Sébastien Curet
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View article: Dielectric dispersion of 30% aqueous Ethanolamine solution at microwave frequencies
Dielectric dispersion of 30% aqueous Ethanolamine solution at microwave frequencies Open
Chemical absorption of CO2 in aqueous amines is the most advanced and widely spread technology to mitigate CO2 emissions from flue gas streams, however it is plagued by many problems resulting from high temperatures used to regenerate the …
View article: The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking
The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking Open
Foodborne diseases are common in Cambodia and developing good food hygiene practices is a mandatory goal. Moreover, developing a low-carbon strategy and energy efficiency is also a priority. This study focuses on pâté cooking, a very commo…
View article: Dielectric Properties of Low Moisture Foods Measured by Open-ended Coaxial Probe and Cavity Perturbation Technique
Dielectric Properties of Low Moisture Foods Measured by Open-ended Coaxial Probe and Cavity Perturbation Technique Open
The measurement of dielectric properties of foods is essential in the design and control of microwave drying systems as they describe the capability of a material to absorb, transmit and reflect electromagnetic energy. The relative complex…
View article: Electrotechnologies for bioprocessing applications
Electrotechnologies for bioprocessing applications Open
View article: Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp
Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp Open
Non-uniform temperature distribution within solid food is a major problem associated with microwave heating, which limits industrial applications. Therefore, an experimentally validated 3D model was proposed to study the effect of microwav…
View article: MICROWAVE HEATING OF LOW-LOSS DIELECTRIC FOOD PRODUCTS
MICROWAVE HEATING OF LOW-LOSS DIELECTRIC FOOD PRODUCTS Open
In the food industry, production of powdered materials enables to extend the shelf life of foods while preserving their intrinsic qualities. Moreover, in the case of high protein dairy powders, the application of a high temperature treatme…
View article: A digital learning tool based on models and simulators for food engineering (MESTRAL)
A digital learning tool based on models and simulators for food engineering (MESTRAL) Open
View article: Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution
Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution Open
View article: MICROWAVE PROCESSING OF FOOD SAMPLES: INFLUENCE OF CAVITY DESIGN AND DIELECTRIC PROPERTIES
MICROWAVE PROCESSING OF FOOD SAMPLES: INFLUENCE OF CAVITY DESIGN AND DIELECTRIC PROPERTIES Open
Microwave-material interactions and electromagnetic propagation phenomena are important to optimize the microwave heating process of food samples. In this study, a 3D numerical modelling of a TE10 rectangular waveguide including microwave …
View article: Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices Open
View article: Procédés de chauffage par micro-ondes : approches expérimentales et numériques des interactions avec les produits alimentaires
Procédés de chauffage par micro-ondes : approches expérimentales et numériques des interactions avec les produits alimentaires Open
Ce document présente les concepts élémentaires des transferts de chaleur relatifs au procédé de traitement thermique par micro-ondes de produits alimentaires.Les paramètres procédés et les propriétés produits sont détaillés en lien avec le…
View article: Innovative Freezing Processes assisted by external electro – magnetic fields and assessment of freeze damage in frozen foods; an overview
Innovative Freezing Processes assisted by external electro – magnetic fields and assessment of freeze damage in frozen foods; an overview Open
International audience
View article: Freezewave: a new european project on freezing under microwaves irradiations.
Freezewave: a new european project on freezing under microwaves irradiations. Open
FREEZEWAVE project is an ERANET SUSFOOD project (May 2015 – Dec.. 2018). It concerns the freezing of foods using a highly innovative technique combining freezing at slow rate with part time emission of microwaves (2450 MHz); this innovativ…
View article: 3D imaging analysis method to measure ice crystal size
3D imaging analysis method to measure ice crystal size Open
International audience
View article: Microwave Assisted Freezing: Experiments and Modelling
Microwave Assisted Freezing: Experiments and Modelling Open
International audience
View article: Dielectric properties of model fruit juices as a function of frequency, temperature and sugar content: prediction via Artificial Neural Networks and comparison to real fruit juice
Dielectric properties of model fruit juices as a function of frequency, temperature and sugar content: prediction via Artificial Neural Networks and comparison to real fruit juice Open
View article: Thermal inactivation kinetics of peroxidase is affected by the addition of calcium chloride
Thermal inactivation kinetics of peroxidase is affected by the addition of calcium chloride Open
View article: Modélisation d’un procédé de congélation assistée par micro-ondes
Modélisation d’un procédé de congélation assistée par micro-ondes Open
National audience