Evaluación de distintos materiales para la elaboración del pykrete y su uso para conservar la cadena de frío

Daniel Ricardo Delgado; Andrés F. Rivera; Diego Ivan Caviedes Rubio; Germán Escobar Fiesco; Jhon Jairo Pinzón Barrantes

doi:10.25054/22161325.699

Evaluation of different materials for the production of pykrete and its use to preserve the cold chain

Ver / Descargar

PDF (Español (España))

FLIP

HTML (Español (España))

How to Cite

Delgado, D. R., Rivera, A. F., Caviedes Rubio, D. I., Escobar Fiesco, G., & Pinzón Barrantes, J. J. (2016). Evaluation of different materials for the production of pykrete and its use to preserve the cold chain. Ingeniería Y Región, 14(2), 125–134. https://doi.org/10.25054/22161325.699

More Citation Formats

ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver

Download Citation

Endnote/Zotero/Mendeley (RIS) BibTeX

Published: Mar 1, 2016

Doi

https://doi.org/10.25054/22161325.699

Dimensions

PlumX

Issue

Vol. 14 (2015)

Section

Articles

License terms / See

Declaración de originalidad y cesión de derechos para la difusión del artículo

Esta obra está bajo una Licencia Creative Commons Reconocimiento-NoComercial-CompartirIgual

Daniel Ricardo Delgado Universidad Cooperativa de Colombia Sede Neiva

Andrés F. Rivera Universidad Cooperativa de Colombia - Sede Neiva.

Diego Ivan Caviedes Rubio Universidad Cooperativa de Colombia

Germán Escobar Fiesco Instituto de Matemática e Estatística da Universidade de São Paulo (IME-USP)-Brasil.

Jhon Jairo Pinzón Barrantes Instituto de Investigaciones en fisicoquímica de la Universidad de Córdoba - Argentina.

Abstract

The pykrete is a material composed of sawdust and water, which thermophysical properties that can allow be your used a cooling device in cold chains, because there is thawed at the same speed as the ice and has a higher strength and durability. According to the results of this research, water-cellulosic materials ratio of 14% P / P is the more appropriate since it has similar thermodynamic properties to commercial gel used to maintain the cold chain.The other hand, material behaves in a similar way to the commercial gel is pykrete ground rice husk.

Keywords

Pykret

cellulosic material

cold chain

thermophysical properties

Downloads

Download data is not yet available.

Author Biographies / See

Daniel Ricardo Delgado, Universidad Cooperativa de Colombia Sede Neiva

Licenciado en Biología y Química, Master en Ciencias Química y Doctor en Ciencias Farmacéuticas, Docente investigador
del Programa de Ingeniería Industrial de la Universidad Cooperativa de Colombia Sede Neiva. Calle 11 No. 1 G-31 B,

Andrés F. Rivera, Universidad Cooperativa de Colombia - Sede Neiva.

Ingeniero Industrial de la Universidad Cooperativa de Colombia - Sede Neiva.

Diego Ivan Caviedes Rubio, Universidad Cooperativa de Colombia

Magister en Ecología y Gestión de Ecosistemas Estratégicos. Docente Universidad Cooperativa de Colombia. Programa
de Ingeniería Industrial. Grupo de Investigación GRIAUCC,

Germán Escobar Fiesco, Instituto de Matemática e Estatística da Universidade de São Paulo (IME-USP)-Brasil.

Licenciado en Matemáticas y Física, Master en Ciencias Matemática, Estudiante de Doctorado del Instituto de Matemática e Estatística da Universidade de São Paulo (IME-USP)-Brasil.

Jhon Jairo Pinzón Barrantes, Instituto de Investigaciones en fisicoquímica de la Universidad de Córdoba - Argentina.

Licenciado en Química, Estudiante de Doctorado en Química del Instituto de Investigaciones en fisicoquímica de la
Universidad de Córdoba - Argentina.

References

Broekmeulen, R.A.C.M., 2001. Modelling the management of distribution centers L.M.M. Tijkskens, M.L.A.T.M. Hertog, B.M. NicolaR (Eds.), Food Process Modelling (third ed.), CRC Press, Washington, DC. pp. 432-448.

Browne, M., Allen, J., 1998. Logistics of food transport. R. Heap, M. Kierstan, G. Ford (Eds.), Food Transportation, Blackie Academic & Professional, London. pp. 22-50.

