Search results

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System.

• Author(s) : KANG K. M., LEE S. H., KIM H. Y.
• Publication date: 2022/06
• Languages : English
• Keywords : Beef, Ageing (meat), Electric field, Refrigeration, Microbiological quality, Organoleptic property, Expérimentation, Korea Republic
• Source: Foods - 11 - 11
• Formats : PDF

IIR document

Design and installation of a R-454C condensing unit, a case study.

• Author(s) : CODELLA F., BAGLIONI E.
• Publication date: 2023/04/05
• Languages : English
• Keywords : Cold room, Meat, Ageing (meat), Food industry, Low GWP, Condensing unit, HFO, R454C, Standard, Flammability, Design, Case study
• Source: 3^rd IIR conference on HFO Refrigerants and low GWP Blends. Shanghai, China.
• Formats : PDF

IIR document

Experimental assessment of the difference between new refrigerated trucks and their corresponding prototypes.

• Author(s) : CAPO C., LATCHAN F., SUQUET T., et al.
• Publication date: 2019/08/24
• Languages : English
• Keywords : Thermal conductivity, Refrigerated truck, Road transport, Calculation, Ageing (meat), Prototype, Performance, Expérimentation, K coefficient
• Source: Proceedings of the 25^th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
• Formats : PDF

Gleichmässiges Reifeklima erwünscht.

Regular air conditioning is preferable during the ripening process.

• Author(s) : HEGERDING L., STIEBING A.
• Publication date: 2007/06
• Languages : German
• Keywords : Technology, Cold room, Meat, Ageing (meat), Meat product
• Source: Fleischwirtschaft - vol. 87 - n. 6

Chemische Vorgänge beim Pökeln und Räuchern. 1. Pökeln.

Chemical reactions of curing and smoking. 1. Curing.

• Author(s) : JIRA W.
• Publication date: 2004
• Languages : German
• Keywords : Slaughterhouse, Meat, Chilling, Chemical reaction, Ageing (meat), Curing, Meat product, Nitrite, Cold storage, Colour
• Source: Fleischwirtschaft - vol. 84 - n. 5

Estabilización mediante refrigeración de chorizo y salchichón envasados al vacío.

Cooling stabilization of vacuum packed pork meat (chorizo, salchichon).

• Author(s) : BAÑÓN-ARIAS S., LÓPEZ ATIÉNZAR A.
• Publication date: 2012/02/22
• Languages : Spanish
• Keywords : Sensory analysis, Microbiology, Chilling, Ageing (meat), Dry sausage, Pork, Expérimentation, Pork product
• Source: CYTEF 2012. VI Congreso Ibérico y IV Congreso Iberoamericano de Ciencias y Técnicas del Frío, Madrid, España, 22-24 de febrero, 2012.
• Formats : PDF

EFFECTS OF FREEZING ON PHYSICAL PROPERTIES AND SENSORY CHARACTERISTICS OF MEAT FROM FRYER AND SENIOR RABBITS.

• Author(s) : COPPINGS R. J., GODWIN S. L.
• Publication date: 1990/03
• Languages : English
• Keywords : Meat, Water holding, Organoleptic property, Rabbit, Freezing
• Source: Ital. J. Food Sci. - vol. 55 - n. 2

Home storage temperatures and consumer handling of refrigerated foods in Sweden.

• Author(s) : MARKLINDER I. M., LINDBLAD M., ERIKSSON L. M., et al.
• Publication date: 2004/11
• Languages : English
• Source: Journal of Food Protection - vol. 67 - n. 11

News from IIR members: Star Refrigeration

Star Refrigeration has installed a highly efficient Azanechiller at a Scottish meat processing facility. The central pumped glycol system has a total cooling capacity of 365kW and includes pumps with variable speed drives, six ceiling...

• Publication date : 2011/08/04

Environmental impact of the ice cream industry

This summary document describes the environmental impact of ice cream manufacturing, which is mainly due to the energy consumption and refrigerants used.

• Last update : 2022/11/17
• Langues : French, English
• Themes : General information on environment (climate change, ozone depletion…)

Cryogenic nitrogen in the food and beverage industry

The adoption of cryogenic processes in the food and beverage industry is predominantly driven by liquid nitrogen (LIN), and it is the preferred candidate for food chilling and...

• Last update : 2023/11/07
• Langues : French, English
• Themes : Freezing of foodstuffs

Ice cream manufacturing, environmental impact and market data

From a physico-chemical point of view, ice cream is a complex, frozen multiphase mixture. The manufacturing process includes several stages of freezing which are described in this...

• Last update : 2023/06/30
• Langues : French, English
• Themes : Ice creams

Additive manufacturing of regenerators for caloric cooling

In many areas of engineering, additive manufacturing allows the production of complex and multifunctional products that could not be manufactured using traditional methods. In the...

• Last update : 2022/09/16
• Langues : French, English
• Themes : Caloric cooling (magnetocaloric, electrocaloric, elastocaloric and barocaloric cooling)