Document Type : Research Article
Authors
1 Ferdowsi University of Mashhad
2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Abstract
Introduction: Self-heating packaging (SHP) is an active packaging with the ability to heat food contents without external heat sources or power. Packets typically use an exothermic chemical reaction and then woul be useful for military operations, natural disasters, or whenever conventional cooking is not available. These packages are often used to prepare main courses such as meat dishes, which are more palatable when hot.The system consists of three compartments that are separated within the can: the first is the packaged food item; the second, exothermic chemical material(such as calcium hydroxide); and in the third, water. Once the calcium hydroxide is dissolved within the water, it generates, in just 3 minutes, a large amount of heat (up to 60 degrees Celsius), which heats the food item that is located in the first compartment of the can and allows for it to remain hot for up to 20 minutes.For consumption,consumer must remove a seal on the base of the can to reveal the activation button. Pressing the button activates the heater. After 2-3 minutes, the contents of the can must be lightly shaken to ensure contents are at an even temperature. Setting the can upright, the consumer opens the package and enjoys a hot food or beverage.
The present study would focuse on finding the new exothermic chemical materials for reducing cost or producing upper temperature.Therefore, the main objectives of this study were to determine the effect of type and amount of heat-producing compositions on heat-produced and temperature profiles of self heating cans.
Material and methods: In this study,the designed self-heating canswere consisted of twoseparated compartments within the can.The first section of can was used for putting of food and the second section was used for storage of exothermic chemical materials. A misture of 6 exothermic chemical materials alkali-acidic, (Sodium hydroxide+citricacid ,Sodiumhydroxide+tartaric acid , potassium hydroxide +citric acid, potassium hydroxide +tartaric acid, Calcium oxide+citricacid and Calcium oxide+tartaric acid) was selected. alkalian-acidic composition was mixed in the ratio 1:1.5 and mixture weighing 150, 200 and 250 g were used in this investigation and placed in the free space between cans. For added degree of heat insulation using of glass wool as label outer of cans. Cans wall andcanned food (canned beans and eggplant caviar) temperature were investigated to determine the best combination of level and type of heat-producing composition. In addition, Time-Temperature profiles of each combination were plotted.
Results&Discussion: Observations indicated that amount of Heat-producing compositions had significant effect on heat-generated and the best result was obtained with 250g of Heat-producing compositions(p
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