Plastic Pouches Research Articles

Sunflower oil preservation by using chickpea flour film as bio-packaging material.

The aim of this study was to evaluate the protective effect of biodegradable packages made with chickpea flour on the oxidation of sunflower oil. Chickpea flour films were prepared using the casting technique. To study the influence of storage time on films properties, the chickpea flour films were stored during 60 days at 25 °C and 52% relative humidity. In addition, sunflower oil samples were packaged in chickpea flour packages (CPs) and stored for 60 days at 25 °C. Lipid oxidation indicators were evaluated. The results showed that puncture force and redness values (a*) of chickpea films did not change significantly during storage. Tensile strength, Young's modulus (YM), and yellowness (b*) increased and moisture content (MC), elongation (%E), solubility (%S), water vapor permeability (WVP), and luminosity (L*) decreased. Microscopic images showed the presence of a few cracks in the film network at storage day 60. Conjugated dienes and peroxide value increased less for sunflower oil stored in high-barrier plastic pouches and CPs during storage than the control treatment. CPs helped to preserve the chemical quality of sunflower oil samples, proving to be a promising alternative to develop biodegradable packaging to be used in oily food preservation. PRACTICAL APPLICATION: Discarded chickpea grains are those split and different color grains that are separated from marketable grains, and represent an industrial byproduct. These grains are currently used for feed, constituting a nutritive biomass of low commercial value. Chickpea flour is a potential material for making biodegradable films. This strategy allows adding value to the chickpea industry, transforming a byproduct into a raw material with the potential to develop economical food packaging material. The use of chickpea packages to preserve sunflower oil may be an alternative to pack vegetable oil or high lipid content food, allowing the use reduction of nonbiodegradable pouches.

Development of a Maillard Reaction–Based Time-Temperature Integrator/indicator (TTI) for Visual Monitoring of Chilled Beef During Long-term Storage and Distribution

Time-temperature integrator/indicator (TTI) is a temperature monitoring tool that visually presents the temperature history of foods to easily and cost-effectively manage the temperature of food products in cold chain system. However, few TTIs exhibit suitable performance under chilled conditions over a long period, such as beyond 100 days, as in the storage and distribution of chilled beef across the world. This study aimed to visualize the temperature history of chilled vacuum-packed beef, during international distribution, using Maillard reaction–based TTIs to record the accumulated temperature under chilled conditions, for more than 100 days. The developed Maillard reaction–based TTI comprised of double-sealed large and small plastic pouches. While the small pouch contained 500 μL D-xylose solution, the large pouch contained 1000 μL glycine solution with disodium hydrogen phosphate solution. Both the solutions were mixed by breaking the small pouch into the large pouch, following which the Maillard reaction started, depending on the ambient temperature. We examined two different combinations of the solution concentrations of TTI that turned brown and yellow at − 0.5 °C after approximately 77 days and 100 days, respectively. The developed TTIs, along with Tasmanian chilled beef, were transported from Australia to Japan through commercial supply chains and stored at a constant temperature of − 0.5 °C. One of the TTIs (TTI-brown) turned pale brown after 77 days which is the current shelf life of Australian chilled beef in Japan. The color of TTI-yellow changed to clear yellow after 150 days, when the chilled beef developed an off-odor, as judged by sensory evaluation. The TTI-brown was functional until day 77 which is the current shelf life of Australian beef in Japan, while the TTI-yellow was functional until day 150 to indicate remaining shelf life of beef. The results collectively indicated the Maillard reaction–based TTIs to realize visualization of temperature history during long-term storage and distribution of chilled beef.

Skin Sensitization Assay of Topical Occluded Heat Patches by Modified Buehler Method Using Rabbits

