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1

A review on surface heat and mass transfer coefficients during air chilling and storage of food products

Alain Kondjoyan

Journal:

International Journal of Refrigeration

Year:

2006

Language:

english

File:

PDF, 572 KB

english, 2006

2

Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data

V.P. Valdramidis, A.H. Geeraerd, J.E. Gaze, A. Kondjoyan, A.R. Boyd, H.L. Shaw, J.F. Van Impe

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 365 KB

english, 2006

3

Dynamic MRI and Thermal Simulation To Interpret Deformation and Water Transfer in Meat during Heating

Bouhrara, Mustapha, Clerjon, Sylvie, Damez, Jean-Louis, Chevarin, Cyril, Portanguen, Stéphane, Kondjoyan, Alain, Bonny, Jean-Marie

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 2.36 MB

english, 2011

4

Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food

Giri, Anupam, Khummueng, Weeraya, Mercier, Frédéric, Kondjoyan, Nathalie, Tournayre, Pascal, Meurillon, Maïa, Ratel, Jérémy, Engel, Erwan

Journal:

Journal of Chromatography A

Year:

2015

Language:

english

File:

PDF, 1.23 MB

english, 2015

5

Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy

Sahar, Amna, Rahman, Ubaid ur, Kondjoyan, Alain, Portanguen, Stephane, Dufour, Eric

Journal:

Journal of Food Engineering

Year:

2016

Language:

english

File:

PDF, 1.01 MB

english, 2016

6

Development of flat-plate thermal and velocity boundary layers under highly turbulent and instable air flows: Reynolds numbers ranging from 8400 to 127 000

Alain Kondjoyan, Frédéric Péneau, Henri-Claude Boisson

Journal:

International Journal of Thermal Sciences

Year:

2004

Language:

english

File:

PDF, 341 KB

english, 2004

7

Development of an approximate empirical-CFD model estimating coupled heat and water transfers of stacked food products placed in airflow

Jean-François Le Page, Cyril Chevarin, Alain Kondjoyan, Jean-Dominique Daudin, Pierre-Sylvain Mirade

Journal:

Journal of Food Engineering

Year:

2009

Language:

english

File:

PDF, 380 KB

english, 2009

8

Determination of transfer coefficients by psychrometry

A. Kondjoyan, J.D. Daudin

Journal:

International Journal of Heat and Mass Transfer

Year:

1993

Language:

english

File:

PDF, 991 KB

english, 1993

9

Effect of high free stream turbulence on heat transfer between plates and air flows: A review of existing experimental results

Alain Kondjoyan, Frédéric Péneau, Henri-Claude Boisson

Journal:

International Journal of Thermal Sciences

Year:

2002

Language:

english

File:

PDF, 266 KB

english, 2002

10

Effects of free stream turbulence intensity on heat and mass transfers at the surface of a circular cylinder and an elliptical cylinder, axis ratio 4

A. Kondjoyan, J.D. Daudin

Journal:

International Journal of Heat and Mass Transfer

Year:

1995

Language:

english

File:

PDF, 1006 KB

english, 1995

11

Complete map out of the heat transfer coefficient at the surface of two circular cylinders H/D=3.0 and 0.3 subjected to a cross-flow of air

Laetitia Ghisalberti, Alain Kondjoyan

Journal:

International Journal of Heat and Mass Transfer

Year:

2002

Language:

english

File:

PDF, 698 KB

english, 2002

12

A thermographic method to map the local heat transfer coefficient on the complete surface of a circular cylinder in an airflow

Laetitia Ghisalberti, Alain Kondjoyan

Journal:

International Journal of Thermal Sciences

Year:

2001

Language:

english

File:

PDF, 693 KB

english, 2001

13

Estimating the efficacy of mild heating processes taking into account microbial non-linearities: A case study on the thermisation of a food simulant

V.P. Valdramidis, A.H. Geeraerd, B.K. Tiwari, P.J. Cullen, A. Kondjoyan, J.F. Van Impe

Journal:

Year:

