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45 829 records
IIR document
OPTIMIZATION OF DRY EXPANSION AIR COOLERS.
TWO-PHASE SEPARATED FLOW IN THE CAPILLARY TUBE.
RESULTS OF MODEL MEASURING HYDRODYNAMICS OF COOLED PLATES OF ABSORPTION COLUMNS.
Performances optimales et utilisation du systeme a ejecteur en production de froid.
Optimum performance and use of the ejector system in refrigeration.
RECENT DEVELOPMENTS IN THE APPLICATION OF MODERN CO2 AND N2 CRYOGENIC FOOD FREEZERS IN THE US.
PELLOFREEZE DEVELOPMENTS: FREEZING AND FORMING LIQUIDS INTO INDIVIDUAL PELLETS.
THE RATES OF CHANGE OF ICE CRYSTAL SIZE IN MODEL SYSTEMS STORED AT DIFFERENT TEMPERATURES RELEVANT TO THE STORAGE OF FROZEN FOOD.
CALCULATION OF QUALITY LOSS IN DIFFERENT COLD CHAIN SYSTEMS.
A CRITICAL STUDY OF THE DISSIPATIVE PHENOMENON IN FROZEN FOOD ENSEMBLE.
QUALITY OF FOODS CONTAMINATED BY AMMONIA.
THE PROBLEM OF SUBLETHALLY INJURED BACTERIA PRESENT IN FROZEN FOOD.
INTENSIFICATION DE LA PREREFRIGERATION DES FRUITS ET LEGUMES.
INTENSIFICATION OF THE PRECOOLING OF FRUIT AND VEGETABLES.
INFLUENCE OF REFRIGERATION DELAY ON THE ROT GROWTH RATE OF MONILINIA LAXA AND RHIZOPUS NIGRICANS AND ON THE RIPENING AND WEIGHT LOSS OF PLUM FRUITS.
COLD STORAGE OF KIWIFRUIT: CONTROLLED ATMOSPHERE AND ETHYLENE REMOVAL.
DEVELOPMENT OF A NON-DESTRUCTIVE TEST FOR FIRMNESS MEASUREMENT DURING COOL STORAGE OF KIWIFRUIT.
A MODIFIED ATMOSPHERE STORAGE TECHNIQUE FOR WITLOOF ROOTS (CICHORIUM INTYBUS, VAR.
CHANGES OF QUALITY OF FROZEN STRAWBERRIES STORED IN DIFFERENT PACKINGS.
FREEZING AND FROZEN STORAGE OF SATSUMA MANDARIN SEGMENTS.
LE COCO CONGELE ET LE COCO LYOPHILISE.
FROZEN AND FREEZE-DRIED COCONUT.
RESEARCH ON DEHYDROFREEZING OF FRUIT. 1. INFLUENCE OF DEHYDRATION LEVELS ON THE PRODUCT QUALITY.
RESEARCH ON DEHYDROFREEZING OF FRUIT. 2. UTILIZATION FOR THE PREPARATION OF FRUIT SALAD.
PRETREATMENTS AND ITS INFLUENCE ON QUALITY OF FROZEN FRENCH FRIES.
PROGRES RECENTS CONCERNANT LE BLANCHIMENT DE CERTAINS LEGUMES. 1. ASPECTS BIOCHIMIQUES.
RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES. 1. BIOCHEMICAL ASPECTS.
RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES. 2. TECHNOLOGICAL ASPECTS.
EFFECT OF FREEZING ON DIFFUSION OF ASCORBIC ACID DURING WATER HEATING OF POTATO TISSUE.
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