Patent Application
20200072523
This invention relates to preserving perishable items by utilizing a two-stage refrigeration system.
The transport of materials can require a so-called “cold chain” to preserve their quality. The expression “cold chain” as used herein and throughout is intended to describe a supply chain that maintains the material in a preferred temperature range during its production, distribution and/or storage.
The need for effective cold chains is applicable to a wide variety of items. One type of cold chain pertains to food delivery to consumer homes. Cold chains for food home delivery often involve perishable foods. Examples of perishable foods include, but are not limited to, meat, poultry, fish, fruits, vegetables, and dairy products. The majority of such perishable foods which are purchased online require food home delivery. The continual increase of online food purchases has contributed to significant growth of food home delivery.
The main cold chain temperature regimes for food home delivery are refrigerated and frozen. A refrigerated cold chain typically maintains the food below ambient temperature but above its freezing point; refrigerated temperatures are often in the range of 2−8° C. (36-46° F.). A frozen cold chain typically maintains the food below its freezing point; a common specification for food products is below −15° C. (5° F.). Sometimes, frozen food items are shipped in a refrigerated temperature regime that permits the food to partially or fully thaw in transit but not warm above a critical temperature threshold.
The delivery of perishable foods may require a container with a coolant that maintains a temperature below a specified temperature to prevent spoilage. In many instances, different perishable foods in a customer order require different amounts of cooling. For example, an order from a grocery store may include dairy products and poultry, each of which require different cooling temperature regimes. In some instances, delivery companies ship the perishable food requiring different preservation temperatures by utilizing separate containers, each of which has their own coolant. In this manner, each container is maintained at a different cooling temperature regime corresponding to the type of perishable food being shipped.
Alternatively, different compartmentalized temperature zones in the same container have been used to store and transport perishable foods having different cooling temperature requirements. However, such compartmentalized containers may not exhibit the desired temperature control nor be capable of preserving different types of perishable items for an extended duration of transport.
In view of these drawbacks, there is an unmet need for improved refrigeration techniques for preserving materials within a container during storage and transport.
In one aspect, an improved two-stage dry ice system for preserving a first perishable item and a second perishable item during transport of the first perishable item and the second perishable item, said improved two-stage dry ice system, comprising: a transportable container with a holding volume defined by a first region and a second region, said first region containing the first perishable item and maintaining the first perishable item at a first cooling temperature regime, said second region containing the second perishable item and maintaining the second perishable item at a second cooling temperature regime; a phase change material (PCM) in close proximity or direct contact to the first perishable item, the PCM disposed within the first region of the holding volume prior to transport; dry ice in close proximity or direct contact with the second perishable item, said dry ice disposed within the second region of the holding volume prior to transport; insulative material configured to partially encapsulate the second perishable item during transport of the transportable container; wherein the PCM and the dry ice form a substantially stacked arrangement with the first perishable item and the second perishable item, said PCM configured to interact with the dry ice in the stacked arrangement whereby the dry ice serves as a first primary refrigerant to maintain the first cooling temperature regime and the second cooling temperature regime during an initial duration of the transport of the transportable container, subsequently followed by the PCM acting as a second primary refrigerant to maintain the first cooling temperature regime and the second cooling temperature regime during a final duration of the transport of the transportable container.
In a second aspect, an improved two-stage dry ice system for preserving a first perishable item and a second perishable item during transport of the first perishable item and the second perishable item, said improved two-stage dry ice system, comprising: a transportable container with a holding volume defined by a first region and a second region, said first region containing the first perishable item and maintaining the first perishable item at a first cooling temperature regime, said second region containing the second perishable item and maintaining the second perishable item at a second cooling temperature regime, the holding volume further defined by an absence of partitions or compartments therewithin; one or more gel packs (GPs) substantially comprised of water in a partially or fully thawed state in close proximity or direct contact to the first perishable item, the one or more GPs disposed within the first region of the holding volume prior to transport; dry ice in close proximity or direct contact with the second perishable item, said dry ice disposed within the second region of the holding volume prior to transport and during an initial duration of the transport; insulative material configured to extend along a portion of the second perishable item; wherein the GP and the dry ice form a substantially stacked arrangement with the first perishable item and the second perishable item.
