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Olivier Skurtys

B.S., Theoretical Mechanics, Université de Poitiers, Francia
Ph.D. of Engineering Sciences, Thermal Studies Laboratory, Université de Poitiers - ENSMA, Francia

Áreas de Especialización

Mecánica de fluidos, Transferencia de calor, Flujos granulares

Publicaciones recientes

  • Osorio, F., Valdés, G., Skurtys, O. et al., 2018, “Surface Free Energy Utilization to Evaluate Wettability of Hydrocolloid Suspension on Different Vegetable Epicarps”, Vol 8(1), pp.16, Coatings, MDPI
  • Skurtys, O., Andrade, R., Ososrio, F., 2015, “Rheological characterization of Poly(ethylene oxide) and carboxymethyl cellulose suspensions with added solids”, Vol. 64(1), pp. 131-139, LWT-Food Science and Technology, Elsevier
  • Andrade, R., Skurtys, O., Osorio, F., Zuluaga, R., Ganan, P., Castro, C., 2015, “Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings”, Vol. 21(5), pp. 332-341, Food Science and Technology International, Sage
  • Andrade, R., Skurtys, O., Osorio, F., 2015, “Development of a new method to predict the maximum spread factor for shear thinning drops”, Vol. 157, pp. 70-76, Journal of Food Engineering, Elsevier
  • Andrade, R., Skurtys, O., Osorio, F., 2015, “Drop impact of gelatin coating formulated with cellulose nanofibers on banana and eggplant epicarps”, Vol. 61(2), pp. 422-429, LWT-Food Science and Technology, Elsevier
  • Andrade, R., Skurtys, O., Osorio, F., Zuluaga, R., Gañán., P. y Castro, C., 2014, “Wettability of gelatin coating formulations containing cellulose nanofibers on banana and eggplant epicarps”, Vol. 58(1), pp. 158-165, LWT - Food Science and Technology, Elsevier
  • Andrade, R., Skurtys, O. y Osorio, F., 2013, “Drop impact behavior on food using spray coating: Fundamentals and applications”, Vol 54(1), pp. 397-405. Food Research International, Elsevier
  • Dieulot, J.Y. y Skurtys, O., 2013, “Classification, modeling and prediction of the mechanical behaviour of starch-based films”, Vol. 119(2), 188-195, Journal of Food Engineering, Elsevier
  • Zúñiga, R.N., Skurtys, O., Osorio, F., Aguilera, J.M., Pedreschi, F., 2012, “Physical properties of emulsion-based hydroxypropyl methylcellulose films: effect of their microstructure”, Vol. 90(2), pp. 1147-1158, Carbohydrate Polymers, Elsevier
  • Acevedo, C.A., López, D.A., Tapia, M.J. Enrione, J., Skurtys, O., Pedreschi, F., Brown, D.I., Creixell, W., Osorio, F., 2012, “Using RGB Image Processing for Designing an Alginate Edible Film”, Vol. 5(5), pp. 1511-1520, Food and Bioprocess Technology, Springer
  • Cuadros, T., Skurtys, O., Aguilera, J.M., 2012, “Mechanical Properties of Calcium Alginate Fibers Produced with a Microfluidic Device”, Vol. 89(4), pp. 1198-1206, Carbohydrate Polymers, Elsevier
  • Nefzaoui, E., Skurtys, O., 2012, “Impact of a Liquid Drop on a Granular Medium: inertia, viscosity and surface tension effects on the drop deformation”, Vol. 41, pp. 43-50, Experimental Thermal and Fluid Science, Elsevier
  • Andrade, R., Skurtys, O., Osorio, F., 2012, “Atomizing Spray Systems for Application of Edible Coatings”, Vol. 11(3), pp. 323-337, Comprehensive Reviews in Food Science and Food Safety, Wiley
  • Andrade, R., Skurtys, O., 2012, “The impact of liquid drops on purple cabbage leaves (Brassica oleracea I. Var. Capitata)”, Vol. 32(2), pp. 79-82, Ingeniería e Investigación, Facultad de Ingeniería Universidad de Colombia
  • Andrade, R., Skurtys, O., Osorio, F., 2012, “Experimental study of drop impacts and spreading on epicarps: effect of fluid properties”, Vol. 109(3), pp. 430-437, Journal of Food Engineering, Elsevier
  • Enrione, J., Sáez, C., López, D., Skurtys, O., Acevedo, C., Osorio, F., MacNaughtan, W., Hill, S., 2012, “Structural Relaxation of Salmon Gelatin Films in the Glassy State”, Vol. 5(6), pp. 2446-2453, Food and Bioprocess Technology, Springer
  • Pedreschi, F., Bunger, A., Skurtys, O., Allen, P., Rojas, X., 2012, “Grading of potato chips according to their sensory quality determined by color”, Vol. 5(6), pp. 2401-2408, Food and Bioprocess Technology, Springer
  • Velásquez, P., Skurtys, O., Enrione, J., Osorio, F., 2011, “Evaluation of Surface Free Energy of Various Fruit Epicarps Using Acid-Base and Zisman Approaches”, Vol. 6(3), pp. 349-358, Food Biophysics, Springer
  • Skurtys O., Velásquez, P., Henriquez, O., Matiacevich, S., Enrione, J., Osorio, F., 2011, “Wetting behavior of Chitosan Solutions on Blueberry Epicarp with or without Epicuticular Waxes”, Vol. 44(6), pp. 1449-1457, LWT-Food Science and Technology, Elsevier
  • Penot, F., Skurtys, O., Saury, D., 2010, “Preliminary experiments on the control of natural convection in differentially-heated cavities”, Vol. 49(10), pp. 1911-1919, International Journal of Thermal Sciences, Elsevier
  • Medina, W., Skurtys, O., Aguilera, J.M., 2010, “Study on Image Analysis application for identification Quinoa seeds (Chenopodium quinoa Willd) geographical provenance”, Vol. 43(2), pp. 238-246, LWT–Food Science and Technology, Elsevier
  • Acevedo, C.A., Skurtys, O., Young, M.E., Enrione, J., Pedreschi, F., Osorio, F., 2009, “A non-destructive digital imaging method to predict immobilized yeast-biomass”, Vol. 42(8), pp. 1444-1449, LWT-Food Science and Technology, Elsevier
  • Skurtys, O., Aguilera, J.M., 2009, “Formation of O/W macroemulsions with a circular microfluidic device using saponin and potato starch”, Vol. 23(7), pp. 1810-1817, Food Hydrocolloids, Elsevier
  • Skurtys, O., Aguilera, J.M., 2008, “Structuring bubbles and foams in gelatine solutions within a circular microchannel device”, Vol. 318(2), pp. 380-388, Journal of Colloid and Interface Science, Elsevier, Publicado, ISSN: 0021-9797, FI: 3.988Skurtys, O., Aguilera, J.M., 2008, “Applications of microfluidic devices in food engineering”, Vol. 3(1), pp. 1-15, Food Biophysics, Springer
  • Skurtys, O., Bouchon, P., Aguilera, J.M., 2008, “Formation of bubbles and foams in gelatine solutions within a vertical glass tube”, Vol. 22(4), pp. 706-714, Food Hydrocolloids, Elsevier

