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Sorbets as functional food products, unexplored food matrices, their challenges, and advancements.
Research progress on nutritional value, preservation and processing of fish—a review.
IIR document
Development of a cabin for fast freezing in a household refrigerator and examination of its effects on the quality characteristics of beef.
Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables.
Combinación de radiación UV-B y -C como elicitora de la biosíntesis de flavonoides durante la vida comercial refrigerada de pimientos.
Combination of UV-B and -C radiation as elicitor of flavonoid biosynthesis during the commercial refrigerated life of peppers.
Advances in postharvest storage and preservation strategies for Pleurotus eryngii.
Refrigerated clean room processing and packaging increases shelf life of refrigerated MAP packaged breaded products.
Effect of Cold Shock Pretreatment Combined with Perforation-Mediated Passive Modified Atmosphere Packaging on Storage Quality of Cucumbers.
Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage.
Analyzing Consumer Perception on Quality and Safety of Frozen Foods in Emerging Economies: Evidence from Albania and Kosovo.
Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice.
Cryoprotective and antioxidative effects of gelatin hydrolysate from unicorn leatherjacket skin.
Tratamiento precosecha para la mejora en la frigo conservación de la granada “Mollar de Elche”.
Pre-harvest treatment to improve the cold storage of " Mollar de Elche" pomegranate.
An inverse method to estimate bulk density and specific heat of cereal grains during heat pump drying.
Effect of different retailing methods on quality of grape after forced-air cooling and low temperature transportation.
Refrigeration sector monitoring
6 results
Optimising cold storage to boost antioxidants and anthocyanins in blood oranges
A study by the University of Florida found that storage temperatures ranging from 6 to 12 °C significantly enhance anthocyanin, phenolic content, and antioxidants content in in ‘Budd...
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.
USA: consumption of frozen meals compared to quick service restaurant meals
In the USA, people who regularly eat frozen meals consume 253 fewer calories and 2.6 less grams of saturated fat per day than people who eat fast food. Additionally, adults who eat frozen meals have higher daily intakes of important nutrients.
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.
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.
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.
IIR news
2 results
Statement given by Didier Coulomb, Director General of the IIR, during COP 26
Statement Given by the Director General of the International Institute of Refrigeration (IIR) during the 26th Conference of the United Nations Framework Convention on Climate Change (COP 26) in...
A new technical guide on cold rooms
On the occasion of COP 28, the IIR and Efficiency for Access, with the contribution of ESMAP, have published a new guide. It aims to provide accessible and practical guidance to enable developers, owners,...
