Résultats de recherche

Voir tous les résultats dans la base documentaire Fridoc

  • Liquid crystal technology speeds up foodborne pathogen detection

    Crystal Diagnostics has pioneered liquid-crystal technology that enables smart fast detection of bacteria and other dangerous pathogens such as E. coli in foodstuffs.

    • Date de publication : 28/02/2012
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  • Production de froid grâce aux cristaux plastiques

    Des chercheurs ont déterminé que les « cristaux plastiques », subissent des variations de températures particulièrement importantes lorsqu’ils sont soumis à des changements de pression. Ces matériaux pourraient être mis à profit pour le...

    • Date de publication : 30/04/2019
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  • L'efficacité des cellules photovoltaïques à base de silicium cristallin (en anglais)

    Une étude publiée dans Nature Energy indique que les cellules photovoltaïques continuent de progresser et pourraient concurrencer l'énergie produite par les combustibles fossiles.

    • Date de publication : 07/08/2017
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  • Cryoconcentration for improved flavour

    Cryoconcentration is a relatively new food technology which consists in transforming milk, fruit or vegetable juices into a sorbet, before removing water ice crystals in order to obtain a highly flavoured concentrate.

    • Date de publication : 08/12/2011
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  • Briefs: Accuracy of temperature-measuring equipment

    Food Refrigeration & Process Engineering Research (FRPERC), University of Bristol (UK) has conducted studies on 3 types of temperature-monitoring equipment. The temperatures were measured between mock (tylose) food packs in 3 retail cabinets....

    • Date de publication : 27/07/2004
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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...

    • Date de publication : 14/06/2005
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  • Briefs: Ice cubes at over 10°C

    Ice slurries are well known for their capacity to transport heat within confined systems. Cemagref is currently working on a new type of two-phase secondary refrigerant: a gas-hydrate slurry which could pave the way for applications in the...

    • Date de publication : 25/10/2008
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  • PZT: electric cooling

    A new material has been developed by a team of Cambridge scientists that turns cold at the press of a button. They have found a ceramic material that has a giant electrocaloric effect; 100 times larger than that seen in the 1960s when this...

    • Date de publication : 05/05/2006
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  • Briefs: Ice cream scoops

    A new edible antifreeze developed by a US researcher could keep ice cream smooth and tasty by preventing the formation of gritty crystals when the ice cream is subjected to sudden temperature fluctuation. The antifreeze contains proteins similar...

    • Date de publication : 13/05/2008
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  • Cryo-Evolution

    Thanks to advances in new freezing techniques, Israeli scientists have successfully transplanted whole frozen and thawed ovaries in sheep, retrieved oocytes from these ovaries and triggered them in the laboratory into early embryonic development,...

    • Date de publication : 26/10/2005
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  • Optical refrigeration

    A team in New Mexico University has created the first-ever optical cryocooler that could be applied to airborne and spaceborne sensors. It uses optical refrigeration which could enable miniaturization, an alternative to bulky mechanical...

    • Date de publication : 27/05/2010
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  • Briefs: Snow fleas and transplant organs

    Researchers have discovered that a potent antifreeze protein (AFP) that protects snow fleas from freezing may allow longer storage of transplant organs. The protein has been isolated and inhibits ice growth, potentially making it possible to store...

    • Date de publication : 12/02/2007
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  • Améliorer le froid à adsorption grâce aux "MOF"

    Les réseaux métallo-organiques (MOF) possèdent des caractéristiques d'adsorption remarquables permettant une meilleure efficacité et une utilisation sur une plus large échelle.

    • Date de publication : 20/02/2015
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  • Briefs: Superchilling keeps fish fresh longer

    Scientists at the Norwegian Institute of Technology SINTEF have found that the superchilling of fish or meat between -1 to -3°C combines the extended life of freezing while retaining the fresh taste that chilling provides; it also reduces storage...

    • Date de publication : 04/05/2007
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  • Brief: Cryotemperatures save flooded archives

    In February 2010, "Xynthia", a major storm swept over La Rochelle, France. In order to rescue the archives of the "Conseil Général de Charente Maritime" the departmental authority that were covered with 2-metre deep sea water, cryogenic...

    • Date de publication : 07/02/2011
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