Numerical modelling of temperature fluctuations in superchilled fish loins packaged in expanded polystyrene and stored at dynamic temperature conditions

Abstract

Thermal insulation of fresh fish packaging can substantially reduce negative effects of poor temperature management in chill chains. The aim of the current study was to experimentally and numerically investigate the performance of two different types of EPS (expanded polystyrene) boxes in protecting precooled, fresh fish products subjected to temperature fluctuations, simulating real conditions during transport. One EPS box type was a new improved version designed by utilising numerical heat transfer modelling for minimising the maximum product temperature during thermal load and turned out to weigh 11% less than the older EPS box type. The performance of the EPS boxes was evaluated by means of temperature monitoring and sensory evaluation. The thermal performance of the new EPS boxes was significantly better compared to the old boxes. According to sensory evaluation, storage in the new boxes resulted in approximately 2 days longer storage life. A satisfactory agreement between numerical results and experimental results was obtained.