It is desirable that most human food is warm when eaten, including when food is obtained by taking it away from the point of sale in disposable food packaging. However, such packaging does not retain heat for a long time, which is necessary to ensure the food remains warm when eaten. The study looked for single-use food packaging that could retain the heat of the food for a long time. The methodology for obtaining such packaging is either by modifying available packages on the market or by making new ones with materials that are easily obtained locally, then testing by loading the local food and measuring its temperature and the length of time until it reaches the lowest acceptable temperature for hot food (56°C). Packages made of plastic boxes lined with thin aluminum foil on the inside are the best way to keep food warm for up to 44 minutes from the time it is put in the package to the time the required temperature is reached. Moreover, packaging made of local common food paper, where the food was put in a transparent plastic bag inside the package, was found to be the simplest package that could retain heat for 82.31% as long as the best packaging could, in this study. Plastic boxes with thin aluminum foil inside were the best single-use food packaging in this study that served to keep hot food warm and fit for consumption.
[1] M. Jopson, The science of food: An exploration of what we eat and how we cook. London: Michael O'Mara Books, September 7, 2017.
[2] M. A. Mas’ad and M. Z. F. Zainul Hisham, “Raw food consumption and its effects on human health: An analysis of halalan toyyiban concept,” UMRAN International Journal of Islamic and Civilizational Studies, vol. 5, no. 2–1, pp. 95–104, Oct 2018.
[3] S. Mills, H. Brown, W. Wrieden, M. White, and J. Adams, “Frequency of eating home cooked meals and potential benefits for diet and health: Cross-sectional analysis of a population-based cohort study,” International Journal of Behavioral Nutrition and Physical Activity,” vol. 14, no. 104, pp. 1–11, Aug 2017.
[4] C. Organ, C. L. Nunn, Z. Machanda, and R. W. Wrangham, “Phylogenetic rate shifts in feeding time during the evolution of Homo,” Proc. National Academy of Sciences, the United States of America, 2011, pp. 14555–14559.
[5] C. M. Weaver, J. Dwyer, V. L. Fulgoni, J. C. King, G. A. Leveille, R. S. MacDonald, J. Ordovas, and D. Schnakenberg, “Processed foods: Contributions to nutrition,” The American Journal of Clinical Nutrition, vol. 99, no. 6, pp. 1525–1542, Apr 2014.
[6] C. P. Herman, “Nutritional needs in hot environments: Applications for military personnel in field operations—effects of heat on appetite,” B.M. Marriot, Ed. Washington (DC): National Academies Press (US), 1993, pp. 187–213.
[7] B. G. Green, “Nutritional needs in hot environments: Applications for military personnel in field operations—heat as a factor in the perception of taste, smell, and oral sensation,” B.M. Marriot, Ed. Washington (DC): National Academies Press (US), 1993, pp. 173–185.
[8] Team, FSIS, “Safe handling of take-out foods: Take-out and delivered foods, holiday meals, picnics, tailgate parties, or just a busy day”. U.S. Department of Agriculture (2013). (Online) Available :https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-handling-take-out-foods, (Accessed Nov 5, 2021)
[9] J. Shields (2017). “Why hot food always seems so much more satisfying than cold food.” https://recipes.howstuffworks.com/why-hot-food-more-satisfying-than-cold.htm
[10] A. P. Yamim, R. Mai, and C. O. C Werle, “Make it hot? How food temperature (mis) guides product judgments,” Journal of Consumer Research, vol. 47, no. 4, pp. 523–543, Apr 2020.
[11] M. Lamberti and F. Escher, “Aluminum foil as a food packaging material in comparison with other materials,” Food Reviews International, vol. 23, no. 4, pp. 407–433, Sep 2007.
[12] Cottrell, S. Mitchell. “Mechanical instrumentation—experiment resources and supplemental information.”, Missouri University of Science and Technology (2006). https://web.mst.edu/~cottrell/ME240/intro.htm, (Accessed Nov 5, 2021)
[13] Team, Reotemp Sales, “Type K thermocouple.” REOTEMP Instrument Corporation (2011). (Online) Available: https://www.thermocoupleinfo.com/type-k-thermocouple.htm, (Accessed Nov 5, 2021).
[14] WebstaurantStore, “The Danger Zone: Following Food Safety Temperatures.” WebstaurantStore Food Service Equipment and Supply Company (2003–2021). (Online) vailable: https://www.webstaurantstore.com/article/29/following-food-safety-temperatures.html (Access October 14, 2021)
[1] M. Jopson, The science of food: An exploration of what we eat and how we cook. London: Michael O'Mara Books, September 7, 2017.
