Abstract
Here, a novel temperature-responsive coating for corrugated boxes, using tetradecane as a thermoregulating material (TRM), was successfully developed. The thermal conductivity of TRM was improved by vacuum impregnation using expanded graphite (EG + TRM). Thermal insulation coating (EG/RH + TRM) was prepared using rice husk and E + TRM. Coatings were applied to the interior wall of corrugated boxes to improve their thermal buffering property. Fourier-transform infrared spectroscopy results showed that TRM and EG undergo physical but not chemical changes. Thermal properties of TRM were studied using differential scanning calorimetry, the melting point of TRM is 5.82 °C with a latent heat of 202.8 J g−1 and crystallization begins at 2.43 °C with a latent heat of 198.6 J g−1. Thermal insulation coating melts at − 4.69 °C with a latent heat of 60.71 J g−1 and solidifies at 4.50 °C with a latent heat of 65.76 J g−1. Fresh mushrooms were used to analyze the thermal buffering capacity of the temperature-responsive corrugated boxes through the evaluation of quality parameters such as texture, color, pH, polyphenol oxidase activity and mass loss. Thermally buffered package shows acceptable limits for all the quality parameters during storage time.
| Original language | English |
|---|---|
| Journal | Journal of Thermal Analysis and Calorimetry |
| DOIs | |
| Publication status | Accepted/In press - 2019 Jan 1 |
Fingerprint
All Science Journal Classification (ASJC) codes
- Condensed Matter Physics
- Physical and Theoretical Chemistry
Cite this
}
Temperature-controlling system for fresh produce during distribution and transportation. / Singh, Suman; Gaikwad, Kirtiraj K.; Lee, Youn Suk.
In: Journal of Thermal Analysis and Calorimetry, 01.01.2019.Research output: Contribution to journal › Article
TY - JOUR
T1 - Temperature-controlling system for fresh produce during distribution and transportation
AU - Singh, Suman
AU - Gaikwad, Kirtiraj K.
AU - Lee, Youn Suk
PY - 2019/1/1
Y1 - 2019/1/1
N2 - Here, a novel temperature-responsive coating for corrugated boxes, using tetradecane as a thermoregulating material (TRM), was successfully developed. The thermal conductivity of TRM was improved by vacuum impregnation using expanded graphite (EG + TRM). Thermal insulation coating (EG/RH + TRM) was prepared using rice husk and E + TRM. Coatings were applied to the interior wall of corrugated boxes to improve their thermal buffering property. Fourier-transform infrared spectroscopy results showed that TRM and EG undergo physical but not chemical changes. Thermal properties of TRM were studied using differential scanning calorimetry, the melting point of TRM is 5.82 °C with a latent heat of 202.8 J g−1 and crystallization begins at 2.43 °C with a latent heat of 198.6 J g−1. Thermal insulation coating melts at − 4.69 °C with a latent heat of 60.71 J g−1 and solidifies at 4.50 °C with a latent heat of 65.76 J g−1. Fresh mushrooms were used to analyze the thermal buffering capacity of the temperature-responsive corrugated boxes through the evaluation of quality parameters such as texture, color, pH, polyphenol oxidase activity and mass loss. Thermally buffered package shows acceptable limits for all the quality parameters during storage time.
AB - Here, a novel temperature-responsive coating for corrugated boxes, using tetradecane as a thermoregulating material (TRM), was successfully developed. The thermal conductivity of TRM was improved by vacuum impregnation using expanded graphite (EG + TRM). Thermal insulation coating (EG/RH + TRM) was prepared using rice husk and E + TRM. Coatings were applied to the interior wall of corrugated boxes to improve their thermal buffering property. Fourier-transform infrared spectroscopy results showed that TRM and EG undergo physical but not chemical changes. Thermal properties of TRM were studied using differential scanning calorimetry, the melting point of TRM is 5.82 °C with a latent heat of 202.8 J g−1 and crystallization begins at 2.43 °C with a latent heat of 198.6 J g−1. Thermal insulation coating melts at − 4.69 °C with a latent heat of 60.71 J g−1 and solidifies at 4.50 °C with a latent heat of 65.76 J g−1. Fresh mushrooms were used to analyze the thermal buffering capacity of the temperature-responsive corrugated boxes through the evaluation of quality parameters such as texture, color, pH, polyphenol oxidase activity and mass loss. Thermally buffered package shows acceptable limits for all the quality parameters during storage time.
UR - http://www.scopus.com/inward/record.url?scp=85070185586&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85070185586&partnerID=8YFLogxK
U2 - 10.1007/s10973-019-08658-y
DO - 10.1007/s10973-019-08658-y
M3 - Article
AN - SCOPUS:85070185586
JO - Journal of Thermal Analysis and Calorimetry
JF - Journal of Thermal Analysis and Calorimetry
SN - 1388-6150
ER -