Expanded Polystyrene Box Research Articles

Changes in quality parameters and bioactive components of seedless lime fruit (Citrus latifolia) during cold storage

The postharvest maintenance quality of fruits is significant for industrial applications. The present study was conducted to evaluate of quality parameters and bioactive components of seedless lime (Citrus latifolia) fruit during cold storage. Lime fruits were packed in perforated polyethylene bags, which were then put into a perforated expanded polystyrene box, and stored in a cool chamber, at 10°C. Quality parameters including skin color, weight loss, total soluble solids (TSS), juice percentage, technological index, titratable acidity (TTA), reducing and total sugars of the fruits were measured during 56 days of storage. The total phenolic content of the juices was measured using a colorimetric method of Folin-Ciocalteu. Ascorbic acid and major flavonoids of the fruits such as hesperidin and eriocitrin were quantified using HPLC-PDA methods. The results showed that cold storage kept the greenness of the fruit’s skin for up to 28 days. A minor weight loss (< 5%) was also recorded in the first 28 days of storage. The technological index of the fruits, reducing total sugars and TSS slightly increased, whereas TA somewhat decreased. Bioactive components such as phenolic and ascorbic acid contents were kept stable (p>0.05) in the first 21 days of storage but considerably reduced after 28 days of storage. A decrease in hesperidin and eriocitrin was also recorded from 21 days of storage but at a lower rate compared to that of phenolic and ascorbic acid contents. Altogether, a simple, convenient cold storage method using a perforated polyethylene bag and expanded polystyrene box can retain the quality and bioactive components of lime fruits for at least 21 days. The findings are significant for the food industrial application of storage lime fruits for fresh utilization or juice processing.

Assessment of Compressive and Flexural Properties and Stacking Strength of Expanded Polystyrene Boxes: Experimental and Simulation Study

Expanded polystyrene (EPS) boxes are used for the packaging of perishable and vulnerable goods during transportation; for instance, fresh fish fillets. It is important to minimize the weight and cost of the packaging materials while maximizing strength to avoid damage to the packaging and the product itself. EPS boxes have to withstand considerable loading, which arises due to rough handling and stacking during transport. This work focused on the compressive and flexural properties and stacking strength of 3 kg capacity EPS boxes with densities of 22 and 23 kg/m3, by combining experiments and simulation. Material properties were obtained from the compression test, and the behavior of EPS boxes under stacking load was investigated through both experiments and finite element simulations. The influences of density and different sample preparation methods on material properties and stacking strength were investigated. The results indicated that, with the density increasing by 1 kg/m3, the initial modulus rises 10–15% and the compressive strength increases by 7–8% in the compression test, while in the flexure test, the rupture stress increases by 3–7%. Additionally, an increase of around 2% was observed for the specimens cut with a hot wire compared to those cut with a table saw. However, because the failure mechanism for a box as a whole differs from that of small units in the compression and flexure tests, density has less of an impact on stacking strength. Finally, a good agreement was obtained between the simulation and stacking strength test results.

Another one bites the plastics.

Old‐growth forests host a rich diversity of invertebrate assemblages. Among them, saproxylic insects play a fundamental role in the nutrient cycle and ecosystem functioning. In these environments, coevolution between insect and plants have reached a stable equilibrium over millions of years. These delicate ecosystems are threatened mainly by habitat loss and fragmentation, and to date, they have to face the new “plastic threat.” Plastics are widespread in all biomes and ecosystems accumulating throughout the years due to their low degradation rate. Once accumulated, large pieces of plastics can be degraded into smaller particles, the latter representing a great threat to biodiversity and ecosystem health, producing detrimental effects on biota. Since the effects of plastics on terrestrial systems remain largely unexplored, this study aimed at contributing to increasing the knowledge on the interaction between plastics and terrestrial biota. We put our emphasis on the novel and broad topic of plastic degradation by saproxylic beetle larvae, describing how they fragmented macroplastics into microplastics. To investigate whether saproxylic cetonid larvae could degrade expanded polystyrene, we performed an experiment. Thus, we put larvae collected in the field in an expanded polystyrene box. We observed that larvae dug in the thickness of the box fragmenting macroplastics into microplastics and producing a total of 3441 particles. Then, we removed the larvae from the EPS box and isolated them in glass jars filled with natural substrate. The substrate was checked for EPS microplastics previously ingested and now egested by larvae. Additionally, we pointed out that plastics remained attached to cetonid larvae setae, with a mean number of 30.7 ± 12.5 items. Although preliminary, our results highlighted that microplastics attached to saproxylic cetonid larvae might be transported into habitats and transferred along the food web. In conclusion, plastic pollution might affect vulnerable species and ecosystem services representing a risk also for human health.

Mechanical properties of ten-egg boxes made of different materials.

