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Food Engineering January 10, 2006 |
Liquid nitrogen technology Liquid nitrogen technology suitable for freezing and hardening fragile, soft or sticky products. |
Food Processing November 2010 Bob Sperber |
Lean Times Call for Belt Widening at Food Processing Plants Lean times for frozen foods call for belt widening -- among other throughput and efficiency tweaks. |
Food Engineering March 6, 2006 |
Batch freezer Batch freezer provides rapid freezing and minimum dehydration with moisture loss of less than 0.5%. |
Popular Mechanics May 15, 2009 Jennifer Bogo |
Making the Coldest Ice Cream in the World--But is it Any Good? The perfect ice cream is a balancing act, as there are other factors besides freezing that affect the quality of ice cream. |
Food Processing October 2009 Bob Sperber |
Refrigerants Go Au Naturel Demand chills for synthetic refrigerants on the eve of a 2010 phase-out; Nestle leads the way to a cool, all-natural future. |
Technology Research News January 28, 2004 |
Micro tweezers have ice grip Researchers from the Chinese Academy of Sciences have found that cooling things down makes for a simple way to rotate, twist, stretch, pick up and drop a wide range of microscopic items. |
National Defense August 2008 McClintock & Holbrook |
Alternative Fuels: Taking A Second Look at Ammonia The search for alternative transportation fuels has led to anhydrous ammonia, a chemical widely used as a fertilizer. |
Food Engineering November 4, 2007 Kevin T. Higgins |
Ice Cold Nanotech Heat degrades food nutrition and flavor, and size reduction can impart tremendous heat. Cryogenic fine grinding is being tested to deliver superior foods and new packaging materials. |
Chemistry World March 28, 2013 Tamsin Cowley |
Surface freezing in nanodroplets Experiments carried out by scientists in the US have provided new evidence in the controversial issue of surface freezing in alkane nanodroplets. |
Food Engineering July 30, 2009 |
Cryoboost system Patent-pending technology integrates cryogenic and mechanical systems. |