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Technical information Food refrigeration and freezing
1 Energy Labelling 2496
2 Refrigerating equipment 2644
3 Comparison Between Fresh And Frozen Product Transport 2369
4 Transport And Storage 2295
5 Atmospheric freeze drying 3057
6 Lipid oxidation 3586
7 Protein Denaturation 3681
8 Enzymatic Reactions 3020
9 Chemical Changes Produced By Freezing And Frozen Storage 2709
10 Refreezing Of Freeze-Chilled Products 3971
11 Tempering Of Freeze-Chilled Products 2660
12 Freeze-Chill Technology 2526
13 Static Freezing 2809
14 Dynamic Freezing 2765
15 Functional Additives (Stabilisers, Emulsifiers) 3796
16 Sweeteners 2287
17 Milk solids-not-fat 8152
18 Fat 2792
19 Frozen Desserts 2600
20 Freezing Of Partially Fermented Dough 3138
21 Cryogenic fluids 3133
22 High-Pressure Freezing And Thawing 3387
23 Micro-organisms associated with dairy products 3517
24 Micro-organisms associated with vegetables and fruits 3177
25 Vegetables And Fruits. Nutritional Aspects 2319
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 6704
27 Micro-Organisms Associated With Meat, Poultry And Fish 3344
28 Nutritional Aspects 2865
29 Freezing is a food 2679
30 Thawing Of Frozen Foods 3164
 
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Automatic expansion valve Chiller operation diagram Compound refrigeration system Evaporator construction Flooded evaporator Forced lubrication method High side float metering device Multi stage refrigeration system Natural convection evaporator Refrigeration compressor Capacity control Setting epr valve Suction accumulator Surge drum
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