Transportation of Perishable and Refrigerated Foods in Mylar Foil Bags and Insulated Containers: A Time-Temperature Study

Abstract

Data are lacking on the temperature changes of food during transport without the use of refrigerated trucks. The purpose of this study was to evaluate the ability of several insulated and noninsulated containers with or without frozen gel packs to keep perishable and refrigerated foods within the temperature safe zone in relationship to duration of transport. The study was designed to duplicate the practices exhibited by customers purchasing perishable food products from a cash-and-carry business. Approximately 40 perishable food items were evaluated. Four types of containers were tested: a mylar foil bag, a commercial insulated bag, a generic insulated bag, and a commercial insulated blanket. Mixed foods were placed into these containers with or without frozen gel packs, transported in unrefrigerated vehicles, and monitored for 4 h for temperature changes. Two environmental temperatures, room temperature of 21.1°C and a stress temperature of 37.8°C, were evaluated. The internal temperature and surface temperature of the food products in these containers increased slowly but remained well below the U.S. Food and Drug Administration Food Code requirements. The various containers were similar in their ability to retain coolness. The presence of frozen gel packs dramatically enhanced the cold-holding capacity of the containers. The temperature of foods increased more rapidly when stressed in a heated environment. The containers tested used with the frozen gel packs can keep the surface and internal temperatures of various perishable foods (starting at 4.4°C or less) within the Food Code recommendation of under 21.1°C for 4 h. Cash-and-carry businesses should strongly encourage their retail customers to utilize these containers with frozen gel packs to safely transport perishable foods.

Stability of labile xanthones and dihydrochalcones in a ready‐to‐drink honeybush beverage during storage

“…19 Storage conditions of 25 °C and 40 °C were chosen based on ICH guidelines 20 for normal and accelerated stability testing. High temperature exposure during transport is not implausible, 21 given that the product does not require refrigerated transport as fresh, perishable products do. Changes in the phenolic composition were monitored as these compounds are linked to beverage functionality.…”

Performance of Thermal Insulation Covering Materials to Reduce Postharvest Losses in Okra

“…From the results, it was suggested that application of a thermal insulation cover for okra (high respiration rate crops) under high temperature (25 • C) should be less than 7 h to avoid increased heat accumulation. Application of frozen gel pack helped to reduce temperature rise of food products (chicken salad and Brie cheese) inside Mylar foil bags under stress temperature at 37 • C [43]. Thus, placement of frozen gel packs is recommended inside thermal insulation covers to maintain low temperature under condition of extremely high temperature.…”