Cambel, D.T., Stanley, J.C., 1963. Experimental and quasi-experimental designs for research. Houghton Mifflin Company, Dallas, pp. 1-76.

Cochran, W.G., 1950. The Comparison of Percentages in Matched Samples, Biometrika., 37, pp. 256-266.

Delgado, D.R., Rodríquez, G.A., Martínez, J.A., Rojas, J.H., Martínez, F., 2013. Validación de una metodología analítica empleando espectrofotometría ultravioleta para el estudio de la solubilidad de algunas sulfonamidas en mezclas cosolventes alcohol + agua. Rev.Colomb.Quim., 42(3), pp. 31-40.

Dubelaar, C., Chow, G., Larson, P., 2001. Relationships between inventory, sales and service in a retail chain store operation. Int. J. Phys. Distrib. Logist.Manag., 31, pp. 96-108.

Evans, J., 1992. Consumer handling of chilled foods - perceptions and practice. Int. J. Refrigeration. 15, pp. 290-298.

Evans, J.A., Stanton, J.I., Russell, S.L., James, S.J., 1991. Consumer Handling of Chilled Foods: a Survey of Time and Temperature Conditions. MAFF Publications, London.

Giannakourou, M.C., Koutsoumanis, K., Nychas, G.J.E., Taoukis, P.S., 2001. Development and assessment of an intelligent shelf life decision system for quality optimization of the food chill chain. J. Food Prot., 64, pp. 1051-1057.

Giannakourou, M., Taoukis, P., 2003. Application of a TTI-based distribution management system for quality optimization of frozen vegetables at the consumer end. J. Food Sci., 68, pp. 201-209.

Giannakourou, M.C., Taoukis, P.S., 2003. Kinetics modelling of vitamin C loss on frozen green vegetables under variable storage conditions. Food Chem, 83, pp. 33-41.

Giannakourou, M.C., Taoukis, P.S., 2002. Systematic application of time temperature integrators as tools for control of frozen vegetable quality. J. Food Sci., 67, pp. 2221-2228.

James, S.J., Evans, J., 1992. Consumer handling of chilled foods - temperature performance. Int. J. Refrigeration. 15, pp. 299-30.

James, S.J., Evans, J., 1992. The temperature performance of domestic refrigerators. Int. J. Refrigeration, 15, pp. 313-319.

Kennedy, J., Jackson, V., Blair, I.S., McDowell, D.A., Cowan, C., Bolton D.J., 2005, Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators. J. Food Prot., 68, pp. 1421-1430.

Koutsoumanis, K., Giannakourou, M.C., Taoukis, P.S., Nychas, G.J.E., 2002. Application of shelf life decision system (SLDS) to marine cultured fish quality. Int. J. Food Microbiol., 73, pp. 375-382.

Koutsoumanis, K., Taoukis, P.S., Nychas, G.J.E., 2005. Development of a Safety Monitoring and Assurance System (SMAS) for chilled food products. Int. J. Food Microbiol., 100, pp. 253-260.

Levine, I.N., 2004. Fisicoquímica, McGraw Hill, Madrid, pp. 53-54.

Likar, L., Jevšnik, M., 2006. Cold chain maintaining in food trade. Food Control, 17, pp. 108-113.

Lide, D.R., 2003. CRC Handbook of Chemistry and Physics, New York.

Pronk, A.D.C., Vasiliev, N.K., Janssen, F.H.M.E., Sprayingpykrete, R.W.G., 2014. The spraying of water and wood fibers to reinforce ice Proceedings of the IASS-SLTE 2014 Symposium “Shells, Membranes and Spatial Structures:Footprints”, Brasilia, Brazil.

Tijkens, L.M.M., Koster, A.C., Jonker, J.M.E., 2001. Concepts of chain management and chain optimisation. L.M.M. Tijkskens, M.L.A.T.M. Hertog, B.M. NicolaR (Eds.), Food Process Modelling (third ed.), CRC Press, Washington, DC. pp. 448-469.

Vasilieva, N.K., Pronkb, A.D.C., Shatalinaa, I.N., Janssenb, F.H.M.E., Houbenb, R.W.G., 2015. A review on the development of reinforced ice for use as a building material in cold regions, Cold Regions Science and Technology., 115, pp. 56-63.

Wells, J.H., Singh, R.P., 1989. A quality-based inventory issue policy for perishable foods. J. Food Process. Preserv., 12, pp. 271-292.