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IIR document

Novel Application of CO2 Gas Hydrate Technology in Selected Fruit Juices Concentration Process.

• Author(s) : LOEKMAN S., CLABEN T., RUDOLPH A., LUZI G., GATTERNIG B., HA J., MC HARDY C., RAUH C., DELGADO A.
• Publication date: 2020/08/26
• Languages : English
• Keywords : Fruit juice, CO2, Preservation, Expérimentation, Concentration, Hydrate
• Source: 6^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Nantes, France, August 26-28 2020
• Formats : PDF

Efecto combinado de la termosonicación y el aceite esencial de hoja de canela sobre la inactivación de Escherichia coli O157:H7 5297 y Listeria monocytogenes LM 82 en zumo natural de manzana refrigerado.

Combined effects of the thermo-sonication and the essential oil of cinnamon leaves on the inactivation of Escherichia coli O157: H7 5297 and Listeria monocytogenes LM82 in a refrigerated natural apple juice.

• Author(s) : SÁNCHEZ-RUBIO M., TABOADA-RODRÍGUEZ A., MARÍN-INIESTA F.
• Publication date: 2016/05/03
• Languages : Spanish
• Keywords : Listeria, Ultrasound, Quality, Apple, Escherichia, Fruit juice
• Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
• Formats : PDF

Alterações na qualidade de novos smoothies a base de manga durante conservação refrigerada.

Spoilage in the quality of new mango-based smoothies during refrigerated preservation.

• Author(s) : MONACO K. de A., CASTILLEJO N. M., DÍAZ V., et al.
• Publication date: 2016/05/03
• Languages : Portuguese
• Keywords : Sensory analysis, Microbiology, Quality, Mango, Fruit juice
• Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
• Formats : PDF

IIR document

Survival of Saccharomyces cerevisiae in refrigerated fresh orange juice treated with cinnamon leaf essential oil and thermo-sonication.

• Author(s) : SÁNCHEZ-RUBIO M., TABOADA-RODRÍGUEZ A., CAVARODA R., et al.
• Publication date: 2015/08/16
• Languages : English
• Keywords : Microbiology, Treatment, Chilling, Orange, Inhibition, Expérimentation, Fruit juice
• Source: Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
• Formats : PDF

IIR document

Modelling and experimental investigation of solute inclusion during a progressive freeze concentration process.

• Author(s) : ZHANG Z., JOY M., VANAPALLI S.
• Publication date: 2023/08/21
• Languages : English
• Keywords : Fruit juice, Food industry, Freezing, Modelling, Expérimentation, Ice
• Source: Proceedings of the 26^th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
• Formats : PDF

Cold Storage. Released April 22, 2014, by the National Agricultural Statistics Service (NASS), Agricultural Statistics Board, United States Department of Agriculture (USDA).

• Author(s) : NASS
• Publication date: 2014/06/23
• Languages : English
• Keywords : Poultry, Potato, Butter, Meat, Frozen food, Vegetable, USA, Cold storage, Fruit juice, Fruit, Cheese
• Source: USDA

Spoiling yeast control in refrigerated orange juice treated by thermosonication and cinnamon essential oil.

• Author(s) : SÁNCHEZ-RUBIO M., JÁCOME SILVA L. G., TABOADA-RODRÍGUEZ A., et al.
• Publication date: 2018/06/19
• Languages : English
• Keywords : Yeast, Thermal treatment, Food industry, Ultrasound, Microbiological quality, Orange, Expérimentation, Fruit juice, Preservation
• Source: CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
• Formats : PDF

Frozen-Phase High-Pressure Destruction Kinetics of Escherichia coli as Influenced by Application Mode, Substrate, and Enrichment Medium.

• Author(s) : WANG C., LIU H., YU Y., QIAO Y.
• Publication date: 2022/06
• Languages : English
• Keywords : Fruit juice, Frozen food, Bacteria, Bacterial count, Phase, High pressure, Expérimentation, Food industry, Carrot
• Source: Foods - 11 - 12
• Formats : PDF

Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life.

• Author(s) : PANZA O., CONTE A., DEL NOBILE M. A.
• Publication date: 2022/02
• Languages : English
• Source: Foods - 11 - 4
• Formats : PDF

IIR document

Energy-saving performance and economics of CO2 and NH3 heat pumps with simultaneous cooling and heating applications in food processing: case studies.

• Author(s) : LIU Y., GROLL E. A., YAZAWA K., et al.
• Publication date: 2017/01
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 73
• Formats : PDF

Zagrozenia mikrobiologiczne w produkcji sokow owocowych.

Microbiological hazards in fruit juice production.

• Author(s) : KUNICKA A.
• Publication date: 2004/10
• Languages : Polish
• Keywords : Microorganism, Microbiology, Bacteria, Fruit juice
• Source: Przemysl Spozywczy - vol. 58 - n. 10

Freeze concentration technology used for vegetable and fruit juices.

[In Japanese. / En japonais.]

• Author(s) : HAYAKAWA K.
• Publication date: 2005
• Languages : Japanese
• Keywords : Process, Vegetable juice, Fruit juice, Freezing, Concentration
• Source: Refrigeration - vol. 80 - n. 936

IIR document

AN EQUIPMENT FOR CONTINUOUS SEPARATION OF SUSPENSIONS OF CRYOCONCENTRATED LIQUID FOODSTUFFS (FRUIT JUICES).

• Author(s) : MELNIKOV V., KOLAROV K., DITCHEV S.
• Publication date: 1982/05/26
• Languages : English
• Keywords : Suspension, Fruit juice, Cryoconcentration
• Formats : PDF

Survival of Bacillus anthracis spores in fruit juices and wine.

• Author(s) : LEISHMAN O. N., JOHNSON M. J., LABUZA T. P., et al.
• Publication date: 2010/09
• Languages : English
• Keywords : Spore, Contamination, Beverage, Wine, Expérimentation, Fruit juice
• Source: Journal of Food Protection - vol. 73 - n. 9

IIR document

THE EFFECT OF SOME FACTORS DURING THE STATIC DIFFUSION CONCENTRATION OF FRUIT JUICES.

• Author(s) : DITCHEV S., DANTCHEV M.
• Publication date: 1982/05/26
• Languages : English
• Keywords : Raspberry, Fruit juice, Cryoconcentration
• Formats : PDF

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

Temperature-sensitive products: Continental Airlines

Cold chain first for Continental Airlines: the airline has obtained accreditation under the Qualified Envirotainer Provider Training and Quality programme (QEP) for its management of shipments using temperature-controlled air cargo containers....

• Publication date : 2009/02/25

China: Food safety improvements underway

In the 1990s, China emerged as a low-cost exporter of food products such as vegetables, apples, seafood and poultry. But in recent years, China's exports slowed when shipments were rejected for failing to meet stringent standards in Japan, Europe...

• Publication date : 2007/02/12

Frozen food production in the US

Industry revenue has grown at an annualized rate of 2.6% to USD 28.4 billion over the period 2009- 013

• Publication date : 2013/12/02
• Subjects: Figures, economy

Latest news from B-Medical Systems, Epta and GEA, three IIR corporate members

B Medical Systems, a global leader in the vaccine cold chain, is expanding its production capacity due to the COVID-19 pandemic, Epta monitors R290 fridges in cashier-free store in Dubai and GEA provides a...

• Publication date : 2021/11/29