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Bulletin - International Institute of Refrigeration
Vols. 6- include supplementary material of Publications, Reports, Work, etc. of the Institute and some of its commissions.
COO/W
None
Current Catalog
First multi-year cumulation covers six years: 1965-70.
Safeguarding the Ozone Layer and the Global Climate System
Publisher Description
Handbook of Frozen Food Processing and Packaging
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Handbook of Poultry Science and Technology, Primary Processing
A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in t...
Refrigeration, Air Conditioning and Heat Pumps Technical Options Committee 2002
The 2002 assessment report, produced under the Montreal Protocol on ozone depleting substances, finds that technical progress has been made by the refrigeration, air conditioning and heat pump industry to comply with requirements to phase out CFCs and in several applications, HCFCs as well. However, there is still a significant amount of installed refrigeration equipment still using CFCs and HCFCs, and so service demand remains high and is best minimised by preventive service, containment, retrofit, recovery and recycling.
Poultry Meat Processing and Quality
Meat quality and consumer requirements; Breeding and quality of poultry; Husbandry techniques; Stunning and slaughter of poultry; Primary processing of poultry; Further processing of poultry; Poultry packaging; Poultry refrigeration; Other poultry preservation techniques; Production of turkeys, geese, ducks and game birds; Microbial hazards in poultry production and processing; Chemical residues in poultry; Shelf-life and spoilage of poultry meat; Measuring quality parameters; Managing the safety and quality of poultry meat;Treatment and disposal of poultry processing waste.
Freezing and Refrigerated Storage in Fisheries
This document is intended to serve as a background paper as well as an introduction to the operations and equipment used in the freezing and cold storage of fish both on shore and at sea. It gives a broad outline on how deterioration of fish quality can be reduced by the application of low temperatures. It reviews various types of freezing equipment for use ashore or at sea; the requirements for cold stores and their construction; the factors affecting cold storage conditions, etc. In addition, the publication describes the methods used to calculate cold storage refrigeration loads as well as the costs of freezing and cold storage. Safe operation of cold stores is also covered. A list of publications on the subject is given in the list of references.
Bibliographic Guide to Refrigeration 1965–1968
Bibliographic Guide to Refrigeration 1965-1968 is a bibliographic guide to all the documents abstracted in the International Institute of Refrigeration Bulletin during the period 1965-1968. The references include nearly 7,000 reports, articles, and communications, classified according to subjects, and followed by a listing of books. This book is divided into 10 parts and begins with a listing of references on thermodynamics, heat transfer, and other basic physical phenomena relating to refrigeration, including desiccation and measurements of temperature, humidity, and pressure. The next sections are devoted to the physics of low temperatures and cryogenics; production and distribution of col...