2011

Language:

english

File:

PDF, 463 KB

english, 2011

14

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

Ph. Gatellier, A. Kondjoyan, S. Portanguen, V. Santé-Lhoutellier

Journal:

Year:

2010

Language:

english

File:

PDF, 282 KB

english, 2010

15

Changes in Terpene Content in Milk from Pasture-Fed Cows

G. Tornambé, A. Cornu, P. Pradel, N. Kondjoyan, A.P. Carnat, M. Petit, B. Martin

Journal:

Journal of Dairy Science

Year:

2006

Language:

english

File:

PDF, 242 KB

english, 2006

16

Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat

Kondjoyan, Alain, Oillic, Samuel, Portanguen, Stéphane, Gros, Jean-Bernard

Journal:

Year:

2013

Language:

english

File:

PDF, 593 KB

english, 2013

17

Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling

Skåra, Torstein, Stormo, Svein Kristian, Skipnes, Dagbjørn, Kondjoyan, Alain, Sivertsen, Agnar, Gins, Geert, Van Derlinden, Eva, Valdramidis, Vasilis P., Van Impe, Jan F.M.

Journal:

Journal of Food Engineering

Year:

2014

Language:

english

File:

PDF, 786 KB

english, 2014

18

Towards models for the prediction of beef meat quality during cooking

Kondjoyan, Alain, Kohler, Achim, Realini, Carolina Eva, Portanguen, Stéphane, Kowalski, Ryszard, Clerjon, Sylvie, Gatellier, Philippe, Chevolleau, Sylvie, Bonny, Jean-Marie, Debrauwer, Laurent

Journal:

Year:

2014

Language:

english

File:

PDF, 539 KB

english, 2014

19

In Situ Imaging Highlights Local Structural Changes during Heating: The Case of Meat

Bouhrara, Mustapha, Clerjon, Sylvie, Damez, Jean-Louis, Kondjoyan, Alain, Bonny, Jean-Marie

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 1.73 MB

english, 2012

20

Design of a new laboratory tumbling simulator for chunked meat: Analysis, reproduction and measurement of mechanical treatment

Daudin, Jean-Dominique, Sharedeh, Diaa, Favier, Raphael, Portanguen, Stéphane, Auberger, Jean-Michel, Kondjoyan, Alain

Journal:

Journal of Food Engineering

Year:

2016

Language:

english

File:

PDF, 1.55 MB

english, 2016

21

A digital learning tool based on models and simulators for food engineering (MESTRAL)

Suciu, I., Ndiaye, A., Baudrit, C., Fernandez, C., Kondjoyan, A., Mirade, P.S., Sicard, J., Tournayre, P., Bohuon, P., Buche, P., Courtois, F., Guillard, V., Athes, V., Flick, D., Plana-Fattori, A., T

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 4.76 MB

2021

22

Terpene profiles in Cantal and Saint-Nectaire-type cheese made from raw or pasteurised milk

Dr Agnès Cornu, Nathalie Kondjoyan, Bruno Martin, Isabelle Verdier-Metz, Philippe Pradel, Jean-Louis Berdagué, Jean-Baptiste Coulon

Journal:

Journal of the Science of Food and Agriculture

Year:

2005

Language:

english

File:

PDF, 152 KB

english, 2005

23

Heat and mass transfer coefficients at the surface of elliptical cylinders placed in a turbulent air flow

A. Kondjoyan, J.D. Daudin, J.J. Bimbenet

Journal:

Journal of Food Engineering

Year:

1993

Language:

english

File:

PDF, 2.09 MB

english, 1993

24

Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

Ph. Gatellier, A. Kondjoyan, S. Portanguen, E. Grève, K. Yoon, V. Santé-Lhoutellier

Journal:

Year:

2009

Language:

english

File:

PDF, 235 KB

english, 2009

25

Formation of heterocyclic amines in slices of Longissimus thoracis beef muscle subjected to jets of superheated steam

