Within the IRDL, Patrick El Helou developed a numerical model to optimize the cooking of cereal products.
Patrick El Helou, chercheur·e au sein de IRDL (Institut National Polytechnique de Bretagne).
Thèse soutenue en 2024 à l'école doctorale École doctorale Sciences Pour l'Ingénieur (Lorient ; 2022-....).
Référencée dans le réseau ABES/STAR, cette thèse répond aux critères de rigueur de l'enseignement supérieur français.
The cooking of cereal products, particularly yellow dough cakes, is a complex process that involves transfers of heat and mass. This process, although often perceived as trivial, is actually the result of a delicate interaction between several physical parameters. Patrick El Helou, within the IRDL, conducted in-depth research to better understand these phenomena. By developing a multiphysical numerical model, he was able to simulate the interactions between heat, humidity, and material structure. This approach not only allows for the optimization of recipes but also reduces the energy costs associated with cooking, a crucial issue in a context where energy resources are becoming increasingly valuable.
The results of this research are promising and pave the way for significant improvements in the field of cooking. A reduction of cooking time by 30 seconds has been observed thanks to a multizone configuration. This could have significant repercussions on the productivity of bakeries and pastry shops. In France, the bakery and pastry sector consumes about 300,000 tons of oil equivalent per year, which represents a significant share of national energy consumption. Therefore, optimizing cooking processes could help reduce the environmental impact of this industry while allowing artisans to achieve substantial savings on their energy bills.
The strategic recommendations arising from this study include the integration of the numerical model into cooking practices. This would allow for the adjustment of temperature profiles to ensure consistent product quality, an essential aspect for retaining customers in an increasingly competitive market. For example, by adjusting cooking parameters in real-time, bakers could ensure that each batch of yellow dough cakes has the same texture and taste, thereby enhancing their reputation and brand image. Furthermore, it is suggested to continue research to refine the prediction of overpressures and deformations, which would further improve the accuracy of simulations and allow for anticipating potential problems before they occur.
It is essential for industry stakeholders to recognize the benefits of this research. The optimization of cooking processes is not limited to time savings. It can also lead to substantial energy savings and an improvement in product quality. For instance, better control of heat transfers could reduce waste of raw materials, a major issue in a sector where the quality of ingredients is paramount. Decision-makers should therefore consider integrating this new knowledge into their practices to remain competitive in the market. Indeed, in a context where consumers are increasingly concerned about the origin and quality of the products they consume, it is crucial for professionals to adapt and innovate.
In summary, this study represents a significant advance in understanding the cooking processes of cereal products. The practical implications for the pastry industry and beyond are considerable. Industry stakeholders must commit to adopting these innovations to improve their efficiency and reduce their ecological footprint. In a world where sustainability has become imperative, integrating more efficient cooking practices could not only meet consumer expectations but also contribute to a more environmentally friendly future. Ultimately, this research is not limited to mere technical optimization; it paves the way for a profound transformation of the industry, making it more resilient to contemporary challenges.
Données clés
- 300 000 tonnes : consommation énergétique annuelle du secteur BVP en France, soulignant l'importance d'optimiser les procédés de cuisson.
- 30 secondes : réduction du temps de cuisson grâce à une configuration multizone, impactant la productivité.
Accéder à l'étude complète
Sources et accès
Patrick El Helou. Étude expérimentale et numérique des transferts de chaleur et de masse lors de la cuisson de produits céréaliers. Thermique [physics.class-ph]. Université de Bretagne Sud, 2024. Français. ⟨NNT : 2024LORIS708⟩. ⟨tel-05125312⟩