Research: Packaging material for the thermal protection of ice cream

Ice cream is a temperature sensitive product and temperature variations may result in a reduction of quality. It is possible to improve storage and transportation conditions by using an additional packaging with a low thermal diffusivity. Researchers at Irstea in France used a phase change material (PCM) packaging and compared its performance to a polystyrene packaging configuration. The results show that the use of an additional PCM packaging has a significant impact on the final quality of the product by keeping ice cream temperature stable and close to the phase change temperature of the PCM material. An article about the research is published in the International Journal of Refrigeration.
Click here for an abstract of the article.

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