In a third aspect, a method of constructing a two-staged dry ice system for preserving a first perishable item in a first region of a holding volume at a first temperature regime and a second perishable item in a second region of the holding volume at a second temperature regime lower than the first temperature regime for an extended duration in comparison to conventional refrigeration techniques, comprising: selecting dry ice with a predetermined weight and density, said predetermined weight greater than a lower limit so as to achieve the extended duration but no greater than an upper limit that imparts excess cooling to the first perishable item so as to attain a temperature below the first temperature regime; selecting one or more gel packs (GPs) substantially comprised of water in a partially or fully thawed state with a total predetermined weight; loading and stacking the first perishable item to be in close proximity or direct contact with the one or more GPs within the holding volume so as to create the first region; loading and stacking the second perishable item in close proximity or direct contact with the dry ice within the holding volume so as to create the second region adjacent to the first region; wherein the dry ice and said one or more GPs are configured in a stacked arrangement whereby the dry ice serves as a first primary refrigerant to provide a requisite cooling to preserve the first and the second perishables during the initial duration of the transport of the transportable container as the one or more GPs protects the first perishable item from falling below the first temperature regime and thereby damaging the first perishable item, subsequently followed by the one or more GPs serving as a second primary refrigerant to provide the requisite cooling to preserve the first and the second perishables during a final duration of the transport of the transportable container.
In a fourth aspect, a method of preserving a first perishable item in a first region of a holding volume at a first temperature and a second perishable item in a second region of the holding volume at a second temperature lower than the first temperature for an extended duration in comparison to conventional refrigeration techniques, comprising: initiating a first stage of cooling by imparting a necessary amount of first-stage refrigeration to each of the first perishable item and the second perishable item from a dry ice source that is in close proximity or direct contact to the second perishable item; storing and suppressing the amount of refrigeration imparted from the dry ice source to the first perishable during the first stage of cooling so as to prevent damage to the first perishable items using one or more gel packs (GPs) substantially comprised of water in a partially or fully thawed state that are in close proximity or direct contact to the first perishable item; partially or completely freezing the GPs during the first stage refrigeration to create a partially or fully frozen GPs with sufficient refrigeration capacity; vaporizing substantially all of the dry ice within the holding volume; and shifting from the first stage of cooling to a second stage of cooling by imparting a necessary amount of a second-stage refrigeration to each of the first perishable item and the second perishable item provided from the partially or fully frozen GPs.
In a fifth aspect, an improved two-stage dry ice system for preserving a first perishable item during transport of the first perishable item, said improved two-stage dry ice system, comprising: a transportable container with a holding volume, said holding volume containing the first perishable and maintaining the first perishable item at a first cooling temperature regime; a phase change material (PCM) in the holding volume, said PCM between a first surface of the first perishable item and a second surface of a predetermined amount of dry ice, said dry ice at a lower temperature than the PCM; wherein the PCM and the dry ice form a substantially stacked arrangement with the first perishable item, said PCM configured to interact with the dry ice in the stacked arrangement whereby the dry ice serves as a first primary refrigerant to maintain the first cooling temperature regime during an initial duration of the transport of the transportable container, subsequently followed by the PCM serving as a second primary refrigerant for maintaining the first cooling temperature regime during a final duration of the transport of the transportable container.
As will be described, in one aspect, the present invention offers a system and method for preserving perishable items in a single holding volume of a container. While the present invention can be used with any “item” as defined herein below, in a preferred embodiment, the present invention is especially conducive for maintaining compliance with the food packaging protocols required to reliably preserve refrigerated and/or frozen food items. The use of a novel two-stage dry ice system specifically arranged with the perishable food items can allow preservation of the perishable food items for an extended duration in comparison to other refrigerated configurations.
