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@gcca.org or +1 703 373 4300. All research papers are member-only resources. Learn about membership »  

Yr.
No.
Title
Institution
Leader

2015
152
 
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