This study was conducted to evaluate mechanical properties of ten-egg boxes, which are the most commonly used egg boxes in many countries of Central and South-Eastern Europe. Six ten-egg boxes were tested, two made of cardboard, two made of expanded polystyrene and two made of general purpose solid polystyrene, each from a different producer. There were no significant differences in basic dimensions between tested boxes of various materials, while the significant differences were occurred in weight and box wall thickness. Test included measuring of vertical forces required for deforming complete box and at particular place for each egg in a box till contact with eggs. According to the obtained results, cardboard boxes can provide the best mechanical protection for eggs. The average force required for deforming complete cardboard box was 83.6% higher than for solid polystyrene box, and even 289.5% higher than for expanded polystyrene box. The average force required for deforming cardboard box at particular place for each egg in a box was 60.8% higher than for polystyrene box, and 74.0% higher than for expanded polystyrene box. The disadvantage of cardboard boxes is that they are not resistant to the impact of moisture as polystyrene boxes and in the case of an increase in box moisture due to storage in inappropriate conditions their mechanical resistance decreases.

Survival of foodborne pathogens on commercially packed table grapes under simulated refrigerated transit conditions

We examined the survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica Thompson inoculated on commercially packed table grapes under simulated refrigerated transit conditions (1.1 ± 0.5 °C; 90% RH). Grapes were placed in perforated polyethylene cluster bags, within a commercial expanded polystyrene box equipped with either a SO2-generating pad; a perforated polyethylene box liner; a SO2-generating pad and a box liner; or none of them. L. monocytogenes was most sensitive to SO2-generating pad. SO2-generating pad or SO2-generating pad with box liner inactivated this pathogen completely on day 12 following the inoculation. S. enterica Thompson displayed a similar cold sensitivity as L. monocytogenes, but was more resistant to SO2-generating pad than L. monocytogenes. While SO2-generating pad eliminated S. enterica Thompson on day 20, a combination of box liner with SO2-generating pad inactivated this pathogen completely on day 13. E. coli O157:H7 had the highest tolerance to transit temperature and to SO2-generating pad; SO2-generating pad inactivated this pathogen completely on Day 20. Our data suggest that use of SO2-generating pad combined with box liner is effective in reducing foodborne pathogens L. monocytogenes and S. enterica Thompson, while the use of SO2-generating pad alone was more effective on E. coli O157:H7.

Modelling of fish refrigeration using flake ice

A cooling experiment using flake ice was carried out on a stack of fish and a PVC plate in an expanded polystyrene box. The experiment on fish makes it possible to determine the cooling kinetics of the product according to its position and to validate the models which predict the product temperature changes with time. The first model is based on 2D Computational Fluid Dynamics and the second one is a 1D analytical model. To take into account the imperfect contact between the product and the flake ice due to the presence of air, an additional heat-resistant layer with an equivalent thickness between the fish and the flake ice was identified. This thickness depends on the size of the flakes and the air spaces between the flakes. Simple correlations to predict the cooling times of fish located at the bottom of the stack, where the cooling rate is the slowest, were proposed as a function of the stack thickness.

Numerical modelling of temperature fluctuations of chilled and superchilled cod fillets packaged in expanded polystyrene boxes stored on pallets under dynamic temperature conditions

Temperature variations in cod fillets packaged in four levels of EPS boxes stored on pallets under thermal load were studied numerically and experimentally. In the experiment the fillet temperature along with environmental temperature were monitored at 39 positions on the pallets during 9-h dynamic temperature storage between 7 and 23°C. A three-dimensional time-dependent heat transfer model was developed using the ANSYS FLUENT Computational Fluid Dynamics (CFD) software. The overall mean absolute error of the model was 0.3°C and the maximum error obtained at a single position over the whole period was 2.4°C. The model was further developed in order to simulate temperature evolution inside a fully loaded, 12-level pallet under the same dynamic temperature conditions as a four-level pallet studied before. The mean temperature after 9-h thermal load was 1.0°C lower in the 12-level pallet but the maximum temperature evolution was similar in both pallets. Finally, the model was used to investigate the temperature-maintaining effect of superchilling fish before the thermal load.

Criteria for temperature alerts in cod supply chains

Purpose of this paper Wireless Sensor Network technologies are now available to implement real time temperature monitoring systems in food supply chains. The aim of this paper is to examine different types of methods and criteria to establish alerts in decision support systems in perishable food supply chains. Design/methodology/approach Logistic and temperature mapping was performed in cod supply chains to obtain data to establish criteria for temperature alerts. Data was collected for both ambient temperature and temperature of products packed in Expanded Polystyrene boxes. Findings Alerts based on single criterion for ambient temperature resulted in false alerts when compared to criteria for product temperature. More complex methods that took into account both temperature abuse and the severity of the abuse resulted in more relevant alerts for the chilled cod supply chain. Research limitations/implications The research is based on mapping of cod supply chains with a limited number of iterations. Practical implications The scope of the research is the application of WSN in an actual supply chain of chilled cod transported from Iceland to Europe, which has relevance in assisting management decision making in the supply chain to prevent losses of quality and minimize waste. What is original/value of paper Failure to maintain a low temperature occurs frequently at handover points where alert systems are usually not in place. The theoretical implication of this paper is the development of a conceptual framework for setting up temperature criteria for real time decision support systems in food supply chains.

