Experimental Study of Thermal Performance of Different Fruit Packaging Box Designs
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.6/12126 |
Resumo: | Packaging was recently identified as an essential element in addressing the key challenge of sustainable food supply and is gaining interest among researchers. It is a central element in food quality preservation due to its role in heat and mass exchange with the external atmosphere, contributing to the preservation of food quality during storage and extending food shelf life. This work proposes three new packaging configurations with the same size but different geometry and ventilation hole sizes and geometry, that change the conditions in which the heat and mass exchange occurs, during either the cooling period of fruits, inside the cooling chamber, or during the period when the packaging is exposed to ambient conditions, outside the cooling chamber. For this purpose, packages with fruit models that replicate the properties of real fruit were subjected to a cooling process inside a cooling chamber for 8 h. Subsequently, during the heating phase, the packages were exposed to ambient conditions for 10 h. Thermal conditions were also monitored, both inside and outside the chamber. Additionally, for comparative purposes, the thermal behavior of commercial packaging was also evaluated for the same operating conditions in the cooling and heating phases. The results show that the new packages do not substantially promote the preservation of fruits in the cooling phase, but in the heating phase, they ensure an extension of the period with proper thermal conditions of up to 50% in relation to the conventional packaging. This result is particularly important since the heating phase, in which fruits are outside the storage chamber, is the period with the greatest impact on the fruits’ useful life. |
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Experimental Study of Thermal Performance of Different Fruit Packaging Box DesignsFruit Packaging BoxThermal PerformanceExperimental StudyPackaging was recently identified as an essential element in addressing the key challenge of sustainable food supply and is gaining interest among researchers. It is a central element in food quality preservation due to its role in heat and mass exchange with the external atmosphere, contributing to the preservation of food quality during storage and extending food shelf life. This work proposes three new packaging configurations with the same size but different geometry and ventilation hole sizes and geometry, that change the conditions in which the heat and mass exchange occurs, during either the cooling period of fruits, inside the cooling chamber, or during the period when the packaging is exposed to ambient conditions, outside the cooling chamber. For this purpose, packages with fruit models that replicate the properties of real fruit were subjected to a cooling process inside a cooling chamber for 8 h. Subsequently, during the heating phase, the packages were exposed to ambient conditions for 10 h. Thermal conditions were also monitored, both inside and outside the chamber. Additionally, for comparative purposes, the thermal behavior of commercial packaging was also evaluated for the same operating conditions in the cooling and heating phases. The results show that the new packages do not substantially promote the preservation of fruits in the cooling phase, but in the heating phase, they ensure an extension of the period with proper thermal conditions of up to 50% in relation to the conventional packaging. This result is particularly important since the heating phase, in which fruits are outside the storage chamber, is the period with the greatest impact on the fruits’ useful life.This study was conducted within the activities of project “Pack2Life—High performance packaging”, project IDT in consortium n. 33792, call n. 03/SI/2017, Ref. POCI-01-0247-FEDER- 033792, promoted by COMPETE 2020 and co-funded by FEDER within Portugal 2020. The authors are grateful for the opportunity and financial support to continue this project to Fundação para a Ciência e a Tecnologia (FCT) and R&D Unit “Centre for Mechanical and Aerospace Science and Technologies” (C-MAST), under project UIDB/00151/2020.This study was conducted within the activities of project “Pack2Life—High performance packaging”, project IDT in consortium n.◦ 33792, call n.◦ 03/SI/2017, Ref. POCI-01-0247-FEDER033792, promoted by COMPETE 2020 and co-funded by FEDER within Portugal 2020. The authors are grateful for the opportunity and financial support to continue this project to Fundação para a Ciência e a Tecnologia (FCT) and R&D Unit “Centre for Mechanical and Aerospace Science and Technologies” (C-MAST), under project UIDB/00151/2020.uBibliorumLeitão, Fábio António Soares PintoSilva, Pedro D.Gaspar, Pedro DinisPires, Luís C.Duarte, Diana2022-03-29T09:57:17Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.6/12126eng10.3390/en14123588info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-24T04:56:59Zoai:ubibliorum.ubi.pt:10400.6/12126Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:51:48.031482Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Experimental Study of Thermal Performance of Different Fruit Packaging Box Designs |
title |
Experimental Study of Thermal Performance of Different Fruit Packaging Box Designs |
spellingShingle |
Experimental Study of Thermal Performance of Different Fruit Packaging Box Designs Leitão, Fábio António Soares Pinto Fruit Packaging Box Thermal Performance Experimental Study |
title_short |
Experimental Study of Thermal Performance of Different Fruit Packaging Box Designs |
title_full |
Experimental Study of Thermal Performance of Different Fruit Packaging Box Designs |
title_fullStr |
Experimental Study of Thermal Performance of Different Fruit Packaging Box Designs |
title_full_unstemmed |
Experimental Study of Thermal Performance of Different Fruit Packaging Box Designs |
title_sort |
Experimental Study of Thermal Performance of Different Fruit Packaging Box Designs |
author |
Leitão, Fábio António Soares Pinto |
author_facet |
Leitão, Fábio António Soares Pinto Silva, Pedro D. Gaspar, Pedro Dinis Pires, Luís C. Duarte, Diana |
author_role |
author |
author2 |
Silva, Pedro D. Gaspar, Pedro Dinis Pires, Luís C. Duarte, Diana |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
uBibliorum |
dc.contributor.author.fl_str_mv |
Leitão, Fábio António Soares Pinto Silva, Pedro D. Gaspar, Pedro Dinis Pires, Luís C. Duarte, Diana |
dc.subject.por.fl_str_mv |
Fruit Packaging Box Thermal Performance Experimental Study |
topic |
Fruit Packaging Box Thermal Performance Experimental Study |
description |
Packaging was recently identified as an essential element in addressing the key challenge of sustainable food supply and is gaining interest among researchers. It is a central element in food quality preservation due to its role in heat and mass exchange with the external atmosphere, contributing to the preservation of food quality during storage and extending food shelf life. This work proposes three new packaging configurations with the same size but different geometry and ventilation hole sizes and geometry, that change the conditions in which the heat and mass exchange occurs, during either the cooling period of fruits, inside the cooling chamber, or during the period when the packaging is exposed to ambient conditions, outside the cooling chamber. For this purpose, packages with fruit models that replicate the properties of real fruit were subjected to a cooling process inside a cooling chamber for 8 h. Subsequently, during the heating phase, the packages were exposed to ambient conditions for 10 h. Thermal conditions were also monitored, both inside and outside the chamber. Additionally, for comparative purposes, the thermal behavior of commercial packaging was also evaluated for the same operating conditions in the cooling and heating phases. The results show that the new packages do not substantially promote the preservation of fruits in the cooling phase, but in the heating phase, they ensure an extension of the period with proper thermal conditions of up to 50% in relation to the conventional packaging. This result is particularly important since the heating phase, in which fruits are outside the storage chamber, is the period with the greatest impact on the fruits’ useful life. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z 2022-03-29T09:57:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.6/12126 |
url |
http://hdl.handle.net/10400.6/12126 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.3390/en14123588 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799136406599106560 |