Alain Kondjoyan, Sylvie Chevolleau, Eléonore Grève, Philippe Gatellier, Véronique Santé-Lhoutellier, Sandrine Bruel, Catherine Touzet, Stéphane Portanguen, Laurent Debrauwer

Journal:

Year:

2010

Language:

english

File:

PDF, 327 KB

english, 2010

26

Capillary force required to detach micron-sized particles from solid surfaces—Validation with bubbles circulating in water and 2 μm-diameter latex spheres

Alain Kondjoyan, Sabine Dessaigne, Jean-Marie Herry, Marie-Noëlle Bellon-Fontaine

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2009

Language:

english

File:

PDF, 675 KB

english, 2009

27

Modelling the formation of heterocyclic amines in slices of longissimus thoracis and semimembranosus beef muscles subjected to jets of hot air

Alain Kondjoyan, Sylvie Chevolleau, Eléonore Grève, Philippe Gatellier, Véronique Santé-Lhoutellier, Sandrine Bruel, Catherine Touzet, Stéphane Portanguen, Laurent Debrauwer

Journal:

Year:

2010

Language:

english

File:

PDF, 783 KB

english, 2010

28

Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air—II. Validations of product surface temperature and water activity under fast transient air temperature conditions

A. Kondjoyan, M.S. McCann, O. Rouaud, M. Havet, A.M. Foster, M. Swain, J.D. Daudin

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 227 KB

english, 2006

29

Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions

A. Kondjoyan, O. Rouaud, M.S. McCann, M. Havet, A. Foster, M. Swain, J.D. Daudin

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 383 KB

english, 2006

30

Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments—software development

Maria M. Gil, Pedro M. Pereira, Teresa R.S. Brandão, Cristina L.M. Silva, Alain Kondjoyan, Vassilis P. Valdramidis, Annemie H. Geeraerd, Jan F.M. Van Impe, Steve James

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 380 KB

english, 2006

31

New apparatus to provide repeatable surface temperature–time treatments on inoculated food samples

Alan M. Foster, Laurence P. Ketteringham, Graham L. Purnell, Alain Kondjoyan, Michel Havet, Judith A. Evans

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 398 KB

english, 2006

32

Effect of superheated steam on the inactivation of Listeria innocua surface-inoculated onto chicken skin

Alain Kondjoyan, Stéphane Portanguen

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 568 KB

english, 2008

33

Heat and mass transfer coefficients at the surface of a pork hindquarter

A. Kondjoyan, J.D. Daudin

Journal:

Journal of Food Engineering

Year:

1997

Language:

english

File:

PDF, 1017 KB

english, 1997

34

Optimisation of air-flow conditions during the chilling and storage of carcasses and meat products

A. Kondjoyan, J.D. Daudin

Journal:

Journal of Food Engineering

Year:

1997

Language:

english

File:

PDF, 1.20 MB

english, 1997

35

Comparison of calculated and experimental heat transfer coefficients at the surface of circular cylinders placed in a turbulent cross-flow of air

A. Kondjoyan, H.C. Boisson

Journal:

Journal of Food Engineering

Year:

1997

Language:

english

File:

PDF, 1.55 MB

english, 1997

36

Convective heat transfer coefficients between air flow and a short cylinder. Effect of air velocity and turbulence. Effect of body shape, dimensions and position in the flow

L. Ghisalberti, A. Kondjoyan

Journal:

Journal of Food Engineering

Year:

1999

Language:

english

File:

PDF, 321 KB

english, 1999

37

Effect of turbulent integral length scale on heat transfer around a circular cylinder placed cross to an air flow

Frédéric Peyrin, Alain Kondjoyan

Journal:

Experimental Thermal and Fluid Science

Year:

2002

Language:

english

File:

PDF, 207 KB

english, 2002

38

Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat

A. Sahar, S. Portanguen, A. Kondjoyan, É. Dufour

Journal:

European Food Research and Technology

Year:

2010

Language:

english

File:

PDF, 624 KB

english, 2010

39

Quantitative Evaluation of Thermal Inactivation Kinetics of Free-Floating Versus Surface-AttachedListeria innocuaCells

