In addition, for each participant we counted the occurrences of refrigerator opening as well as the duration of each opening.
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.