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Shelf life: the durability debate.
La descontaminación superficial con vapores de aceites esenciales aumenta la vida útil del limón refrigerado.
Superficial decontamination with essential oil vapours increases the refrigerated lemon shelf life.
Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage.
Shelf life determination: best practice guidance.
Map packaging with essential oils vapours increases the shelf-life of refrigerated sea bream fillets.
IIR document
Sustainable coating for improving shelf-life of fresh-cut 'big top' nectarine.
Estudio de la vida útil de dorada fresca almacenada en hielo con aceites esenciales encapsulados.
Study of shelf-life of fresh seabream stored in crushed ice including encapsulated essential oils.
Shelf life of snow crab clusters (Chionoecetes opilio) stored at 0 and 4°C.
Surface decontamination with essential oil nanoemulsion and ultraclean map packaging increases the shelf-life of refrigerated fresh cut pineapple.
Recommended by the IIR
Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products.
El envasado ultralimpio y la descontaminación con nanoemulsión de orégano alarga la vida útil de la carne picada almacenada a 4°C.
Ultraclean packaging and surface decontamination with oregano essential oil nanoemulsion increases the shelf-life of minced meat stored at 4°C.
Study and application of slurry ice in harvesting and in the cold chain of marine cultured seabass for shelf life extension.
The use of nanoencapsulated essential oils embedded in the ice has an antimicrobial effect and extends the shelf life of refrigerated fresh sea bream with ice toping.
Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs.
Improvement of food safety and shelf life of refrigerated croquettes by using EVOO encapsulated in cyclodextrins in breadcrumbs.
Refrigeration sector monitoring
26 results
Rapid low-temperature process adds weeks to milk's shelf life
A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of milk, according to a Purdue University study.
Pilot project for the export of fresh vegetables by sea from Australia
Australia’s vegetable exporters are testing modified atmosphere and controlled atmosphere packaging to increase the shelf-life of fresh produce during sea freight.
Reducing food waste: can we keep open canned sardines in the refrigerator?
Researchers from the University of Porto studied the shelf life at 4°C of open canned sardines, depending on the type of seasoning (sardines in brine, vegetable oil, tomato...
Vending machine dispenses fresh foods via RFID
The startup PantryLabs has created refrigerated kiosks which can identify sandwiches and other perishable products stored within, and can track sales and inventory levels.
Keeping fruit and vegetable fresh longer without a fridge
The Wakati stores increases the short-term storage time for fruit and vegetable without refrigeration
Fish packaging with built-in nose
PhD candidate Jenneke Heising is working on packaging with a built-in nose that tells your smartphone how fresh fish is before you buy it.
Time-temperature indicator materials given green light by EFSA
The European Food Safety Authority (EFSA) validates active materials used to create time-temperature indicators on chilled food packaging.
For IIR members only
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.
Refrigeration innovations for the avocado market
The booming global avocado market calls for increasing standards of quality. Refrigeration technologies offer cutting-edge solutions for fruit ripening and seed preservation for future crops.
ICCC2020 highlights: Benefits of IoT technologies for cold chain management
Internet of Things and cloud services are promising solutions for smart management and maintenance of the multiple cold rooms of supermarket chains.
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...
Towards a sustainable seafood cold chain
Several FAO (UN’s Food and Agriculture Organisation) reports present the figures and challenges of the seafood cold chain.
Simplifying the preservation at very low temperature of tissues used in ophthalmology
Researchers have compared the effects of −28 °C (standard freezer) and −80 °C preservation on human amniotic membrane, which is commonly used in ophthalmic...
1924 – 2024: Celebrating 100 years of the frozen food industry
In 1924, Clarence Birdseye patented the first apparatus for freezing and packaging fish.
The benefits of thermal energy storage for cold chain applications
Several presentations at the IIR ICCC 2022 conference focused on the potential applications of Thermal Energy Storage (TES) and Phase-Change Materials (PCMs) and highlighted the...
IIR news
3 results
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.
New in our Encyclopedia. Cold storage conditions for fruits and vegetables
Practical recommendations for the cold storage of over 200 cultivars of fruits, vegetables and herbs.
The Cold Chain: A logistical challenge at the heart of the distribution of the COVID-19 vaccine
Gérald Cavalier - President of the Science and Technology Council of the International Institute of Refrigeration, President of the French Association of Refrigeration, President of the Cemafroid...
Encyclopedia of Refrigeration
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.