Vasilis P. Valdramidis, Claudine Péroval, Stéphane Portanguen, Anke J. Verhulst, Jan F. M. Van Impe, Annemie H. Geeraerd, Alain Kondjoyan

Journal:

Food and Bioprocess Technology

Year:

2008

Language:

english

File:

PDF, 349 KB

english, 2008

40

Design and development of apparatus to provide repeatable surface temperature–time treatments on inoculated food samples

Alan M. Foster, Laurence P. Ketteringham, Mark J. Swain, Alain Kondjoyan, Michel Havet, Olivier Rouaud, Judith A. Evans

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 386 KB

english, 2006

41

Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat

Amna Sahar, Tahar Boubellouta, Stéphane Portanguen, Alain Kondjoyan, Éric Dufour

Journal:

Journal of Food Science

Year:

2009

Language:

english

File:

PDF, 469 KB

english, 2009

42

Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

François Leduc, Pascal Tournayre, Nathalie Kondjoyan, Frédéric Mercier, Pierre Malle, Ossarath Kol, Jean Louis Berdagué, Guillaume Duflos

Journal:

Year:

2012

Language:

english

File:

PDF, 416 KB

english, 2012

43

Development of predictive modelling approaches for surface temperature and associated microbiological inactivation during hot dry air decontamination

V.P. Valdramidis, N. Belaubre, R. Zuniga, A.M. Foster, M. Havet, A.H. Geeraerd, M.J. Swain, K. Bernaerts, J.F. Van Impe, A. Kondjoyan

Journal:

International Journal of Food Microbiology

Year:

2005

Language:

english

File:

PDF, 566 KB

english, 2005

44

Effects of steam and lactic acid treatments on inactivation of Listeria innocua surface-inoculated on chicken skins

Jean-Yves Lecompte, Alain Kondjoyan, Samira Sarter, Stéphane Portanguen, Antoine Collignan

Journal:

International Journal of Food Microbiology

Year:

2008

Language:

english

File:

PDF, 297 KB

english, 2008

45

Three-dimensional CFD calculations for designing large food chillers

Pierre-Sylvain Mirade, Alain Kondjoyan, Jean-Dominique Daudin

Journal:

Computers and Electronics in Agriculture

Year:

2002

Language:

english

File:

PDF, 621 KB

english, 2002

46

Prediction of surface and “under surface” temperatures on poultry muscles and poultry skins subjected to jets of superheated steam

Alain Kondjoyan, Stéphane Portanguen

Journal:

Food Research International

Year:

2008

Language:

english

File:

PDF, 489 KB

english, 2008

47

Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

A. Cornu, N. Rabiau, N. Kondjoyan, I. Verdier-Metz, P. Pradel, P. Tournayre, J.L. Berdagué, B. Martin

Journal:

International Dairy Journal

Year:

2009

Language:

english

File:

PDF, 329 KB

english, 2009

48

Heat-induced volatiles and odour-active compounds in a model cheese

Emmanuel Bertrand, Elizabeth Machado-Maturana, Cyril Chevarin, Stéphane Portanguen, Frederic Mercier, Pascal Tournayre, Saïd Abouelkaram, Anne-Sophie Guillard, Alain Kondjoyan, Jean-Louis Berdagué

Journal:

International Dairy Journal

Year:

2011

Language:

english

File:

PDF, 821 KB

english, 2011

49

Use of meat fluorescence emission as a marker of oxidation promoted by cooking

Ph. Gatellier, V. Santé-Lhoutellier, S. Portanguen, A. Kondjoyan

Journal:

Year:

2009

Language:

english

File:

PDF, 300 KB

english, 2009

50

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

Laetitia Théron, Pascal Tournayre, Nathalie Kondjoyan, Saïd Abouelkaram, Véronique Santé-Lhoutellier, Jean-Louis Berdagué

Journal:

Year:

2010

Language:

english

File:

PDF, 659 KB

english, 2010