Heat and Mass Transfer Research Journal (HMTRJ)

Research Article

A Simple Approach for Retention of Stored Heat in A Pizza Delivery Bag

Swarnali Mukhopadhyay and Ravi Gorthala

Tagliatela College of Engineering, University of New Haven, West Haven, USA.

Submitted: April 30, 2019; Revised: September 18, 2019; Accepted: September 24, 2019

Abstract

The objective of the study is to examine the thermal properties and heat losses in food carriers. As a case study, improvement on the stored heat content with Phase Change Material is discussed. The purpose of a pizza delivery bag is to have the optimum amount of heat retention capabilities to ensure the deliverance of a hot pizza. This study explores the thermal properties of a pizza and the delivery bags. The properties were measured using experimental setup created to measure the thermal resistance of different delivery bags. The thermal resistance of the insulation material for the current delivery bags have been experimental determined to be in the range of 0.08 K.m2/W. The initial heat losses for the pizza is determined to be 12 W for ambient temperature of 15℃. The quantity of Phase Change Material required to maintain the food temperature for 60 mins is estimated to be 199.07g.

Keywords

Phase Change Material; Pizza; Delivery bags.

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