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45 834 records
IIR document
Usefulness and subtlety of the overall coefficient of heat transfer in cooling containers.
Energy consumption reduction in marine refrigerated containers.
Developments in active and passive refrigerated transportation for the pharmaceutical industry.
F-gas containment: two UK led projects on reducing refrigerant emissions and leakage.
The use of NH3 and CO2 heat pumps in food processing plants with cold storage facilities.
Packaged ammonia chillers in the cold chain.
Numerical analysis of a plate fin and tube evaporator using the natural refrigerant CO2.
Controlling noise of refrigeration equipment in neighbourhood retail.
Ecodesign of refrigeration products.
Vertical display cabinets without and with doors: a comparison of measurements in a laboratory and in supermarket.
Development of a design tool for recirculated air curtains used on retail display cabinets.
Energy-efficient laminar flow heat exchangers indirectly cooled display cabinets: reduced use of energy and improved temperature quality of the provisions.
Low emissivity food packaging for more efficient refrigeration and carbon saving.
A R744 transcritical system with heat recovery for a supermarket: a case study.
Performance optimization of a secondary refrigerant display cabinet using tests and CFD modelling.
Integration of CO2 refrigeration and trigeneration systems for supermarket applications.
Theoretical evaluation of integrated systems for refrigeration and air conditioning in supermarkets.
Performance evaluation and control optimization of a CO2 booster refrigeration system in supermarket.
Recent research and progress in measuring and improving the performance of the cold chain.
Carbon footprint of ready-made chilled meals.
Possible interest of electric field during food freezing: a review of electrofreezing.
Reducing the wastage of fresh fruit and vegetables by consumers.
Optimization of chicory root cold store humidification system using computational fluid dynamics.
The effect of freezing and end cooking temperature on the eating quality of beef steaks.
Feasibility of using vascular perfusion chilling for red meat carcasses.
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