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46 137 records
IIR document
Chilling and freezing food with ice slurries.
Continuous process and production improvements by application of refrigeration with cryogenic gases.
Chilling systems and pathogen control. (The refrigeration industry's forgotten challenge).
Food refrigeration research in University College Dublin (UCD).
Production of design data for rapid cooling processes using mathematical models.
Design of carton air blast freezing systems.
Comparison of product quality after air blast and cryogenic freezing processes.
A comparison between air cycle and conventional freezing.
Cryogenic impingement freezing utilizing atomized liquid nitrogen for the rapid freezing of food products.
Development of equipment for rapid freezing.
Developments in refrigeration technology for spiral and blast freezers.
New development in freezing and thawing methods.
The effect of the freezing rate on the quality of hamburgers.
CO2 as refrigerant in new and existing plate freezers.
A new generation of wet air coolers.
Use of precooling systems as a treatment against temperature abuse during air shipment of asparagus.
Modelling of heat and mass transfer during (osmo) dehydrofreezing: application to apple cubes processing.
Quality of osmofrozen products.
Freezing of strawberries by means of hydrofluidization.
Modelling heat and mass transfer during freezing of ham.
Rapid chilling of pork, theory and design.
Rapid carcass chilling plants compared to conventional systems.
Chilling time and heat transfer coefficients for blocks of Tylose depending on the placement and packaging.
Optimization of cooling and weight loss during veal carcass chilling.
Simulation of vacuum cooling process of cooked meats by finite element method.
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