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Chromatographic fingerprints supported by artificial neural network for differentiation of fresh and frozen pork.
- Author(s) : GORSKA-HORCZYCZAK E., HORCZYCZAK M., GUZEK D., et al.
- Publication date: 2017/03
- Languages : English
- Keywords : Thawing, Gas, Fresh produce, Pork, Expérimentation, Chromatography
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 73
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IIR document

Pressurized carbon dioxide combined with ultrasound-assisted immersion freezing: Effects on microstructure and nucleation of honeydew melon.
- Author(s) : JIANG Q., ZHANG M., MUJUMDAR A. S., QU P., HU R.
- Publication date: 2022/05
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 137
- Formats : PDF
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IIR document

Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage.
- Author(s) : QIAN S., LI X., ZHANG C., BLECKER C.
- Publication date: 2022/11
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 143
- Formats : PDF
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Fruits de mer : la décongélation par radiofréquence, rapide et qualitatif.

Seafood: radiofrequency thawing, is quick and qualitative.
- Author(s) : GUILLON M.
- Publication date: 2008/11
- Languages : French
- Keywords : Thawing, Microwave, Seafood, Process, High frequency
- Source: Process - n. 1253
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IIR document

STUDIES ON THE FREEZING OF PLANT CELLS UNDER A CRYOMICROSCOPE.
- Author(s) : REID D. S., CHAROENREIN S.
- Publication date: 1987/08/24
- Languages : English
- Keywords : Thawing, Quick freezing, Pear, Cryomicroscopy, Freezing, Fruit
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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IIR document

Effets de divers traitements de congélation-décongélation sur I' évaluation des paramètres de texture et I'exsudation des fruits. Relation avec la qualité.

Effects of freezing and thawing on fruit. Evaluation of some texture parameters and exudate. Relation to fruit quality.
- Author(s) : PHAN P. A., MIMAULT J.
- Publication date: 1980/09
- Languages : French
- Keywords : Thawing, Texture, Quality, Quick freezing, Flavour, Apple, Peach, Colour, Freezing, Fruit
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 3 - n. 5
- Formats : PDF
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Study on a strawberry freezing technique using liquid nitrogen quick freezing.

[In Chinese. / En chinois.]
- Author(s) : FAN J., ZHAO T., CAO J., et al.
- Publication date: 2008/04
- Languages : Chinese
- Keywords : Thawing, Strawberry, Liquid nitrogen, Quick freezing, Loss, Immersion, Cold storage, Fruit
- Source: Journal of Refrigeration - vol. 29 - n. 2
- Formats : PDF
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Experimental research on the thawing process of quickly frozen potato in high static electric voltage fields.

[In Chinese. / En chinois.]
- Author(s) : XIE J., et al.
- Publication date: 2001
- Languages : Chinese
- Keywords : Thawing, Potato, Frozen food, Process, Electric field
- Source: Journal of Refrigeration - n. 2
- Formats : PDF
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IIR document

Effect of the temperature field on the dehydrating process used for quick frozen white asparagus in the frozen food storage field.
- Author(s) : HAN Y., LIN Z.
- Publication date: 2007/08/21
- Languages : English
- Keywords : Thawing, Temperature, Transient state, Steady state, Asparagus, Quick-frozen food, Weight loss, Parameter, Vegetable, Freezing
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22^ndIIR International Congress of Refrigeration.
- Formats : PDF
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Freezing, frozen storage and freeze-drying of biological materials and foodstuffs. Proceedings of meetings (Commissions C1, C2): Karlsruhe, Federal Republic of Germany, September 6-8, 1977.
- Organiser : IIF-IIR
- Publication date: 1977
- Languages : English
- Keywords : Thawing, Industrial application, Freeze-drying, Biological material, Tissue, Blood, Quick-frozen food, Precooked food, Vegetable, Freezing
- Formats : Hard copy, PDF
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IIR document

Rapid Cooling of Food.
- Organiser : IIF-IIR
- Publication date: 2001
- Languages : English
- Keywords : Thawing, Prepared food, Precooling, Food, Cereal, Mass transfer, Bread, Meat, Heat transfer, Community catering, Rapid chilling, Chilling, Quality, Quick freezing, Fish, Weight loss, Modelling, Vegetable, Equipment, Cooking, Cryofreezing, Ice cream, Freezing, Fruit, CO2
- Formats : PDF, CD-Rom
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Alimentos congelados - Procesado y distribucion.

