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Olivier Rouaud

79
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Publications

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

Eugenia Ayebea Asamoah , Alain Le-Bail , Anthony Oge , Delphine Queveau , Olivier Rouaud
Foods, 2023, 12 (5), pp.946. ⟨10.3390/foods12050946⟩
Article dans une revue hal-04023715v1
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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, ⟨10.1016/j.tsep.2021.101086⟩
Article dans une revue hal-03357083v2
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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⟩
Article dans une revue hal-03124999v1
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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⟩
Article dans une revue hal-03392196v1
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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 , inPress, ⟨10.1016/j.ifset.2020.102359⟩
Article dans une revue hal-02611600v1
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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, ⟨10.1016/j.ifset.2020.102360⟩
Article dans une revue 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⟩
Article dans une revue 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-MYSORE, 2019, 56 (1), pp.177-186. ⟨10.1007/s13197-018-3471-9⟩
Article dans une revue 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
Article dans une revue 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
Article dans une revue 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
Article dans une revue hal-01959999v1
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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⟩
Article dans une revue hal-01902412v1
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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
Article dans une revue hal-01833540v1

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⟩
Article dans une revue hal-01902464v1

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⟩
Article dans une revue 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
Article dans une revue hal-01670716v1

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
Article dans une revue hal-02356730v1
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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⟩
Article dans une revue hal-01798548v1

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⟩
Article dans une revue hal-01528368v1

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⟩
Article dans une revue 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⟩
Article dans une revue hal-01902452v1

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

S. Curet , Olivier Rouaud , L. Boillereaux
Food and Bioprocess Technology, 2014, 7, pp.371 - 384. ⟨10.1007/s11947-013-1061-4⟩
Article dans une revue hal-02332368v1
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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⟩
Article dans une revue hal-01833545v1

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⟩
Article dans une revue 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⟩
Article dans une revue 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⟩
Article dans une revue 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⟩
Article dans une revue hal-01454078v1
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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⟩
Article dans une revue 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⟩
Article dans une revue hal-01902481v1

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⟩
Article dans une revue 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⟩
Article dans une revue hal-01902538v1

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⟩
Article dans une revue hal-01902455v1
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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⟩
Article dans une revue 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⟩
Article dans une revue 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⟩
Article dans une revue hal-01902474v1
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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
Communication dans un congrès hal-04386954v1
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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⟩
Communication dans un congrès 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⟩
Communication dans un congrès hal-03392221v1

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
Communication dans un congrès hal-02357081v1

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
Communication dans un congrès hal-02357087v1

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
Communication dans un congrès hal-02344259v1

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
Communication dans un congrès 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
Communication dans un congrès hal-02561365v1

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
Communication dans un congrès hal-02344258v1

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
Communication dans un congrès hal-02344133v1

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
Communication dans un congrès hal-02344261v1

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
Communication dans un congrès 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
Communication dans un congrès 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
Communication dans un congrès 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
Communication dans un congrès hal-01961704v1

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
Communication dans un congrès hal-01946608v1

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
Communication dans un congrès hal-01902573v1
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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
Communication dans un congrès hal-01833518v1

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
Communication dans un congrès hal-02410153v1

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
Communication dans un congrès 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
Communication dans un congrès hal-01969500v1

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
Communication dans un congrès hal-02352669v1

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
Communication dans un congrès hal-01833539v1
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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
Communication dans un congrès hal-01833524v1

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
Communication dans un congrès hal-01969577v1

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
Communication dans un congrès hal-01928437v1

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
Communication dans un congrès hal-02352673v1

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
Communication dans un congrès hal-02357454v1
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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
Communication dans un congrès hal-01833315v1
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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
Communication dans un congrès hal-01833277v1

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
Communication dans un congrès 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
Communication dans un congrès hal-02352989v1

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
Communication dans un congrès hal-01928544v1

Multiscale study of the structuring of foods

Sylvie Chevallier , Vanessa Jury , Olivier Rouaud , Nesrin Hesso , Catherine Loisel
30th EFFoST Conference, Nov 2016, Vienne, Austria
Communication dans un congrès hal-01928331v1

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
Communication dans un congrès hal-02352671v1

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
Communication dans un congrès hal-02357477v1

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
Communication dans un congrès hal-02357470v1
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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
Communication dans un congrès hal-02352960v1

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
Communication dans un congrès hal-02357474v1

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
Communication dans un congrès 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⟩
Communication dans un congrès 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
Communication dans un congrès hal-00567518v1
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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⟩
Chapitre d'ouvrage hal-03595121v1