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Changement d'état sous champ électrique statique (SEF) : cas de la cristallisation des lipides.
State change under static electric field (SEF): case of lipids crystallization.
IIR document
CFD modeling of crystallization during the freeze concentration process.
Couplage cristallisation-foisonnement au sein d’un échangeur de chaleur à surface raclée lors de la production de sorbet.
Coupling crystallization-foaming within a scraped surface heat exchanger during sorbet production.
Modelling of crystallization during freeze-concentration of hydrolysates.
Unravelling the relation between the crystallisation velocity and the hysteresis of phase change materials.
Investigation on crystallization properties of titanium dioxide nanofluids.
Recommended by the IIR
Crystallization behavior and quality of frozen meat.
Transition of convective heat transfer to subcooled flow boiling due to crystallization fouling.
CO2 hydrates crystallization kinetic parametric study: effect of stirring rate and impeller type.
Crystallization risk of aromatic compounds in LNG production. part I: the solubility of benzene in methane-rich mixtures down to cryogenic temperatures.
Experimental study of the impact of crystallization parameters on properties of modified and reinforced ice structures intended for sports facilities and the Arctic.
Gas to liquid transfer enhancement during hydrate crystallization: Case study of CO2 hydrate for cold storage and transport.
Crystallization temperature, vapor pressure, density and viscosity of lithium bromide?+?lithium iodide?+?ethylene glycol?+?water system for absorption refrigerators for automotive use.
Preliminary study on the mechanism of promoting the survival rate of vitrified oocytes with nano-cryoprotectants.
[In Chinese. / En chinois.]
Standardization of PCM characterization via DSC.
Refrigeration sector monitoring
5 results
Is an ‘isochoric freezing’ revolution really in the offing?
Comparing isochoric freezing to classical isobaric freezing and new terminology proposal based on the conclusions of a group of IIR experts.
Isochoric freezing could cut down energy use in the global food cold chain
Compared to conventional isobaric freezing, isochoric freezing could significantly improve the quality of frozen food and generate substantial energy savings.
Latest research on ammonia-based absorption refrigeration systems
A recent article has reviewed literature on absorption chillers that use ammonia as a refrigerant, along with water (H2O), lithium nitrate (LiNO3), and lithium nitrate + water...
Cryochemistry: chemical reactions accelerated by freezing
Surprisingly, some chemical reactions can be accelerated by freezing. The possible applications of studying such cryoreactions include the food and pharmaceutical cold chain, as well...
Cryopreservation techniques in reproductive medicine: improving cell survival after warming
A recent literature review presents the technical progress in cryopreservation techniques. The vitrification concept is presented as crucial to ensure cell survival after cryopreservation.
IIR news
1 result
Call for industrial partners for joint industry cryogenics project linked to LNG production
Become a project partner: Join the Joint Industry Project of MINES ParisTech – ARMINES “Evaluation of the crystallization risk in LNG production”.
Encyclopedia of Refrigeration
3 results
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...
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...
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.
