Thermal insulation requirements and new cardboard packaging for chilled seafood exports

Abstract

Three expanded polystyrene (EPS) boxes with different thermal resistance (R-value), a box-in-box type cardboard prototype and commercial EPS boxes were packed with fish using standard industry procedures and subjected to a simulated airfreight temperature regime replicating commercial practice. The Quality Index Method was used to assess the fish quality. The boxes with lower R-values did not have a measurable negative effect on the quality compared to the commercial EPS box. There was also no measurable difference in quality between fish stored in the corners or centre of all the boxes. For another experiment a double fluted cardboard prototype and commercial EPS boxes were filled with ice and subjected to a constant temperature regime to determine their R-value. The second prototype had slightly lower R-values than commercial EPS boxes. However, the double fluted wall structure might limit the foldability and manufacturability and will need to be further investigated.