Some diagrams for aqueous sugar solutions, Zucker, vol.20, pp.668-679, 1967. ,
The effect of Brownian motion on the bulk stress in a suspension of spherical particles, Journal of Fluid Mechanics, vol.17, issue.01, pp.97-117, 1977. ,
DOI : 10.1016/0001-8686(72)80001-0
Contribution à l'étude du comportement thermohydraulique d'un mélange diphasique dans une boucle frigorifique à stockage diphasique, 1996. ,
Etude d???un fluide frigoporteur diphasique, International Journal of Refrigeration, vol.22, issue.3, pp.164-187, 1999. ,
DOI : 10.1016/S0140-7007(98)00070-X
Comparaison entre des mesures rhéologiques et leur simulation numérique dans un rhéomètre ?racleur, 9ème Congrès de la Société Française de Génie des Procédés. St. Nazaire, 2003. ,
Development of a scraper-rheometer for food applications: Rheological calibration, Journal of Food Engineering, vol.85, issue.3, pp.426-434, 2008. ,
DOI : 10.1016/j.jfoodeng.2007.08.004
(b) Modelling fluid flow, heat transfer and crystallization in a scraped surface heat exchanger. 4 th International Symposium Model-It: Applications of Modelling as an Innovative Technology in the Agri-Food Chain, p.8, 2008. ,
Comportement thermo-hydraulique d'un fluide frigoporteur diphasique : le coulis de glace, Thèse de doctorat de l'INSA de, 1998. ,
Simulation numérique des écoulements et des transferts dans un échangeur de chaleur à surface raclée, pp.11-139, 1997. ,
An electron microscopical investigation of fat destabilization in ice cream, International Journal of Food Science & Technology, vol.77, issue.1, pp.285-294, 1971. ,
DOI : 10.1111/j.1365-2621.1971.tb01617.x
Ice crystallization and its control in frozen-food systems, dans Food structure and Behaviour, pp.51-65, 1987. ,
Glass transition of the amorphous phase in frozen aqueous systems, Thermochimica Acta, vol.175, issue.2, pp.239-247, 1991. ,
DOI : 10.1016/0040-6031(91)80070-Y
Effets de la formulation et des conditions de foisonnement et congélation sur la rhéologie et la structure de la crème glacée, Thèse de Doctorat à l'Institut National de Lorraine, 2002. ,
Crystal growth science between the centuries, Journal of Materials Science: Materials in Electronics, vol.12, issue.8, pp.437-449, 2001. ,
DOI : 10.1023/A:1011839431276
Freezing and ice crystals formed in a cylindrical food model: part I. Freezing at atmospheric pressure, Journal of Food Engineering, vol.46, issue.4, pp.277-285, 2000. ,
DOI : 10.1016/S0260-8774(00)00089-3
Heat transfer measurements with ice slurry. International Conference-Heat Transfer Issues in Natural Refrigerants, pp.127-168, 1997. ,
Rheo-reactor for study food processes: specific cases of foaming and freezing, Engineering and Food for the 21st century-Eight International Conference on Engineering and Food (ICEF-8), pp.447-462, 2002. ,
Rheo-reactor for in-situ follow up of chemical or physical processes, Annual Trans. Nordic Rheol. Soc, vol.7, pp.5-12, 1999. ,
Les étapes vers la turbulence dans l'écoulement de Couette-Taylor entre cylindres coaxiaux, Journal de Mécanique Théorique et Appliquée, Numéro spécial, pp.7-44, 1984. ,
Heat transfer properties of a scraped-surface heat exchanger in the turbulent flow regime, Chemical Engineering Science, vol.48, issue.8, pp.8-1393, 1993. ,
DOI : 10.1016/0009-2509(93)80046-S
Die Wärmeübertragung im Kratzkühler, Kältetechnik, vol.16, issue.6, pp.170-175, 1964. ,
Fundamentals of crystallization: Kinetic effects on particle size distributions and morphology, Chemical Engineering Science, vol.46, issue.10, pp.2389-2427, 1991. ,
DOI : 10.1016/0009-2509(91)80035-W
