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Heat pump and thermal energy storage integration in non-continuous processes – an application to the food industry.
IIR document
Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars.
Refrigeração e congelação na conservação de bombons artesanais de valor calórico reduzido.
Cooling and freezing in the preservation of low caloric value handmade chocolates.
Understanding the impact of freezing and storage on the microstructure of a porous food using synchrotron X-rays microtomography.
Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage.
Etude de l'impact couplé du procédé de congélation et des conditions d'entreposage sur la qualité des produits surgelés. : Application aux matrices poreuses
Study of the combined effect of the freezing process and storage conditions on the quality of frozen products. : Application to porous matrices
Development of multi-criteria analysis approach considering food quality and energy consumption: application to production process of puff pastry.
Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.
Development of a new standard for the measurement of energy consumption of chilled vending machines.
Frozen food convenience market. The category that never goes out of style
Characterization of refrigeration systems in the Portuguese food processing industry.
Observation and measurement of ice morphology in foods: a review.
La structure du chocolat révélée par le rayonnement synchrotron.
The structure of chocolate revealed by synchrotron radiation.
Yeast dough behaviour during freeze-thaw cycles.
Fermentive activity and storage stability of Kluyveromyces fragilis 2C1 (non-conventional baker's yeast) cultivated on paneer whey permeate.
Refrigeration sector monitoring
5 results
UK frozen food in 2020: market growth and sustainability
A report by the British Frozen Food Federation (BFFF) reveals a significant growth rate of the frozen food sector in 2020. The report also suggests that the industry is addressing environmental issues such as...
Global frozen bakery market shows expected continued growth
Europe forms the largest segment of the market in 2012. It is poised to grow at a steady Compounded Annual Growth Rate (CAGR) of 6.9% over the forecast period to 2018.
Global frozen pastries market.
A recent report anounces the development of the sector.
Frozen bakery market worth USD 32.5 billion by 2018
The frozen bakery market is estimated to reach USD 32,505.2 million by 2018, with a CAGR of 7.1% for the forecast period.
Novel energy-saving cryogenic equipment for walnut kernel peeling
In a recent study, a prototype cryogenic equipment was designed to peel walnut kernel more efficiently than by immersion in liquid nitrogen.
Encyclopedia of Refrigeration
1 result
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...
