| 1 |
Development of a multi-physical finite element-based model that predicts water and salt transfers,proteolysis and water activity during the salting and post-salting stages of the dry-cured ham process
Harkouss R, Chevarin C, Daudin JD, Sicard J, Mirade PS
Journal of Food Engineering, 218, 69, 2018 |
| 2 |
Design of a new laboratory tumbling simulator for chunked meat: Analysis, reproduction and measurement of mechanical treatment
Daudin JD, Sharedeh D, Favier R, Portanguen S, Auberger JM, Kondjoyan A
Journal of Food Engineering, 170, 83, 2016 |
| 3 |
Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator
Sharedeh D, Mirade PS, Venien A, Daudin JD
Journal of Food Engineering, 166, 377, 2015 |
| 4 |
Development of an approximate empirical-CFD model estimating coupled heat and water transfers of stacked food products placed in airflow
Le Page JF, Chevarin C, Kondjoyan A, Daudin JD, Mirade PS
Journal of Food Engineering, 92(2), 208, 2009 |
| 5 |
Modelling of moisture and salt transport in gelatine gels during drying at constant temperature (vol 81, pg 657, 2007)
Broyart B, Boudhrioua N, Bonazzi C, Daudin JD
Journal of Food Engineering, 87(2), 301, 2008 |
| 6 |
Effect of design of blowing duct on ventilation homogeneity around cheeses in a ripening chamber
Mirade PS, Rougier T, Daudin JD, Picque D, Corrieu G
Journal of Food Engineering, 75(1), 59, 2006 |
| 7 |
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
Kondjoyan A, Rouaud O, McCann MS, Havet M, Foster A, Swain M, Daudin JD
Journal of Food Engineering, 76(1), 53, 2006 |
| 8 |
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
Kondjoyan A, McCann MS, Rouaud O, Havet M, Foster AM, Swain M, Daudin JD
Journal of Food Engineering, 76(1), 63, 2006 |
| 9 |
Assessment of bacterial growth on the surface of meat under common processing conditions by combining biological and physical models
Lebert I, Baucour P, Lebert A, Daudin JD
Journal of Food Engineering, 68(1), 89, 2005 |
| 10 |
Assessment of water diffusivity in gelatine gel from moisture profiles. I - Non-destructive measurement of ID moisture profiles during drying from 2D nuclear magnetic resonance images
Ruiz-Cabrera MA, Foucat L, Bonny JM, Renou JP, Daudin JD
Journal of Food Engineering, 68(2), 209, 2005 |