Three-dimensional measurement of ice crystals in frozen beef with a micro-slicer image processing system, International Journal of Refrigeration, vol.27, issue.2, pp.184-190, 2004. ,
DOI : 10.1016/S0140-7007(03)00042-2
MODELING RHEOLOGICAL BEHAVIOR OF GELATINIZING STARCH SOLUTIONS USING MIXER VISCOMETRY DATA, Journal of Texture Studies, vol.33, issue.6, pp.265-294, 1990. ,
DOI : 10.1002/app.1982.070270502
Evolution de la position du front de solidification d'un matériau binaire. Congrès Français de thermique. Vittel 3-6 juin, pp.423-428, 2002. ,
The Rheology of Colloidal and Noncolloidal Food Dispersions, Journal of Food Science, vol.41, issue.3, pp.11-20, 2007. ,
DOI : 10.1016/S0009-2509(00)00473-5
Expression de la viscosité des solutions sucrées Ind, Alim. Agric, vol.95, pp.747-755, 1978. ,
Colloidal aspects of ice cream???A review, International Dairy Journal, vol.7, issue.6-7, pp.363-373, 1997. ,
DOI : 10.1016/S0958-6946(97)00040-X
Dairy Science and Technology. Education Series, 1995. ,
Viscosity of Ice Cream Mix at Pasteurization Temperatures, Journal of Dairy Science, vol.77, issue.8, pp.2207-2213, 1994. ,
DOI : 10.3168/jds.S0022-0302(94)77163-0
Neue Gleichungen für den Wärme-und den Stoffübergang in turbulent durchströmten Rohren und Kanälen, Forsch. Ing.-Wes, vol.41, pp.1-8, 1975. ,
Phase transitions of water in some products of plant origin at low and superlow temperature Advances in Food Reaserch, pp.297-361, 1991. ,
Viscosity of Suspensions of Uniform Spheres, Journal of Applied Physics, vol.28, issue.11, pp.1288-1292, 1957. ,
DOI : 10.1063/1.1722635
A literature survey of flow patterns, mixing effects, residence time distribution, heat transfer and power requirements, Journal of Food Process Engineering, issue.9, pp.1-62, 1986. ,
Ice crystallization during the manufacture of ice cream. Trends in Food Science and Technology, pp.315-321, 1996. ,
Crystallization in foods, 2001. ,
Estimating Average Particle Size by Focused Beam Reflectance Measurement (FBRM), Particle & Particle Systems Characterization, vol.19, issue.2, pp.84-95, 2002. ,
DOI : 10.1002/1521-4117(200205)19:2<84::AID-PPSC84>3.0.CO;2-1
Food Process Engineering, 1981. ,
DOI : 10.1007/978-94-010-9337-8
Physical properties of organic particulate UV-absorbers used in sunscreens, Journal of Colloid and Interface Science, vol.271, issue.1, pp.136-144, 2004. ,
DOI : 10.1016/j.jcis.2003.09.055
In-Situ Monitoring of Batch Crystallization by Ultrasound Spectroscopy, Industrial & Engineering Chemistry Research, vol.39, issue.3, pp.783-789, 2000. ,
DOI : 10.1021/ie990448c
Numerical investigation of ice-slurry flow and heat transfer in a scraped ice generator and a storage tank 3 rd Workshop on Ice slurries (IIR) Lucerne 16, pp.119-125, 2001. ,
A discretized population balance for nucleation, growth, and aggregation, AIChE Journal, vol.34, issue.11, pp.1821-1832, 1988. ,
DOI : 10.1002/aic.690341108
Some problems in particle technology, Chemical Engineering Science, vol.19, issue.8, pp.555-574, 1964. ,
DOI : 10.1016/0009-2509(64)85047-8
Review: Nucleation in solutions revisited, Crystal Research and Technology, vol.38, issue.78, pp.555-574, 2003. ,
DOI : 10.1002/crat.200310070
Experimental and Numerical Investigations of Ice-Slurry Generator Performance, Proc. of the Second International Ice-Slurry Workshop, IIR/IIF, 2000. ,
Estimation of metastable zone width in different nucleation processes, Chemical Engineering Science, vol.56, issue.7, pp.2315-2324, 2001. ,
DOI : 10.1016/S0009-2509(00)00450-4
