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Utilisation de matériaux à changement de phase pour des applications alimentaires : état de l’art en 2022

Use of phase change materials for food applications—state of the art in 2022.

Auteurs : MEHLING H.

Type d'article : Article de périodique, Synthèse

Résumé

The availability of food to a growing world population is a matter of concern for decades. Despite that, post-harvest losses are large in many countries, due to insufficient food preservation. And recently rising prices for fossil energies additionally increase food cost, thus increase the demand for energy efficiency. Probably the first application of phase change materials (PCM) ever was the use of ice for food storage, for preservation. Related to that is the use of ice for transport, and for fast cool down in food processing. The result of a desktop study shows the range of food applications of PCM, the advantages using PCM, and the state-of-the-art, meaning past and ongoing R&D, also including existing commercial products. The overview covers food processing, e.g., industrial process cooling and heating, local pre-cooling of harvested food, solar drying and cooking, for storage and transport e.g., solar cold rooms, fridges, display coolers, trucks and containers, and for food production specifically greenhouses and water purification. PCM are used in many real applications as commercial products, and in many other applications their advantages are proven. Regarding future R&D, the overview also identifies potential for improvement, possibly even of commercial products.

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Pages : 33 p.

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Détails

  • Titre original : Use of phase change materials for food applications—state of the art in 2022.
  • Identifiant de la fiche : 30031276
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Applied Sciences - vol. 13 - 5
  • Éditeurs : MDPI
  • Date d'édition : 03/2023
  • DOI : http://dx.doi.org/https://doi.org/10.3390/app13053354

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