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IIR document
Modelling methodology of temperature and energy consumption in food plant: Application to puff pastry.
Comparison of performances of drying techniques of surfaces in agro food premises.
Freeze–thaw stability of emulsions with soy protein isolate through interfacial engineering.
Concentración de vino tinto utilizando crioconcentración por bloques asistida por vacío.
Concentration of red wine by means of vacuum assisted block cryoconservation.
Mathematical simulation on the surface temperature variation of fresh-cut leafy vegetable during vacuum cooling.
Use of thermal conductivity models to check measured thermal conductivity data.
Control of the process of structure formation of “premium” class ice cream using monostabilizers.
Ice, Cream... and Chemistry
Potential of the vacuum-assisted freeze concentration applied to the cheese whey.
Use of simple thermal conductivity models to assess the reliability of measured thermal conductivity data.
Novel preservation technology: Pressure shift freezing.
Effect of supercooled freezing methods on ice structure observed by X-ray CT.
Prediction of ice fraction based on minimum input data.
Prediction of food thermal properties to enable accurate design of food refrigeration processes.
Tunnels de refroidissement : derniers développements en efficacité énergétique.
Cooling tunnels: latest developments in energy efficiency.