Experimental Study of Thermal Performance of Different Fruit Packaging Box Designs

Packaging was recently identified as an essential element in addressing the key challenge of sustainable food supply and is gaining interest among researchers. It a central quality preservation due to its role heat mass exchange with external atmosphere, contributing during storage extending shelf life. This work proposes three new packaging configurations same size but different geometry ventilation hole sizes geometry, that change conditions which occurs, either cooling period fruits, inside chamber, or when exposed ambient conditions, outside chamber. For this purpose, packages fruit models replicate properties real were subjected process chamber for 8 h. Subsequently, heating phase, 10 Thermal also monitored, both Additionally, comparative purposes, thermal behavior commercial evaluated operating phases. The results show do not substantially promote fruits they ensure extension proper up 50% relation conventional packaging. result particularly important since are greatest impact on fruits’ useful