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IIR document

Understanding the impact of freezing and storage on the microstructure of a porous food using synchrotron X-rays microtomography.

• Author(s) : BENKHELIFA H., ZENNOUNE A., LATIL P., FLIN F., GEINDREAU C., NDOYE F. T.
• Publication date: 2023/08/21
• Languages : English
• Source: Proceedings of the 26^th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
• Formats : PDF

IIR document

Development of multi-criteria analysis approach considering food quality and energy consumption: application to production process of puff pastry.

• Author(s) : DURET S., HOANG H. M., DERENS-BERTHEAU E., et al.
• Publication date: 2019/08/24
• Languages : English
• Source: Proceedings of the 25^th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
• Formats : PDF

IIR document

Développement de micro-organismes pathogènes dans des pâtisseries : comparaison de résultats expérimentaux aux données d'un logiciel de microbiologie prévisionnelle.

Development of pathogen microorganisms in pastries: comparison of experimental results with the data of a predictive microbiology software.

• Author(s) : BEAUFORT A., SANDERS P., RUDELLE S., BERGIS H., HYRIEN O.
• Publication date: 1997/06/16
• Languages : French
• Source: Predictive Microbiology Applied to Chilled Foods Preservation
• Formats : PDF

IIR document

Conséquences d'une conservation entre -1 et -4 deg C sur la durée de vie des pâtisseries.

Effects of preservation at temperatures between -1 and -4 deg C on the shelf life of pastries.

• Author(s) : BERGIS H., BEAUFORT A., RUDELLE S.
• Publication date: 1998/09/16
• Languages : French
• Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
• Formats : PDF

IIR document

FORMATION AND STABILIZATION OF STRUCTURE OF QUICK FROZEN SEMI-PREPARED FOODS IN PASTRY.

• Author(s) : FILCHAKOVA N. N., MERKULOVA N. V.
• Publication date: 1987/08/24
• Languages : English
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

Applicazione di film edibili: per preservare la croccantezza della torta millefoglie.

Edible protein-based films to preserve the crispness of the millefeuille sweet filled pastry.

• Author(s) : BENUCCI I., BRUNO M., MORESI M.
• Publication date: 2008/03
• Languages : Italian
• Source: Rev. Ferment. Ind. aliment. - vol. 47 - n. 478
• Formats : PDF

IIR document

The difference in quality of convectively and cryogenically frozen pastry products.

• Author(s) : JANKOVIC M., MASOVIC S., DROBNJAK S.
• Publication date: 2002/04/23
• Languages : English
• Source: Cryogenics 2002. Proceedings of the 7th Cryogenics Conference
• Formats : PDF

IIR document

A new method for predicting the effective thermal conductivity of porous foods applied to sponge cake.

• Author(s) : CARSON J. K., LOVATT S. J.
• Publication date: 2003/08/17
• Languages : English
• Source: 21^st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
• Formats : PDF

IIR document

Growth of pathogens in food: comparison between experimental results and data of Food Micro Model.

• Author(s) : BEAUFORT A., RUDELLE S., BERGIS H.
• Publication date: 1999/09/19
• Languages : English
• Source: 20^th International Congress of Refrigeration: Refrigeration into the Third Millennium.
• Formats : PDF

Température de conservation des denrées alimentaires dans les meubles frigorifiques de vente utilisés dans l'artisanat.

• Author(s) : MORELLI E., NOEL V., ROSSET P., et al.
• Publication date: 2012/10
• Languages : French
• Source: Revue générale du Froid & du Conditionnement d'air - vol. 102 - n. 1127

IIR document

DEEP-COOLED STORAGE OF COMPOSITE BAKERY PRODUCTS.

• Author(s) : SLOOTEN E. R. van
• Publication date: 1988/05/17
• Languages : English
• Source: Cold chains in economic perspective.
• Formats : PDF

IIR document

A STUDY ON QUALITY PARAMETERS IN READY-TO-COOK FROZEN MEALS DURING FROZEN STORAGE.

• Author(s) : PALA M., DAMARLI E.
• Publication date: 1991/08/10
• Languages : English
• Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
• Formats : PDF

IIR document

Température et durée de mise en vente assurant la qualité microbiologique des produits commercialisés au détail.

Temperature and shelf life as guarantees of the microbiological quality of products sold in retail outlets.

• Author(s) : BEAUFORT A., RUDELLE S., BERGIS H.
• Publication date: 1998/09/16
• Languages : French
• Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
• Formats : PDF

Sensory comparison of frozen food and fresh food. A BFFF project in conjunction with the Manchester Food Research Centre.

• Author(s) : BFFF
• Publication date: 2009/10
• Languages : English

Global frozen pastries market.

A recent report anounces the development of the sector.

• Publication date : 2017/03/06
• Subjects: Figures, economy

Novel energy-saving cryogenic equipment for walnut kernel peeling

In a recent study, a prototype cryogenic equipment was designed to peel walnut kernel more efficiently than by immersion in liquid nitrogen. 

• Publication date : 2021/04/28
• Subjects: Technology

IIR member news: Linde

Linde claims cryogenic freezing allows cookie manufacturers to produce a more consistent product.

• Publication date : 2015/12/08

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...

• Last update : 2023/11/07
• Langues : English, French
• Themes : Freezing of foodstuffs