Background: Many heat patches are known, based on a reaction system comprising iron, carbon, vermiculite, potassium chloride, and water. The heat release from the inorganic oxidation of iron is initiated by exposure to oxygen, such as when the patch is removed from the plastic pouch. Severe burns have occurred when these products are used in conjunction with a heat source such as an analgesic heating patches. Objectives: Concepts in Cutaneous toxicity is to determine the potential of heat patches to promote skin sensitization reactions after repeated applications using the although modified Buehler test protocols were used. Buehler tests were conducted according to OECD guideline #406 using a multiple-dose design and test results were analyzed using a standard logistic dose-response model. Contact dermal sensitization is an immunological process where the host animal, through repeated skin exposure, acquires a specific allergic sensitivity to heat patches. In the modified Buehler model, using rabbit contact dermal sensitivity is manifested as increased erythema and /or oedema. Materials and Methods: In the modified using rabbits Buehler protocol test, the induction group at 24 hours after challenge patch removal and again at 48 hours after patch removal with induction patches (1 patch per week). Two weeks after induction the animals are challenged by closed-patch tests to the rabbit's abdominal wall skin for 6h. All tests in the Buehler assay are performed on restrained animal we investigated the feasibility of using heat patches topically applied to abdominal wall skin (rabbits) clipped free of hair by experimental induction and challenge phases as an acceptable method to assess the potential of a occluded exposure to analgesic heat patches to promote skin sensitization reaction. Ressuts: Depending on collected tables data of challenge versus rechallenge weeks (1,2,7) senisation reaction results ,shown that the potential cutaneous toxicity of the test heat patches was non –irritating to week sensitizer category using rabbit's abdominal wall skin-topical exposure in the test animals by the modified Buehler test. Conclusion: The safety use of topical occluded heat patches as pain analgesic if the end-user follows the instruction of application properly.

Impact of Sous Vide Cooking on Nutritional Quality of Meat

Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes in meat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction. The use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, represents an interesting cooking alternative in terms of retains its natural sensory qualities of meat along with the nutritional value. In this paper, the research on the effect of sous vide cooking of meat on its nutritional quality is reviewed.

Relevance of SARS-CoV-2 in food safety and food hygiene: potential preventive measures, suggestions and nanotechnological approaches.

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is easily transmitted from person to person, which has fueled the ongoing pandemic. Governments in different countries have taken drastic actions such as complete lockdown. However, little attention has been paid to food safety and its potential linkage with the coronavirus disease (COVID-19) pandemic. SARS-CoV-2 spread from staff to food products or food surfaces is conceivable. At least, instead of consuming unpackaged or uncovered foods, consumption of boiled or canned foods processed at high temperatures should be preferred. Before consumption, consumers should clean the surface of canned foods. In addition to recommending or enforcing simple precautions, such as using masks, governments must conduct mandatory SARS-CoV-2 tests regularly and intermittently for personnel who handle food materials or supporting materials (e.g., plastic pouches). Local markets, such as those in Wuhan, which sell live animals and exotic foods for consumption, are a concern. Trade of exotic or wild animals, unhygienic marketplace conditions, and not cooking at high temperatures ought to be prohibited. The consumption of vitamins, minerals, and other food-derived compounds such as omega fatty acids is a prudent way to improve the performance of the immune system. In addition, nano-encapsulated materials with controlled release properties may be useful in protecting food products and packaging from SARS-CoV-2 contamination.

Nondestructive High-Sensitivity Detections of Metallic Lithium Deposited on a Battery Anode Using Muonic X-rays.

Metallic Li deposited on the anode is known to induce short circuiting and degradation of the charge capacity of Li-ion batteries. However, no reliable technique is currently available to observe such Li metal without removing the case of the battery. An elemental analysis using muonic X-rays is proposed here because of its unique properties of nondestructive measurement, high sensitivity to light elements, and depth resolution. We demonstrated that this technique can be applied to detection of Li deposited on the surface of an anode containing Li ions, using a fully charged anode with Li deposited due to overcharge in an Al-laminated plastic pouch. The basis for the detection method is the difference in the atomic Coulomb capture ratio of the negative muons between the Li metal and ions. We have found, as a result, that the intensity of the muonic X-rays from metallic Li was approximately 50 times higher than that from Li ions. Consequently, the Li metal on the anode was clearly distinguishable from the intercalated Li ions in the anode. Furthermore, measurements of two overcharged anodes with 1.3 and 2.7 mg of metallic Li deposition, respectively, indicated that this technique is suitable for quantitative analysis. Distribution analysis is also possible, as shown by a preliminary observation on an overcharged anode from the back side. Therefore, this technique offers a new approach to the analysis of Li deposited on the anode of a Li-ion pouch battery.

