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Temperature variation along the transport chain at low temperatures in Greece (a) and France (b) [23].
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This study proposes an innovative approach to reduce temperature fluctuations in refrigerated transport during loading and unloading, aiming to minimize food waste and optimize energy consumption in the food supply chain. The solution involves integrating Peltier cells into secondary and tertiary packaging to improve system efficiency and minimize...
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... foods also need to be kept at a controlled temperature to maintain high quality and ensure longer shelf life [20][21][22]. Indeed, to prevent losses along the transport chain at low temperatures, Gogou et al. [23] developed a study to investigate temperature variations as shown in Figure 2. In this case, it was considered for the transport of meat in two countries (Greece and France) along the chain. ...
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... foods also need to be kept at a controlled temperature to maintain high quality and ensure longer shelf life [20][21][22]. Indeed, to prevent losses along the transport chain at low temperatures, Gogou et al. [23] developed a study to investigate temperature variations as shown in Figure 2. In this case, it was considered for the transport of meat in two countries (Greece and France) along the chain. ...
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... on the information described so far, it is possible to ask several questions, such as: (1) Is it possible to reduce food losses along the supply chain by reducing the temperature fluctuations that food suffers during transport from the production site to the supermarket? (2) Is it possible that the solution to this minimization is to develop a system in which it is possible to maintain the same ideal temperature for the food throughout the Figure 2. Temperature variation along the transport chain at low temperatures in Greece (a) and France (b) [23]. ...
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... the other hand, the second preliminary test (consisting of three tests, each with 20 min) was used to determine (inside a closed room) the normal behavior of the Peltier cells at room temperature and to draw the characteristic curve of this behavior. The same test is shown in Figure 20. For a better understanding of the analysis of the results, acronyms were assigned to each measurement as presented in Table 10. Figure 21 shows the working state of the Peltier cells during this test. ...
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... the other hand, the second preliminary test (consisting of three tests, each with 20 min) was used to determine (inside a closed room) the normal behavior of the Peltier cells at room temperature and to draw the characteristic curve of this behavior. The same test is shown in Figure 20. For a better understanding of the analysis of the results, acronyms were assigned to each measurement as presented in Table 10. Figure 21 shows the working state of the Peltier cells during this test. ...
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... the other hand, the second preliminary test (consisting of three tests, each with 20 min) was used to determine (inside a closed room) the normal behavior of the Peltier cells at room temperature and to draw the characteristic curve of this behavior. The same test is shown in Figure 20. For a better understanding of the analysis of the results, acronyms were assigned to each measurement as presented in Table 10. Figure 21 shows the working state of the Peltier cells during this test. ...
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... preliminary test. Thus, for the reference test (Peltier cell system deactivated) and for the remaining tests (each consisting of three tests), a cooling chamber was used, as shown in Figure 22a. The tertiary package with 12 secondary packages of the fruit shown in Figure 16b was placed in this climate chamber (Figure 22b). ...
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... for the reference test (Peltier cell system deactivated) and for the remaining tests (each consisting of three tests), a cooling chamber was used, as shown in Figure 22a. The tertiary package with 12 secondary packages of the fruit shown in Figure 16b was placed in this climate chamber (Figure 22b). Thus, for these 60 min tests, the power supply system shown in Figure 17c was used to ensure the normal operation of the system during this period. ...
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... a better understanding of the analysis of the results, acronyms were assigned to each measurement as presented in Table 11. Figure 23 shows the working state for each one of these tests for the first 20 min since this process repeats during the entire test period (60 min). Thus, for the reference test (Peltier cell system deactivated) and for the remaining tests (each consisting of three tests), a cooling chamber was used, as shown in Figure 22a. ...
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... a better understanding of the analysis of the results, acronyms were assigned to each measurement as presented in Table 11. Figure 23 shows the working state for each one of these tests for the first 20 min since this process repeats during the entire test period (60 min). Thus, for the reference test (Peltier cell system deactivated) and for the remaining tests (each consisting of three tests), a cooling chamber was used, as shown in Figure 22a. The tertiary package with 12 secondary packages of the fruit shown in Figure 16b was placed in this climate chamber (Figure 22b). ...
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... for the reference test (Peltier cell system deactivated) and for the remaining tests (each consisting of three tests), a cooling chamber was used, as shown in Figure 22a. The tertiary package with 12 secondary packages of the fruit shown in Figure 16b was placed in this climate chamber (Figure 22b). Thus, for these 60 min tests, the power supply system shown in Figure 17c was used to ensure the normal operation of the system during this period. ...
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... a better understanding of the analysis of the results, acronyms were assigned to each measurement as presented in Table 11. Figure 23 shows the working state for each one of these tests for the first 20 min since this process repeats during the entire test period (60 min). Thus, for the reference test (Peltier cell system deactivated) and for the remaining tests (each consisting of three tests), a cooling chamber was used, as shown in Figure 22a. ...
