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IIR document

Differential scanning calorimetry as a tool to monitor polysaccharide transformations.
- Author(s) : MOLINA-GARCÍA A. D., GOMEZ ORDOÑEZ E., RUPEREZ P.
- Publication date: 2019/08/24
- Languages : English
- Keywords : Glass transition, Food industry, Cellulose, Calorimetry, Low temperature, Artichoke, Molecule
- Source: Proceedings of the 25^th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
- Formats : PDF
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IIR document

Influence of thermal properties of brown seaweeds (Saccharina Latissima) on atmospheric freeze-drying process in fluidized bed.
- Author(s) : TOLSTOREBROV I., EIKEVIK T. M., SAETHER M.
- Publication date: 2019/08/24
- Languages : English
- Keywords : Thermal property, Thermal analysis, Ice, Glass transition, Freeze-drying, Chemical composition, Algae, Fluidization
- Source: Proceedings of the 25^th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
- Formats : PDF
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Methods for vitrification of water, and the glass-transition temperature.

[In Japanese. / En japonais.]
- Author(s) : WATANABE K., OGUNI M.
- Publication date: 2006/11
- Languages : Japanese
- Keywords : Vitrification, Glass transition, Research, Water
- Source: Refrigeration - vol. 81 - n. 949
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Temperatura przemiany szklistej: parametr stabilnosci zywnosci.

Glass transition temperature: a factor for food stability.
- Author(s) : PALACHA Z., SITKIEWICZ I.
- Publication date: 2008
- Languages : Polish
- Keywords : Glass transition, Food, Measurement, Temperature, Freezing
- Source: Przemysl Spozywczy - vol. 62 - n. 9
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Enthalpy relaxation of freeze concentrated sucrose-water glass.
- Author(s) : INOUE C., SUZUKI T.
- Publication date: 2006/02
- Languages : English
- Keywords : Glass transition, Aqueous solution, Thermodynamic property, Sucrose, Freezing
- Source: Cryobiology - vol. 52 - n. 1
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IIR document

Glass transitions and ice crystals in blackcurrants and redcurrants.
- Author(s) : KAMPUSE S., MORAGA G., SKRUPSKIS I., et al.
- Publication date: 2007/08/21
- Languages : English
- Keywords : Glass transition, Blackcurrant, Parameter, Humidity, Red currant, Expérimentation, Fruit
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22^ndIIR International Congress of Refrigeration.
- Formats : PDF
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IIR document

Storage stability of frozen foods in relation to glass transition temperatures.
- Author(s) : KERR W. L., REID D. S.
- Publication date: 1996/10/02
- Languages : English
- Keywords : Vitrification, Glass transition, Temperature, Stability, Simulation, Quick-frozen food
- Source: New Developments in Refrigeration for Food Safety and Quality.
- Formats : PDF
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What is the actual low-temperature glass transition for fish flesh?

[In Japanese. / En japonais.]
- Author(s) : VIRIYARATTANASAK C., KAWAI K., WATANABE M., et al.
- Publication date: 2008
- Languages : Japanese
- Keywords : Glass transition, Calorimetry, Measurement, Tuna, Temperature, Fish, Cod, Freezing
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 25 - n. 1
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IIR document

Through the looking glass: transitions in frozen food storage requirements.
- Author(s) : DRUMMOND L. N.
- Publication date: 1993/11/15
- Languages : English
- Keywords : Vitreous state, Glass transition, Cold chain, Temperature, Quality, Frozen food
- Source: Cold Chain Refrigeration Equipment by Design.
- Formats : PDF
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Más allá del hielo: transición vítrea en los alimentos congelados.

Through the looking glass: transitions in frozen food storage requirements.
- Author(s) : DRUMMOND L. N.
- Publication date: 2005/03
- Languages : Spanish
- Keywords : Vitreous state, Glass transition, Cold chain, Temperature, Quality, Frozen food
- Source: Frío Calor Aire acondicionado - vol. 33 - n. 368
- Formats : PDF
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IIR document

Stabilizing an enzyme by freeze-drying: the influence of water content, storage temperature and glass transition.
- Author(s) : SPIELES G., WESTIN K. J. E., HESCHEL I., RAU G.
- Publication date: 1995/08/20
- Languages : English
- Keywords : Glass transition, Freeze-drying, Temperature, Protein, Stabilizer, Enzyme
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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IIR document

The importance of the glass transition to the temperature dependence of the stability of frozen foods.
- Author(s) : REID D. S., HSU J., JU J.
- Publication date: 1995/08/20
- Languages : English
- Keywords : Vitrification, Glass transition, Food, Temperature, Quality, Stability, Frozen food, Freezing
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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IIR document

A new method for measuring the glass transition temperature of aqueous solution and food by DSC.
- Author(s) : ZHOU G. Y., YE X. D., HUA T. C.
- Publication date: 2007/08/21
- Languages : English
- Keywords : Glass transition, Freeze-drying, Food, Calorimetry, Measurement, Aqueous solution, Process, Cryopreservation
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22^ndIIR International Congress of Refrigeration.
- Formats : PDF
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IIR document

Modification of glass transition temperature by osmotic dehydration and colour stability of strawberry during frozen storage.
- Author(s) : TORREGGIANI D., FORNI E., MAESTRELLI A., BERTOLO G., GENNA A.
- Publication date: 1995/08/20
- Languages : English
- Keywords : Vitrification, Strawberry, Osmosis, Glass transition, Temperature, Dehydration, Colour, Freezing, Fruit
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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IIR document

The effect of glass transition temperatures on molecular mobilities and ice recrystallisation rates in frozen sugar solutions.
- Author(s) : IZZARD M. J.
- Publication date: 2005/06/15
- Languages : English
- Keywords : Glass transition, Correlation, Temperature, Research, Aqueous solution, Sugar, Frozen food, Molecule, Frozen dessert, Crystallization, Ice cream
- Source: Proceedings of the sixth Workshop on Ice Slurries of the IIR/Proceedings of the Second Conference on Phase Change Material and Slurry (PCM 2005).
- Formats : PDF
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Cryopreservation techniques in reproductive medicine: improving cell survival after warming

A recent literature review presents the technical progress in cryopreservation techniques. The vitrification concept is presented as crucial to ensure cell survival after cryopreservation.
- Publication date : 2020/11/27
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A must-read in the IJR: a review of storage temperatures for biological material

To improve storage efficiency, the authors of a review article take stock of storage temperatures for biological material (cells, proteins, DNA, etc).
- Publication date : 2024/04/26
- Subjects: Technology
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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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