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46 137 records
IIR document
Influence of air flow properties during chilling and chilled storage of foodstuffs.
Exact analytical solutions for unsteady heat transfer during cooling of food objects under time-dependent boundary conditions.
Prediction of food chilling rates with time-variable cooling medium temperature.
Prediction of food chilling rates with time-variable surface heat transfer coefficient.
Estimation of surface temperature distributions of solid objects subject to refrigeration process.
Improvement of the safety and quality of refrigerated ready-to-eat foods using novel mild preservation techniques: bioconservation as a safety hurdle.
Predictive equations for thermophysical properties and enthalpy during cooling and freezing of food materials.
Bound water, freezing point and enthalpy of foods from composition data.
An approach to determine effective film coefficients and thermal diffusivities for solid objects cooled in a medium.
Simulation of heat and mass transfer in products.
New plate freezer applications.
Etude d'un procédé de congélation par froid mixte.
Study of a mixed freezing process.
Accuracy of a simplified approach for finding the geometric factor of regular geometric shapes during freezing and thawing time prediction.
Studies on ice nucleation and recrystallization relevant to the properties of frozen foods.
Freezing of packed semi-liquid foodstuffs.
Control of impregnation phenomena during quick immersion chilling and freezing.
Hygienic considerations in food freezing.
Computerised electrical simulation of freezing processes.
Freezing time prediction for foods using the new simple model.
Thermal and mass transport mechanisms and their effects on the preservation of food by frozen storage.
The retrospective use of HACCP in the determination of point(s) of quality loss in transported containerized frozen foods.
HACCP: practical applications and experiences in frozen food manufacture.
The importance of the glass transition to the temperature dependence of the stability of frozen foods.
Advantages of the use of z-transfer functions to improve the quality of stored frozen foods.
Coldblast: air cycle freezing system.
Techniques d'atténuation de fuites d'ammoniac.
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