Refrigeration

**Refrigeration** is a food engineering unit operation in which heat is artificially removed from a product or enclosed space to reduce and maintain its temperature below ambient levels, thereby retarding physical, chemical, and microbiological deterioration and extending the safe shelf life of foods, including poultry products, in processing and storage.

13.1K

Publications

552.8K

Citations

26.7K

Authors

4.3K

Institutions

Publications per year

2017–2026

4.8K

Authors

26.7K

  1. RW
    R.Z. Wang

    Shanghai Jiao Tong University, China

    127 publications · 6.6K citations

    48

    h-index

  2. JY
    Jianlin Yu

    Xi'an Jiaotong University, China

    76 publications · 3.6K citations

    41

    h-index

  3. RR
    Reinhard Radermacher

    University of Maryland, College Park, United States

    67 publications · 5K citations

    37

    h-index

  4. RC
    Ramón Cabello

    Universitat Jaume I, Spain

    59 publications · 2.9K citations

    36

    h-index

  5. RL
    Rodrigo Llopis

    Universitat Jaume I, Spain

    60 publications · 2.9K citations

    35

    h-index

1–5 of 26.7K

Venues

  1. International Journal of Refrigeration

    1.7K publications · 82.9K citations

    120

    h-index

  2. Applied Thermal Engineering

    1.1K publications · 50.1K citations

    95

    h-index

  3. Energy Conversion and Management

    521 publications · 29.2K citations

    86

    h-index

  4. Applied Energy

    303 publications · 20.3K citations

    79

    h-index

  5. Energy

    438 publications · 22.8K citations

    77

    h-index

1–5