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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. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Engineering
March 6, 2006
Batch freezer Batch freezer provides rapid freezing and minimum dehydration with moisture loss of less than 0.5%. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Engineering
July 30, 2009
Cryoboost system Patent-pending technology integrates cryogenic and mechanical systems. mark for My Articles similar articles