Effect of continuous 0.3 μL/L gaseous ozone exposure on fungicide residues on table grape berries

The persistence of residues of some fungicides, commonly applied in table grape vineyards to reduce bunch rot, was investigated during the cold storage of ‘Thompson Seedless’ table grape stemmed berries in atmospheres of air or 0.3 μL/L ozone enriched air. Grape berries were sprayed with a mixture of boscalid, iprodione, fenhexamid, cyprodinil, and pyrimethanil solutions, dried in air for 24 h, and packed in plastic clamshell containers in expanded polystyrene boxes. The boxes were stored either in ozone or in ambient air atmosphere (2 °C, 95% RH) for 36 d. Residue analyses were done initially and at 12-d intervals using gas chromatography–mass spectrometry. Residues of boscalid, iprodione, fenhexamid, and pyrimethanil declined during storage in air, but cyprodinil residues did not change significantly during 36-d storage. Storage in the ozone atmosphere markedly accelerated the rates of decline of fenhexamid, cyprodinil, and pyrimethanil, but not those of boscalid or iprodione. At the end of storage, degradation of fenhexamid, cyprodinil, or pyrimethanil was 1.6-, 2.8-, or 3.6-fold higher, respectively, in the ozone atmosphere compared that in air. Despite their structural similarity, pyrimethanil declined more rapidly in an ozone atmosphere than cyprodinil. Fenhexamid declined in both air and ozone more rapidly than the other fungicides; at the end of storage period, only 59.2% or 35.5% of the initial residue remained after air or ozone storage, respectively. Our results have shown that gaseous ozone treatment during storage has a great potential for degrading contemporary fungicides related to table grape production.

TEMPERATURE MAPPING OF FRESH FISH SUPPLY CHAINS – AIR AND SEA TRANSPORT

ABSTRACTTemperature history from three air and three sea freights of fresh cod loins and haddock fillets in expanded polystyrene boxes from Iceland to the U.K. and France were analyzed to find out the effect of different factors on the temperature profile and predicted remaining shelf life (RSL) of the product. It was also aimed to pinpoint hazardous steps in the supply chains. Significant difference (P < 0.001) was found in: the temperature at different locations inside a certain box; mean product temperature between boxes of a certain shipment; and the boxes' surface temperature at different positions on a pallet for the whole logistics period. The predicted RSL depends on the time and temperature history of the product, shortest for sea transportation and longest for an air shipment with precooled product. Several critical steps were found in air freighting: the flight itself, loading/unloading operations and holding storage at unchilled conditions.PRACTICAL APPLICATIONThe paper strengthens fundamental understandings on logistics of fresh fish by air and sea in EPS boxes using ice or gel mats as coolants, with particular contribution of information related to mode of transportation, box–pallet arrangement and location, time–temperature and precooling effects. It is proposed to precool products before packing to better stabilize the temperature of product during abusive period(s). It is also suggested to group the products based on the time–temperature history and/or positions on the pallets for better management in further handling of the fish.

Assessment of the quality losses of fresh fig fruits during transportation

Turkey is one of the main fig fruits producing countries in the World with respective total annual fig fruit productions of approximately 280 000 tons. The protection of the fig fruit quality in the chain between harvesting and marketing is very important. Vibration often causes damages to perishable fruits. Vibration-damaged fruit losses moisture more rapidly than undamaged fruit, further reducing quality. The fruit injury due to vibration is related to the transportation characteristics of vehicles, packaging boxes and the conditions of the roads. The objective of this study was to investigate the effectiveness of packaging box by different materials to decrease the damages of vibration on the quality of fresh fig fruits during transportation. The experiments were carried out in two stages. In the first stage; the frequency and acceleration values of truck were determined during the real transportation. In the second stage, these values were applied on the simulator (shaker) to examine the effect of vibration on fresh figs packaged with three different box. The results showed that the cardboard packaging box was not proper for transporting of the fresh fig fruits in all road conditions. The mass loss of fresh fig fruits packed with cardboard box were found 2.5 times more than extruded and expanded polystyrene boxes at 16 Hz 2.54 ms-2. Sarilop fig variety was more damaged under the rough road. For long highway road conditions, Bursa Black fig variety was found the most affected fig variety.

