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45 829 records
IIR document
RESULTS OF AN INTERNATIONAL PROJECT ON THERMAL PROPERTIES.
PREDICTION OF RATES OF FREEZING, THAWING OR COOLING IN SOLIDS OF ARBITRARY SHAPE USING THE FINITE ELEMENT METHOD.
PRODUCTION, STORAGE AND COMMERCIALIZATION OF FRESH VEGETABLES.
SYSTEM FOR CONTROLLED ATMOSPHERE LONG TERM CABBAGE STORAGE.
DEVELOPMENTS IN THE ENGINEERING OF REFRIGERATION INSTALLATIONS FOR COOLING MINES.
DESIGN OF A PLATE-TYPE EVAPORATOR FOR HEAT PUMPS.
UTILISATION OF THE HEAT OF CONDENSATION FROM MEDIUM CAPACITY REFRIGERATING UNITS FOR HEATING WATER.
INFLUENCE OF OIL ON EVAPORATOR HEAT TRANSFER.
APPLICATION OF AIR COOLED CONDENSERS IN EUROPEAN SUPERMARKET REFRIGERATION SYSTEMS.
ASSESSMENT CRITERIA FOR SOLAR COOLING SYSTEMS.
TRANSFERT DE CHALEUR ET DE MASSE AU COURS DU REFROIDISSEMENT DES DENREES PERISSABLES A BORD DES NAVIRES ; DUREE MINIMALE DE REFROIDISSEMENT DES CARGAISONS DE FRUITS ET LEGUMES (DANS LES CALES OU A L'INTERIEUR DES CONTENEURS).
HEAT AND MASS TRANSFER DURING COOLING DOWN OF PERISHABLE GOODS ON BOARD SHIPS ; MINIMUM DURATION FOR COOLING DOWN FRUIT AND VEGETABLE CARGOES (IN CARGO HOLDS OR INSIDE CONTAINERS).
EVAPORATIVE COOLING OF TUBE BANKS.
PURIFICATION OF ICE BLOCKS BY AIR BLOWING.
MATHEMATICAL MODEL OF AN AIR-TO-AIR HEAT PUMP EQUIPPED WITH A CAPILLARY TUBE.
ETUDE DE L'INTENSIFICATION DES ECHANGES DE CHALEUR PAR CONVECTION DANS DES CANAUX DE SECTION TRIANGULAIRE ET RECTANGULAIRE.
STUDY ON THE INCREASE OF CONVECTIVE HEAT EXCHANGE IN CHANNELS OF TRIANGULAR AND RECTANGULAR SECTION.
HEAT TRANSFER CORRELATIONS FOR THE FORCED CONVECTION BOILING OF R12-R13 MIXTURES.
VIBRATION OF A ROLLING PISTON TYPE ROTARY COMPRESSOR.
HEAT AND MASS TRANSFER IN VERTICAL TUBULAR BUBBLE ABSORBERS FOR AMMONIA-WATER ABSORPTION REFRIGERATION SYSTEMS.
A SIGNIFICANT ADVANCE IN DEFROST CONTROL.
EXTENSION TO PLANK'S EQUATION FOR PREDICTING FREEZING TIMES OF FOODSTUFFS OF SIMPLE SHAPES.
QUALITY DETERIORATION OF REFRIGERATED FOODS AND ITS TIME-TEMPERATURE MATHEMATICAL RELATIONSHIPS.
ESTIMATION OF THE REFRIGERATION CAPACITY REQUIRED TO COOL HORTICULTURAL PRODUCE.
BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUITS SURGELES. REVUE. 1. INTRODUCTION ET ASPECTS ENZYMATIQUES.
BLANCHING AND QUALITY OF FROZEN VEGETABLES AND FRUIT. REVIEW. 1. INTRODUCTION AND ENZYMATIC ASPECTS.
INFLUENCE OF DIFFERENT FREEZING AND STORAGE CONDITIONS ON QUALITY AND CHARACTERISTICS OF BEEF CUTS.
EFFECT OF OZONE ON BACTERIAL FLORA IN POULTRY DURING REFRIGERATED STORAGE.
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