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46 136 records
IIR document
MICROCOMPUTER CONTROL OF REFRIGERANT FLOW IN EVAPORATOR.
REFRIGERANT VAPOUR LINE SIZING NOT DEPENDENT ON LENGTH.
SOME CONSIDERATIONS CONCERNING THE OPTIMUM OPERATING CONDITIONS OF REFRIGERATING MACHINERY ESPECIALLY THOSE OF ABSORPTION MACHINES BY USING THE EXERGY CONCEPT.
COEFFICIENT OF PERFORMANCE OF ABSORPTION REFRIGERATING SYSTEMS.
EVAPORATOR HEAT TRANSFER IN PLATEN-MUNTERS ABSORPTION UNITS.
DESIGNING OF AIR COOLERS USING A NEW CALCULATION PROCEDURE: COMPARISON WITH MEASUREMENTS.
FINNED AIR COOLERS IN NATURAL CONVECTION DIMENSIONING METHOD.
ANALYSIS OF AIR COOLERS PERFORMANCE AT FROST FORMATION CONDITIONS.
THERMAL BEHAVIOUR OF A DIFFUSION-ABSORPTION REFRIGERATOR.
ENERGY SAVING CONTROL FOR REFRIGERATING DISPLAY CABINETS.
A SIMPLE METHOD TO IMPROVE THE PERFORMANCE OF THE OPEN DISPLAY CABINETS THROUGH PREVENTION OF RADIANT HEAT AND ROOM AIR MOVEMENTS.
LE CONTROLE EN FRANCE DES TEMPERATURES DES DENREES SURGELEES DANS LES MEUBLES DE VENTE.
CONTROLS OF THE TEMPERATURE OF DEEP FROZEN FOOD PRODUCTS IN RETAIL CABINETS IN FRANCE.
PRACTICAL STORAGE LIFE DETERMINATION ON APPLES BY COMPUTING RESPIRATORY AND OTHER QUALITY INDICES.
EFFET D'UN TRAITEMENT CHIMIQUE APPLIQUE AUX AGRUMES AVANT LE DEVERDISSAGE SUR LA POURRITURE APRES STOCKAGE AU FROID.
EFFECT OF A PREDEGREENING TREATMENT OVER DECAY IN CITRUS AFTER COLD STORAGE.
INFLUENCE OF STORAGE TEMPERATURES ON EARLY SPROUTING AND DISEASES OF ONION BULBS.
ROLE DU FROID POUR AMELIORER LA PRODUCTION ET LA CONSERVATION DE L'ENDIVE.
EFFECTS OF COLD TREATMENTS IN INCREASING THE PRODUCTION AND STORAGE OF CHICORY.
FREEZING RATE PARAMETERS IN DEHYDROFREEZING APPLE SLICES.
ETUDE A L'ECHELON INDUSTRIEL DES CONDITIONS DE REUTILISATION DE PECHES CONGELEES ENTIERES EN CONSERVERIE DE FRUITS AU SIROP.
STUDY ON CANNING OF WHOLE FROZEN PEACHES AT INDUSTRIAL SCALE.
THE ROLE OF REFRIGERATION IN THE TECHNOLOGICAL DEVELOPMENT OF SOME RADURIZED FOOD ITEMS.
INFLUENCE OF AMMONIA ON SOME CHANGES IN QUALITY OF FROZEN FOODS WITH RESPECT TO THE PROTECTIVE FUNCTION OF THEIR PACKING.
COMPARISON OF QUALITY CHANGES IN BLANCHED AND UNBLANCHED FROZEN VEGETABLES.
STUDY ON DYNAMIC PROCESS OF FREEZING AND THAWING FISH MINCE.
COMPARAISON DES CARACTERES QUALITATIFS DU JUS D'ORANGE CONCENTRE PAR OSMOSE INVERSE ET PAR EVAPORATION SOUS VIDE AU COURS DE SA CONSERVATION PAR CONGELATION.
COMPARISON OF THE QUALITATIVE CHARACTERISTICS OF ORANGE JUICE CONCENTRATED BY REVERSE OSMOSIS AND BY VACUUM EVAPORATION DURING FROZEN STORAGE.
CHANGEMENTS DE TEXTURE ET DE QUALITE DU PAIN CONGELE PENDANT L'ENTREPOSAGE FRIGORIFIQUE.
CHANGES IN TEXTURE AND QUALITY OF FROZEN BREAD IN COLD STORAGE.
RECHERCHES EXPERIMENTALES CONCERNANT L'UTILISATION DU FOUR A MICRO-ONDES POUR LA DECONGELATION ET LA REMISE EN TEMPERATURE DES PLATS CUISINES SURGELES.
EXPERIMENTAL RESEARCH ON THE USE OF THE MICROWAVE OVEN IN THE REHEATING OF PRECOOKED FROZEN FOOD.
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