Francis Courtois
Francis Courtois
Professeur Génie des Procédés, Polytech, Université de Montpellier
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Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process
AM Ziaiifar, N Achir, F Courtois, I Trezzani, G Trystram
International journal of food science & technology 43 (8), 1410-1423, 2008
Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears
ND Mrad, N Boudhrioua, N Kechaou, F Courtois, C Bonazzi
Food and bioproducts processing 90 (3), 433-441, 2012
Porosity development and its effect on oil uptake during frying process
AM Ziaiifar, F Courtois, G Trystram
Journal of Food Process Engineering 33 (2), 191-212, 2010
Food drying and dewatering
C Bonazzi, E Dumoulin, AL Raoult-Wack, Z Berk, JJ Bimbenet, F Courtois, ...
Drying technology 14 (9), 2135-2170, 1996
Influence of sugar composition on water sorption isotherms and on glass transition in apricots
ND Mrad, C Bonazzi, N Boudhrioua, N Kechaou, F Courtois
Journal of Food Engineering 111 (2), 403-411, 2012
Assessing breakage and cracks of parboiled rice kernels by image analysis techniques
F Courtois, M Faessel, C Bonazzi
Food control 21 (4), 567-572, 2010
Modelling of drying in order to improve processing quality of maize
F Courtois, A Lebert, A Duquenoy, JC Lasseran, JJ Bimbenet
Drying Technology 9 (4), 927-945, 1991
Optimal constrained non-linear control of batch processes: application to corn drying
IC Trelea, G Trystram, F Courtois
Journal of food engineering 31 (4), 403-421, 1997
Moisture sorption isotherms, thermodynamic properties, and glass transition of pears and apples
ND Mrad, C Bonazzi, N Boudhrioua, N Kechaou, F Courtois
Drying Technology 30 (13), 1397-1406, 2012
Design and control of drum dryers for the food industry. Part 1. Set-up of a moisture sensor and an inductive heater
G Rodriguez, J Vasseur, F Courtois
Journal of Food Engineering 28 (3-4), 271-282, 1996
Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear
ND Mrad, C Bonazzi, F Courtois, N Kechaou, NB Mihoubi
Food and Bioproducts Processing 91 (2), 121-128, 2013
Dynamic models for drying and wet-milling quality degradation of corn using neural networks
IC Trelea, F Courtois, G Trystram
Drying Technology 15 (3-4), 1095-1102, 1997
Processing quality of rough rice during drying–modelling of head rice yield versus moisture gradients and kernel temperature
M Abud-Archila, F Courtois, C Bonazzi, JJ Bimbenet
Journal of Food Engineering 45 (3), 161-169, 2000
Dynamic optimal control of batch rice drying process
A Olmos, IC Trelea, F Courtois, C Bonazzi, G Trystram
Drying Technology 20 (7), 1319-1345, 2002
Touching grain kernels separation by gap-filling
M Faessel, F Courtois
Image Analysis & Stereology 28 (3), 195-203, 2009
A compartmental model of thin-layer drying kinetics of rough rice
M Abud-Archila, F Courtois, C Bonazzi1, JJ Bimbenet
Drying Technology 18 (7), 1389-1414, 2000
Dehydration of foods: general concepts
M Araya-Farias, C Ratti
Advances in food dehydration. Boca Raton, FL: CRC Press. p, 1-36, 2009
Control strategies for corn mixed-flow dryers
F Courtois, JL Nouafo, G Trysham
Drying Technology 13 (5-7), 1153-1165, 1995
Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality
F Courtois, MA Archila, C Bonazzi, JM Méot, G Trystram
Journal of Food Engineering 49 (4), 303-309, 2001
Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method
AM Ziaiifar, B Heyd, F Courtois
Journal of Food Engineering 95 (3), 373-378, 2009
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