Low-temperature cooking method "sous vide" in the restaurant industry: A review

The wide range of products, processing conditions, processing equipment, methods for assessing sensory and nutritional quality calls for a more holistic approach to when choosing the right food technology. The sensory quality of sous vide foods was the main factor which brought it to international attention. Today this new food service technology used by catering companies, restaurants and, increasingly, home cooks. Sous vide differs from traditional cooking methods in two fundamental ways: the raw food is vacuum-sealed in heat-stable, food-grade plastic pouches and the food is cooked using precisely-controlled heating. Sous vide cooking method it provides a high nutritional value, improved texture, and tenderness, maintains the juiciness as a result of low-temperature cooking, reduces lipid oxidation for an extended shelf life and prevents loss of volatile flavors and moisture during cooking because of vacuum packaging.This article summary reviews the basic techniques, changes in quality indicators of meat, fish and vegetable foods in regard to food safety, and science of sous vide cooking.

Use of a handheld near infrared spectrometer and partial least squares regression to quantify metanil yellow adulteration in turmeric powder

The efficacy of using a handheld near infrared spectrometer to predict metanil yellow (MY) adulteration levels (0-30% w/w) in dried turmeric powder was tested against a benchtop near infrared spectrometer using partial least squares regression models. The differences between near infrared instruments were resolution (i.e., 1 nm (handheld) vs. 0.5 nm (benchtop)) and sample container during scanning (plastic pouch (handheld) vs. quartz glass cup (benchtop)). Prediction performance of the calibration models developed was evaluated using number of model factors ([Formula: see text]), coefficients of determination of calibration and validation ([Formula: see text] and[Formula: see text], respectively), root-mean-square errors of calibration, cross-validation, and validation (RMSEC, RMSECV, and RMSEP), ratio of prediction error to standard deviation (RPD), and limits of detection (LOD) and quantification (LOQ). The best benchtop calibration models were based on spectral data preprocessed with Savitzky–Golay first derivative algorithm for the benchtop near infrared and standard normal variate for the handheld near infrared, yielding low[Formula: see text], high [Formula: see text] and[Formula: see text], low RMSEC, RMSECV, RMSEP, and high RPD. The LOD and LOQ for both spectrometers were 0.33 and 1.10%, respectively, and no significant difference was found between the predicted [Formula: see text] values by the benchtop and handheld near infrared spectrometers. The models were, in general, not sensitive to sample source and size of the validation set. When spectra from the benchtop near infrared were standardized using a reverse standardization strategy, calibrated against[Formula: see text], and transferred to the handheld near infrared, prediction performance dropped, from [Formula: see text] of 0.99 to 0.98, RMSEP increased from 0.96% to 1.53%, and [Formula: see text] decreased from 10.1 to 6.3. Despite the reduced prediction performance, the handheld near infrared with a transferred calibration model from the benchtop near infrared was still useful for screening, quality control, and process control applications.

Effect of multidose drug dispensing on the time in therapeutic range in patients using vitamin‐K antagonists: A randomized controlled trial

BackgroundA high number of vitamin K antagonist (VKA) users have a low proportion of time in therapeutic range (TTR) resulting in a high number of bleeding and thromboembolism events. ObjectiveCan the quality of anticoagulation be improved by dispensing VKAs via multidose drug dispensing (MDD). MethodA randomized controlled trial in the Netherlands. Patients who used VKAs, ≥65 years of age with a TTR <65% were eligible for inclusion. All oral drugs were dispensed via MDD. In MDD systems, all oral chronic medication intended for one dosing moment is packed in plastic disposable pouches. Controls received VKAs by manual dispensing. The difference in TTR between the 6 months after‐ and 6 months before the index date. A mixed‐effects model with the intervention, TTR before the index date, MDD system at baseline as covariates, and pharmacy as random effect. A per‐protocol analysis was performed with all patients who completed the study as intended. ResultsOne hundred and seventy‐nine patients were included. Mean age was 80.0 (SD 6.9) years. Mean TTR during the study was 79.2 ± 18.0% in the intervention group and 72.5 ± 20.1% in the control group. The intervention resulted in a 5.6% (95% CI: 0.1‐11.1) increase in TTR compared to the control group. Per‐protocol analysis resulted in an 8.3% (95% CI: 0.99‐15.61) increase in TTR compared to the control group. No differences in reduction were observed between the intervention and control group. ConclusionThe quality of anticoagulation can be improved with the use of MDD systems.

