Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2022-21-4-76-83
S. Rykov, I. Kudryavtseva, V. Rykov, D. V. Konjaev
{"title":"Saturated vapor pressure of hydrofluoroolefins","authors":"S. Rykov, I. Kudryavtseva, V. Rykov, D. V. Konjaev","doi":"10.17586/1606-4313-2022-21-4-76-83","DOIUrl":"https://doi.org/10.17586/1606-4313-2022-21-4-76-83","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116807398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2020-19-1-60-66
E. Melnikova, E. Stanislavskaya, V. Didenko, K. U. Baranova
The full and rational use of by-products of production is one of the important tasks facing the dairy industry in Russia. The aim of the work was to develop buttermilk based fermented milk ice cream. The objects of study were buttermilk obtained from the production of sweet cream butter, fermented buttermilk, and sour milk based on it. The composition and quality indicators of the objects of study were determined by standard methods. To obtain a fermented base for ice cream, buttermilk was fermented with pure cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Taking into account the quality of the sour milk clot and the dynamics of acid formation, the Profiline YO 22.11 R2 Golden Line starter culture was chosen to obtain fermented buttermilk. The proportion of fermented buttermilk in the ice cream recipe ranged from 30 to 45 %. An increase in the amount of fermented base increased the overrun of ice cream and its resistance to melting. The results of the studies made it possible to develop a fermented milk ice cream formulation involving the use of 40 % fermented buttermilk. The technology for producing sour-milk ice cream consists of a standard sequence of technological operations and is supplemented by the stages of producing fermented buttermilk. The implementation of an improved scheme for the production of sour milk ice cream will increase the share of the use of a by-product of the dairy industry.
充分、合理地利用生产副产品是俄罗斯乳业面临的重要任务之一。这项工作的目的是开发以酪乳为基础的发酵牛奶冰淇淋。研究对象为甜奶油黄油生产过程中获得的酪乳、发酵酪乳和以其为基础的酸奶。采用标准方法测定研究对象的组成和质量指标。为了获得冰淇淋的发酵底物，用嗜热链球菌和德氏乳杆菌亚种的纯培养物发酵酪乳。发酵剂。保加利亚考虑到酸乳凝块的质量和酸形成的动态，选择Profiline YO 22.11 R2金线发酵剂获得发酵酪乳。发酵酪乳在冰淇淋配方中的比例从30%到45%不等。发酵碱用量的增加增加了冰淇淋的溢出量，提高了冰淇淋的抗融化能力。这些研究的结果使得开发一种含有40%发酵酪乳的发酵乳冰淇淋配方成为可能。生产酸乳冰淇淋的工艺包括一系列标准的工艺操作，并辅以生产发酵酪乳的各个阶段。实施一项改进的酸奶冰淇淋生产方案将增加乳制品工业副产品的使用份额。
{"title":"The use of buttermilk in fermented milk ice cream technology","authors":"E. Melnikova, E. Stanislavskaya, V. Didenko, K. U. Baranova","doi":"10.17586/1606-4313-2020-19-1-60-66","DOIUrl":"https://doi.org/10.17586/1606-4313-2020-19-1-60-66","url":null,"abstract":"The full and rational use of by-products of production is one of the important tasks facing the dairy industry in Russia. The aim of the work was to develop buttermilk based fermented milk ice cream. The objects of study were buttermilk obtained from the production of sweet cream butter, fermented buttermilk, and sour milk based on it. The composition and quality indicators of the objects of study were determined by standard methods. To obtain a fermented base for ice cream, buttermilk was fermented with pure cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Taking into account the quality of the sour milk clot and the dynamics of acid formation, the Profiline YO 22.11 R2 Golden Line starter culture was chosen to obtain fermented buttermilk. The proportion of fermented buttermilk in the ice cream recipe ranged from 30 to 45 %. An increase in the amount of fermented base increased the overrun of ice cream and its resistance to melting. The results of the studies made it possible to develop a fermented milk ice cream formulation involving the use of 40 % fermented buttermilk. The technology for producing sour-milk ice cream consists of a standard sequence of technological operations and is supplemented by the stages of producing fermented buttermilk. The implementation of an improved scheme for the production of sour milk ice cream will increase the share of the use of a by-product of the dairy industry.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"114 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116532408","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2019-18-2-22-28
M. V. Zhavner, Yang Chuanchao, Zhao Wen
Исследованы мехатронные пружинные приводы с рекуперацией энергии на базе пневматических цилиндров с возвратными пружинами для шаговых перемещений. В пищевой и фармацевтической промышленности мехатронные пружинные приводы применяются в конвейерных линиях и поворотных столах фасовочно-упаковочного оборудования. Исследованы нелинейные пружинные аккумуляторы с выходным поворотным звеном. Построены математические модели пружинного аккумулятора с предварительным натяжением пружины. Проведен сравнительный анализ пружинных аккумуляторов с выходным поворотным звеном с предварительным натяжением пружины с аккумуляторами без предварительного натяжения. Показано, что увеличение предварительного натяжение приводит к увеличению быстродействия при незначительном увеличении размеров. Кроме того, установлено, что увеличение начальной длины пневматического цилиндра с возвратной пружиной также приводит к увеличению