Food security and refrigerating technology
Annotation
The review is dedicated to scientific information on applying refrigeration onto processing and storage technologies of food raw materials and foodstuffs of animal and vegetable origin. Implementation of innovative resource- and power-saving refrigerating technologies provides minimal losses and maximum quality and nutritional value of foodstuffs from production to consumption. It is important in solving the problems of food security.
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Articles in current issue
- 20th Anniversary of the International Academy of Refrigeration
- From history of the International Academy of Refrigeration
- Congratulations on the anniversary!
- Representative Branch on the IAR in Belarus
- Information on the activities of the regional division of the International Academy of Refrigeration in Tatarstan
- Representative Branch of the International Academy of Refrigeration in the Republic of Kazakhstan
- History and development of food technologies at the Kaliningrad Division of the IAR
- The anniversaries of the International Academy of Refrigeration and Kemerovo Technological Institute of Food Industry
- Significant date: the 20th anniversary of the International Academy of Refrigeration
- Mikhail Lomonosov about the nature of heat and cold
- Vacuum vaporizer refrigerating systems
- An air-cooling block preceding the compressor in an ammonia production unit
- Thermodynamic efficiency of heat pump systems
- Modern IT monitoring systems for cryogenic storage of biomaterial in an umbilical blood bank
- The use of sorbent-based dehumidifiers in air-conditioning systems
- Researching oscillatory movement of a gas gimbal in the rotor of turbo-refrigerating and gas expansion machines. Part II. Pressure fluctuations in the nozzles of a feeding system operating in a supercritical mode