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IIR document
Evaporative cooling and Legionella: a risk which can be prevented by using good practices, 18th Informatory Note on refrigerating technologies.
Alterações na qualidade de novos smoothies a base de manga durante conservação refrigerada.
Spoilage in the quality of new mango-based smoothies during refrigerated preservation.
Prevalence and level of Listeria monocytogenes in ice cream linked to a Listeriosis outbreak in the United States.
Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese.
Valuation of a new Maillard reaction type time-temperature integrator at various temperatures.
Survival of Saccharomyces cerevisiae in refrigerated fresh orange juice treated with cinnamon leaf essential oil and thermo-sonication.
Microbial control in fresh horticultural products using active paper sheets with essential oils. A case study in lemon cv. Verna.
When salmon is stunned using nanoencapsulated anaesthetic, and it is cold stored in ice including nanoencapsulated essential oils, the quality and shelf-life increase.
Envase de cartón antimicrobiano para reducir la podredumbre del tomate fresco envasado a granel y conservado en refrigeración.
Antimicrobial active cardboard crate to reduce the rottenness in fresh tomato stored in refrigeration.
Biopreservative effect of the natural antimicrobial substance from Lactobacillus paracasei subsp. tolerans FX-6 on fresh pork during chilled storage.
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.
Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage.
Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis).
Efecto de la fermentación controlada y la aplicación de frio en la obtención de col ácida de alta calidad.
Effect of controlled fermentation and cooling on the processing of high quality acid cabbage.
Simplified heat and mass transfer modeling in a food processing plant.
Refrigeration sector monitoring
25 results
Refrigeration and COVID-19: list of resources
List of resources (guides, recommendations, information) regularly updated concerning the COVID-19 and the refrigeration sector.
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...
Food cold chain optimisation
An Australian report focuses on the improvement of temperature monitoring in the food cold chain to enhance energy productivity.
Food safety: the problems caused by condensation
Some advice to prevent or remove condensation, often involved in food contamination.
Liquid crystal technology speeds up foodborne pathogen detection
Crystal Diagnostics has pioneered liquid-crystal technology that enables smart fast detection of bacteria and other dangerous pathogens such as E. coli in foodstuffs.
A Listeria monocytogenes biosensor based on gold nanoparticles
The innovation is an inexpensive, portable, disposable enzyme-linked immunoabsorbent assay-based biosensing strip that detects L. monocytogenes theough gold particle-modified screen-printed carbon electrodes.
Package indicators to help increase food safety
Chromatic Technologies Inc. (CTI) has developed inks that provide reminders when a product has been out of refrigeration and temperature has started to rise.
HACCP food safety plans must be improved
HACCP has the top non-conformity figures globally across certified sites, according to a British Retail Consortium (BRC) report.
Fluctuating temperatures increase E. Coli and Listeria risk in leafy greens
A new study has found that fluctuations in temperature during transportation and retail sale of leafy greens negatively impacts both the product’s quality and microbial safety.
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.
Food processing: a priority sector for India
India’s food minister believes that with a better supply chain, the country could be a global food processing powerhouse.
Frozen fruit in perfect condition for up to three years
A new technology allows, for the first time, to freeze fruit for three years while keeping its nutrients and properties at optimal levels.
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.
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.
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.
IIR news
2 results
IIR member news: Linde
Linde uses cryogenic freezing to improve cuts.
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...
Encyclopedia of Refrigeration
1 result
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...
