Résumé
The research conducted focused on five unit operations involving the interaction between a solid phase (food, gel, or wood) and a fluid: dehydration-impregnation, marination, deep frying, immersion cooling/freezing (RCPI), and thermal disinfestation. These processes share common characteristics, particularly the occurrence of coupled mass and energy transfers within the solid and at the solid-fluid interface. The scientific approach combined process engineering methods, including both experimentation and modeling, to understand the mechanisms governing mass and energy transfers and to develop tools for their control. Special attention was given to integrating reaction kinetics and transformations occurring within the food matrix, which contribute to multidimensional quality (nutritional, sanitary, organoleptic, and functional). Access to scientific computing environments has facilitated mechanistic modeling, leading to the development of three simulation tools for RCPI, deep frying, and thermal disinfestation. In the short term, the research aims to enhance food security in developing countries by reducing post-harvest losses and improving the quality of cooked starchy products and fermented foods through the integration of traditional and technological knowledge. In the medium term, industrial engineering-based optimization tools will be developed to support the design of sustainable food processing solutions tailored to the specific constraints of these regions.