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... a better understanding of the analysis of the results, acronyms were assigned to each measurement as presented in Table 11. Figure 23 shows the working state for each one of these tests for the first 20 min since this process repeats during the entire test period (60 min). Thus, for the reference test (Peltier cell system deactivated) and for the remaining tests (each consisting of three tests), a cooling chamber was used, as shown in Figure 22a. The tertiary package with 12 secondary packages of the fruit shown in Figure 16b was placed in this climate chamber (Figure 22b). ...
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... for the reference test (Peltier cell system deactivated) and for the remaining tests (each consisting of three tests), a cooling chamber was used, as shown in Figure 22a. The tertiary package with 12 secondary packages of the fruit shown in Figure 16b was placed in this climate chamber (Figure 22b). Thus, for these 60 min tests, the power supply system shown in Figure 17c was used to ensure the normal operation of the system during this period. ...
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... a better understanding of the analysis of the results, acronyms were assigned to each measurement as presented in Table 11. Figure 23 shows the working state for each one of these tests for the first 20 min since this process repeats during the entire test period (60 min). Designs 2023, 7, x FOR PEER REVIEW 21 of 35 (a) (b) Figure 22. ...
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... a better understanding of the analysis of the results, acronyms were assigned to each measurement as presented in Table 11. Figure 23 shows the working state for each one of these tests for the first 20 min since this process repeats during the entire test period (60 min). Designs 2023, 7, x FOR PEER REVIEW 21 of 35 (a) (b) Figure 22. (a) Refrigeration chamber used; (b) tertiary package inside the cold chamber with 12 secondary packages filled with fruit. ...
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... Refrigeration chamber used; (b) tertiary package inside the cold chamber with 12 secondary packages filled with fruit. Figure 23. Working state (first 20 min) of (a) reference; (b) 60 L; (c) 5L_5D; (d) 7.5L_2.5D. Figure 23. ...
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... state (first 20 min) of (a) reference; (b) 60 L; (c) 5L_5D; (d) 7.5L_2.5D. Figure 23. Working state (first 20 min) of (a) reference; (b) 60 L; (c) 5L_5D; (d) 7.5L_2.5D. ...
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... first preliminary test was to find out if the use of thermal grease would allow a better heat dissipation of the Peltier cells. Therefore, the analysis of the results of this preliminary test starts with Figure 24, which shows the temperature variation (average of the three tests) of the surfaces during the test period and the corresponding standard deviations. Thus, the blue line corresponds to the surface temperature variation without the use of thermal grease, and the orange line corresponds to the surface temperature variation with the use of thermal grease. ...
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... first preliminary test was to find out if the use of thermal grease would allow a better heat dissipation of the Peltier cells. Therefore, the analysis of the results of this preliminary test starts with Figure 24, which shows the temperature variation (average of the three tests) of the surfaces during the test period and the corresponding standard deviations. Thus, the blue line corresponds to the surface temperature variation without the use of thermal grease, and the orange line corresponds to the surface temperature variation with the use of thermal grease. ...
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... the importance of the surface temperature variation, it is also necessary to analyze the temperature variation (average of three tests) in the center of the secondary packaging to determine the influence of the use or not of thermal grease. In Figure 25, it is possible to observe the air temperature variation, where the blue line corresponds to the temperature variation in the center of the secondary packaging without the use of thermal grease, and the orange line corresponds to the temperature variation in the center of the secondary packaging with thermal grease. It is possible to observe that, in the air temperature variation (average of three tests) in the middle of the secondary packaging without the use of thermal grease, although there was a decrease in temperature until the 18th minute and stabilization from this moment until the end of the test (20 min), this same decrease was not constant in all the time intervals (5 • C) in the time interval from 0 to 4 min, followed by a much less pronounced decrease (about 0.2 • C) between 4 and 8 min, followed by a constant decrease of 0.6 • C between 8 and 18 min, reaching a final average temperature of about 15.3 • C, corresponding to a decrease of about 1.1 • C. Designs 2023, 7, x FOR PEER REVIEW 23 of 35 packaging to determine the influence of the use or not of thermal grease. ...
