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World Food Logistics Organization: Research
WFLO-sponsored research deals primarily with the behavior of commodities in refrigerated storage and the control of the storage environment which influences this behavior. It also addresses specific problems of refrigeration engineering and warehouse operation of direct concern to the refrigerated warehousing industry.
Because the nature of research is to also seek answers to questions that may be more relevant to future concerns WFLO has also supported studies of a more basic nature and continues to do so today. These investigations are designed to improve, promote and develop new uses for refrigeration and to improve the standard of living around the world.
The purpose of such investigations has always been to provide the essential knowledge for the scientific conduct and development of opportunities for the refrigerated warehousing business.
If you would like to know the process for submitting a research proposal then download the Research Procedures document.
Projects Supported by WFLO from 1981 to the present
For individual research project reports please contact GCCA headquarters at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
Download the list of projects supported by WFLO from 1981 to the present
| Yr. | No. | Title | Institution | Leader |
| 2010 | 151 | Case Picking Efficiency Project | Georgia Institute of Technology |
John Bartaoldi |
| 2010 | 150 | Food Product Freezing and Storage Optimization | Denny Heldman and Paul Singh | |
| 149 | Use of an Electronic Nose to Measure Quality Attributes of Crab Meat and Scallops | Virginia Polytechnic Institute | Michael Jahncke | |
| 2005 | 148 | Costs of Energy for Cooling and Freezing of Food Products | Rutgers University | Dennis Heldman Don Fenton |
| 147 | Packaging and Safety of Refrigerated, Raw, Aquacultured Flounder and Fully Cooked, Battered and Breaded Fish Portions | Virginia Polytechnic Institute | Michael Jahncke | |
| 2002 | 146 | Examination of cold treatment methods to eliminate pinewood nematodes from wooden pallets | St. Louis University | Robert Bolla |
| *145 | The sensitivity of product quality factors to a fluctuating temperature environment | University of California | David S. Reid | |
| 2002 | 144 | Optimizing the Food Freezing Process for Maximum Product Quality | Rutgers University | Dennis R. Heldman |
| 2000 | 143 | Shelf Life Extension of Par-Baked Frozen Dough | American Institute of Baking | Brian Strouts |
| 1999 | 142 | Ultrasonic & Magnetic Resonance Methods to Quantify & Locate Solid & Liquid Phases in Frozen Foods During Processing & Storage | Purdue University | Paul Cornillon |
| 1999 | 141 | Energy Efficiency Survey & Recommendations for PRWs | Purdue University | Jianyi Zhang & Eckhard A. Groll |
| 1998 | 140 | A New Method for Accelerated Shelf Life Determination for Frozen Foods | University of California | David S. Reid |
| 1998 | 139 | Potential for Freezing and/or Storing Bakery Foods in PRWs | James L. Vetter Technical Assistance Services | James L. Vetter |
| 1997 | 138 | Critical Analysis of Food & Food Packaging & Freezing Technologies and Their Short & Long Term Effects on PRW Business | Rubbright-Brody, Inc. | Aaron L. Brody |
| 1996 | 137 | Mobility Threshold Temperatures to T-TT Studies for the Storage of Frozen Food & Potential Impact on PRWs | University of Missouri | Dennis R. Heldman |
| 1995 | 135 | Temperature Control in Frozen Food Transportation | Agriculture and Agri-Food Canada | Denyse LeBlanc |
| 1995 | 134 | Determination of Storage & Tempering Parameters for Cured Cooked Ham | Oklahoma State University | R. L. Henrickson |
| 1995 | 133 | CSM Release on Handling & Storage of Fruit Juices & Fruit Juice Concentrates | The J.M. Smucker Co. | Marvin Kragt |
| 1994 | 132 | Quality Assessment of Beef, Pork and Poultry Exposed to Ammonia | Oklahoma State University | F. K. Ray |
| 1994 | 131 | Freezing/Storage of Food as a Preservation Process |
Rutgers University | WFLO SAC & Daryl B. Lund |
