Olivier Rouaud

Documents

Publications

	Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties Asamoah Eugenia Ayebea , Alain Le-Bail , Anthony Oge , Delphine Quéveau , Olivier Rouaud Foods, 2023, 12 (5), pp.946. ⟨10.3390/foods12050946⟩ Journal articles hal-03907923v1
	Experimental investigation on convective heat transfer enhancement by EHD in wire to plate configuration Merouane Hamdi , Olivier Rouaud , Dominique Tarlet , Michel Havet Thermal Science and Engineering Progress, 2021, 26, pp.101086. ⟨10.1016/j.tsep.2021.101086⟩ Journal articles hal-03357083v2
	Study of continuous cake pre-baking in a rectangular channel using ohmic heating Monique Khodeir , Olivier Rouaud , Anthony Ogé , Vanessa Jury , Patricia Le-Bail Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2021, 67, pp.102580. ⟨10.1016/j.ifset.2020.102580⟩ Journal articles hal-03124999v1
	Review on frosting, defrosting and frost management techniques in industrial food freezers Deyae Badri , Cyril Toublanc , Olivier Rouaud , Michel Havet Renewable and Sustainable Energy Reviews, 2021, 151, ⟨10.1016/j.rser.2021.111545⟩ Journal articles hal-03392196v1
	Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution Mathieu Sadot , Sébastien Curet , Sylvie Chevallier , Alain Le-Bail , Olivier Rouaud Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2020, 62, ⟨10.1016/j.ifset.2020.102359⟩ Journal articles hal-02611600v1
	Microwave assisted freezing part 1: Experimental investigation and numerical modeling Mathieu Sadot , Sébastien Curet , Alain Le-Bail , Olivier Rouaud , Michel Havet Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2020, 62, pp.102360. ⟨10.1016/j.ifset.2020.102360⟩ Journal articles hal-02611589v1
	A 3D MRI-based Numerical Model Dedicated to Industrial Thawing of Large Tuna Fishes Mohamed Drissi , Sébastien Curet , Olivier Rouaud Journal of Aquatic Food Product Technology, 2019, 28 (7), pp.743-761. ⟨10.1080/10498850.2019.1638858⟩ Journal articles hal-02331170v1
	Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity Kamel Eddine El Mecherfi , Sébastien Curet , Roberta Lupi , Colette Larre , Yvan Choiset Journal of Food Science and Technology, 2019, 56 (1), pp.177-186. ⟨10.1007/s13197-018-3471-9⟩ Journal articles hal-01936898v1
	Congélation de produits alimentaires : amélioration de la cristallisation par applications de micro-ondes Mathieu Sadot , Piyush Kumar Jha , S. Chevallier , Vanessa Jury , Sébastien Curet Industries Alimentaires et Agricoles, 2019 Journal articles hal-02356904v1
	Bénéfices d’une assistance micro-ondes sur la qualité de la congélation Mathieu Sadot , Sébastien Curet , Olivier Rouaud , Alain Le Bail , Michel Havet Revue Générale du Froid, 2018, sept-oct 2018, 1171, pp.27-32 Journal articles hal-01938106v1
	Le chauffage ohmique pour optimiser la consommation énergétique de la production de pain de mie sans croûte Timothée Gally , Olivier Rouaud , Vanessa Jury , Michel Havet , Anthony Ogé Industries des Céréales, 2018, 207, pp.30-33 Journal articles hal-01959999v1
	Numerical Modelling of an Innovative Microwave Assisted Freezing Process Mathieu Sadot , Sébastien Curet , Olivier Rouaud , Alain Le-Bail , Michel Havet International Journal of Refrigeration, 2017, 80, pp.66 - 76. ⟨10.1016/j.ijrefrig.2017.04.017⟩ Journal articles hal-01902412v1
