Poster presentation: session 3

Session 3: Smart process control and automation    

P3.1

Study of permeate flux decline mechanism in tomato juice clarification by cross flow ultrafiltration, Abdolreza  Aroujalian, Department of Chemical Engineering, Amirkabir University of Technology (Teheran polytechnic), Iran

P3.2

Uncertainty and Sensitivity Analysis of Heat and Mass Transfer in Food Processing, A.H  Feyissa, National Food Institute, Food Production Engineering, Technical University of Denmark, Denmark

P3.3

Managing sticking problems in the baking industry. Quality and safety issues, Alain  LE-BAIL, ONIRIS,  UNAM UNIVERSITY, GEPEA, UMR CNRS 6144, France

P3.4

A Mechanistic Approach to Baking Process-Product Interactions, M.  Stenby, Technical University of Denmark, Denmark

P3.5

Critical evaluation of CFD codes for interfacial simulationof bubble-train flow in a narrow channel, Hakan  Soyhan, Engineering Faculty, Mechanical Engineering Department, University of Sakarya,Turkey

P3.6

Development of an enzymatic sensor for temperature inhomogeneities during high pressure high temperature (HPHT) processing, Liesbeth  Vervoort, Laboratory of Food Technology, LFoRCe,  (M²S), Katholieke Universiteit Leuven, Belgium

P3.7

Modelling of food extrusion process through dimensional analysis method, Cheng  Hongyan, National Food Institute, Technical University of Denmark, Denmark