An empirical equation of the relative viscosity of polymer melts filled with various inorganic fillers, Rheologica Acta, vol.3, issue.2, pp.207-209, 1981. ,
DOI : 10.1007/BF01513064
Formulating and Manufacturing Ice Cream and Other Frozen Desserts, Food Technology, vol.57, issue.5, pp.32-45, 2003. ,
RHEOLOGICAL CHARACTERIZATION OF A MODEL FOOD SUSPENSION CONTAINING DISCS USING THREE DIFFERENT GEOMETRIES, Journal of Food Process Engineering, vol.41, issue.3, pp.55-79, 1999. ,
DOI : 10.1016/0260-8774(94)90069-8
Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods, Meat Science, vol.50, issue.3, pp.303-313, 1998. ,
DOI : 10.1016/S0309-1740(98)00038-2
Advances in the application of ultrasound in food analysis and processing, Trends in Food Science & Technology, vol.6, issue.9, pp.293-299, 1995. ,
DOI : 10.1016/S0924-2244(00)89139-6
La granulométrie de l'aliment : principe, mesure et obtention, INRA Productions Animales, vol.13, issue.2, pp.81-97, 2000. ,
How to predict the metastable zone width, Journal of Crystal Growth, vol.183, issue.1-2, pp.1-2, 1998. ,
DOI : 10.1016/S0022-0248(97)00417-X
Crystallization technology handbook, 1994. ,
DOI : 10.1080/07373939508917003
Crystallization technology handbook. Second Edition, 2001. ,
DOI : 10.1080/07373939508917003
Agitation of non-Newtonian fluids, AIChE Journal, vol.3, issue.1, pp.3-10, 1957. ,
DOI : 10.1002/aic.690030103
Model identification of batch cooling crystallizations through calorimetry and image analysis, Chemical Engineering Science, vol.52, issue.7, pp.1125-1139, 1997. ,
DOI : 10.1016/S0009-2509(96)00482-4
Characterization of particle size and its distribution during the crystallization of organic fine chemical products as measured in situ using ultrasonic attenuation spectroscopy, The Journal of the Acoustical Society of America, vol.109, issue.1, pp.274-282, 2001. ,
DOI : 10.1121/1.1331113
Crystallization and Precipitation Engineering VI. Solving Population Balance in the case of the Precipitation of Silver Bromide Crystals with High Primary Nucleation Rates by Using the First Order Upwind Differenciation, Chemical Engineerin Science, vol.51, issue.2, pp.309-319, 1996. ,
Crystallisation. Hazell, Watson & Viney Ltd Aylesbury Bucks, 1972. ,
Crystallization in the process industries (4 th Ed, 2001. ,
Crystallization (fourth Edition), 2002. ,
Modelling of Growth Rate for MSMPR Crystallizer Data, Crystal Research and Technology, vol.72, issue.5, pp.541-565, 1996. ,
DOI : 10.1002/crat.2170310502
Convection thermique pour un fluide rhéofluidifiant, cas de l'écoulement de Couette-Poiseuille, Thèse de Doctorat : Mécanique et, 1986. ,
Kinetics of ice crystallization in sugar solutions and fruit juices, AIChE Journal, vol.20, issue.4, pp.795-803, 1974. ,
DOI : 10.1002/aic.690200422
Crystal engineering through particle size and shape monitoring, modeling and control, Thèse de doctorat à l'université de Wisconsin-Madison, 2002. ,
Calibration of a Par-Tec 200 laser back-scatter probe FORin situ sizing of fluvial suspended sediment, Hydrological Processes, vol.120, issue.177, pp.221-231, 1998. ,
DOI : 10.1002/(SICI)1099-1085(199802)12:2<221::AID-HYP572>3.0.CO;2-D
Cristallisation aspects théoriques in Techniques de l'ingénieur, pp.1-16, 2005. ,
Simulation and analysis of industrial crystallization processes through multidimensional population balance equations. Part 1: a resolution algorithm based on the method of classes, Chemical Engineering Science, vol.58, issue.16, pp.3715-3727, 2003. ,
DOI : 10.1016/S0009-2509(03)00254-9
URL : https://hal.archives-ouvertes.fr/hal-01270743