быстродействия. Определены максимальные значения моментов инерции поворотных столов, для каждого типоразмера стандартного пневматического цилиндра с возвратной пружиной, которые могут быть перемещены такими мехатронными приводами при заданном времени поворота в пределах до одной секунды. Разработан мехатронный пружинный привод для поворотных столов фасовочно-упаковочного автомата, с использованием двух пневматических цилиндров, один из которых с возвратной пружиной. Второй цилиндр обеспечивает выход поворотного звена из положения неустойчивого положения, в котором находится система во время технологического выстоя. Даны зависимости для определения диссипативных потерь в элементах пружинного аккумулятора, суммарные значения которых определяют затраты энергии двигателя для компенсации диссипативных потерь. Затраты энергии в рассмотренных приводах в несколько раз меньше затрат энергии в приводах другого типа. Ключевые слова: пружинный привод, диссипативные потери, рекуперация энергии, пневматические цилиндры с возвратными пружинами.
{"title":"Mechanical recuperative drives for stepping movements based on pneumatic cylinders with return springs","authors":"M. V. Zhavner, Yang Chuanchao, Zhao Wen","doi":"10.17586/1606-4313-2019-18-2-22-28","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-2-22-28","url":null,"abstract":"Исследованы мехатронные пружинные приводы с рекуперацией энергии на базе пневматических цилиндров с возвратными пружинами для шаговых перемещений. В пищевой и фармацевтической промышленности мехатронные пружинные приводы применяются в конвейерных линиях и поворотных столах фасовочно-упаковочного оборудования. Исследованы нелинейные пружинные аккумуляторы с выходным поворотным звеном. Построены математические модели пружинного аккумулятора с предварительным натяжением пружины. Проведен сравнительный анализ пружинных аккумуляторов с выходным поворотным звеном с предварительным натяжением пружины с аккумуляторами без предварительного натяжения. Показано, что увеличение предварительного натяжение приводит к увеличению быстродействия при незначительном увеличении размеров. Кроме того, установлено, что увеличение начальной длины пневматического цилиндра с возвратной пружиной также приводит к увеличению быстродействия. Определены максимальные значения моментов инерции поворотных столов, для каждого типоразмера стандартного пневматического цилиндра с возвратной пружиной, которые могут быть перемещены такими мехатронными приводами при заданном времени поворота в пределах до одной секунды. Разработан мехатронный пружинный привод для поворотных столов фасовочно-упаковочного автомата, с использованием двух пневматических цилиндров, один из которых с возвратной пружиной. Второй цилиндр обеспечивает выход поворотного звена из положения неустойчивого положения, в котором находится система во время технологического выстоя. Даны зависимости для определения диссипативных потерь в элементах пружинного аккумулятора, суммарные значения которых определяют затраты энергии двигателя для компенсации диссипативных потерь. Затраты энергии в рассмотренных приводах в несколько раз меньше затрат энергии в приводах другого типа. Ключевые слова: пружинный привод, диссипативные потери, рекуперация энергии, пневматические цилиндры с возвратными пружинами.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121254151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2022-21-1-53-60
A. Sushina, O. Mezenova
{"title":"Obtaining and using smoked composition based on the extracts of Fur-cellaria Lumbricalis red seaweed","authors":"A. Sushina, O. Mezenova","doi":"10.17586/1606-4313-2022-21-1-53-60","DOIUrl":"https://doi.org/10.17586/1606-4313-2022-21-1-53-60","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123316447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2022-21-1-76-82
A. Baranov, A. Vasilenok, Е.V. Sokolova, S.D. Chubova, A.M. Ziyavidinov
{"title":"Selection of an alternative cryoagent to cover the thermal load in the WBC systems","authors":"A. Baranov, A. Vasilenok, Е.V. Sokolova, S.D. Chubova, A.M. Ziyavidinov","doi":"10.17586/1606-4313-2022-21-1-76-82","DOIUrl":"https://doi.org/10.17586/1606-4313-2022-21-1-76-82","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"74 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130282599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2019-18-3-59-66
L. Zabodalova, E. Suchkova, D. A. Petrov, A. Kritchenkov
