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45 834 records
IIR document
Development and application of the European cold chain database as a tool for cold chain management.
An essential part of the FRISBEE software tool: identification and validation of models quantifying the impact of the cold chain on RTE pork products.
How the cold chain impacts the shelf life of a ready-to-eat food regarding Listeria monocytogenes.
Impact of cooked ham cold chain variability on safety by sensitivity analysis.
Numerical and experimental analysis of the air flow distribution in the cooling duct of a display cabinet.
CFD assisted design of closed display cabinets.
A novel PCM thermosiphon defrost system for a frozen retail display cabinet.
Energy storage in freezer cabinets using phase change materials.
Impact of environmental conditions on the performance of open multideck display case evaporators.
Freely available cold store energy models.
Achieving energy efficiency in small grocery stores in the Stockholm archipelago.
Development of energy saving cold storage warehouse using thermobank and natural air defrost.
Energy efficient technologies and saving potentials for cold rooms: case study.
Multi-objective optimization of storage temperature of apple to minimise energy use.
Multi-temperature indirect cryogenic units: qualification tests and analysis.
Refrigeration units powered by the truck engine benefits of new electrical architectures.
Numerical investigation of heat and mass transfer in a refrigerated truck compartment.
The potential for saving food waste by freezing food at home.
The potential for saving food waste by lowering home refrigerator temperatures.
Modelling of domestic refrigerators' energy consumption under real life conditions in Europe.
Household refrigerators and freezers with high thermal inertia.
Cold store energy performance.
Improving the energy performance of cold stores.
L'information sur la conservation des aliments : un kit sans mode d'emploi pour les consommateurs.
Information on food preservation: a kit without instructions for the consumers.
Perception of the effects of refrigeration technologies on the organoleptic and nutritional qualities of foods.