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Relazione tecnica sul trasporto merci surgelate.
Technical report on frozen food transportation.
Les 10 bonnes pratiques du chargement de produits surgelés.
The 10 best practices for loading frozen products (in French).
Espositori per la vendita: gestione dei surgelati nella vendita al dettaglio.
Display cabinets: Retail management of frozen food.
Recommended by the IIR / IIR document
Study on liquid nitrogen and carbon dioxide combined jet quick-frozen strawberry.
Procédés de congélation, de surgélation et procédés émergents : vers une évolution de la règlementation?
Freezing, deep-freezing and innovative processes: towards regulatory progress?
IIR document
Experimental investigation on a closed-cycle single-stage turbo-refrigerator for deep freezing.
Frozen food convenience market. The category that never goes out of style
Three Degrees Of Change. Frozen food in a resilient and sustainable food system.
Effects of different packaging on the qualify of frozen pork in frost-free refrigerator.
[In Chinese. / En chinois.]
Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables.
Liquid nitrogen quick freezer optimization for preserving litchi fruit quality.
Experimental research on refrigeration performance of quick freezer.
Utilisation de coulis cryogénique pour la congélation ultra rapide de produits chauds.
Use of cryogenic slurry for very fast freezing of hot products.
Ultra fast freezing of warm product using cryogenic slush.
Monoblocks system for marine application with low GWP refrigerant for fresh and frozen products in marine coldstores.
Refrigeration sector monitoring
3 results
1924 – 2024: Celebrating 100 years of the frozen food industry
In 1924, Clarence Birdseye patented the first apparatus for freezing and packaging fish.
Isochoric freezing could cut down energy use in the global food cold chain
Compared to conventional isobaric freezing, isochoric freezing could significantly improve the quality of frozen food and generate substantial energy savings.
Is super-cooling better than chilling for seafood products?
Super-cooled storage is a novel technique that better preserves the texture and freshness of fish and extends shelf life compared to chilling.
IIR news
1 result
IIR member news: Linde
Linde uses cryogenic freezing to improve cuts.
Encyclopedia of Refrigeration
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...
