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IIR document
Effect of sorbet freezing process on draw temperature and ice crystal size using focused beam reflectance method (FBRM) online measurements.
Recommended by the IIR / IIR document
Determination of the initial freezing temperature of foods.
Emerging pulsed electric field (PEF) and static magnetic field (SMF) combination technology for food freezing.
Examinations of quantitative evaluation method of food freezing process. Evaluation of pre-cooling freezing.
Freezing times using time derivative of temperature on surface of foods.
Measurement of food dehydration during freezing in mechanical and cryogenic freezing conditions.
Modelling thermal diffusivity of foods during freezing.
The effect of plastic film transmittance on heat transfer in a multilayer insulation structure of rectangular air cells for frozen food wrapping.
Measurement of food dehydration during freezing: development of an experimental tool and application to tylose.
Verification of simulated drying weight of packaged frozen food with temperature fluctuation during storage.
Analyzing Consumer Perception on Quality and Safety of Frozen Foods in Emerging Economies: Evidence from Albania and Kosovo.
Authentic form and origin of a popular predictive equation for specific heat capacity of unfrozen foods.
FREEZEWAVE - Innovative and low energy microwave assisted freezing process for high quality foods.
Effect of thermal property model selection on the accuracy of a one-dimensional numerical solution for the forced air chilling and freezing of food products.
The water-sucrose diagram, sucrose hydrates and frozen stability of sweet products.
Refrigeration sector monitoring
71 results
European food freezing industry launches a collaborative action to shape the future of the sector
The Kick-off Meeting of the EHEDG Subgroup of Food Refrigeration Equipment will take place on 6 December 2013 at Amsterdam Schiphol Airport, the Netherlands, where professionals are kindly invited.
Is super-cooling better than chilling for seafood products?
Super-cooled storage is a novel technique that better preserves the texture and freshness of fish and extends shelf life compared to chilling.
Is an ‘isochoric freezing’ revolution really in the offing?
Comparing isochoric freezing to classical isobaric freezing and new terminology proposal based on the conclusions of a group of IIR experts.
Isochoric freezing could cut down energy use in the global food cold chain
Compared to conventional isobaric freezing, isochoric freezing could significantly improve the quality of frozen food and generate substantial energy savings.
1924 – 2024: Celebrating 100 years of the frozen food industry
In 1924, Clarence Birdseye patented the first apparatus for freezing and packaging fish.
Europe dominated the global frozen food market in 2020
2020 has seen record sales in the frozen food sector. According to Frozen Food Europe, Europe had the largest share of the global frozen food market in 2020. Asia Pacific, the Middle East and Africa are...
Refrigeration reduces the glycemic index of cooked rice
Several studies highlight the benefits of refrigeration on the glycaemic index of rice, which is important in the control of chronic diseases such as diabetes.
Food safety: the problems caused by condensation
Some advice to prevent or remove condensation, often involved in food contamination.
Comparison of the nutritional values of fresh and frozen fruits and vegetables
Researchers compared nutritional values between frozen, fresh and fresh-stored fruits and vegetables.
Supercooling and superchilling to increase the shelf life and reduce food waste
Superchilling and supercooling have enormous potential to enable safe, high quality and long term storage of foods without the consumer perceived detrimental effects of freezing.
Frozen produces less CO2 emissions than chilled food
A scientific report by Bristol-based Refrigeration Developments and Testing Ltd. suggests that frozen food emits less CO2 emissions than chilled food, contrary to popular belief.
Frozen avocados to meet the booming global “avo craze”
Frozen avocado pieces or products represent a rising market for exporters to guarantee year-round supply of avocados, which is becoming crucial to the food service sector.
The fast-growing frozen food market
The global frozen food market, estimated at USD 220 billion, is expected to grow at an average annual rate of 5.1% over the next 5 years.
