Application of hot wire method to monitor fouling phenomena in continuous food process

Luc Fillaudeau (1) , Rene Cardenas (2) , Jozef Korolczuk (3) , Justine Lejaye (4) , Fabien Cozic (4) , Pascal Debreyne (1)

1 UMET - Unité Matériaux et Transformations - UMR 8207
2 UR 0691 Laboratoire d'Études des Interactions des Molécules Alimentaires
3 ESE - Écologie et santé des écosystèmes
4 LGPTA - Laboratoire de Génie des Procédés et Technologie Alimentaires

A thermal sensor, based on the hot wire technique, was studied in order to monitor fouling phenomena or product change in food process. An experimental device has been devised with additional temperature probes, electrical parameters and generated heat measured. An experimental investigation and a theoretical analysis (heat transfer phenomena) highlight the potential application in food process as well as its accuracy as a function of deposit properties.

Mots clés: hot wire method; fouling; food process; heat transfer; heating

Mots clés: agroalimentaire; sécurité alimentaire; chauffage; encrassement

Domaines: Biotechnologies

Luc Fillaudeau, Rene Cardenas, Jozef Korolczuk, Justine Lejaye, Fabien Cozic, et al.. Application of hot wire method to monitor fouling phenomena in continuous food process. International Congress on Engineering and Food (ICEF9), 2004, Montpellier, France. ⟨hal-02334246⟩