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Recommended by the IIR
Use of phase change materials for food applications—state of the art in 2022.
HACCP: the difficulty with Hazard Analysis.
Macchine ed impianti per la conservazione e transformazione dei prodotti alimentari.
Machines and infrastructures for preserving and transforming foodstuffs.
IIR document
Examinations of quantitative evaluation method of food freezing process. Evaluation of pre-cooling freezing.
Development of PCM based packaging material for thermal buffering.
L'utilizo della CO2 negli impianti frigoriferi per la conservazione degli alimenti.
Using CO2 in refrigerating installations to preserve food.
Refrigerazione con enerige rinnovabili.
Refrigeration using renewable energy.
Is carbon neutrality for logistics flows of food products possible?
Effects of ultrahigh permittivity ceramic on water freezing by high voltage electric field-assisted freezing system.
The energy efficiency of refrigerated installations, an economic, technological and environmental issue.
Investigation of adhesive force of ice by addition of surfactant to catechin solution used to obtain bactericidal effect.
Recommended by the IIR / IIR document
Development of the natural working fluid‐based refrigeration system for domestic scale freeze‐dryer.
Procédés de congélation, de surgélation et procédés émergents : vers une évolution de la règlementation?
Freezing, deep-freezing and innovative processes: towards regulatory progress?
GIZ mission to France to assess ATP.
The vacuum freezing of food products in a novel food storage container equipped with a thermal energy storage system.