France: a guidebook on the best practices for the loading of frozen food (in French)
The French Union of Refrigerated Transport (UNTF) published a best practice guide on frozen food loading in refrigerated trucks.
New process combining cryogenic freezing and MAP
Air Products Freshline® Superfresh is a new methodology which combines cryogenic freezing with modified atmosphere packaging (MAP) in a specific way to extend the life and quality of food products.
IIR news
17 results
Cooling Keeps Food Fresh : Global Campaign Announced for World Refrigeration Day, June 26
Since 2019, June 26 celebrates the World Refrigeration Day. With increasing global stakes at hand over the past years, refrigeration took a leading role at the heart of international...
New in our Encyclopedia. Cryogenic nitrogen in the food and beverage industry
This summary document presents the applications of cryogenic nitrogen in the food and beverage industry .
News from IIR members: Linde
Linde has launched CRYOLINE XF, a new cryogenic spiral freezer, which uses advanced cross-flow technology to reduce freezing time and improve cryogen efficiency, while reducing overall freezer size.
Technical visit to the Tokyo fish market
At the ICCC conference last June, attendees had the opportunity to participate in technical visits, including a tour of the Tokyo fish market. Alain Le Bail, President of IIR Commission C2, joined the visit and...
Supercooling and superchilling: A solution to increased shelf life and reduced food waste?
If these technologies were combined with perfusion chilling for meat and fish, then additional benefits such as rapid cooling, low weight loss and novel products could result.
Past events: The IIR around the world, August and September 2024
A look back at the IIR’s latest events during conferences (Gustav Lorentzen, Thermag, Compressors) and during sponsored vents (CHPC).
ENOUGH at the 37th EFFoST International Conference 2023
Several partners from the ENOUGH project were present at the 37th EFFoST International Conference 2023 in Valencia this week.
Refrigeration and the IIR in the spotlight at COP 28
The Conference of the Parties on Climate Change took place in Dubai (United Arab Emirates) from 30 November to 13 December 2023. For the first time, refrigeration was given special attention. The IIR shared a...
Press release: The IIR International Dictionary of Refrigeration is now freely accessible online
Available in 11 languages, the complete version of the International Institute of Refrigeration (IIR) International Dictionary of Refrigeration is now freely accessible online.
ICR2015: Early Bird Registration now open
Registration is now open for the much anticipated 24th ICR will be held at Yokohama, Japan from 16 to 22 August 2015.
International collaboration: The key to a prosperous future in refrigeration
The IIR puts its international network into action for the benefit of all.
New in our Encyclopedia. Ice cream manufacturing and its environmental impact.
A comprehensive review of the freezing process, market data and environmental impact of ice cream manufacturing.
ICR2015 : The 24th IIR International Congress of Refrigeration
16 - 22 August 2015, the 24th ICR takes place in Yokohama, Japan!
The International Dictionary of Refrigeration is now accessible online
Previously only available in paper format and in just 5 languages, the complete version of the International Dictionary of Refrigeration is now accessible on our website.
Now freely accessible: The IIR International Dictionary of Refrigeration
Now available in 11 languages, the complete version of the IIR International Dictionary of Refrigeration is freely accessible online!
Encyclopedia of Refrigeration
4 results
Cryogenic nitrogen in the food and beverage industry
The adoption of cryogenic processes in the food and beverage industry is predominantly driven by liquid nitrogen (LIN), and it is the preferred candidate for food chilling and...
Ice cream manufacturing, environmental impact and market data
From a physico-chemical point of view, ice cream is a complex, frozen multiphase mixture. The manufacturing process includes several stages of freezing which are described in this...
Cold storage conditions for fruits and vegetables
Practical recommendations for the cold storage of over 200 cultivars of fruits, vegetables and herbs (storage temperatures, relative humidity, storage time, controlled atmosphere...
Environmental impact of the ice cream industry
This summary document describes the environmental impact of ice cream manufacturing, which is mainly due to the energy consumption and refrigerants used.
