Microencapsulation of n-tridecane / n-tetradecane eutectic mixture with poly(methyl methacrylate) shell for candidate for food packaging thermal energy storage material

ABSTRACT

Among the healthiest methods of food preservation is cold storage, but expensive, non-eco-friendly fossil fuel-based materials are used for this purpose. Microcapsules that do not store latent heat at phase change can be applied to packaging material with their heat storage and diffusion properties to minimize the use of fossil fuels. This application with such features as light weight and small footprint can reduce transportation and storage costs. In the food industry, one of the sensitive products with a storage temperature of 0–2°C is food and especially aquatic products. The packaging materials (styrofoam, plastic crate, etc.) are ineffective in maintaining the temperature required for the storage and transportation of food products. Moreover, during transportation, the ice in Styrofoam sticks together because of temperature fluctuations and forms a mass that is heavy enough to crush the product. Microcapsules containing phase change material (PCM) keep products at a reasonable storage temperature in the case of undesired temperature rises or drops. This study uses polymethylmethacrylate (PMMA) microcapsules containing n-tridecane (C13) and n-tetradecane (C14), with cooling properties to prevent temperature fluctuations. The microcapsules were characterized by thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), polarized optical microscope (POM), and a particle size analyzer. The DSC results showed that PMMA/(C13-C14) microcapsules can store 89.63 J/g latent heat energy at (+0.30)-(+2.80°C), which is within the targeted temperature range. In addition, the research produced microcapsules usable for food that can be stored at (−9) to (−3) °C.

KEYWORDS:

• Phase change material
• cold storage
• microcapsule
• seafood
• polymethylmethacrylate

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This study was financially supported by the Office of Scientific Research at Çanakkale Onsekiz Mart University FBA-2020-3182 code project.

Notes on contributors

Tuğba Güngör Ertuğral

Tuğba Güngör Ertuğral is a lecturer in Department of Food Technology,Faculty of Çanakkale Applied Sciences, Çanakkale Onsekiz Mart University, Türkiye. She is working on food packaging materials.

Merve Danışman

Merve Danışman, lecturer in Department of Chemistry and Chemical Processing Technologies, Bayramiç Vocational School, Çanakkale Onsekiz Mart University, Türkiye

Ayhan Oral

Ayhan Oral is a Professor at The Department of Chemistry, Faculty of Sciences at Çanakkale Onsekiz Mart University, Çanakkale/Türkiye. His research interests are biopolymers, nanofibers, wound healing materials and, materials for drug release.