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WFLO Research Projects (1981-Present)

WFLO Research Projects explore critical issues in food science and temperature-controlled logistics. Reports are available as a member benefit. Downloadable reports are hyperlinked below. For copies of other individual research project reports, please contact GCCA headquarters at email@nullgcca.org or +1 703 373 4300. All research papers are member-only resources. Learn about membership »

 

Yr. No. Title Institution Leader
2017 153 Small-Scale Postharvest Handling Practices: A Manual for Horticultural Crops (5th Edition) University of California, Davis Lisa Kitinoja and Adel A. Kader
2015 152 Impacts of Air Temperature on Frozen Food Quality during Refrigerated Warehouse Storage The Ohio State University Dennis R. Heldman and David M. Phinney
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