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IIR document
Phenomenological model of binary-series viscosity for analysing rheological properties of a paraffin using validated experiments.
Propiedades reológicas y firmeza de lechuga sometida a estreses hídrico y por baja temperatura.
Rheological properties and firnmess of lettuce subjected to water deficit and low temperature stresses.
Experimental investigation of the effects of solute concentration on flow patterns and rheological properties of ice slurry.
Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars.
Physicochemical and rheological properties of COD hydrolysates.
Experimental studies on thermal and rheological properties of Al2O3–ethylene glycol nanofluid.
Density and viscosity of a polyol ester lubricant: Measurement and molecular dynamics simulation.
Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.
Rheological behaviour and thermal conductivity of polyvinyl ether lubricant modified with SiO2-TiO2 nanoparticles for refrigeration system.
Characterization of mixed Cp + CO2 hydrates for refrigeration applications.
Viscosity of ice-in-oil slurries.
The influence of droplet size and hexadecane volume fraction on the rheological behavior of hexadecane-in-water emulsion stabilized by cellulose nanocrystals.
Recommended by the IIR / IIR document
A phase change material nano-emulsion for cooling applications.
Rheological and thermal study of mixed cyclopentane + CO2 Hydrate slurries for refrigeration applications.
Experimental analysis on rheological and heat transfer characteristics of paraffin/water emulsion.
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Spotlight on Commission B2: at the forefront of refrigerating equipment
Coordinated by the IIR Science and Technology Council, Commission B2 focuses on promoting knowledge of refrigerating equipment technologies and their applications worldwide.