	A review on effect of DC voltage on crystallization process in food systems Piyush Kumar Jha , Mathieu Sadot , S. Ajay Vino , Vanessa Jury , Sébastien Curet-Ploquin Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2017, 42, pp.204 - 219. ⟨10.1016/j.ifset.2017.06.002⟩ Journal articles hal-01902464v1
	3D Numerical modelling of crustless bread baking with ohmic heating technology Timothée Gally , Olivier Rouaud , Vanessa Jury , Alain E Le-Bail , Michel Havet Food Sci. Emerg. Technol, 2017, 39, pp.55 - 62 Journal articles hal-01833540v1
	Proofing of bread dough assisted by ohmic heating Timothée Gally , Olivier Rouaud , Vanessa Jury , Michel Havet , Anthony Ogé Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2017, 39, pp.55 - 62. ⟨10.1016/j.ifset.2016.11.008⟩ Journal articles hal-01528383v1
	Bread crust; A hot topic Alain E Le-Bail , Vanessa Jury , S. Chevallier , Jean-Yves Monteau , Olivier Rouaud Baking Europe, 2016, pp.40-43 Journal articles hal-01670716v1
	Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling Timothée Gally , Olivier Rouaud , Vanessa Jury , Alain Le-Bail Journal of Food Engineering, 2016, 190, pp.176 - 184. ⟨10.1016/j.jfoodeng.2016.06.029⟩ Journal articles hal-01528368v1
	Eco-conception des procédés agroalimentaires : cas de la cuisson du pain Vanessa Jury , Olivier Rouaud , Tzvetelin Dessev , Timothée Gally , Nicolas Vincent Industries Alimentaires et Agricoles, 2016 Journal articles hal-02356730v1
	Drying Kinetics Comparison of Methylcellulose Gel Versus Mango Fruit in Forced Convective Drying With and Without Electrohydrodynamic Enhancement Erik Bardy , Sabrine Manai , Michel Havet , Olivier Rouaud Journal of Heat Transfer, 2016, 138 (8), pp.084504. ⟨10.1115/1.4033390⟩ Journal articles hal-01798548v1
	Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model Kamel-Eddine El Mecherfi , Olivier Rouaud , Sébastien Curet , Hanane Negaoui , Jean-Marc Chobert International Journal of Food Science and Technology, 2015, 50 (2), pp.356 - 364. ⟨10.1111/ijfs.12653⟩ Journal articles hal-02332325v1
	Transient exergetic efficiency and moisture loss analysis of forced convection drying with and without electrohydrodynamic enhancement Erik Bardy , Merouane Hamdi , Michel Havet , Olivier Rouaud Energy, 2015, 89, pp.519 - 527. ⟨10.1016/j.energy.2015.06.017⟩ Journal articles hal-01902452v1
	Assessment of French bread texture by a multi-indentation test Laurent Chaunier , Hubert H. Chiron , Guy G. Della Valle , Olivier Rouaud , Asma Rzigue Journal of Food Engineering, 2014, 122, pp.92-98. ⟨10.1016/j.jfoodeng.2013.09.003⟩ Journal articles hal-02630390v1
	Comparison of different tracers for PIV measurements in EHD airflow Merouane Hamdi , Michel Havet , Olivier Rouaud , Dominique Tarlet Experiments in Fluids, 2014, 55 (1702), ⟨10.1007/s00348-014-1702-z⟩ Journal articles hal-01833545v1
	Estimation of Dielectric Properties of Food Materials During Microwave Tempering and Heating S. Curet , Olivier Rouaud , L. Boillereaux Food and Bioprocess Technology, 2014, 7 (2), pp.371 - 384. ⟨10.1007/s11947-013-1061-4⟩ Journal articles hal-02332368v1
	Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement Mazen Alamir , Emmanuel Witrant , Guy G. Della Valle , Olivier Rouaud , Christophe Josset Energy, 2013, 53, pp.74 - 82. ⟨10.1016/j.energy.2013.02.016⟩ Journal articles hal-02645559v1