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... is possible to observe that, in the air temperature variation (average of three tests) in the middle of the secondary packaging without the use of thermal grease, although there was a decrease in temperature until the 18th minute and stabilization from this moment until the end of the test (20 min), this same decrease was not constant in all the time intervals (5 • C) in the time interval from 0 to 4 min, followed by a much less pronounced decrease (about 0.2 • C) between 4 and 8 min, followed by a constant decrease of 0.6 • C between 8 and 18 min, reaching a final average temperature of about 15.3 • C, corresponding to a decrease of about 1.1 • C. Designs 2023, 7, x FOR PEER REVIEW 23 of 35 packaging to determine the influence of the use or not of thermal grease. In Figure 25, it is possible to observe the air temperature variation, where the blue line corresponds to the temperature variation in the center of the secondary packaging without the use of thermal grease, and the orange line corresponds to the temperature variation in the center of the secondary packaging with thermal grease. It is possible to observe that, in the air temperature variation (average of three tests) in the middle of the secondary packaging without the use of thermal grease, although there was a decrease in temperature until the 18th minute and stabilization from this moment until the end of the test (20 min), this same decrease was not constant in all the time intervals (5 °C) in the time interval from 0 to 4 min, followed by a much less pronounced decrease (about 0.2 °C) between 4 and 8 min, followed by a constant decrease of 0.6 °C between 8 and 18 min, reaching a final average temperature of about 15.3 °C, corresponding to a decrease of about 1.1 °C. ...
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... a final temperature of approximately 15.7 °C, corresponding to a decrease of 0.7 °C. Thus, these stabilization periods were influenced by the behavior of the surface temperature variation, as observed and discussed in the analysis of Figure 20. As for the standard deviations, and in the same way as the surface temperature variation, despite starting with the same temperatures and standard deviations, after 4 min, the graph related to the non-use of the thermal grease shows intervals of maximum temperatures and lower minimum temperatures. ...
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... desktop and laptop computers, thermal grease and Peltier cells are used simultaneously. Most Peltier cell applications include space for a heat sink, and between the two, thermal grease is typically added to help with The air temperature variation (average of three tests) in the middle of the secondary packaging with the use of thermal grease can be characterized by three stabilization time intervals between 2 and 4 min (16.2 • C), between 8 and 14 min (15.9 • C), and between 16 and 18 min (15.8 • ), reaching a final temperature of approximately 15.7 • C, corresponding to a decrease of 0.7 • C. Thus, these stabilization periods were influenced by the behavior of the surface temperature variation, as observed and discussed in the analysis of Figure 20. As for the standard deviations, and in the same way as the surface temperature variation, despite starting with the same temperatures and standard deviations, after 4 min, the graph related to the non-use of the thermal grease shows intervals of maximum temperatures and lower minimum temperatures. ...
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... in the first preliminary test, the temperature variation on the surfaces was separated from the air temperature variation in the middle of the secondary packaging (average of three tests). In fact, in Figure 26, it is possible to observe the temperature variation on the surface, which is characterized by a constant decrease throughout the test time, with a decrease of about 1 • C. This difference is identical to that obtained for the temperature variation of the surfaces of the secondary packaging without thermal grease (see Figure 26). ...
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... fact, in Figure 26, it is possible to observe the temperature variation on the surface, which is characterized by a constant decrease throughout the test time, with a decrease of about 1 • C. This difference is identical to that obtained for the temperature variation of the surfaces of the secondary packaging without thermal grease (see Figure 26). On the other hand, the standard deviations obtained in this second preliminary test have wider ranges of values than the standard deviations of the temperature variation of the surfaces of the secondary packaging without thermal grease. ...
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... in the first preliminary test, the temperature variation on the surfaces was separated from the air temperature variation in the middle of the secondary packaging (average of three tests). In fact, in Figure 26, it is possible to observe the temperature variation on the surface, which is characterized by a constant decrease throughout the test time, with a decrease of about 1 °C. This difference is identical to that obtained for the temperature variation of the surfaces of the secondary packaging without thermal grease (see Figure 26). ...
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... fact, in Figure 26, it is possible to observe the temperature variation on the surface, which is characterized by a constant decrease throughout the test time, with a decrease of about 1 °C. This difference is identical to that obtained for the temperature variation of the surfaces of the secondary packaging without thermal grease (see Figure 26). On the other hand, the standard deviations obtained in this second preliminary test have wider ranges of values than the standard deviations of the temperature variation of the surfaces of the secondary packaging without thermal grease. ...
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... the other hand, the standard deviations obtained in this second preliminary test have wider ranges of values than the standard deviations of the temperature variation of the surfaces of the secondary packaging without thermal grease. If the variation of the air temperature in the center of the secondary package exposed in Figure 22 is analyzed, it can be observed that it is characterized, as in the variation of the air temperature in the center of the secondary package without thermal grease, by a gradual decrease in temperature, marked by periods of more pronounced decrease between 0 and 4 min, between 6 and 10 min, between 12 and 14 min, and between 16 and 20 min. There are also periods of stabilization between 4 and 6 min, between 10 and 12 min, and between 14 and 16 min. ...