Целью работы явилось научное обоснование и разработка состава специализированных кисломолочных напитков для спортсменов. Интерес к продуктам питания для спортсменов неуклонно растет и требуется создание комплексных продуктов, обеспечивающих организм необходимыми нутриентами и биологически активными компонентами, обладающими функциональными свойствами. Рассматривались несколько вариантов состава напитков с ингредиентами, ускоряющими процессы восстановления и повышения работоспособности спортсменов. Подбирались виды заквасочных культур для получения кисломолочной основы, установлены дозы внесения углеводного и минерализующего компонентов и разработаны рецептуры напитков. Определялись органолептические, физико-химические и реологические свойства напитков с применением стандартных и общепринятых методов исследования. Определены сроки годности и условия хранения готового продукта. В процессе исследования были разработаны 2 вида напитков на кисломолочной основе — напиток углеводно-белковый кисломолочный, с использованием мальтодекстрина и кисломолочный напиток с минерализующим компонентом «Регидрон», рассматриваемый в данной работе, для восстановления водно-электролитного равновесия при обезвоживании. Выполнен расчет пищевой и энергетической ценности кисломолочного напитка «Регидрон» и проведена оценка удовлетворения суточной потребности в минеральных веществах и витаминах. Полученные результаты позволяют отнести разработанный напиток к функциональным пищевым продуктам, оказывающим благоприятный эффект на обменные процессы в организме человека. Ключевые слова: специализированные продукты, спортивное питание, мальтодекстрин, водно-солевой баланс, кисломолочный напиток.
{"title":"Development of complex acid and milk drinks for sports food. Part 2","authors":"L. Zabodalova, E. Suchkova, D. A. Petrov, A. Kritchenkov","doi":"10.17586/1606-4313-2019-18-3-59-66","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-3-59-66","url":null,"abstract":"Целью работы явилось научное обоснование и разработка состава специализированных кисломолочных напитков для спортсменов. Интерес к продуктам питания для спортсменов неуклонно растет и требуется создание комплексных продуктов, обеспечивающих организм необходимыми нутриентами и биологически активными компонентами, обладающими функциональными свойствами. Рассматривались несколько вариантов состава напитков с ингредиентами, ускоряющими процессы восстановления и повышения работоспособности спортсменов. Подбирались виды заквасочных культур для получения кисломолочной основы, установлены дозы внесения углеводного и минерализующего компонентов и разработаны рецептуры напитков. Определялись органолептические, физико-химические и реологические свойства напитков с применением стандартных и общепринятых методов исследования. Определены сроки годности и условия хранения готового продукта. В процессе исследования были разработаны 2 вида напитков на кисломолочной основе — напиток углеводно-белковый кисломолочный, с использованием мальтодекстрина и кисломолочный напиток с минерализующим компонентом «Регидрон», рассматриваемый в данной работе, для восстановления водно-электролитного равновесия при обезвоживании. Выполнен расчет пищевой и энергетической ценности кисломолочного напитка «Регидрон» и проведена оценка удовлетворения суточной потребности в минеральных веществах и витаминах. Полученные результаты позволяют отнести разработанный напиток к функциональным пищевым продуктам, оказывающим благоприятный эффект на обменные процессы в организме человека. Ключевые слова: специализированные продукты, спортивное питание, мальтодекстрин, водно-солевой баланс, кисломолочный напиток.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128614771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2022-21-1-44-52
А.V. Моlоsтоv
{"title":"The effect of intermediate pressure on the operation of a two-stage reciprocating compressor (general purpose compressor)","authors":"А.V. Моlоsтоv","doi":"10.17586/1606-4313-2022-21-1-44-52","DOIUrl":"https://doi.org/10.17586/1606-4313-2022-21-1-44-52","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125574736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2021-20-3-15-22
V. Ermolaev, D. Fedorov, A. A. Slavyansky
When using infrared drying lamps, one of the disadvantages is the uneven heating of the product over the surface of the trays. The uneven heating of the surface is due to the geometric properties of the radiation source. The work is devoted to the modernization of the heat supply system in infrared drying plants. The object of the study was a vacuum drying unit with a cylindrical chamber. To carry out the research, a software was used to simulate an optical heat supply system using various reflectors. The behavior of the rays and their distribution over the surface of the tray with the product is analyzed. The efficiency of using a parabolic research on drying black currant berries with the use of a designed reflector and without it has been carried out. During the experiments, the heating time of the product was established at various points in the tray. Without a reflector, the time for heating a berry in the center to a given temperature was 41 minutes in the center and 66 minutes in the periphery. Installing the reflector provides more uniform heating over the entire surface of the tray. The difference between the heating time in the center and at the periphery of the tray was no more than 15 %, while in the absence of a reflector this value was 60 %. In addition, the total warm-up time was reduced by increasing the heat flux density due to the installation of a reflector. We also measured the mass fraction of moisture in dry berries at various points in the tray. The results indicate that without a reflector, there is some difference in the mass fraction of moisture in dry berries along the width of the tray. Installing a reflector significantly reduces this difference.
