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Refrigeração e congelação na conservação de bombons artesanais de valor calórico reduzido.

Cooling and freezing in the preservation of low caloric value handmade chocolates.

• Author(s) : DIAS M. J., ALVARENGA N. B., SOUSA I. de
• Publication date: 2016/05/03
• Languages : Portuguese
• Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
• Formats : PDF

Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage.

• Author(s) : PANDA A., COELHO P., ALVARENGA N. B., SILVA J. L. da, LAMPREIA C., SANTOS M. T., PINTO C. A., AMARAL R. A., SARAIVA J. A., DIAS J.
• Publication date: 2022/04
• Languages : English
• Source: Foods - vol. 11 - n. 7
• Formats : PDF

La structure du chocolat révélée par le rayonnement synchrotron.

The structure of chocolate revealed by synchrotron radiation.

• Publication date: 2004/12
• Languages : French
• Source: Instantanés tech. - n. 36

Building the tallest chocolate box.

• Publication date: 2010/07
• Languages : English
• Source: Air Conditioning and Refrigeration Journal, Cold Chain - vol. 24 - n. 4
• Formats : PDF

IIR document

Mechanical properties of Tylose gel and chocolate in the freezing range.

• Author(s) : TREMEAC B., HAYERT M., LE BAIL A.
• Publication date: 2008/08
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 31 - n. 5
• Formats : PDF

Energy saving air-conditioning system in a chocolate products storage facility.

[In Russian. / En russe.]

• Author(s) : KOKORIN O. Â., KOMISSAROV V. V.
• Publication date: 2005/09
• Languages : Russian
• Source: Kholodilnaya Tekhnika - n. 9

IIR document

Thermo-mechanical impact during freezing: a modelling approach.

• Author(s) : TREMEAC B., LEBAIL A., HAYERT M.
• Publication date: 2007/08/21
• Languages : English
• Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22^nd IIR International Congress of Refrigeration.
• Formats : PDF

IIR document

Thermal stresses during freezing of a two-layer food.

• Author(s) : TREMEAC B., DATTA A. K., HAYERT M., et al.
• Publication date: 2007/09
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 30 - n. 6
• Formats : PDF

France: first refrigerated barge transport

In France, an unprecedented combined waterways-road controlled temperature transportation route will carry chocolates to suburban Paris

• Publication date : 2012/02/28

Edible packaging: drink a beverage and eat the bottle too!

Prof. David A. Edwards has developed creations that include inhalable chocolate, inhalable caffeine, and a tuberculosis vaccine in the form of a spray.

• Publication date : 2012/07/17

The benefits of 3D printing in refrigeration and air conditioning

The various applications of 3D printing in the field of refrigeration and air conditioning highlight possible tremendous advantages in terms of energy efficiency and cost minimisation.

• Publication date : 2020/05/27
• Subjects: Technology

American love for ice cream

A recent Yahoo Food survey found that ice cream is 41% of American’s favorite dessert.

• Publication date : 2015/09/21

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 : English, French
• Themes : Ice creams

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 : English, French
• Themes : General information on environment (climate change, ozone depletion…)