREEZING STEP.
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https://pastel.archives-ouvertes.fr/pastel-00005395
Contributor : Ecole Agroparistech <>
Submitted on : Tuesday, September 1, 2009 - 8:00:00 AM
Last modification on : Tuesday, September 1, 2009 - 8:00:00 AM
Long-term archiving on: : Friday, September 10, 2010 - 1:44:29 PM

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  • HAL Id : pastel-00005395, version 1

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Anis Haddad Amamou. Coupling between flow, heat transfer and transformation during phase change of a liquid food complex - application to the control of the texture. Chemical Sciences. AgroParisTech, 2009. English. ⟨NNT : 2009AGPT0023⟩. ⟨pastel-00005395⟩

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