Heat transfer within a multi-package: Assessing the impact of package design on the cooling of strawberries

Perishable horticultural products may necessitate multi-packaging for preservation. The optimized primary and secondary packaging designs allow to reduce cooling time and ensure uniform product temperature, thereby enhancing fruit quality. This study examined how the secondary package design impacts the cooling of strawberries in airtight clamshells (AC) during precooling. The AC design simulates heat transfer within Modified Atmosphere Package (MAP) where there is no direct interaction between the external cooling air and the internal environment of the clamshell. Laboratory experiments were conducted to simulate one level of a pallet, using artificial material instead of real strawberries in order to have a better control of thermophysical properties and thus to better investigate heat transfer mechanisms. The thermal performance of an existing tray design was compared to three new alternative designs. The effect of air headspace, vent holes area and inlet airflow rate on the cooling efficiency was investigated.

Experimental results revealed significant cooling heterogeneities among different AC positions, with the largest observed disparities being 1.8 h for half cooling time (HCT) and 3.7 h for seven-eight cooling time (SECT) in the current tray design. Incorporating vent holes into the current commercialized tray design demonstrated superior cooling performance, with 8% improvement of the overall average HCT. Analysis showed increasing the thickness of the air headspace above the AC increased 91% and 113% the overall average HCT and SECT, respectively. The research found that airflow distribution in a tray has a critical effect on the heat transfer between the AC walls and the surrounding air temperature. Thus, the packaging design is crucial in ensuring proper ventilation around the ACs.

The alternative designs or operating under a lower airflow rate revealed a potential to cut down on energy use for ventilation. Specifically, when the airflow rate was reduced by one-quarter, there was a remarkable 94% decrease in energy usage. However, this benefit is counterbalanced by a 100% increase in the overall average HCT, which might adversely affect the product quality. Hence, optimizing the packaging design is essential to ensure the right balance between energy efficiency and product quality.

The HCT exhibited a linear correlation with the external resistance, which is influenced by the airflow behavior, whatever the AC positions and tray designs.