	Combined microwave and enzymatic treatments for beta-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity Kamel Eddine El Mecherfi , Djamel Saidi , Omar Kheroua , Ghazalia Boudraa , Mahmoud Touami European Food Research and Technology, 2011, 233 (5), pp.859 - 867. ⟨10.1007/s00217-011-1581-y⟩ Journal articles hal-02647903v1
	Estimation of temperature field during microwave tempering with unknown dielectric properties using CLPP: a generic user-friendly software sensor Lionel Boillereaux , Mazen Alamir , Sébastien Curet , Olivier Rouaud , Pascal Bellemain Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2011, 12 (3), pp.288-297. ⟨10.1016/j.ifset.2011.01.009⟩ Journal articles hal-00560904v1
	Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition. Juliane Floury , Olivier Rouaud , M. Le Poullennec , Marie-Hélène Famelart LWT - Food Science and Technology, 2009, 42 (10), pp.1621-1628. ⟨10.1016/j.lwt.2009.06.002⟩ Journal articles hal-00742008v1
	Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition Juliane Floury , Olivier Rouaud , Maëva Le Poullennec , Marie-Hélène Famelart LWT - Food Science and Technology, 2009, 42 (10), pp.1621-1628. ⟨10.1016/j.lwt.2009.06.002⟩ Journal articles hal-01454078v1
	Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions A. Kondjoyan , M. Mccann , Olivier Rouaud , Michel Havet , A. Foster Journal of Food Engineering, 2006, 76 (1), pp.53 - 62. ⟨10.1016/j.jfoodeng.2005.05.014⟩ Journal articles hal-01902533v1
	Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—II. Validations of product surface temperature and water activity under fast transient air temperature conditions A. Kondjoyan , M. Mccann , Olivier Rouaud , Michel Havet , M. Foster Journal of Food Engineering, 2006, 76 (1), pp.63 - 69. ⟨10.1016/j.jfoodeng.2005.05.015⟩ Journal articles hal-01902538v1
	Design and development of apparatus to provide repeatable surface temperature–time treatments on inoculated food samples Alan Foster , Laurence Ketteringham , Mark Swain , Alain Kondjoyan , Michel Havet Journal of Food Engineering, 2006, 76 (1), pp.7 - 18. ⟨10.1016/j.jfoodeng.2005.05.012⟩ Journal articles hal-01902531v1
	Observer-based tracking control of superficial temperature Ruben Zuñiga Ulloa , Olivier Rouaud , Michel Havet , Lionel Boillereaux Journal of Food Engineering, 2006, 76 (1), pp.70 - 78. ⟨10.1016/j.jfoodeng.2005.05.016⟩ Journal articles hal-01902481v1
	Numerical investigation on the efficiency of transient contaminant removal from a food processing clean room using ventilation effectiveness concepts Olivier Rouaud , Michel Havet Journal of Food Engineering, 2005, 68 (2), pp.163 - 174. ⟨10.1016/j.jfoodeng.2004.05.029⟩ Journal articles hal-01902455v1
	Reference Trajectory Tracking of Superficial Temperature in Food Decontamination Ruben Zuñiga Ulloa , Lionel Boillereaux , Michel Havet , Olivier Rouaud IFAC Proceedings Volumes, 2004, 37 (9), pp.517 - 522. ⟨10.1016/S1474-6670(17)31861-X⟩ Journal articles hal-01902494v1
	Experimental investigations of an air curtain device subjected to external perturbations Michel Havet , Olivier Rouaud , C. Solliec International Journal of Heat and Fluid Flow, 2003, 24 (6), pp.928 - 930. ⟨10.1016/j.ijheatfluidflow.2003.07.003⟩ Journal articles hal-01902513v1
	Computation of the airflow in a pilot scale clean room using K-ε turbulence models Olivier Rouaud , Michel Havet International Journal of Refrigeration, 2002, 25 (3), pp.351 - 361. ⟨10.1016/S0140-7007(01)00014-7⟩ Journal articles hal-01902474v1

