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CO2 hydrate slurries for rapid chilling of fresh food products.
IIR document
Assessment of fast chilling methods for beef carcass cooling: CFD approach.
Tunnels de refroidissement : derniers développements en efficacité énergétique.
Cooling tunnels: latest developments in energy efficiency.
New method of processing ice slurry for improved chilling of fresh foods.
Cold blast for bacteria.
Postharvest biology and technology of loquat (Eriobotrya japonica Lindl.).
Recommended by the IIR / IIR document
Possibilities of ice slurry systems onboard fishing vessels.
An experimental investigation into the pull-down performances with different air distributions.
An integrated chiller using magnetic-bearing compressor with thermosyphon for year-round cooling of internet data centres: feasibility analysis.
Research progress on nutritional value, preservation and processing of fish—a review.
Ultra-low GWP (<1) solutions for food processing and food preservation.
Recommended by the IIR
A review of storage temperature recommendations for apples and pears
Investigation on heat recovery strategies from low temperature food processing plants: Energy analysis and system comparison.
The potential for saving food waste by lowering home refrigerator temperatures.
Regulation (EU) No 517/2014: opportunities for growth in use of natural refrigerants in the commercial sector.
Refrigeration sector monitoring
4 results
Drinks turned ice cold in under 45 seconds
The V-Tex, a machine that uses an innovative , turns beverages from room temperature to 4°C in 45 seconds or less.
Meeting the cooling and freshwater needs of arid countries
In a recent review article, the authors summarised research efforts in meeting cooling and freshwater demands in arid and hot climates, using available solar...
Supercooling and superchilling to increase the shelf life and reduce food waste
Superchilling and supercooling have enormous potential to enable safe, high quality and long term storage of foods without the consumer perceived detrimental effects of freezing.
Refrigeration reduces the glycemic index of cooked rice
Several studies highlight the benefits of refrigeration on the glycaemic index of rice, which is important in the control of chronic diseases such as diabetes.
IIR news
1 result
Supercooling and superchilling: A solution to increased shelf life and reduced food waste?
If these technologies were combined with perfusion chilling for meat and fish, then additional benefits such as rapid cooling, low weight loss and novel products could result.
Encyclopedia of Refrigeration
2 results
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...
Liquefied Natural Gas: production process and cold energy recovery
Liquefied natural gas (LNG) is natural gas that has been cooled to about -160 °C and turned into a liquid to facilitate transportation and storage. A typical LNG supply chain...
