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Spores of a number of clostridia' species, and their resistance to thermal treatment is a major concern for the food industry. Spore resistance to wet heat is related to the level of spore hydration, which is inversely correlated with the content of calciu ...
Prof Bierlaire will present the powerful methods of Discrete Choice Analysis that are used in forecasting human behaviour to predict, among others, the demand for a new product under alternative pricing strategies. From individual behaviors, such technique ...
Contact freezing of single supercooled water droplets colliding with kaolinite dust particles has been investigated. The experiments were performed with droplets levitated in an electrodynamic balance at temperatures from 240 to 268 K. Under relatively dry ...
The effects of the dehydration-rehydration process on the recovering of the original rheological characteristics of the re-hydrating solution were studied. Four different fruit fluid products were investigated: apricot, banana purees, non-pureed citrus fru ...
Granular media are omnipresent in the food industry, whether as raw materials, intermediate or final products. While a lot has been done already in modelling food processes dealing with liquids, solid and gases, very little exists until now in granular flo ...
This paper presents a method combining a top-down and a bottom-up approach, which has been developed to track energy saving opportunities. The top-down modelling method aims at correlating the energy consumption with the final products and the auxiliaries ...
The capacities of performance improvements of low and mid-size heat pumps are studied in this project. For the new buildings market, the components of the heat pump match already well the requirements for high performance and monovalent heating. Minor impr ...
Curiously, the thawing of frozen soils containing ice lenses has only been the subject of rare fundamental studies even though it is the cause of the greatest damage to constructions. The reduction of bearing capacity caused by the thawing of the ice lense ...
This article presents a method aimed at tracking energy saving opportunities in the food-processing industry through a combination of top-down and bottom-up approaches. On the one hand, the top-down modelling method aims at correlating the measured energy ...
The salient features of mixed-phase and ice clouds in a GCM cloud scheme are examined using the ice nucleation parameterizations of Liu and Penner (LP) and Barahona and Nenes (BN). The performance of both parameterizations was assessed in the GEOS-5 AGCM u ...
