The use of PCM panels to improve storage condition of frozen food

An investigation into the effect of phase change material (PCM) panels placed against the internal walls of a freezer during repeated power loss every 24 h over a 2 week period was conducted. Comparisons of the freezer air temperature and product temperature in a freezer containing PCM panels showed lower temperature fluctuations than in a freezer without PCM. Product analysis was also conducted by measuring the drip loss in 1 × 1 cm cubes of bovine muscle (Musculus semimembranosus) and the ice crystal size in 1 L blocks of vanilla ice cream. Drip loss was measured by centrifuging the samples and weighing the drip collected. Analysis of ice crystal diameters was conducted by microscopy and an image analysis tool. Drip loss in meat was found to be lower and ice crystal sizes in the ice cream were found to be smaller in the freezer with PCM compared to without PCM.