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Naji, M. |
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Motta, Antonella |
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Aletan, Dirar |
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Mohamed, Tarek |
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Ertürk, Emre |
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Taccardi, Nicola |
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Kononenko, Denys |
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Petrov, R. H. | Madrid |
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Alshaaer, Mazen | Brussels |
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Bih, L. |
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Casati, R. |
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Muller, Hermance |
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Kočí, Jan | Prague |
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Šuljagić, Marija |
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Kalteremidou, Kalliopi-Artemi | Brussels |
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Azam, Siraj |
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Ospanova, Alyiya |
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Blanpain, Bart |
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Ali, M. A. |
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Popa, V. |
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Rančić, M. |
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Ollier, Nadège |
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Azevedo, Nuno Monteiro |
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Landes, Michael |
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Rignanese, Gian-Marco |
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Lucas, T.
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Topics
Publications (5/5 displayed)
- 2012Finite-element modelling of bending of CFRP laminates: Multiple delaminationscitations
- 2011Analysis of nonlinear shear deformations in CFRP and GFRP textile laminatescitations
- 2011Analysis of nonlinear deformations and damage in CFRP textile laminatescitations
- 2000Immersion chilling and freezing of a porous medium ; Réfrigération-congélation par immersion dans un liquide aqueux réfrigérant : étude des transports couplés de matière et de chaleur au sein d'un aliment modèle (lit de billes de verre)
- 2000Immersion chilling and freezing of a porous medium
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article
Immersion chilling and freezing of a porous medium
Abstract
An experimental apparatus putting one face of a water-saturated glass bead bed in contact with a high-concentration (~23% NaCl) aqueous freezant (the other face being insulated thermically and from mass transfer) was constructed to study simultaneous heat and mass transfer at the product/solution interface and within the product more closely than it is possible in real foods. The selected flow allowed uniform heat treatment (constant heat transfer coefficient) over a large part of the product. The apparatus was used to monitor three elements within the product: temperature profiles, NaCl concentration profiles for the liquid phase and freezing and thawing fronts. First results showed that a surface layer of highly impregnated non-frozen product was present at the end of freezing. If the frozen product was left in contact with the refrigerating solution, progressive thawing occurred from the surface inwards ; thawed layer thickness seemed to be a linear function of the square root of time.