| 1 |
Experimental study of heat and mass transfer phenomena during the contact heating of solid food models
Cernela J, Heyd B, Keller S, Bailleul JL, Maillard MN, Bonazzi C, Broyart B
Journal of Food Engineering, 146, 99, 2015 |
| 2 |
Experimental results and modeling of boiling heat transfer coefficients in falling film evaporator usable for evaporator design
Adib TA, Heyd B, Vasseur J
Chemical Engineering and Processing, 48(4), 961, 2009 |
| 3 |
Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method
Ziaiifar AM, Heyd B, Courtois F
Journal of Food Engineering, 95(3), 373, 2009 |
| 4 |
On-line assessment of brightness and surface kinetics during coffee roasting
Hernandez JA, Heyd B, Trystram G
Journal of Food Engineering, 87(3), 314, 2008 |
| 5 |
Prediction of brightness and surface area kinetics during coffee roasting
Hernandez JA, Heyd B, Trystram G
Journal of Food Engineering, 89(2), 156, 2008 |
| 6 |
Analysis of the heat and mass transfer during coffee batch roasting
Hernandez JA, Heyd B, Irles C, Valdovinos B, Trystram G
Journal of Food Engineering, 78(4), 1141, 2007 |
