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  • Liquid crystal technology speeds up foodborne pathogen detection

    Crystal Diagnostics has pioneered liquid-crystal technology that enables smart fast detection of bacteria and other dangerous pathogens such as E. coli in foodstuffs.

    • Publication date : 2012/02/28
  • Refrigeration thanks to plastic crystals

    Researchers have found that "plastic crystals" undergo particularly high temperature variations when subjected to pressure changes. These materials could be used for the development of the promising technology of barocaloric refrigeration.

    • Publication date : 2019/04/30
  • Crystalline silicon solar cells efficiency

    A study published in Nature Energy indicates that solar cell technology continues to develop and may rival energy produced by fossil fuels.

    • Publication date : 2017/08/07
  • Cryoconcentration for improved flavour

    Cryoconcentration is a relatively new food technology which consists in transforming milk, fruit or vegetable juices into a sorbet, before removing water ice crystals in order to obtain a highly flavoured concentrate.

    • Publication date : 2011/12/08
  • Briefs: Accuracy of temperature-measuring equipment

    Food Refrigeration & Process Engineering Research (FRPERC), University of Bristol (UK) has conducted studies on 3 types of temperature-monitoring equipment. The temperatures were measured between mock (tylose) food packs in 3 retail cabinets....

    • Publication date : 2004/07/27
  • Biological effects of low temperature

    In the past couple of decades, the use of cryosurgery for the treatment of tumours, i.e. destroying abnormal lesions while protecting surrounding tissues, has spread. The biological effects of cryosurgery can be divided into 2 types: early/direct...

    • Publication date : 2005/06/14
  • Briefs: Ice cubes at over 10°C

    Ice slurries are well known for their capacity to transport heat within confined systems. Cemagref is currently working on a new type of two-phase secondary refrigerant: a gas-hydrate slurry which could pave the way for applications in the...

    • Publication date : 2008/10/25
  • PZT: electric cooling

    A new material has been developed by a team of Cambridge scientists that turns cold at the press of a button. They have found a ceramic material that has a giant electrocaloric effect; 100 times larger than that seen in the 1960s when this...

    • Publication date : 2006/05/05
  • Briefs: Ice cream scoops

    A new edible antifreeze developed by a US researcher could keep ice cream smooth and tasty by preventing the formation of gritty crystals when the ice cream is subjected to sudden temperature fluctuation. The antifreeze contains proteins similar...

    • Publication date : 2008/05/13
  • Cryo-Evolution

    Thanks to advances in new freezing techniques, Israeli scientists have successfully transplanted whole frozen and thawed ovaries in sheep, retrieved oocytes from these ovaries and triggered them in the laboratory into early embryonic development,...

    • Publication date : 2005/10/26
  • Optical refrigeration

    A team in New Mexico University has created the first-ever optical cryocooler that could be applied to airborne and spaceborne sensors. It uses optical refrigeration which could enable miniaturization, an alternative to bulky mechanical...

    • Publication date : 2010/05/27
  • Briefs: Snow fleas and transplant organs

    Researchers have discovered that a potent antifreeze protein (AFP) that protects snow fleas from freezing may allow longer storage of transplant organs. The protein has been isolated and inhibits ice growth, potentially making it possible to store...

    • Publication date : 2007/02/12
  • Improving adsorption cooling thanks to MOFs

    Metal-organic framework (MOF) compounds are porous crystalline materials composed of metal ions or metal clusters bridged by organic linking groups; they have outstanding adsorption properties, allowing for better efficiency and use on a larger...

    • Publication date : 2015/02/20
  • Briefs: Superchilling keeps fish fresh longer

    Scientists at the Norwegian Institute of Technology SINTEF have found that the superchilling of fish or meat between -1 to -3°C combines the extended life of freezing while retaining the fresh taste that chilling provides; it also reduces storage...

    • Publication date : 2007/05/04
  • 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.

    • Publication date : 2023/03/13
    • Subjects: Technology