Consumer Preference for Mocaf Packaging using Analytical Hierarchy Process (AHP)

Wheat flour consumption in Indonesia continues to increase, so the government must import wheat on a large scale. One of the ways to reduce wheat consumption is by using substitutes. Mocaf (modified cassava flour) is a kind of flour that derived from cassava plants (Manihot esculenta). This flour can be used as a substitute for wheat flour due to its similar characteristics. Even though it has high economic potential, mocaf has only been marketed locally. One of the reason is the lack of quality packaging. The purpose of this study is to identify consumer preferences for mocaf packaging so that they can market the product not only locally but also nationally. In this study, AHP (Analytical Hierarchy Process) method with four alternatives (plastic stand up pouch combination, Aluminium foil stand up pouch combination, screen printing plastic pouch, and paper pouch combination) and three criteria (price, model, and durability) is used to determine consumer preferences for mocaf packaging. This research obtained the conclusion that the highest weight for criterion and alternative are price and the screen printing plastic pouch.

Adhesive makers aren’t sticking with GLYMO

Laminated plastic pouches have proliferated in grocery store aisles thanks to their durability and light weight. The pouches are made of multiple polymer layers engineered to protect foods against light, gases, and microbes. But one component of the adhesives used to stick those layers together—[3-(2,3-epoxypropoxy)propyl]trimethoxysilane, an epoxy silane commonly called GLYMO—should no longer be used because of its potential to alter genes or gene expression, according to FEICA, the European adhesive association. For several years, European Union plastic regulations have limited GLYMO’s use in food applications. In July, FEICA recommended adhesive firms replace it altogether by the end of 2020 because of the possible genotoxicity. In its notice, the trade group asked members not to circulate the advice widely to avoid alarming consumers. Already, however, two leading adhesive manufacturers are highlighting that they offer laminating adhesives that do not contain GLYMO or similar epoxy silanes. Bostik, th...

Variety of packaging and estimated shelf life of Acehnese traditional food (pliek u)

Pliek u is the result of natural fermentation in coconut meat which is separated from the oil through a pressing process. This fermentation products become an inseparable part of the daily food of the Acehnese people. Utilization of pliek u is used as additional ingredient in vegetables but some are used as rujak ingredient. This research aims to determine the shelf life of containers that are packed with a variety of packaging namely aluminum foil packaging, plastic pouches and glass bottles with acceleration (Arrhenius) method which is simulated on four storage temperature conditions in the incubator (30°C, 35°C, 45°C and 55°C). The parameters observed during storage process are moisture content, rancidity, total cell count, organoleptic (color and aroma). The results showed that the determination of product shelf life was rancidity parameter (zero order reaction) with linear Y = 0,8894x – 6,5804. The shelf life of pliek u is one year three months and four days at 35°C with a plastic pouch. the highest water content was obtained at 21 days storage in aluminum foil packaging while the total cell count and organoleptic with the color and aroma parameters produced will determine the quality of the pliek u.

Evaluating the effects of using plastic, silicone, and glass on time of sous vide cooking of gravy

&#x0D; Background: Sous vide cooking is popular method of cooking involving a water bath with immersion circulator or a steam convection oven. This process is also known as low-temperature long-time method (LTLT), where food is held at a lower temperature over extended time for cooking (1). Plastic is the more commonly used medium with sous vide cooking. Glass and silicone are an environmentally alternative to plastic, since they are reusable mediums. These alternative mediums have not been studied and may affect the time to reach pasteurization. The purpose of this experiment is to determine how plastic, silicone, and glass influence time in sous vide cooking of gravy to 56.5°C. Methods: Four of each medium: plastic, silicone, and glass containing 500 mL of gravy with SmartButton data loggers at 4°C were introduced into a 56.5 °C water bath for 150 minutes. The data loggers recorded the temperature at one minute intervals. The data was used to run a One-Way Analysis of Variance (ANOVA) to analyze if there were any statistically significant differences between the three mediums and time, and a Scheffe’s test to compare the mean time of each of the mediums. Results: There was a difference in time of sous vide cooking for gravy at 56.5°C between the mediums: plastic, glass, silicone. The p-value was 0.00, therefore rejecting Ho and accepting there is a difference in time of sous vide cooking gravy at 56.5°C between the different mediums: plastic, glass, silicone. Comparing the mediums among each other, it showed that there was a difference between glass and silicone, glass and plastic and no significant difference between plastic and silicone medium. Conclusion: The results indicate that there is a statistically significant difference in time that it took for gravy to reach 56.5°C between the mediums: plastic, silicone, and glass. The mean time for each medium to reach 56.5°C differed; 65 minutes for plastic, 68 minutes for silicone, and 129 minutes for glass. This shows that a more environmentally friendly alternative to plastic sous vide pouches can be used. Silicone pouches show to be the best alternative, least compromising of the come-up and pasteurization time. If sous vide users opt to use glass, the come-up time almost doubles in time.&#x0D;

Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating

Radiofrequency (RF) heating was evaluated as a novel spice decontamination technology of cumin seeds.A plastic pouch with 20 g inoculated cumin seeds was placed at the top center of a tray (16.5 cm length × 13 cm width at the top tapering down to 14 × 10 cm at the bottom with 4 cm height) containing 430 g of uninoculated cumin seeds in the same tray. The top center of the tray containing cumin seeds was found to be the cold spot by monitoring temperature profiles at six different locations using fiber optic sensors in a 6 kW 27.12 MHz RF system. Either Salmonella enterica cocktail or Enterococcus faecium was inoculated into cumin seeds for microbial challenge studies in RF heating. The whole tray was subjected to various processing times until 5-log reduction of Salmonella was achieved. After the same RF heating times, E. faecium consistently showed higher survivals than those of Salmonella in all three batches of cumin samples, demonstrating the suitability of E. faecium as a surrogate of Salmonella during RF heating. There were no significant differences in cumin quality before and after RF treatment. Particle sizes and bulk densities of all three batches samples were measured. Batch 1 had a much larger particle size and lower bulk density than those of batch 2 and batch 3. These differences in material properties influenced RF heating rate. Therefore, production lot (batch) variation due to these different material properties requires stricter process control parameters for RF microbial inactivation. Cold spot temperature and moisture content of cumin seeds are two critical process control parameters for RF microbial inactivation, in addition to electrode gap in a certain RF system. RF heating is suitable for decontaminating cumin seeds with no significant changes in relative composition of all volatile components.

Complementary foods in baby food pouches: position statement from the Nutrition Commission of the German Society for Pediatrics and Adolescent Medicine (DGKJ, e.V.)

Pureed complementary feeding products packed in squeezable plastic pouches, usually with a spout and a screw cap, have been increasingly marketed. The Committee on Nutrition recommends that infants and young children should not suck pureed or liquid complementary foods from baby food pouches. Complementary foods should be offered with a spoon or should be fed as finger foods. Infants and young children should be given the opportunity to get to know a variety of foods and food textures including pieces of foods, supported by responsive feeding between the child and their parents or caregivers. Complementary foods marketed in baby food pouches often have a high energy density and are predominantly extremely high in sugar content, with up to almost 90% of the total energy content. Regular consumption bears the risks of imbalanced nutrient provision and increased risks for dental caries and overweight. Complementary foods for infants and young children should have a balanced composition following the recommendations of the German Society of Pediatrics and Adolescent Medicine (DGKJ) and should contain only limited amounts of sugar. We discourage the feeding of pureed complementary foods from baby food pouches.

Environmental impacts of baby food: Ready-made porridge products

Scant information is available on the environmental impacts of baby food. Therefore, the aim of this work is to evaluate the life cycle environmental sustainability of one of the most common baby foods consumed for breakfast – ready-made porridge – and to identify options for improvements. Two variants of the product are considered: dry and wet porridge. The latter has from 43% to 23 times higher impacts than the dry alternative, with the global warming potential (GWP) of wet porridge being 2.6 times higher. However, the results are sensitive to the assumption on energy consumption for the manufacture of wet porridge, showing that reducing the amount of energy by 30% would reduce this difference by 5%–70% across the impacts. The main hotspots for both products are the raw materials and manufacturing; packaging is also significant for the wet option. For the dry porridge, product reformulation would reduce the environmental impacts by 1%–67%, including a 34% reduction in GWP. Reducing water content of the cereal mixture in dry porridge from 80% to 50% would reduce GWP of the manufacturing process by 65% and by 9% in the whole life cycle. Using a plastic pouch instead of a glass jar would decrease most environmental impacts of wet porridge by 7%–89%. The findings of this study will be of interest to both baby food producers and consumers.

