Contribution au contrôle par la modélisation d'un procédé de cristallisation en continu

Abstract : Freezing is an important step in the manufacturing process of ice-cream and sorbet, since the operating conditions have a strong influence on the micro-structure, and consequently on the sensorial attributes of the final product. This work presents an experimental characterization of a continuous sorbet crystallization process in a scraped surface heat exchanger. The influence of the operating conditions on the final product characteristics (ice fraction, ice crystal size) and energy consumption have been characterized. A modeling approach of the crystallization process based on the moments method coupled with a dynamic model of the refrigerating system is proposed. The global model has been validated with experimental data, and a strategy of energy optimization taking into account the final quality of the product is finally presented.
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https://pastel.archives-ouvertes.fr/pastel-00876943
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  • HAL Id : pastel-00876943, version 1

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José Enrique Gonzalez-Ramirez. Contribution au contrôle par la modélisation d'un procédé de cristallisation en continu. Autre. AgroParisTech, 2012. Français. ⟨NNT : 2012AGPT0022⟩. ⟨pastel-00876943⟩

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