Otras publicaciones

  • Andrade-Pizarro, R.D., Skurtys, O., Osorio-Lira, F., 2015, “Effect of cellulose nanofibers concentration on mechanical, optical, and barrier properties of gelatin-based edible films”, Vol. 82(191), pp. 219-226, DYNA, Universidad Nacional de Colombia
  • Mora, A., Skurtys, O., Osorio, F., 2015, “Rheological characterization of polyoxyethylene (POE) and carboxymethyl cellulose (CMC) suspensions with added solids”, Vol. 602(1), Journal of Physics: Conference Series, Institute of Physics Publishing
  • Osorio, F., Skurtys, O., Enrione, J., 2011, Chapter “Bernoulli Equation”, in “Encyclopedia of Agricultural, Food and Biological Engineering”, Second Edition, Editorial D. Heldman, C. Moraru, CRC Press, ISBN: 1439826749, Publicado
  • Skurtys, O., Acevedo, C., Pedreshi, F., Enrione, J., Osorio, F., Aguilera, J., 2010, Chapter “Food Hydrocolloid Edible Films and Coatings”, in “Food Hydrocolloids: Characteristics, Properties and Structures”, pp.41–80, Editorial C. Hollingworth, Nova Publishers

Proyectos de investigación

  • “Direct numerical simulations to improve heat transfer in air-filled differentially-heated cavities using mechanical and thermal perturbations”. FONDECYT 1171281, 3 años, 2017, Director de la investigación.
  • “Effects of incorporation of polyphenol-containing liposomes on film forming suspension properties during liquid drop impact. Application to coating formation on heated/cooled food surfaces”, FONDECYT 1161079, 3 años, 2016, Co-investigador
  • “Dinámica del escurrimiento sobre una superficie porosa: aplicación a la predicción de aluviones”, Proyecto Interno DGIP-USM 65.80.23, 1 año, 2016, Investigador principal.
  • “Development and characterization of multiple emulsions as novel strategy for fat replacement in meat products”, FONDECYT 1150835, 3 años, 2015, Co-investigador.
  • “Influence of nanometric particles on the behavior of liquid impacts: application to the coating of fruit cuticles”, FONDECYT N°1130587, 3 años, 2013, Co-investigador.
  • Numerical study of the sedimentation of anisotropic particles in shear-thinning fluids using OpenFoam” UTFSM DGIP 65.79.00, 1 año, 2013. Investigador principal.
  • “Experimental study of the sedimentation of anisotropic particles in shear-thinning fluids”, FONDECYT N°1120661, 3 años, 2012, Director de la investigación.
  • “Estudio experimental de la sedimentación de 2 particulas anisotropicas en fluidos pseudo-plasticos” UTFSM DGIP 40.12.96, 1 año, 2012. Investigador principal.
  • “Drop impacts on a granular medium”, Financiamiento interno USACH, 3 años, 2010, Director de la investigación.
  • “Preservación de la calidad y extensión de la vida útil de arándano en estado fresco mediante biopelícula comestible”, Innova Chile-CORFO CT11 PUT 20, 4 años, 2009, Co-investigador.
  • “Desarrollo de metodologías de verificación objetiva de la edad en carne tipificada despostada”, FONDEF D08I1102, 3 años, 2008, Co-investigador.