	Thermal and hydraulic behaviors of a finned coil heat exchanger coupled with fixed-speed fans during frost formation in an industrial food freezer: numerical modelling and field experimental validation Deyae Badri , Cyril Toublanc , Michel Havet , Olivier Rouaud ICR2023 \| 26th International Congress of Refrigeration \| Paris, France, Aug 2023, Paris, France, France Conference papers hal-04386954v1
	Optimization of temperature profile of cake batter in a ohmic-assisted heater for 3D food printing applications Mamadou Lamine Niane , Olivier Rouaud , Anthony Oge , Delphine Queveau , Alain Le-Bail The 8th International Food Operations and Processing Simulation Workshop, Sep 2021, Rome, Italy. i3m.2022.foodops.003, ⟨10.46354/i3m.2022.foodops.003⟩ Conference papers hal-04223065v1
	Dynamic Modeling and simulation of frost formation on blast freezer heat exchanger Deyae Badri , Cyril Toublanc , Olivier Rouaud , Michel Havet 6th International Conference on sustainability and the cold chain, Aug 2020, Nantes, France. ⟨10.18462/iir.iccc.2020.297099⟩ Conference papers hal-03392221v1
	Procédés de cristallisation innovants assistés par des champs magnétique, électrique et électromagnétiques externes ; application à la congélation d'aliments et autres champs d'application Alain Lebail , Piyush Kumar Jha , Mathieu E Sadot , Vanessa Jury , Sébastien Curet 17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France Conference papers hal-02344259v1
	Study of continuous pre-baking in a rectangular channel using ohmic heating Olivier Rouaud , Monique Khodeir , Vanessa Jury , Anthony Ogé , Patricia Le Bail 13th International Congress on Engineering and Food (ICEF13), Sep 2019, Melbourne, Australia Conference papers hal-02357087v1
	Développement d'un procédé de précuisson de produit de panification en continu par chauffage ohmique Monique Khodeir , Olivier Rouaud , Vanessa Jury , Anthony Ogé , Patricia Le Bail 17ème Congrès SFGP, Oct 2019, Nantes, France Conference papers hal-02357081v1
	ElectroHydroDynamic enhancement of heat and mass transfer in food process: a review Michel Havet , Erik Bardy , Olivier Rouaud 13th International Congress on Engineering and Food (ICEF13), Sep 2019, Melbourne, Australia Conference papers hal-02344261v1
	Influence of 2.45 GHz microwave radiation supplied with or without intermittency on the size of ice crystals during an innovative freezing process Mathieu E Sadot , Olivier Rouaud , S. Chevallier , Sébastien Curet , Alain E Le-Bail 25th IIR International congress of refrigeration, Aug 2019, Montréal, Canada Conference papers hal-02344133v1
	Evaluation d'un procédé de congélation assistée par micro-ondes Mathieu E Sadot , Sébastien Curet , S. Chevallier , Olivier Rouaud , Michel Havet 17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France Conference papers hal-02344258v1
	FREEZEWAVE or microwave assisted freezing; the NITOM and the NIMIW effects may explain the reduction of the size of ice crystals Alain Lebail , Piyush Kumar Jha , Mathieu E Sadot , S. Chevallier , Sébastien Curet 53rd Annual Microwave Power Symposium (IMPI 53), Jun 2019, Las Végas, United States Conference papers hal-02344267v1
	Study of continuous cake pre-baking in a rectangular channel using ohmic heating Olivier Rouaud , Monique Khodeir , Vanessa Jury , Patricia Le Bail , Alain Le-Bail International Congress on Engineering and Food, Sep 2019, Melbourne, Australia Conference papers hal-02561365v1
	Innovative Freezing Processes assisted by external electro – magnetic fields and assessment of freeze damage in frozen foods; an overview Alain E Le-Bail , Piyush Kumar Jha , Mathieu Sadot , Vanessa Jury , Sébastien Curet 10th International Conference on Water in Food, Sep 2018, Praha, Czech Republic Conference papers hal-01833287v1
	Influence of microwaves on the size of ice crystals during innovative food freezing Mathieu Sadot , Olivier Rouaud , S. Chevallier , Sébastien Curet , Alain Le Bail the 32th EFFoST International Conference, Nov 2018, Nantes, France Conference papers hal-01964325v1
