Comprehensive two-phase flow calculation method with in-channel refrigerant boiling by A. V. Zaitsev, A. A. Malyshev, K. F. Kouadio, O. S. Malinina, A. O. Lisovtsov

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Experimental research of hydrodynamic characteristics during boiling of refrigerants in minichannels using true parameters of phases by A. A. Malyshev, A. V. Zaitsev, K. F. Kuadio, K. V. Kisser

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Thermodynamic Analysis of Ozone-Safe Low Boiling Working Media for Turbo-Expander Plants by A. V. Ovsyannik, V. P. Kliuchinski

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Physical, Chemical, and Antioxidant Characterization of Nano-Pomegranate Peel and Its Impact on Lipid Oxidation of Refrigerated Meat Ball by Alaa E. ElBeltagy, Mahmoud Elsayed, Sabry Khalil, Yasser F. M. Kishk, Abdel Fattah A. Abdel Fattah, Salman S. Alharthi

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Theoretical assessment of the effectiveness of application single-stage long-stroke piston compressors in refrigeration and hydrocarbon gas liquefaction systems by V. L. Yusha

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DETERMINING OF PARAMETERS OF HEAT EXCHANGE FOR VAPORIZATION OF THE MIXED REFRIGERANT ON THE HIGH THERMAL CONDUCTIVITY SINTERED POWDER CAPILLARY-POROUS COATINGS by A. V. Ovsyannik, E. N. Makeeva

Subjects: “…boiling heat exchange…”
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The analysis of the effect of piston speed on the operation of a refrigeration compressor operating in the area of wet steam by D. Kh. Sadvakasov, G. I. Chernov, V. S. Evdokimov, N. A. Raykovskiy

“…The paper presents a theoretical assessment of the effect of the piston speed on the energy efficiency of a steam compression refrigeration cycle based on compression in the area of wet steam, implemented in a low-speed refrigeration compressor stage. …”
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Thermodynamic Analysis and Optimization of Secondary Overheating Parameters in Turbo-Expander Plants on Low Boiling Working Fluids by A. V. Ovsyannik, V. P. Kliuchinski

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INNOVATIVE STRATEGIES IN THE USE OF VITAMIN E AND ROSEMARY AS ANTIMICROBIAL AGENTS FOR ENHANCING THE SAFETY AND PRESERVATION OF MINCED POULTRY MEAT DURING REFRIGERATION by S. M. Farhan, H. M. Alnori, S. I. Yousif, N. Mirzan, S. Abdulateef, N. M. Jebril, A. A. Al-Azzami, O. A. Saeed, B. F. Sulaiman, S. Y. Sardary

“…The findings indicate that rosemary extracts, especially in alcoholic form, function as potent antibacterial agents that preserve the quality of minced fowl during storage, potentially extending shelf life and reducing spoilage. …”
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Evaluation of Correlations of Flow Boiling Heat Transfer of R22 in Horizontal Channels by Zhanru Zhou, Xiande Fang, Dingkun Li

“…The calculation of two-phase flow boiling heat transfer of R22 in channels is required in a variety of applications, such as chemical process cooling systems, refrigeration, and air conditioning. …”
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Large magnetocaloric effect in free-standing Gd2O3 nanostructures near liquid helium boiling point by S Hazarika, D Mohanta, A V Morozkin, R Nirmala

“…Therefore, Gd _2 O _3 -based nanostructures could be very useful for low temperature magnetic refrigeration applications.…”
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Optimization of R245fa Flow Boiling Heat Transfer Prediction inside Horizontal Smooth Tubes Based on the GRNN Neural Network by Meiling Liang, Xiaohui Zhang, Rong Zhao, Xulin Wen, Shan Qing, Aimin Zhang

“…An optimal prediction model for flow boiling heat transfer of refrigerant mixture R245fa inside horizontal smooth tubes is proposed based on the GRNN neural network. …”
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Investigations on the presence of e. coli o157: h7 in İnegöl and hamburger meat balls by Abdullah Keleş, Gürkan Uçar, Ahmet Güner

“…In this study, totally 41 minced meat, 32 hamburger balls (7 refrigerated. 25 frozen) and 46 Inagol meat balls (29 refrigerated. 17 frozen) were investigated for contamination of E. coli0157:H7, total mesophilic aerobic and coliform bacteria. …”
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The Effect of Fe Doping on the Magnetic and Magnetocaloric Properties of Mn5−xFexGe3 by Jeffrey Brock, Nathanael Bell-Pactat, Hong Cai, Timothy Dennison, Tucker Fox, Brandon Free, Rami Mahyub, Austin Nar, Michael Saaranen, Tiago Schaeffer, Mahmud Khan

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CASSAVA ADDITION FOR AMYGDALIN ENRICHMENT IN DAIRY BEVERAGES by H. F. Forsan, M. M. El Abd, W. B. Elsabie, H. M. Sobhy

“…Cassava paste was prepared by boiling its roots in water for 1 hour and subsequently mashing them. …”
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Investigations on the presence of e.coli o157:h7 in some meat products by Duygu Balpetek, Ümit Gürbüz

“…<p> <b>Conclusion:</b> The presence of E.coli O157 and E.coli O157:H7 in minced meat and refrigerated hamburger meat indicates that, these products have low microbiological quality and threaten public health.…”
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Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage by Jamila Smanalieva, Janyl Iskakova

“…Maksym is a Kyrgyz ethnic beverage made from milled cereals such as wheat, barley, or maize, boiled in water, and then fermented using yeast and lactic acid bacteria as a starter culture. …”
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Alteration, mineralization, geochemistry and fluid inclusion investigations in Joftrud prospect area, southwest of Birjand by Omid Shareipour, Azadeh Malekzadeh Shafaroudi, Maryam Javidi Moghaddam

“…Numerous ore-veins are present in the central Lut Block (e.g., Mir-e-Khash, Rashidi, Shikasteh Sabz, Howz-e-Dagh, Chah Khareh, Chah Noghreh, Hows-e-Raise, Sechangi, Shurab, Chupan and Kuh Shuru) (e.g., Malekzadeh Shafaroudi and Karimpour, 2013; Malekzadeh Shafaroudi and Karimpour, 2015; Javidi Moghaddam et al., 2018; Mehrabi et al., 2019). …”
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