CHARACTERISTICS OF BASIC PROPERTIES OF NEW THERMAL INSULATION MATERIAL DESIGNED FOR FROZEN FOOD PACKAGING
Dariusz Góral
Katedra Chłodnictwa i Energetyki Przemysłu Spożywczego, Uniwersytet Przyrodniczy w LublinieAbstract
The new thermal insulation material readily biodegradable and cheap in production, provided for packaging of frozen food, make easier retaining of cold chain, has been proposed. Five different types of material which main component was the paper pulp has been studied. Density of materials, theirs thermal conductivity and thermal images of the packaging made of these materials with the frozen product inside as well as temperature distribution histograms of their surfaces were experimentally characterized. The lowest density was measured for pulp containing albumin of eggs. It was found that the lowest thermal conductivity characterized the pulp with the addition of NaHCO3 + lauryl alcohol ethoxylate + C6H8O7 and pulp with the addition of NaHCO3 and KC4H5O6. Thermal images of the packaging surfaces and histograms of surfaces temperature distribution goes to show a good thermal insulation properties of all samples.
Keywords:
thermal conductivity, thermal insulation, material, packaging for frozen food, IR imageReferences
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Katedra Chłodnictwa i Energetyki Przemysłu Spożywczego, Uniwersytet Przyrodniczy w Lublinie
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