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IIR document
Effect of freezing rate on the quality of frozen strawberries (Fragaria x ananassa).
Effect of various freezing rate on freeze-drying process of water diagnosed by ultrasonic technology.
Effects of different freezing rates on the characteristics of vegetable soybean during frozen storage.
[In Chinese. / En chinois.]
Efficacy of chlorine dioxide gas and freezing rate on the microbiological quality of frozen blueberries.
Conductividad térmica del hielo en función de la temperatura, la velocidad de congelación, el gas disuelto y la presencia de campos electromagnéticos.
Ice thermal conductivity depending on the temperature, the freezing rate, the dissolved gas and the presence of magnetic fields.
Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer.
Changes in the quality of apple tissue subjected to different freezing rates during long-term frozen storage at different temperatures.
Experimental study on effects of packing arrangement and plastic liner bag on freezing rates of bulk packed chicken drumsticks.
Investigation on the relationship between freezing temperature and soy protein denaturation.
Understanding the impact of freezing and storage on the microstructure of a porous food using synchrotron X-rays microtomography.
Effect of cooling rate and super-chilling temperature on ice crystal characteristic, cell structure, and physicochemical quality of super-chilled fresh-cut celery.
From vial to multiwell - Controlled rate freezing in a convective environment.
Nucleation intensification in the ice cream production
Une nouvelle méthode de caractérisation de la microstructure interne de produits congelés.
A new method for characterising the internal microstructure of frozen products.
Recommended by the IIR / IIR document
Validated numerical model of heat transfer in the forced air freezing of bulk packed whole chickens.
Refrigeration sector monitoring
1 result
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.
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...
