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46 136 records
IIR document
MEASUREMENTS ON EVACUATED INSULANTS WITH EXTERNAL LOAD.
RELATION ENTRE LES PROPRIETES THERMIQUES, MECANIQUES ET MORPHOLOGIQUES DES ISOLANTS CELLULAIRES.
RELATIONSHIPS BETWEEN THERMAL, MECHANICAL AND MORPHOLOGICAL PROPERTIES IN CELLULAR INSULANTS.
DESIGN OPTIMIZATION FOR MULTISTAGE COMPRESSION, EXPANSION AND ABSORPTION DEVICES.
INFLUENCE OF THERMAL NON-EQUILIBRIUM ON CAPILLARY TUBE MASS FLOW.
MODEL OF THROTTLING CAPILLARY TUBE WITH METASTABLE PROCESS.
NEW PERFORMANCES OF HOUSEHOLD ABSORPTION REFRIGERATORS FOR THE USE OF DESIGN.
A NEW INTERACTIVE METHOD OF FINITE DIFFERENCES FOR THE CALCULATION OF FREEZING PROCESSES.
APPLICATION OF THE EXPIMP METHOD TO PHASE CHANGE PROBLEMS IN ORTHOGONAL CURVILINEAR COORDINATES.
INVESTIGATIONS OF THE FLUIDIZED BED FREEZING PROCESS OF THE LARGE FOOD PARTICLES.
HEAT TRANSFER BETWEEN THE GAS AND SOLID PARTICLES IN FLUIDIZED BED FREEZING OF FOODSTUFFS.
TIME-TEMPERATURE IN THE FREEZER CHAIN IN DENMARK.
A MODEL FOR PREDICTION OF SHELF LIFE FOR FROZEN FOODS.
NUTRITIONAL VALUE OF QUICK-FROZEN FOOD PRODUCTS AND THEIR POSSIBLE USE FOR INSTITUTIONAL CATERING.
REPONSE D'ORANGES ET PAMPLEMOUSSES AUX TEMPERATURES EN DESSOUS DE 273 K (0 DEG C) APRES SIMULATION DE TRANSPORT AVEC VENTILATION FORCEE.
RESPONSE OF ORANGES AND GRAPEFRUIT TO TEMPERATURES BELOW 273 K (0 DEG C) AFTER A SIMULATED SHIPMENT WITH FORCED VENTILATION.
SUITABILITY OF SOME FRUIT AND VEGETABLE VARIETIES FOR FREEZING AND QUALITY CHANGES DURING FROZEN STORAGE.
INFLUENCE OF PRECONDITIONING TEMPERATURES ON LOSS OF VITAMIN C IN COLE CROPS DURING FREEZING.
DETRIMENT IN CAULIFLOWER QUALITY AT DIFFERENT TEMPERATURES DURING FROZEN STORAGE.
SOME CHEMICAL AND SENSORY PROPERTIES OF GREEN PEAS AND FRENCH BEANS FROZEN WITHOUT BLANCHING AND STORED IN A FROZEN STATE.
SENSORY QUALITY OF FROZEN PEAS IN RELATION TO MATURITY MEASUREMENTS.
DESHYDRATATION DES MILIEUX DISPERSES CONGELES. INFLUENCE DES CONDITIONS D'ENTREPOSAGE SUR LES PERTES DE MASSE.
DEHYDRATION OF FROZEN DISPERSED MEDIA. INFLUENCE OF STORAGE CONDITIONS ON WEIGHT LOSS.
TOLERANCE TEMPS-TEMPERATURE DES LEGUMES CONGELES : CAROTTES.
TIME-TEMPERATURE TOLERANCE OF FROZEN VEGETABLES: CARROTS.
RESEARCHES ON THE INFLUENCE OF STORAGE TEMPERATURE AND PRETREATMENTS ON THE QUALITY OF FROZEN CARROTS.
STEPWISE BLANCHING AND ITS IMPORTANCE IN FREEZING OF VEGETABLES.
SUR UNE METHODE RAPIDE D'EVALUATION QUANTITATIVE DES AROMES GLOBAUX DU PERSIL CONGELE.
A RAPID METHOD FOR QUANTITATIVE DETERMINATION OF THE TOTAL VOLATILE COMPONENTS OF FROZEN PARSLEY.
INFLUENCE OF FREEZING AND CRUSHING ON GARLIC QUALITY.
FRIDOC