Heat transfer at the subcooled-scraped surface with/without phase change, AIChE Journal, vol.25, issue.8, pp.49-1947, 2003. ,
DOI : 10.1002/aic.690490804
Batch cooling crystallization study based on in-line measurement of supersaturation and crystal size distribution, Journal of Crystal Growth, vol.275, issue.1-2, pp.1857-1862, 2005. ,
DOI : 10.1016/j.jcrysgro.2004.11.278
Relations entre les propriétés rhéologiques et texturales de la crème glacée, 1993. ,
Effects of biopolymers and freezing methods on ice recrystallization studied by microscopy techniques, 2001. ,
Theory of particulate processes, 1988. ,
Scraped surface heat exchangers. Critical reviews in food science and nutrition, pp.207-219, 2006. ,
DETERMINATION OF EFFECTIVE SHEAR RATES IN ROTATIONAL VISCOMETERS WITH COMPLEX GEOMETRIES, Journal of Texture Studies, vol.43, issue.4, pp.327-335, 1984. ,
DOI : 10.1002/star.19730250305
Influence of freezing conditions on ice crystallisation in ice cream, Journal of Food Engineering, vol.39, issue.2, pp.179-191, 1999. ,
DOI : 10.1016/S0260-8774(98)00161-7
Influence of freezing conditions on ice crystallisation in ice cream, Journal of Food Engineering, vol.39, issue.2, pp.179-191, 1999. ,
DOI : 10.1016/S0260-8774(98)00161-7
Ice crystal growth on chilled scraped surfaces. Paper No. 2g, American Institution of Chemical Engineers, 1990. ,
Impact of the extrusion process on xanthan gum behaviour, Carbohydrate Research, vol.342, issue.10, pp.1333-1342, 2007. ,
DOI : 10.1016/j.carres.2007.03.023
The Texture of Ice Cream 3. Rheological Properties of Mix and Melted Ice Cream, Journal of Food Science, vol.30, issue.5, pp.699-706, 1966. ,
DOI : 10.1016/0095-8522(61)90058-7
Mechanism of ice growth in a batch crystallize with an external cooler for freeze concentration, Agric. Biol. Chem, vol.9, pp.2359-2366, 1987. ,
Changes in freezing point and rheological properties of ice cream mix as a function of sweetener system and whey substitution, Milchwissenschaft, vol.398, pp.455-457, 1984. ,
Ice nucleation on cold surfaces : Application to scraped surface heat exchangers. Paper No. 38f, American Institution of Chemical Engineers Annual Meeting, 1997. ,
Texture-structure relationships in foamed dairy emulsions, Food Research International, vol.29, issue.1, pp.1-13, 1996. ,
DOI : 10.1016/0963-9969(95)00063-1
Rheological methods in food process enginnering, 1996. ,
Walstra P. and Jenness R. Dans : Dairy Chemistry and Physics, 1984. ,
Application of CFD modelling to precipitation systems. Transaction of I, Chem. E, vol.75, pp.219-227, 1997. ,
Combined aerator/freezer for ice cream manufacture. European Dairy Magazine, pp.28-34, 1994. ,
Production en continu de crème glacée, pp.49-54, 1011. ,
Etude expérimentale et théorique de la cristallisation de l'eau dans les gels alimentaires congelés, Thèse de doctorat à l'université Claude Bernard, 1997. ,
Experimental and theoretical study of model food freezing. Part II. Characterization and modelling of the ice crystal size, Journal of Food Engineering, vol.35, issue.4, pp.395-407, 1998. ,
DOI : 10.1016/S0260-8774(98)00036-3
Simulation of Mixing Effects in Antisolvent Crystallization Using a Coupled CFD-PDF-PBE Approach, Crystal Growth & Design, vol.6, issue.6, pp.1291-1303, 2006. ,
DOI : 10.1021/cg0503090
Choice of the Focal Point Position Using Lasentec FBRM, Particle & Particle Systems Characterization, vol.10, issue.1, pp.12-17, 2003. ,
DOI : 10.1002/ppsc.200390000
Solidification of an alloy from a cooled boundary, Journal of Fluid Mechanics, vol.5, issue.-1, pp.481-501, 1986. ,
DOI : 10.1038/292232a0