D. M. Stubbs
Wrapping strategies for temperature control of chilled foodstuffs during transport
Stubbs, D. M.; Pulko, S. H.; Wilkinson, A. J.
S. H. Pulko
Dr Antony Wilkinson A.J.Wilkinson@hull.ac.uk
Lecturer/ Programme Director for Electronic, and Electrical & Electronic Engineering Programmes
There is a growing market for food producers to supply their goods direct to customers, which has largely been brought about by the growing popularity of web-based ordering. However, the geographical distance between supplier and consumer can be large and this presents problems if temperature-sensitive foods are to be transported. Here we describe a numerical model for the thermal experience of foodstuff packaged in expanded polystyrene boxes in the presence of a gel refrigerant. The model is validated by comparing predicted temperatures with those measured in the laboratory, and the model is then used to investigate the effect that the quantity and placement of gel refrigerant and the ambient temperature have on the period for which maximum food temperature can be maintained below 5°C and 8°C. Results indicate that it is possible to maintain chilled food below these temperatures for up to 24 h, though this period is dependent upon ambient temperature, the manner in which the refrigerant is wrapped around the food and the position of a food item inside the box. © 2004, Sage Publications. All rights reserved.
|Journal Article Type||Article|
|Journal||TRANSACTIONS OF THE INSTITUTE OF MEASUREMENT AND CONTROL|
|Peer Reviewed||Peer Reviewed|
|APA6 Citation||Stubbs, D. M., Pulko, S. H., & Wilkinson, A. J. (2004). Wrapping strategies for temperature control of chilled foodstuffs during transport. Transactions of the Institute of Measurement and Control, 26(1), 69-80. doi:10.1191/0142331204tm0106oa|
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