Effect of improved latent heat storage system on the temperature fluctuations and quality of foods

Abstract

This study aimed to investigate the effect of an improved latent heat storage system (LHSI) by fins on the temperature fluctuations and quality of mushrooms and Tylose as model foods. Three types of LHSs including LHS without PCM (LHSB), with PCM (LHSW) and with PCM and fins (LHSI) were constructed. Tetradecane with 206.307 kJ/kg latent heat of fusion was selected as PCM. Package prototypes containing model foods and LHSs were cooled to 0 °C and then placed at 30 °C (to simulate ambient temperature) while the temperature of model foods and systems was recorded. Color, texture and weight loss were evaluated as quality attributes. Results showed that: 1- Fins decreased 700 s of Tetradecane melting time in the LHSI compared to LHSW. 2- LHSI package maintained the temperature of model foods approximately 2–3 °C lower than the LHSW package. 3- Thermal Buffering Capacity Coefficient (TBCC) of LHSSI was two times that of the LHSW package in the phase change step, which resulted in, a 4.82 and 4.87 times increase in the temperature stability of mushroom and tylose. LHSI package reduced the browning index, total color difference, softening and weight loss of mushrooms compared to LHSW and LHSB packages during four days of storage.