| 1994 | 130 | Computer Program for the Prediction of Freezing Times of Various Food Products Under Various Conditions | University of California | R. Paul Singh |
| 1994 | 129 | Survey of Manufacturers' Recommendations for Handling Chilled Foods | Rubbright-Brody, Inc. | Aaron L. Brody |
| 1993 | 128 | Current and Potential Problems in the Freezer Storage of Reduced Calorie Baked Goods | American Institute of Baking | William J. Hoover |
| 1991 | 127 | Comprehensive Booklet on the Characteristics of Ammonia Sensors | University of Illinois | W. F. Stoecker |
| 1990 | 126 | Mobility Threshold Temperatures (Formerly "Glass Transition") | University of California | David Reid |
| 1990 | 122 | Video Tape to Show Handling, Receiving & Freezing Techniques | WFLO Staff | Video Education Committee |
| 1990 | 121 | CSM Release on Guidelines for Thawing & Tempering | Culinary Foods | Julius F. Bauermann |
| 1989 | 110C | Effects of Cold Storage Temperature on the High Quality Shelf Life of Selected Frozen Seafoods | NMFS Gloucester | Robert J. Learson |
| 1988 | 125 | AFFI Basic Food Freezing | University of California | David Reid |
| 1988 | 120 | Impact of Recent & Impending Commercializations of Newly Emerging Enhanced Refrigeration Technologies | Schotland Business Research Inc. | Aaron L. Brody |
| 1988 | 115B | Survey - Handling/Freezing/Effective Storage Life of Restructured Meat & Tabulation for CSM Release | Oklahoma State University | R. L. Henrickson |
| 1988 | 119 | Literature Survey -Effects of Storage Temperatures on Quality Parameters of Refrigerated & Frozen Poultry Meat Products | Purdue University | W. J. Stadelman |
| 1987 | 118 | Literature Search - Causes of Ammonia Spills & Effect of Ammonia on Products | University of Maryland | Michelle Smith |
| 1987 | 114B | Guidelines for Variety Meats & Preparation of CSM Release | Oklahoma State University | R. L. Henrickson |
| 1987 | 110B | Cost Benefit Relationship of Seafood Storage at Various Temperatures | Torry Research Scotland | Peter Howgate |
| 1985 | 116 | Ammonia Video Training Film: Ammonia--A Tool to Respect | WFLO/IARW | J. W. Hudson |
| 1985 | 109B | A Study to Develop a Method of Predicting Energy Losses Due to Infiltration in Refrigerated Warehouses (Phase II) | ASHRAE | W. F. Stoecker |
| 1984 | 115A | Literature Survey -Handling/Freezing/Effective Storage Life of Restructured Meat Products | WFLO Staff | M. Shaw |
| 1984 | 1984 | Handling, Freezing & Storage of Animal By-Products |
WFLO Staff | M. Shaw |
| 1983 | 113 | Effect of Freezing Time & Frozen Storage Duration on Raw & Further Processed Turkey Products | University of Maryland | D. V. Schlimme |
| 1983 | 112 | The Effect of Low Temperature Storage on the Shelf Life & Quality of Aseptically Packaged Foods | University of Maryland | D. V. Schlimme |
| 1983 | 111 | The Toxicity Effects of Ammonia on the Germination & Growth (Vigor) of Seed Stock Stored in Refrigerated Warehouses | USDA | L. Woodstock |
| 1983 | 110A | Literature Search - Cost Benefit of Storage of Fish at Different Temperatures (Phase I) | Gloucester Laboratory | R. J. Learson |
| 1983 | 109A | A Study to Develop a Method of Predicting Energy Losses Due to Infiltration in Refrigerated Warehouses (Phase I) | ASHRAE | W. F. Stoecker |
| 1982 | 108 | Literature Review of Proper Thawing & Tempering Procedures for Frozen Products | North Carolina State University | David Green |
| 1983 | 107 | Literature Review of Freezing of Products to Improve Subsequent Processing or as a Step in a Process |
University of Maryland | M. Fowke |
| 1982 | 106 | Effect of Freezing Time & Temperature on Quality & Shelf Life of Frozen White Bread Dough - Stage II -- Performance of Instant Yeast & Effect of Sweetener Type & Level | American Institute of Baking | W. Hoover |
| 1982 | 104 | Changes in Quality & High Quality Life of Packaged Meat When Frozen Up to 72 hrs., 96 hrs., or 120 hrs. | Maryland WFLO Laboratory | D. V. Schlimme |
| 1981 | 103 | 103 Effect of Freezing Time & Temperature on Quality & Shelf Life of Frozen White Bread Dough - Stage 1 | American Institute of Baking | W. Hoover |