{"title":"Infrared heaters for vacuum drying under the pressure close to the one of the triple point of water","authors":"V. Ermolaev, D. Fedorov, A. A. Slavyansky","doi":"10.17586/1606-4313-2021-20-3-15-22","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-3-15-22","url":null,"abstract":"When using infrared drying lamps, one of the disadvantages is the uneven heating of the product over the surface of the trays. The uneven heating of the surface is due to the geometric properties of the radiation source. The work is devoted to the modernization of the heat supply system in infrared drying plants. The object of the study was a vacuum drying unit with a cylindrical chamber. To carry out the research, a software was used to simulate an optical heat supply system using various reflectors. The behavior of the rays and their distribution over the surface of the tray with the product is analyzed. The efficiency of using a parabolic research on drying black currant berries with the use of a designed reflector and without it has been carried out. During the experiments, the heating time of the product was established at various points in the tray. Without a reflector, the time for heating a berry in the center to a given temperature was 41 minutes in the center and 66 minutes in the periphery. Installing the reflector provides more uniform heating over the entire surface of the tray. The difference between the heating time in the center and at the periphery of the tray was no more than 15 %, while in the absence of a reflector this value was 60 %. In addition, the total warm-up time was reduced by increasing the heat flux density due to the installation of a reflector. We also measured the mass fraction of moisture in dry berries at various points in the tray. The results indicate that without a reflector, there is some difference in the mass fraction of moisture in dry berries along the width of the tray. Installing a reflector significantly reduces this difference.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127272072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2022-21-4-15-20
I. K. Prilutskiy, J. Molodova, I. Tatarenko
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Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2021-20-1-34-39
I. A. Korotkiy, E. Neverov, P. Korotkikh, V. G. Lonshakov, Success
The article presents the results of developing a system for utilization of condensation heat from refrigerating units and air-conditioning systems of ice fields to decrease the dependency of engineering and technical systems of the objects on municipal systems of heating and hot water supply. The proposed solution provides saving of heat and electric energy consumed by both the refrigeration supply system and other systems of the object. When compressed gas overheating is used, an addition heat exchanger is added to the revegetating circuit allowing to utilize up to 20 % of heat released by the unit. As the temperature of refrigerating medium may be above 100 °C in the end of compression process, the environment (water or air) is heated up to 80–90 °C. The technology has been developed for Small Ice Hockey Arena and Ice Hockey Training Rink in Sochi Olympic Park. The IIR conference series on Sustainability and the Cold Chain is recognised as a cutting-edge event on the cold chain which addresses the ever-increasing demand for knowledge-sharing in this essential sector. This prestigious biennial conference attracts international audiences of researchers and industrialists, providing an opportunity to showcase the latest developments in sustainability, retail refrigeration and the cold chain.
{"title":"Developing a scheme for the utilization system of condensation heat from refrigerating machines to decrease the dependency of ice arena on municipal systems of heating and hot water supply","authors":"I. A. Korotkiy, E. Neverov, P. Korotkikh, V. G. Lonshakov, Success","doi":"10.17586/1606-4313-2021-20-1-34-39","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-1-34-39","url":null,"abstract":"The article presents the results of developing a system for utilization of condensation heat from refrigerating units and air-conditioning systems of ice fields to decrease the dependency of engineering and technical systems of the objects on municipal systems of heating and hot water supply. The proposed solution provides saving of heat and electric energy consumed by both the refrigeration supply system and other systems of the object. When compressed gas overheating is used, an addition heat exchanger is added to the revegetating circuit allowing to utilize up to 20 % of heat released by the unit. As the temperature of refrigerating medium may be above 100 °C in the end of compression process, the environment (water or air) is heated up to 80–90 °C. The technology has been developed for Small Ice Hockey Arena and Ice Hockey Training Rink in Sochi Olympic Park. The IIR conference series on Sustainability and the Cold Chain is recognised as a cutting-edge event on the cold chain which addresses the ever-increasing demand for knowledge-sharing in this essential sector. This prestigious biennial conference attracts international audiences of researchers and industrialists, providing an opportunity to showcase the latest developments in sustainability, retail refrigeration and the cold chain.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"221 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122704740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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