DIVERSIFIKASI RASA DAN KEMASAN KRUPUK PULI UNTUK MENINGKATKAN PENJUALAN

Puli crackers is one of the traditional crackers in Sumenep, crackers pulleys nowadays have only one variation of flavor that is savory and usually eaten with sambal, which we try to offer different variations that are spicy flavors with different levels of spiciness that consumers more interested and more like the new flavors that spiciness is at levels ranging from 1.2 and 3. try spicy flavor because people do not have to bother anymore to consume these crackers with sambal be more practical and more in line with consumer tastes enthusiasts. Culinary cheese flavor is much preferred by children as well as containing high calcium are suitable for growing children. By flavor of cheese crackers are also more modern pulleys so consumen not only among middle down, but for the middle class and above. The problems of this implementation is the skill in terms of diversification of products still need to be improved, not an increase in sales, product packaging less attractive. While the result of performance of the implementation of these activities have been carried out training skills of making variations of taste and packaging have training for the manufacture of two flavors are spicy taste and flavor of cheese in two Gapoksa who have become partners in this activity. After the training is held in the manufacture of packaging done with automated tools that electrical packaging tool that can achieve results in durable in a long period of time. Innovation in packaging products using plastic packaging stand-up pouch type of PET and PE with a thickness of 0.8 microns is suitable for packaging snack packs with each pack weighs 150 grams and is also equipped with a paper tote bag with attractive colors and innovative. An increase in sales of mature products or packaging that has been fried with a more modern and more innovative flavors.

DIVERSIFIKASI OLAHAN DAN KEMASAN GULA KELAPA

The technology of coconut sugar making in the area of research is still elementary. To increase the selling price of coconut sugar, needed product diversification, and packaging of processed coconut sugar. The target of a program is KWT Al Cholihah and KWT Al Fatah at District of Dungkek. One of processed coconut sugar offered in this program is the product of brown sugar. Packaging provided in this program is a plastic pouch packaging with the label image so that it can increase the shelf life and consumer appeal. Through the program science and technology to the Community on KWT Al Cholihah and KWT Al Fatah at District of Dungkek, the outcomes expected are as follows: (1) skilled members of KWT in the manufacture of brown sugar in attractive packaging, (2) Products is a product produced in brown sugar and coconut sugar in beautiful packaging and (3) increase in sales of coconut sugar and brown sugar. Based on the results of the implementation, the response of KWT members is apresiasif and positive. Positive response is seen from the desire of members to resume the manufacture of brown sugar for the domestic industry. After the members of the training, the participants are motivated to produce and begin to be marketed in the neighborhood. Results of print in packaging sugar production and brown sugar are now sold in some modern stores in Sumenep like Alfamart and outside of Sumenep.

Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures

The effect of expiry date communication on acceptability and wasting risk of fresh-cut lettuce was investigated. Fresh-cut lettuce was packed in plastic pouches reporting or not the expiry date on the label and stored at recommended (8 °C) or abuse temperature (12 °C) for increasing time up to 21 days. Lettuce was assessed during storage for colour, total viable count, consumer rejection and wasting risk. Independently on storage temperature, the presence of the expiry date caused an increase of wasting risk. When lettuce was stored at 8 °C, about 4% packages were estimated to be wasted within the expiry date (7 days). Even a lower amount of waste was estimated when expiry date was not reported. Within 7 days of storage at 12 °C, 12% of the packages without expiry date was estimated to be wasted. This percentage increased to 27% when the expiry date was printed on the lettuce label. Results emphasise the dramatic effect of the presence of the expiry date on the consumer decision to waste food.

Thermal characterization of bio-based phase changing materials in decorative wood-based panels for thermal energy storage

Decorative wood panels containing pouches of bio-based phase changing materials (PCMs) were prepared. Three different PCM mixtures were used: a blend of capric and lauric acids as well as two commercial products, Puretemp®20 and Puretemp®23 (Puretemp). The panels consist of engraved Medium Density Fiberboard (MDF) filled with a plastic pouch filled with PCM. High density fiberboard (HDF) was used on top of the panels to enclose the PCM pouches. PCM mixtures were first tested by differential scanning calorimetry (DSC). Phase change temperature and total heat storage of the panels were measured for both fusion and solidification with a Dynamic Heat-Flow Meter Apparatus (DHFMA). DSC and DHFMA results were compared, allowing a better understanding of results gathered from these two techniques. DSC calibration has been revealed important when assessing PCMs. The panels present a phase change temperature and a latent heat storage suitable for buildings applications. The panel made with Puretemp®23 presented the highest energy, with 57.1 J g−1. Thermal cycling was conducted on the panels to investigate thermal reliability, which revealed small modifications of thermal properties for two products. For all cases, latent heat was found stable. Hygro-mechanical behavior of the panels was also evaluated as these where designed to be esthetic decorative panels. This study exposes the potential of a new type of wood-based panels loaded with PCM for thermal energy storage and brings overall knowledge about PCM products thermal characterization.