	Modelling water immersion thawing of raw tuna fishes Sébastien Curet , Olivier Rouaud , J.-M. Bonny , Leslie Mazuel 2018 COMSOL Conference, Oct 2018, Lausanne, Switzerland Conference papers hal-01961424v1
	Microwave Assisted Crystallization; Recent Advanced Applied to Freezing of Foods (FREEZEWAVE Project) Alain Le Bail , Piyush Kumar Jha , Mathieu Sadot , Olivier Rouaud , Vanessa Jury IMPI’s 52th Annual Microwave Power Symposium (IMPI52), Jun 2018, Long Beach, United States Conference papers hal-01961704v1
	Freezewave: A new European project on freezing under microwaves irradiation Alain Le Bail , Sébastien Curet , Michel Havet , Piyush Jha , Vanessa Jury 5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018, Apr 2018, Beijing, China. pp.182-189, ⟨10.18462/iir.iccc.2018.0025⟩ Conference papers hal-01902573v1
	Modeling of pound cake baking behavior in continuous flow Monique Khodeir , Olivier Rouaud , Vanessa Jury , Patricia Le Bail 2018 COMSOL Conference, Oct 2018, Lausanne, Switzerland Conference papers hal-01946608v1
	Temperature-dependent dielectric properties of foods during freezing and thawing Sven Isaksson , Mathieu Sadot , Alexandra da Silva , Sébastien Curet , Olivier Rouaud 16th International Conference on Microwave and High Frequency Heating, AMPERE 2017, Sep 2017, Delft, Netherlands Conference papers hal-01964343v1
	3D Numerical modelling of crustless bread baking with ohmic heating technology Timothée Gally , Olivier Rouaud , Vanessa Jury , Alain Le Bail , Michel Havet 31st EFFoST International Conference 2017, Nov 2017, Sitges, France Conference papers hal-01969500v1
	Microwave processing assisted enzymatic digestion: a new approach for the reduction of whey protein and b-lactoglobulin allergenicity Kamel Eddine El Mecherfi , Sébastien Curet , Roberta Lupi , Colette Larre , Olivier Rouaud Biopolymers, Nov 2017, Nantes, France Conference papers hal-02410153v1
	Microwave Assisted Freezing: Experiments and Modelling Mathieu E Sadot , Sébastien Curet , Olivier Rouaud , A. Le Bail , Michel Havet 10th World Congress of Chemical Engineering (WCCE10), Oct 2017, Barcelone, Spain Conference papers hal-01833518v1
	Electrohydrodynamic (EHD) heat transfer enhancement for low primary airflow velocities Erik Bardy , Michel Havet , Olivier Rouaud 2nd Thermal and Fluids Engineering Conference, TFEC2017, Apr 2017, Las Vegas, United States Conference papers hal-02352669v1
	X-ray micro-tomography and enhancement methods to study food structure Sylvie Chevallier , Piyush Kumar Jha , Alain Le Bail , Olivier Rouaud , Vanessa Jury 10th World Congress on Chemical Engineering (WCCE), Oct 2017, Barcelone, Spain Conference papers hal-01928437v1
	3D imaging analysis method to measure ice crystal size Mathieu Sadot , Sylvie Chevallier , Sébastien Curet , Olivier Rouaud , Alain E Le-Bail 31st EFFoST International Conference, Nov 2017, Sitges, Spain Conference papers hal-01833524v1
	Ohmic heating applied to the baking process: experimental and numerical approaches Timothée Gally , Olivier Rouaud , Vanessa Jury , Alain E Le-Bail , Michel Havet 11th European PhD Workshop on Food Engineering and Technology, Apr 2017, singen, Germany Conference papers hal-01833539v1
	Glass transition in biopolymers in link with the baking process; application to bread crust Alain Le Bail , S. Chevallier , Vanessa Jury , C. Loisel , Jean-Yves Monteau Biopolymers 2017, Nov 2017, Nantes, France Conference papers hal-01969577v1
	Modélisation d’un procédé de congélation assistée par micro-ondes Mathieu Sadot , Sébastien Curet , Olivier Rouaud , Alain Le Bail , Michel Havet SFT 2016 - Congrès Français de Thermique, May 2016, toulouse, France Conference papers hal-01833315v1
	Experimental investigation on convective Heat Transfer Enhancement by EHD Merouane Hamdi , Michel Havet , Olivier Rouaud 16th International Symposium on Transport Phenomena and Dynamics of Rotating Machinery, Apr 2016, honolulu, United States Conference papers hal-01833277v1
