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Étude expérimentale et numérique des phénomènes thermomécaniques lors de la congélation de produits alimentaires. Application à des structures multicouches.

Abstract : This PhD concerns the characterization of the thermal and mechanical properties for a model food : Tylose and a real food: chocolate; and a numercial simulation of the thermal and mechanical phenomena during freezing. The experimental study (static and dynamic tests) showed the influence of the ice's formation on the mechanical properties during freezing. The numerical study (finite element) was done for three cases: a layer of Tylose in Cartesian coordinates and two two-layers in Cartesian and cylindrical coordinates. Simulations show a stress, during freezing, in compression at the crystallization temperature and in tension after 90% ice formed. This complex stress can produce fractures. Futhermore, the global displacement of the sample during freezing is a new parameter for the optimization and the control of the process. Strong stresses at the interfaces can be also produce cracks at the surface of the product.
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https://tel.archives-ouvertes.fr/tel-00378026
Contributor : Brice Tremeac <>
Submitted on : Thursday, April 23, 2009 - 2:18:00 PM
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  • HAL Id : tel-00378026, version 1

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Brice Tremeac. Étude expérimentale et numérique des phénomènes thermomécaniques lors de la congélation de produits alimentaires. Application à des structures multicouches.. Génie des procédés. Université de Nantes, 2004. Français. ⟨tel-00378026⟩

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