Wrapping strategies for temperature control of chilled foodstuffs during transport

There is a growing market for food producers to supply their goods direct to customers, which has largely been brought about by the growing popularity of web-based ordering. However, the geographical distance between supplier and consumer can be large and this presents problems if temperature-sensitive foods are to be transported. Here we describe a numerical model for the thermal experience of foodstuff packaged in expanded polystyrene boxes in the presence of a gel refrigerant. The model is validated by comparing predicted temperatures with those measured in the laboratory, and the model is then used to investigate the effect that the quantity and placement of gel refrigerant and the ambient temperature have on the period for which maximum food temperature can be maintained below 5°C and 8°C. Results indicate that it is possible to maintain chilled food below these temperatures for up to 24 h, though this period is dependent upon ambient temperature, the manner in which the refrigerant is wrapped around the food and the position of a food item inside the box.

Influence of Chilling Methods on the Quality of Sardines (Sardina pilchardus)

The aim of this study was to determine for sardines (Sardina pilchardus) the effect of (i) chilling in ice and water in small expanded polystyrene boxes during distribution and in ice thereafter and (ii) chilling in ice and water for the entire storage period. These storage methods were compared with storage of the fish in ice in wooden boxes or in expanded polystyrene boxes. Three storage experiments were performed to take into account the variability in handling conditions and seasonality. There were significant (P < 0.05) differences in the results of some of the sensory, physical, chemical, and microbiological analyses performed that showed that the fish were of better quality when preserved in water and ice than when preserved in ice alone. The effects of dewatering of the fish after transport and subsequent storage in ice were also significantly different (P < 0.05) from those of storage in ice, with the former storage method resulting in better sensory and microbial indices. However, oxidative rancidity, as measured by thiobarbituric acid–reactive substances, was higher for the dewatered fish than for fish preserved in water and ice throughout the storage period. It is concluded that for sardines, storage in water and ice, either only during transport or throughout the storage period, can be useful as an alternative preservation method during distribution and retail sale.

Anchovy Shelf Life as Affected by Different Chilling Methods during Distribution

Anchovies are a very labile fish and deteriorate fast under chilling conditions. In the South of Spain, fishing boats land their catches in wooden boxes with ice (12 to 14 kg). For some years now, fish processors have prepared this species for market distribution by placing about 7 kg fish in expanded polystyrene (EPS) boxes containing water and ice. Then, in the distribution market, boxes are dewatered and re-iced. Transportation of the fish in EPS boxes containing water and ice was recently forbidden on the grounds that boxes for transportation of fish in ice must have holes to let melted ice drain away. In this paper, the effect of preserving the anchovy in water and ice from landing to the distribution market was studied and compared with the more traditional methods of storing the fish in ice in either wooden or EPS boxes. Physical, chemical, microbiological, and sensory analyses were carried out over three different storage trials to account for the effect of seasonality. Little differences were found among lots, but some of the parameters showed that fish transported in water and ice did present less spoilage than fish stored in ice, especially when compared to the wooden boxes. According to these results, chilling of this fish in water and ice can be used as an alternative preserving method during transport.

Skin Banking: A Simple Method for Cryopreservation of Split-Thickness Skin and Cultured Human Epidermal Keratinocytes

A simple unit has been developed for the simultaneous passive cooling of small and large amounts of allograft or autograft split-thickness skin, as well as cultured human epidermis. An expanded polystyrene box of variable size, aluminum plates, and cellulose tissue are fused. This unit is cooled in a -70 degrees C constant-temperature mechanical refrigerator. Maximal cooling rates of -1.3 degrees C min-1 are obtained in a box with a constant wall thickness of cellulose tissue. The cooling rate can be varied by altering the number of cellulose layers. Exothermic temperature plateaus associated with skin cooled in this unit last for less than 0.3 minutes. The viability of the cryopreserved skin was determined by using up to four methods simultaneously: a dye-exclusion test with trypan blue; glucose consumption; production of lactate; and carbon-13 nuclear magnetic resonance spectroscopy. Using a cryoprotectant medium with 15% (vol/vol) glycerol for split-thickness skin 0.25 mm thick, a storage time of up to 509 days at -70 degrees C was observed, with only a small decrease in viability (trypan blue, 62.5%; glucose consumption, 71 to 90% compared with freshly harvested skin). Storage in liquid nitrogen did not significantly improve results (p greater than 0.05).

Persistence in tissues of Border disease virus antigen demonstrable by immunofluorescence

Border disease virus antigen was demonstrated by immuno-lluorescent staining in lamb tissues kept for seven days at 4°C and for six days when packed in ice in an expanded polystyrene box held at ambient temperature. Thus it should be possible to detect antigen and diagnose the disease in specimens sent by post.