	Numerical study of an innovative microwave-assisted freezing process Olivier Rouaud , Mathieu Sadot , Sébastien Curet , Michel Havet 30th EFFoST International Conference, Nov 2016, Vienne, Austria Conference papers hal-02357454v1
	Drying kinetics of methylcellulose gel vs. mango fruit in forced convection drying with and without electrohydrodynamic enhancement Erik Bardy , Sabrine Manai , Michel Havet , Olivier Rouaud First Pacific Rim Thermal Engineering Conference, Mar 2016, Hawaï, United States Conference papers hal-02352673v1
	A comparative study on bread baking: ohmic heating vs. conventional heating Priya Rajkumar , Timothée Gally , Vanessa Jury , Olivier Rouaud , Alain Le-Bail 15th European Young Cereal Scientist and Technologists Workshop, Apr 2016, Bergame, Italy Conference papers hal-02357468v1
	Etude numérique de la congélation assistée par micro-ondes Mathieu Sadot , Olivier Rouaud , Sébastien Curet , Alain Le Bail , Michel Havet Journée Thématique ‘Thermique et Agro-Alimentaire/Agro-Ressources’ de la Société Française de Thermique, Nov 2016, Paris, France Conference papers hal-02352989v1
	Impact of static and oscillating electric and magnetic field on phase change of water and lipids; a review Alain Le Bail , Piyush Kumar Jha , Mathieu E Sadot , Vanessa Jury , Olivier Rouaud International Conference on Water in Food (EuroFoodWater2016; EFW2016), May 2016, Leuven, Belgium Conference papers hal-02352671v1
	Multiscale study of the structuring of foods Sylvie Chevallier , Vanessa Jury , Olivier Rouaud , Nesrin Hesso , Catherine Loisel 30th EFFoST Conference, Nov 2016, Vienne, Austria Conference papers hal-01928331v1
	X-ray microtomography to study the baking of bread. A dynamic approach to follow crust and crumb formation Sylvie Chevallier , Olivier Rouaud , Vanessa Jury Bruker Micro-CT User Meeting 2016, May 2016, Mondorf-les-Bains, Luxembourg Conference papers hal-01928544v1
	Modelling microwave heating during batch processing of liquid sample in a single mode cavity Sébastien Curet , Fernando Bellicanta Begnini , Olivier Rouaud , Lionel Boillereaux 2015 COMSOL Conference, Oct 2015, Grenoble, France Conference papers hal-02357474v1
	Development of ohmic cells dedicated to the baking of crust-less bread Timothée Gally , Olivier Rouaud , Vanessa Jury , Alain Le-Bail 29th EFFoST International Conference, Nov 2015, Athènes, Greece Conference papers hal-02357470v1
	Drying Kinetics Comparisonof Methylcellulose Gel VersusMango Fruit in Forced ConvectiveDrying With and WithoutElectrohydrodynamic Enhancement Erik Bardy , Sabrine Manai , Michel Havet , Olivier Rouaud 11th International Congress on Engineering and Food, (ICEF11), Jun 2015, Québec, Canada Conference papers hal-02352960v1
	Optimising combined cryogenic and conventional freezing with respect to mass loss and energy criteria Olivier Rouaud , Alain Le-Bail 24th IIR International Congress of Refrigeration, Aug 2015, Yokohama, Japan Conference papers hal-02357477v1
	Optimizing combined cryogenic and conventional freezing with respect to mass loss and energy criteria Olivier Rouaud , Alain Le-Bail 24th IIR International Congress on Refrigeration, Aug 2015, Yokohama, Japan Conference papers hal-02561847v1
	Further investigations on energy saving by jet impingement in bread baking process Xiao-Dong Li , Mazen Alamir , Emmanuel Witrant , Guy Della Valle , Olivier Rouaud IFAC Joint conference SSSC - 5th Symposium on System Structure and Control, Feb 2013, Grenoble, France. pp.n/c, ⟨10.3182/20130204-3-FR-2033.00017⟩ Conference papers hal-00746651v1
	Robust Estimation of temperature field during microwave tempering under unknown dielectric properties Lionel Boillereaux , Mazen Alamir , Sébastien Curet , Olivier Rouaud , Pascal Bellemain IFAC WC 2011 - 18th IFAC World Congress, Aug 2011, Milan, Italy Conference papers hal-00567518v1