Recommendations for the Processing and Handling of Frozen Foods.
- Author(s) : IIF-IIR, SYMONS H. W., PHILI PPON J.
- Publication date: 1990
- Languages : Spanish
- Keywords : Thawing, Refrigerating system, Prepared food, Poultry, Operation, Generality, Food, Energy consumption, Milk, Microbiology, Biochemical property, Meat, Transport, Display cabinet, Design, Temperature, Time-temperature tolerance, Recommendation, Air freezer, Nutritional value, Physical property, Quick freezing, Quick-frozen food, Dairy product, Bakery product, Frozen food, Meat product, Process, Fish, Egg, Handling, Vegetable, Immersion, Hygiene, Guide, Cold storage, Packaging, Fruit juice, Energy saving, Cryofreezing, Ice cream, Shellfish, Control (generic), Freezing, Fruit, Freezer, Storage life
- Formats : Hard copy
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[Recommendations for the Processing and Handling of Frozen Foods.]

Recommendations for the Processing and Handling of Frozen Foods.
- Author(s) : IIF-IIR, SYMONS H. W., PHILI PPON J.
- Publication date: 1990
- Languages : Chinese
- Keywords : Thawing, Refrigerating system, Prepared food, Poultry, Operation, Generality, Food, Energy consumption, Milk, Microbiology, Biochemical property, Meat, Transport, Display cabinet, Design, Temperature, Time-temperature tolerance, Recommendation, Air freezer, Nutritional value, Physical property, Quick freezing, Quick-frozen food, Dairy product, Bakery product, Frozen food, Meat product, Process, Fish, Egg, Handling, Vegetable, Immersion, Hygiene, Guide, Cold storage, Packaging, Fruit juice, Energy saving, Cryofreezing, Ice cream, Shellfish, Control (generic), Freezing, Fruit, Freezer, Storage life
- Formats : Hard copy
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Recommended by the IIR / IIR document

Recommandations pour la préparation et la distribution des denrées congelées.

Recommendations for the Processing and Handling of Frozen Foods.
- Author(s) : IIF-IIR, BØGH-SØRENSEN L.
- Publication date: 2008
- Languages : French
- Keywords : Thawing, Refrigerating system, Prepared food, Poultry, Operation, Generality, Food, Energy consumption, Milk, Microbiology, Biochemical property, Meat, Transport, Display cabinet, Design, Temperature, Time-temperature tolerance, Recommendation, Air freezer, Nutritional value, Physical property, Quick freezing, Quick-frozen food, Dairy product, Bakery product, Frozen food, Meat product, Process, Fish, Egg, Handling, Vegetable, Immersion, Hygiene, Guide, Cold storage, Packaging, Fruit juice, Energy saving, Cryofreezing, Ice cream, Shellfish, Control (generic), Freezing, Fruit, Freezer, Storage life
- Formats : Hard copy
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IIR document

Recommendations for the Processing and Handling of Frozen Foods.
- Author(s) : IIF-IIR, BØGH-SØRENSEN L.
- Publication date: 2006
- Languages : English
- Keywords : Thawing, Refrigerating system, Prepared food, Poultry, Operation, Generality, Food, Energy consumption, Milk, Microbiology, Biochemical property, Meat, Transport, Display cabinet, Design, Temperature, Time-temperature tolerance, Recommendation, Air freezer, Nutritional value, Physical property, Quick freezing, Quick-frozen food, Dairy product, Bakery product, Frozen food, Meat product, Process, Fish, Egg, Handling, Vegetable, Immersion, Hygiene, Guide, Cold storage, Packaging, Fruit juice, Energy saving, Cryofreezing, Ice cream, Shellfish, Control (generic), Freezing, Fruit, Freezer, Storage life
- Formats : Hard copy, PDF
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Biological effects of low temperature

In the past couple of decades, the use of cryosurgery for the treatment of tumours, i.e. destroying abnormal lesions while protecting surrounding tissues, has spread. The biological effects of cryosurgery can be divided into 2 types: early/direct...
- Publication date : 2005/06/14
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Cool ways to chill for cold storage and maintaining an unbroken cold chain

In an interview for FOOD Magazine, Robbie Davies (Cold Chain Centre) clarifies significant progress relating to the cold chain. Refrigeration technology is an area that has advanced considerably in recent years - particularly in road transport,...
- Publication date : 2005/06/14
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New publications: The French version of the Red Book

The French version of the Red Book (Recommendations for the Processing and Handling of Frozen Foods) is on sale! The 4th edition of this IIR reference publication - prepared by Mr Leif Bøgh-Sørensen and several international experts - gives an...
- Publication date : 2008/08/12
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Red Book on sale!

The Red Book (Recommendations for the Processing and Handling of Frozen Foods) is one of the IIR's reference publications and one of its best sellers. The 4th edition - prepared by Mr Leif Bøgh-Sørensen and several international experts - presents...
- Publication date : 2007/02/12
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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
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