We successfully developed temperature-sensitive packaging using a eutectic mixture of soybean oil and tetradecane (S + T) as a thermo-regulating material (TRM). The eutectic mixture was vacuum impregnated inside expanded graphite (EG/S + T) to increase the thermal conductivity of the TRM. A thermal insulation coating (EG/RH/S + T) was prepared and applied inside the walls of the expanded polypropylene (EPP) boxes using EG/S + T and a rice byproduct, i.e., rice husk (RH), to enhance the thermal buffering. The developed eutectic mixture (S + T), EG/S + T, and thermal insulation coating (EG/RH/S + T) were characterized using scanning electron microscopy (SEM), thermogravimetric analysis, Fourier transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). The SEM analysis indicated that the S + T TRM was sufficiently absorbed into the EG porous network. The FTIR results revealed that the S + T TRM and EG did not undergo chemical reactions however, physical interactions were observed. The DSC results revealed that the S + T TRM melts at −0.31 °C with a latent heat of 71.06 J/g, and it solidifies at −2.01 °C with a latent heat of 74.89 J/g. The thermal insulation coating melts at −0.94 °C with a latent heat of 19.49 J/g, and it solidifies at −3.93 °C with a latent heat of 19.35 J/g. Temperature sensitive package further studied with fresh beef to determine weather is could provide temperature maintain or not up to-8 days. Meat sample place inside the small PET container and cover with cling film. PET tray transfer to temperature sensitive package. The quality of the fresh beef was determined based on its pH, color, texture, total volatile basic nitrogen, and total plate count. EPP boxes with EG/RH/S + T coatings and a G-Pack show excellent temperature control during 3 h of storage at ambient temperature. All the quality parameters for fresh beef are within the acceptable range when using the temperature-sensitive packaging. The developed temperature-sensitive packaging is useful to control the temperature of fresh beef from the store to preparation and consumption.
Bibliographical noteFunding Information:
This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries through the High Value-Added Food Technology Development Program , which is funded by the Ministry of Agriculture, Food and Rural Affairs ( 316067-3 ).
© 2018 Elsevier Ltd
All Science Journal Classification (ASJC) codes
- Food Science