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... are also periods of stabilization between 4 and 6 min, between 10 and 12 min, and between 14 and 16 min. As for the standard deviation, it was characterized by varia- If the variation of the air temperature in the center of the secondary package exposed in Figure 22 is analyzed, it can be observed that it is characterized, as in the variation of the air temperature in the center of the secondary package without thermal grease, by a gradual decrease in temperature, marked by periods of more pronounced decrease between 0 and 4 min, between 6 and 10 min, between 12 and 14 min, and between 16 and 20 min. There are also periods of stabilization between 4 and 6 min, between 10 and 12 min, and between 14 and 16 min. ...
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... Figure 27, it is possible to conclude that the test that showed better results both in temperature and range (smaller standard deviation) compared to the third preliminary test (reference test where Peltier cells are deactivated) was the test with the Peltier cells operating in a cycle where they remain 7.5 min on and 2.5 min off (7.5L_2.5D). Thus, Fig- ure 28 shows the comparative surface temperature variation (averaged over three trials) between this test and the reference test. ...
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... Figure 27, it is possible to conclude that the test that showed better results both in temperature and range (smaller standard deviation) compared to the third preliminary test (reference test where Peltier cells are deactivated) was the test with the Peltier cells operating in a cycle where they remain 7.5 min on and 2.5 min off (7.5L_2.5D). Thus, Fig- ure 28 shows the comparative surface temperature variation (averaged over three trials) between this test and the reference test. As noted earlier, although this test started with a slightly higher temperature than the reference test, it ended with a final temperature of approximately 0.4 °C lower than the reference test, a decrease of 12.5%. ...
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... Figure 27, it is possible to conclude that the test that showed better results both in temperature and range (smaller standard deviation) compared to the third preliminary test (reference test where Peltier cells are deactivated) was the test with the Peltier cells operating in a cycle where they remain 7.5 min on and 2.5 min off (7.5L_2.5D). Thus, Figure 28 shows the comparative surface temperature variation (averaged over three trials) between this test and the reference test. ...
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... Figure 27, it is possible to conclude that the test that showed better results both in temperature and range (smaller standard deviation) compared to the third preliminary test (reference test where Peltier cells are deactivated) was the test with the Peltier cells operating in a cycle where they remain 7.5 min on and 2.5 min off (7.5L_2.5D). Thus, Figure 28 shows the comparative surface temperature variation (averaged over three trials) between this test and the reference test. As noted earlier, although this test started with a slightly higher temperature than the reference test, it ended with a final temperature of approximately 0.4 • C lower than the reference test, a decrease of 12.5%. ...
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... the secondary packages that are in the highest positions about the tertiary package (packages U1 to U4) suffer a greater thermal variation, while the secondary packages that are closer to the tertiary package (packages B1 to B4) suffer the least variation. For example, Figures 29 and 30 show the temperature variations at U1 and U4, respectively, relative to the reference test, with the U4 sensor being more critical because it is closest to the refrigeration chamber door. ...
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... a final temperature of 3.9 °C and 4.9 °C in the reference test, a difference of 1 °C. Thus, by analyzing the linear trend lines obtained, it is possible to observe a decrease in Starting from sensor U1 (Figure 29), which is the one farthest from the door of the refrigeration chamber, it can be observed that during the first 45 min of the test, both curves show identical behavior. After this time, the curve of the reference test diverges from the curve of the 7.5L_2.5D ...
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... this point on, there is an increase in the slope of the average temperature in the reference test, resulting in a final temperature of approximately 2.4 • C for sensor B1 of the 7.5L_2.5D test and approximately 2.5 • C for the reference test, with a difference of 0.1 • C. On the other hand, if the temperature measurements made by probe B4 (Figure 32) are analyzed, which is closer to the door of the refrigeration chamber, it can be seen that, unlike the values measured by probe B1, the curves are identical only up to minute 9. At On the other hand, if the temperature measurements made by probe B4 (Figure 32) are analyzed, which is closer to the door of the refrigeration chamber, it can be seen that, unlike the values measured by probe B1, the curves are identical only up to minute 9. ...
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... and approximately 2.5 • C for the reference test, with a difference of 0.1 • C. On the other hand, if the temperature measurements made by probe B4 (Figure 32) are analyzed, which is closer to the door of the refrigeration chamber, it can be seen that, unlike the values measured by probe B1, the curves are identical only up to minute 9. At On the other hand, if the temperature measurements made by probe B4 (Figure 32) are analyzed, which is closer to the door of the refrigeration chamber, it can be seen that, unlike the values measured by probe B1, the curves are identical only up to minute 9. At Analysis of the trend lines for both curves show a decrease in slope from 0.0094 • C/h (reference test) to a slope of 0.0053 • C/h (7.5L_2.5D ...
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... the other hand, if the temperature measurements made by probe B4 (Figure 32) are analyzed, which is closer to the door of the refrigeration chamber, it can be seen that, unlike the values measured by probe B1, the curves are identical only up to minute 9. At this moment, the linear trend line of the temperature variation of the reference test increases compared to the linear trend line of the 7.5L_2.5D ...