[2] M. A. Mas’ad and M. Z. F. Zainul Hisham, “Raw food consumption and its effects on human health: An analysis of halalan toyyiban concept,” UMRAN International Journal of Islamic and Civilizational Studies, vol. 5, no. 2–1, pp. 95–104, Oct 2018.
[3] S. Mills, H. Brown, W. Wrieden, M. White, and J. Adams, “Frequency of eating home cooked meals and potential benefits for diet and health: Cross-sectional analysis of a population-based cohort study,” International Journal of Behavioral Nutrition and Physical Activity,” vol. 14, no. 104, pp. 1–11, Aug 2017.
[4] C. Organ, C. L. Nunn, Z. Machanda, and R. W. Wrangham, “Phylogenetic rate shifts in feeding time during the evolution of Homo,” Proc. National Academy of Sciences, the United States of America, 2011, pp. 14555–14559.
[5] C. M. Weaver, J. Dwyer, V. L. Fulgoni, J. C. King, G. A. Leveille, R. S. MacDonald, J. Ordovas, and D. Schnakenberg, “Processed foods: Contributions to nutrition,” The American Journal of Clinical Nutrition, vol. 99, no. 6, pp. 1525–1542, Apr 2014.
[6] C. P. Herman, “Nutritional needs in hot environments: Applications for military personnel in field operations—effects of heat on appetite,” B.M. Marriot, Ed. Washington (DC): National Academies Press (US), 1993, pp. 187–213.
[7] B. G. Green, “Nutritional needs in hot environments: Applications for military personnel in field operations—heat as a factor in the perception of taste, smell, and oral sensation,” B.M. Marriot, Ed. Washington (DC): National Academies Press (US), 1993, pp. 173–185.
[8] Team, FSIS, “Safe handling of take-out foods: Take-out and delivered foods, holiday meals, picnics, tailgate parties, or just a busy day”. U.S. Department of Agriculture (2013). (Online) Available :https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-handling-take-out-foods, (Accessed Nov 5, 2021)
[9] J. Shields (2017). “Why hot food always seems so much more satisfying than cold food.” https://recipes.howstuffworks.com/why-hot-food-more-satisfying-than-cold.htm
[10] A. P. Yamim, R. Mai, and C. O. C Werle, “Make it hot? How food temperature (mis) guides product judgments,” Journal of Consumer Research, vol. 47, no. 4, pp. 523–543, Apr 2020.
[11] M. Lamberti and F. Escher, “Aluminum foil as a food packaging material in comparison with other materials,” Food Reviews International, vol. 23, no. 4, pp. 407–433, Sep 2007.
[12] Cottrell, S. Mitchell. “Mechanical instrumentation—experiment resources and supplemental information.”, Missouri University of Science and Technology (2006). https://web.mst.edu/~cottrell/ME240/intro.htm, (Accessed Nov 5, 2021)
[13] Team, Reotemp Sales, “Type K thermocouple.” REOTEMP Instrument Corporation (2011). (Online) Available: https://www.thermocoupleinfo.com/type-k-thermocouple.htm, (Accessed Nov 5, 2021).
[14] WebstaurantStore, “The Danger Zone: Following Food Safety Temperatures.” WebstaurantStore Food Service Equipment and Supply Company (2003–2021). (Online) vailable: https://www.webstaurantstore.com/article/29/following-food-safety-temperatures.html (Access October 14, 2021)
@article{"International Journal of Biological, Life and Agricultural Sciences:80703", author = "Sugiono and W. Ardiatna and H. Firdaus and N. Kusnandar and B. Utomo and J. A. Kadar", title = "Food Package Design to Preserve Food Temperature", abstract = "It is desirable that most human food is warm when eaten, including when food is obtained by taking it away from the point of sale in disposable food packaging. However, such packaging does not retain heat for a long time, which is necessary to ensure the food remains warm when eaten. The study looked for single-use food packaging that could retain the heat of the food for a long time. The methodology for obtaining such packaging is either by modifying available packages on the market or by making new ones with materials that are easily obtained locally, then testing by loading the local food and measuring its temperature and the length of time until it reaches the lowest acceptable temperature for hot food (56°C). Packages made of plastic boxes lined with thin aluminum foil on the inside are the best way to keep food warm for up to 44 minutes from the time it is put in the package to the time the required temperature is reached. Moreover, packaging made of local common food paper, where the food was put in a transparent plastic bag inside the package, was found to be the simplest package that could retain heat for 82.31% as long as the best packaging could, in this study. Plastic boxes with thin aluminum foil inside were the best single-use food packaging in this study that served to keep hot food warm and fit for consumption.", keywords = "Aluminum foil, hot food, local food, packaging.", volume = "16", number = "3", pages = "27-4", }
