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Efficacy of chlorine dioxide gas and freezing rate on the microbiological quality of frozen blueberries.
Effects of different freezing rates on the characteristics of vegetable soybean during frozen storage.
[In Chinese. / En chinois.]
Conductividad térmica del hielo en función de la temperatura, la velocidad de congelación, el gas disuelto y la presencia de campos electromagnéticos.
Ice thermal conductivity depending on the temperature, the freezing rate, the dissolved gas and the presence of magnetic fields.
IIR document
Effect of freezing rate on the quality of frozen strawberries (Fragaria x ananassa).
Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures.
Effect of various freezing rate on freeze-drying process of water diagnosed by ultrasonic technology.
Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage.
Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer.
Recommended by the IIR / IIR document
Effect of water ice-glazing on the quality of frozen swimming crab (Portunus trituberculatus) by liquid nitrogen spray freezing during frozen storage.
Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage.
Experimental study on effects of packing arrangement and plastic liner bag on freezing rates of bulk packed chicken drumsticks.
Understanding the impact of freezing and storage on the microstructure of a porous food using synchrotron X-rays microtomography.
Performance analyses of novel two-phase ejector enhanced multi-evaporator refrigeration systems.
Une nouvelle méthode de caractérisation de la microstructure interne de produits congelés.
A new method for characterising the internal microstructure of frozen products.
Validated numerical model of heat transfer in the forced air freezing of bulk packed whole chickens.