Modified gelatine structures as packaging material for frozen agricultural products

Abstract

Gelatine gels modified by hydrated paper pulp (PP), ground extruded starch (ES) and hydrogel balls (HGB) were formed so that after the crosslinking process, the plates of suitable thickness could be obtained. Then the material was freeze-dried and the obtained porous gelatine structures as well as styrofoam (XPS) as the reference material were tested for thermal conductivity and bending. The temperature fields were examined during the thawing process of products placed inside the test packagings with modified gelatine structures and polystyrene as well as temperature field profile on outer surface of these packs. The studied materials resemble styrofoam in terms of thermal insulation and exhibited medium thermal conductivity ranging between 0.047 and 0.081 [W·(mK)-1]. The bending strength of the materials under investigation proved higher than that of styrofoam and this fact supports their applicability as an alternative for frozen agricultural products packages.