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IIR document

Modelling and reengineering of cold chain in hospital catering.
- Author(s) : DERENS-BERTHEAU E., GUILPART J., MORELLI E., et al.
- Publication date: 2013/04/02
- Languages : English
- Keywords : Reheating, Comparison, Cold chain, Meat, Community catering, Beef, Precooked food, Modelling, Hospital, Expérimentation
- Source: 2^nd IIR International Conference on Sustainability and the Cold Chain. Proceedings: Paris, France, April 2-4, 2013.
- Formats : PDF
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Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice.
- Author(s) : LI H., LIU B., BESS K., WANG Z., LIANG M., ZHANG Y., WU Q., YANG L.
- Publication date: 2022/06
- Languages : English
- Keywords : Rice, Precooked food, Chilling, Freezing, Storage, Structure, Nutritional value, Expérimentation
- Source: Foods - 11 - 11
- Formats : PDF
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Fate of listeria monocytogenes, pathogenic yersinia enterocolitica, and Escherichia coli O157:H7 gfp+ in ready-to-eat salad during cold storage: what is the risk to consumers?
- Author(s) : SÖDERQVIST K., THISTED LAMBERTZ S., VÅGSHOLM I., et al.
- Publication date: 2017/02
- Languages : English
- Source: Journal of Food Protection - vol. 80 - n. 2
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Probabilistic evaluation of Clostridium perfringens potential growth in order to validate a cooling process of cooked dishes in catering.
- Author(s) : POUMEYROL G., MORELLI E., ROSSET P., et al.
- Publication date: 2014/01
- Languages : English
- Keywords : Safety, Clostridium, Microbiology, Catering, Cooling, Cooked food, Process, Growth
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 35 - n. 1
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Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage.
- Author(s) : ŠOPIK T., LAZARKOVA Z., SALEK R. N., TALAR J., PUREVDORJ K., BUNKOVA L., FOLTIN P., JANCOVA P., NOVOTNY M., GAL R., BUNKA F.
- Publication date: 2022/07
- Languages : English
- Keywords : Microbiological quality, Organoleptic property, Sensory analysis, Storage life, Food, Safety, Temperature, Expérimentation, Nutritional value, Storage, Freezing
- Source: Foods - 11 - 14
- Formats : PDF
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Le froid et la cuisine moderne.

Refrigeration and modern cooking.
- Author(s) : THIS H.
- Publication date: 2013/06
- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 103 - n. 1134
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La préparation des fruits et légumes au coeur du magasin.

Preparing fruits and vegetables inside the store.
- Author(s) : MÉRY A.
- Publication date: 2017/03
- Languages : French
- Keywords : Prepared food, France, Food industry, Safety, Temperature, Vegetable, Preservation, Fruit
- Source: Revue générale du Froid & du Conditionnement d'air - n.1162
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IIR document

An essential part of the FRISBEE software tool: identification and validation of models quantifying the impact of the cold chain on RTE pork products.
- Author(s) : STAHL V., ALVAREZ G., DERENS E., et al.
- Publication date: 2013/04/02
- Languages : English
- Source: 2^nd IIR International Conference on Sustainability and the Cold Chain. Proceedings: Paris, France, April 2-4, 2013.
- Formats : PDF
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Effets combinés d'un traitement par la lumière pulsée et le froid pour améliorer la conservation des fruits et légumes de 4ème gamme : cas de la mangue.

Combined effects of a pulsed-light and refrigeration treatment in order to improve the preservation of minimally processed fruit and vegetables: the case of mangoes.
- Author(s) : CHARLES F., SALLANON H.
- Publication date: 2013/05
- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 103 - n. 1133
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IIR document

CALLIFREEZE. Inline measurement of the degree of freezing of food products.
- Author(s) : NOUHIN M., VANDERMEIREN W., LE BAIL A.
- Publication date: 2020/08/26
- Languages : English
- Keywords : Case study, Freezing, Sensor, Control (automatic), Productivity, Freezer, Fried potato, Optimization, Prepared food, Meat product
- Source: 6^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Nantes, France, August 26-28 2020
- Formats : PDF
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IIR document

How the cold chain impacts the shelf life of a ready-to-eat food regarding Listeria monocytogenes.
- Author(s) : BEAUFORT A., GUILLIER L., DURET S., et al.
- Publication date: 2013/04/02
- Languages : English
- Source: 2^nd IIR International Conference on Sustainability and the Cold Chain. Proceedings: Paris, France, April 2-4, 2013.
- Formats : PDF
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Refrigeration for fast food chains.
- Author(s) : SRINIVAS REDDY M.
- Publication date: 2014/03
- Languages : English
- Keywords : Restaurant, Prepared food, Generality, Cold chain, Chilled food, Frozen food, India
- Source: Air Conditioning and Refrigeration Journal, Cold Chain - vol. 5 - n. 1
- Formats : PDF
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Food storage under pressure (hyperbaric storage), as a possible improvement/alternative to refrigeration.
- Author(s) : MOREIRA A. S., DUARTE V. R., SANTOS I. A., et al.
- Publication date: 2016/05/03
- Languages : English
- Keywords : Prepared food, Hyperbaric environment, Food industry, Microbiology, Dairy product, Pressure, Cold storage
- Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
- Formats : PDF
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Guidance for the control of Listeria monocytogenes in ready-to-eat foods. 2. Good operating practices.
- Author(s) : Ministry for Primary Industries
- Publication date: 2013/01
- Languages : English
- Keywords : Regulations, New Zealand, Food, Safety, Contamination, Cold chain, Microbiology, Maintenance, Listeria, Recommendation, Ready to use, Hygiene, Cleaning, Cold storage, Control (generic)
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IIR document

RECHERCHES EXPERIMENTALES CONCERNANT L'UTILISATION DU FOUR A MICRO-ONDES POUR LA DECONGELATION ET LA REMISE EN TEMPERATURE DES PLATS CUISINES SURGELES.

EXPERIMENTAL RESEARCH ON THE USE OF THE MICROWAVE OVEN IN THE REHEATING OF PRECOOKED FROZEN FOOD.
- Author(s) : VASILESCU S., NACEA M.
- Publication date: 1983/08/07
- Languages : French
- Keywords : Thawing, Reheating, Energy consumption, Microwave, Community catering, Precooked food
- Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
- Formats : PDF
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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.
- Publication date : 2019/11/29
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Chilled & deli food market in Europe

The European chilled & deli food market had total revenues of USD 190,842.5 million in 2012.
- Publication date : 2013/10/21
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Chilled & deli food market in the US

The US chilled & deli food market had total revenues of USD 169,825.8 million in 2012.
- Publication date : 2013/10/21
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Chilled & deli food market in Asia-Pacific

The Asia-Pacific chilled & deli food market had total revenues of USD 296,724.7million in 2012.
- Publication date : 2013/10/18
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Global chilled & deli food market

The global chilled & deli food market had total revenues of USD 748,338.7 million in 2012, representing a compound annual growth rate (CAGR) of 2.7% between 2008 and 2012.
- Publication date : 2013/10/23
- Subjects: Figures, economy
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Chilled & deli Food market in Japan

The Japanese chilled & deli food market had total revenues of USD 88,366.9 million in 2012, representing a compound annual growth rate (CAGR) of 0.5% between 2008 and 2012.
- Publication date : 2013/10/22
- Subjects: Figures, economy
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