	Novel drying technologies using electric and electromagnetic fields Olivier Rouaud , Michel Havet Pablo Juliano; Roman Buckow; Minh H. Nguyen; Kai Knoerzer; Jay Sellahewa. Food Engineering Innovations Across the Food Supply Chain, Elsevier, pp.229-236, 2021, 978-0-12-821292-9. ⟨10.1016/B978-0-12-821292-9.00019-4⟩ Book sections hal-03595121v1

	Intensification des transferts en agroalimentaire : approches numériques et expérimentales Olivier Rouaud Génie des procédés. Université de Nantes, 2016 Habilitation à diriger des recherches tel-02357509v1

Olivier Rouaud

Publications

Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties

Experimental investigation on convective heat transfer enhancement by EHD in wire to plate configuration

Study of continuous cake pre-baking in a rectangular channel using ohmic heating

Review on frosting, defrosting and frost management techniques in industrial food freezers

Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution

Microwave assisted freezing part 1: Experimental investigation and numerical modeling

A 3D MRI-based Numerical Model Dedicated to Industrial Thawing of Large Tuna Fishes

Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity

Congélation de produits alimentaires : amélioration de la cristallisation par applications de micro-ondes

Bénéfices d’une assistance micro-ondes sur la qualité de la congélation

Le chauffage ohmique pour optimiser la consommation énergétique de la production de pain de mie sans croûte

Numerical Modelling of an Innovative Microwave Assisted Freezing Process

A review on effect of DC voltage on crystallization process in food systems

3D Numerical modelling of crustless bread baking with ohmic heating technology

Proofing of bread dough assisted by ohmic heating

Bread crust; A hot topic

Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling

Eco-conception des procédés agroalimentaires : cas de la cuisson du pain

Drying Kinetics Comparison of Methylcellulose Gel Versus Mango Fruit in Forced Convective Drying With and Without Electrohydrodynamic Enhancement

Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model

Transient exergetic efficiency and moisture loss analysis of forced convection drying with and without electrohydrodynamic enhancement

Assessment of French bread texture by a multi-indentation test

Comparison of different tracers for PIV measurements in EHD airflow

Estimation of Dielectric Properties of Food Materials During Microwave Tempering and Heating

Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement

Combined microwave and enzymatic treatments for beta-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity

Estimation of temperature field during microwave tempering with unknown dielectric properties using CLPP: a generic user-friendly software sensor

Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition.

Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition

Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions

Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—II. Validations of product surface temperature and water activity under fast transient air temperature conditions

Design and development of apparatus to provide repeatable surface temperature–time treatments on inoculated food samples

Observer-based tracking control of superficial temperature

Numerical investigation on the efficiency of transient contaminant removal from a food processing clean room using ventilation effectiveness concepts

Reference Trajectory Tracking of Superficial Temperature in Food Decontamination

Experimental investigations of an air curtain device subjected to external perturbations

Computation of the airflow in a pilot scale clean room using K-ε turbulence models

Thermal and hydraulic behaviors of a finned coil heat exchanger coupled with fixed-speed fans during frost formation in an industrial food freezer: numerical modelling and field experimental validation

Optimization of temperature profile of cake batter in a ohmic-assisted heater for 3D food printing applications

Dynamic Modeling and simulation of frost formation on blast freezer heat exchanger

Procédés de cristallisation innovants assistés par des champs magnétique, électrique et électromagnétiques externes ; application à la congélation d'aliments et autres champs d'application

Study of continuous pre-baking in a rectangular channel using ohmic heating

Développement d'un procédé de précuisson de produit de panification en continu par chauffage ohmique

ElectroHydroDynamic enhancement of heat and mass transfer in food process: a review

Influence of 2.45 GHz microwave radiation supplied with or without intermittency on the size of ice crystals during an innovative freezing process

Evaluation d'un procédé de congélation assistée par micro-ondes

FREEZEWAVE or microwave assisted freezing; the NITOM and the NIMIW effects may explain the reduction of the size of ice crystals

Study of continuous cake pre-baking in a rectangular channel using ohmic heating

Innovative Freezing Processes assisted by external electro – magnetic fields and assessment of freeze damage in frozen foods; an overview

Influence of microwaves on the size of ice crystals during innovative food freezing

Modelling water immersion thawing of raw tuna fishes

Microwave Assisted Crystallization; Recent Advanced Applied to Freezing of Foods (FREEZEWAVE Project)

Freezewave: A new European project on freezing under microwaves irradiation

Modeling of pound cake baking behavior in continuous flow

Temperature-dependent dielectric properties of foods during freezing and thawing

3D Numerical modelling of crustless bread baking with ohmic heating technology

Microwave processing assisted enzymatic digestion: a new approach for the reduction of whey protein and b-lactoglobulin allergenicity

Microwave Assisted Freezing: Experiments and Modelling

Electrohydrodynamic (EHD) heat transfer enhancement for low primary airflow velocities

X-ray micro-tomography and enhancement methods to study food structure

3D imaging analysis method to measure ice crystal size

Ohmic heating applied to the baking process: experimental and numerical approaches

Glass transition in biopolymers in link with the baking process; application to bread crust

Modélisation d’un procédé de congélation assistée par micro-ondes

Experimental investigation on convective Heat Transfer Enhancement by EHD

Numerical study of an innovative microwave-assisted freezing process

Drying kinetics of methylcellulose gel vs. mango fruit in forced convection drying with and without electrohydrodynamic enhancement

A comparative study on bread baking: ohmic heating vs. conventional heating

Etude numérique de la congélation assistée par micro-ondes

Impact of static and oscillating electric and magnetic field on phase change of water and lipids; a review

Multiscale study of the structuring of foods

X-ray microtomography to study the baking of bread. A dynamic approach to follow crust and crumb formation

Modelling microwave heating during batch processing of liquid sample in a single mode cavity

Development of ohmic cells dedicated to the baking of crust-less bread

Drying Kinetics Comparisonof Methylcellulose Gel VersusMango Fruit in Forced ConvectiveDrying With and WithoutElectrohydrodynamic Enhancement

Optimising combined cryogenic and conventional freezing with respect to mass loss and energy criteria

Optimizing combined cryogenic and conventional freezing with respect to mass loss and energy criteria

Further investigations on energy saving by jet impingement in bread baking process