Improving the Thermal Performance of Fruit Packaging Boxes by Using Alveolus with Phase Change Material

The temperature at which perishable products are stored significantly affects their shelf-life. The purpose of this work was to evaluate the performance of a new packaging box containing alveolus with phase change materials (PCM). During the experimental tests and in the cooling process, the products were placed inside a conservation chamber with the setpoint set to 2 degrees C. The products remained inside the chamber until their thermal stabilization. Afterward, at the heating process, they were removed from the chamber and exposed to ambient conditions again until reached thermal stabilization. The studies were conducted using commercial packaging and a new packaging prototype. In the study, commercial alveolus and also a new type of alveolus that incorporates PCM (RT8HC) were used. From the evolution of the temperature of the products during the cooling and heating processes, it was verified that the new packaging prototype is particularly suitable for extending the shelf life of the product outside the storage chamber. When used with the alveolus containing PCM, the results are even more expressive, allowing the product to be kept in adequate conditions of conservation for a longer period.