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Heat pump and thermal energy storage integration in non-continuous processes – an application to the food industry.
Refrigeração e congelação na conservação de bombons artesanais de valor calórico reduzido.
Cooling and freezing in the preservation of low caloric value handmade chocolates.
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.
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.
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.
Refrigeration in the bread making industry: a mini review on frozen dough and frozen part baked bread.
L'ORIGINE DE LA LEVURE DE BOULANGERIE EST UNE VARIABLE LORS DE LA PRODUCTION DE PATES CONGELEES.
BAKERS' YEAST SOURCE AS A VARIABLE IN FROZEN DOUGH PRODUCTION.
Influence of the freezing rate and of storage duration on the gassing power of frozen bread dough.
Yeast dough behaviour during freeze-thaw cycles.
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.
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.
Global frozen pastries market.
A recent report anounces the development of the sector.
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...
