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Influence de la nébulisation sur la conservation de viande dans une vitrine réfrigérée.
Influence of water droplets on the preservation of meat in a refrigerated display cabinet.
IIR document
Energy optimization of batch freezing tunnel for meat.
La biopréservation, une barrière complémentaire au froid pour garantir la qualité de la viande de porc fraîche.
Bioconservation, an additional safeguard to refrigeration in order to guarantee the quality of fresh pork meat.
Investigations of the dynamics of meat freezing at various modes of cryotreatment.
Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises.
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.
Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors—Prospects for Meat and Fish Foods.
Effects of different thawing methods on quality of unfrozen meats.
Evaluation of microwave assisted freezing (MAF) impact on meat and fish matrices.
Effects of temperature fluctuations on the meat quality and muscle microstructure of frozen beef.
Recommended by the IIR
Crystallization behavior and quality of frozen meat.
Scientific opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. 1. Meat of domestic ungulates.
Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat.
Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) on supercooling preservation of beef at different fat levels.
Scientific opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. 2. Minced meat from all species.
Refrigeration sector monitoring
24 results
Temperature control and sustainability, the challenges of 3D meat printing
Temperature control is a key factor that still limits the application of 3D printing in the meat industry, according to recent scientific publications.
EFSA publishes scientific opinion on meat cold storage and transportation temperature temperatures
According to the European Food Safety Authority (EFSA), “meat can be transported at temperatures higher than the current maximum of 7°C.”
A refrigerated warehouse in Cameroon.
The first stage of construction of the refrigerated warehouse.
The food industry in Europe
The processed meat market in Western Europe is worth EUR 117.3 billion, some 10.6 % of the overall food and drink market of EUR 1111 billion.
LED lighting extends the colour shelf life of meat
Researchers from Kansas State University, USA, claim they have proved that the use of LED lights in refrigerated display cabinets can improve the shelf life of fresh meat.
Brazilian cold chain panorama
An article from the International Journal of Refrigeration presents a few figures about the infrastructure, energy sources and expenditure of the Brazilian cold chain.
Impact of the COVID-19 epidemic on the refrigeration sector
Various domains of the refrigeration sector are impacted by the current epidemic. Overview of some of these impacts.
The French frozen food market
Total consumption (including foodservice as well as retail channels) amounted to an estimated EUR 9.1bn in 2013, of which the retail sector was worth approximately 60%.
Refrigerated containers: state of play and perspectives
Refrigerated containers play an essential role in the maritime refrigerated transport sector; a look back at the stages of their development and the recent and future technological advances of this...
Museums dedicated to refrigeration in the United States
There are several museums dedicated to refrigeration in the United States: one in Pennsylvania has just added a 1936 refrigerated wagon to its collection.
Growth of the Italian frozen food market in 2020
In 2020, the frozen food market in Italy grew in all segments.
China’s largest port-base cold chain project
With a state-of-the-art mega-refrigerated warehouse project, the port of Nansha in southern China will be ready to meet the growing logistics needs of the cold chain in the region.
UK frozen food sales in 2021
The annual report by the British Frozen Food Federation (BFFF) reveals that frozen food sales have maintained a growth momentum in 2021, despite sales volumes being slightly down...
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.
The strong growth of the cold chain in China
Supported by five-year development plans, the field of cold chain logistics is growing strongly in China, as illustrated by the 17% increase in cold storage capacity in 2020 compared to the previous...
IIR news
7 results
World Bank project in Bangladesh
The IIR has just signed an agreement with the World Bank to develop a cold chain, as sustainable as possible of course, in Bangladesh, in partnership with British and Bangladeshi universities.
ENOUGH – a new project that will identify how food industry can become net zero by 2050
The project will develop technologies, tools and methods to contribute to the EU’s farm to fork Strategy to achieve climate neutrality in the food industry.
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.
Policy brief available to download: Developing the cold chain in the agrifood sector in sub-Saharan Africa
A focus on the importance of the cold chain in reducing post-harvest losses
Press release: The International Institute of Refrigeration appoints Professor Judith Evans as new president of Commission C2
The International Institute of Refrigeration (IIR) is proud to announce the appointment of Judith Evans, Professor at London South Bank University, as the new president of IIR Commission C2 on food science and engineering.
New president of IIR Commission C2 on food science and engineering
The IIR is proud to announce the appointment of Judith Evans, Professor at London South Bank University, as the new president of IIR Commission C2 on food science and engineering.
FRIDOC now features a selection of MDPI articles on refrigeration
About 150 articles from MDPI journals, including review articles on various refrigeration technologies, are available in FRIDOC.
Encyclopedia of Refrigeration
1 result
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...
