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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.
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.
Efecto de la congelación por altas presiones en la vida útil de los alimentos.
Effect of high-pressure freezing on food shelf life.
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.
Impact of the "3°C of Change" initiative on the shelf-life of frozen foods: the role of temperature oscillations during frozen storage.
Surface decontamination with essential oil nanoemulsion and ultraclean map packaging increases the shelf-life of refrigerated fresh cut pineapple.
The practical storage life of Australian frozen boxed beef and lamb.
Recommended by the IIR
Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products.
The use of encapsulated olive oil and vinegar powder, in the formulation of refrigerated breaded foods, has a synergistic effect on increasing their shelf life.
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.
Refrigeration sector monitoring
33 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.
IIR Position Paper in IJR: Frozen food at −18°C or −15°C? A critical review of subzero storage, quality, and regulation
IIR expert Alain Le-Bail et al. have recently published an article reviewing the current regulations on selected subzero temperature storages and examining the impact of shifting the frozen storage temperature...
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.
Smart cold storage cuts food loss and energy use with digital twins and IoT sensors
A recent review published in Food Research International highlights how emerging technologies such as digital twins, IoT sensors, and AI-driven monitoring systems are transforming postharvest cold storage,...
A must-read in the IJR: a review of storage temperatures for biological material
To improve storage efficiency, the authors of a review article take stock of storage temperatures for biological material (cells, proteins, DNA, etc).
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.
IIR news
4 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.
Refrigeration for better food and a better future
The IIR celebrates World Food Day 2025 and FAO’s 80th Anniversary by highlighting the importance of refrigeration to maintain food quality, aligned with the event’s theme “Hand-in-Hand for Better Food and a...
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
3 results
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.
