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Étude expérimentale et numérique d’un procédé de cuisson par contact direct

Abstract : Direct contact cooking is a very common way of preparing foods throughout the world, but few studies are interested in this issue at the domestic scale. This work attempts to contribute to the study of the phenomena involved during this operation. This thesis begins with a review of the various factors involved in the cooking process: energy consumption, types of appliances used, physico-chemical phenomena implied in the product or modeling problems are discussed. It emerges from this that an essential fact is the knowledge of the heat flux transmitted to the product. A method for estimating this flux based on inverse techniques is developed. This has contributed to design an instrumented prototype allowing to follow the kinetics of the temperatures in the heating plate and in an elastomer simulating a food product. The results obtained show that the method makes it possible to estimate the heat flux transmitted with a good accuracy. In a second step, an experimental study of cooking of a 8 mm thick cereal batter is presented. After having characterized the thermophysical and hydric properties, the prototype is used to monitor changes in various parameters such as temperatures, heat flux, mass in dynamics, and water contents. The repeatability and the variability of the results according to the initial temperature of the plate are carried out. Then, a 1D model simulating mass and heat transfers is used to study the different factors involved in cooking. A second 2D model is realized to test the energy consumption during a cooking operation in cadence according to different prototype design scenarios.
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Submitted on : Monday, December 10, 2018 - 5:02:06 PM
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Sylvain Marc. Étude expérimentale et numérique d’un procédé de cuisson par contact direct. Autre. Université de Bretagne Sud, 2017. Français. ⟨NNT : 2017LORIS473⟩. ⟨tel-01950332⟩

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