For example, as shown in Table 3, the first participant, C1, took 186 s to store food. Immediately, C1 stored yogurts: they stayed 1.4 s in the plastic bag and 6.6 s “in the air.” The yogurts stayed 6.6 + 1.4 = 8 s outside and 178 s in the 4–6 °C shelf of the refrigerator. We obtained a similar matrix for each participant with each product.