2.2. Sessions
The study was conducted in a test kitchen equipped with a
standard refrigerator. The refrigerator was a Liebherr CNesf 304
with a total capacity of 290 L. It was equipped with a fridge compartment
(200 L - upper part) and a freezer compartment (lower
part). The refrigerator had two shelves at 0–4 C, two shelves at
4–6 C and one crisper drawer; the door had three shelves. The
refrigerator was equipped with an alarm which would buzz when
the door stayed opened for more than 60 s.
Basic food items (ketchup, mayonnaise, mustard, pickles, pâté
and orange juice) were placed in the refrigerator before the start
of the sessions. These items were defined according to a preliminary
survey conducted separately with a panel of consumers
returning from vacations. This was done to mimic real-life conditions
where a refrigerator is never totally empty.
The kitchen was equipped with a trash bin and a sink where
they could wash their hands. The experiments were filmed with
four Noldus dome cameras fixed on the ceiling and one portable
camera from Gopro. The sessions were individualized and organized
in three successive stages as described below.