“Close proximity” as used herein and throughout means indirect contact between the refrigerant and a perishable item such that the refrigerant can maintain the perishable item within its required cooling temperature regime in the presence of a material situated between the refrigerant and the perishable item that does not significantly impact the heat transfer between the refrigerant and perishable item. Examples of such materials include relatively thin cardboard sheet or plastic liner or other suitable materials.
It should be understood that the term “dry ice” as used herein and throughout can include solidified CO2 in any form, including but not limited to slab form of any size, shape and density, or the form of particles, nuggets or flakes of any size and shape.
The term “item” as used herein and throughout means any temperature-sensitive goods, products or supplies which may be susceptible to spoilage, degradation, and/or structural alteration or modification if not maintained within a certain cooling temperature regime, including, but not limited to, perishable foods, such as meat, poultry, fish, dairy products and produce. It should be understood “items” can also include non-food items, such as chemicals, pharmaceuticals, and personal care items.
“Container” as used herein and throughout means an enclosed structure having a defined holding volume into which items are placed. Examples of containers include, but are not limited to cardboard boxes, which are suitable for production, storage and/or transport of items.
The term “refrigeration” as used herein and throughout is intended to mean the cooling requirements provided by a refrigeration source (i.e., “refrigerant”) to preserve items, including perishable items, with certain cooling requirements. Examples of refrigeration sources include dry ice and phase change materials.
It should be understood that the temperatures described herein are intended to mean a temperature at a particular location as opposed to an average temperature, unless specified otherwise. For example, the “first cooling temperature” or the “first cooling temperature regime” is intended to mean the temperature at a particular location along the first perishable item.
The term “thawed” means a material that is at least partially above its freezing point.
“Transportable” designates that an apparatus, such as a container, is capable of being moved, transported or shipped from an initial location to an intermediate or final location by any known means, including, but not limited to, air, ground or water. By way of example, the transport or shipping can occur through various packaged delivery services, including, but not limited to, parcel post, UPS® shipping services, FedEx® shipping services and the like.
As used herein and throughout, “about” or “approximately” when referring to a measurable value such as an amount or a temporal duration is meant to encompass variations of ±20%, ±10%, ±5%, ±1% and ±0.1% from the specified value, as such variations are appropriate.
Throughout this disclosure, various aspects of the invention can be presented in range format. It should be understood that the description in range format is merely for convenience and brevity and should not be considered as a limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., as well as individual numbers within that range, for example, 1, 2, 2.7, 3, 4, 5, 5.3, 6 and any whole and partial increments therebetween. This applies regardless of the breadth of the range.
The embodiments as described below are by way of example only, and the invention is not limited to the embodiments illustrated in the drawings. It should also be understood that the drawings are not to scale and in certain instances details have been omitted, which are not necessary for an understanding of the embodiments.
The embodiments are described with reference to the drawings in which similar elements are referred to by like numerals. The relationship and functioning of the various elements of the embodiments are better understood by the following detailed description. The detailed description contemplates the features, aspects and embodiments in various permutations and combinations, as being within the scope of the disclosure. The disclosure may therefore be specified as comprising, consisting of or consisting essentially of, any of such combinations and permutations of these specific features, aspects, and embodiments, or a selected one or ones thereof.
In one aspect of the present invention,
The present invention offers a novel system and method for multiple temperature cooling regimes within a single holding volume 105 that is continuous. In other words, the holding volume 105 is not functionally partitioned to create functional compartments. The single holding volume 105 has a two-stage dry ice system 100 in a specific stacked arrangement with respect to a first perishable item 101 and a second perishable item 102. As such, the present invention offers the ability to use a standard container 103 to incorporate the novel two-stage dry ice system 100 to implement the multiple cooling temperature regimes with the single holding volume 105.
Unlike conventional refrigeration systems, the present invention does not employ the use of channels, vents or holes within a functional partition to promote heat transfer across the dividing panel; or routing of coolant through various functional compartments. A possible drawback of such system is uneven distribution of refrigeration, depending on the arrangement of items on each side of the dividing panel. Another drawback is increased cost and complexity of the container itself and potentially increased effort in assembling the package components.
Referring to
The container may include a supporting structure that is not attached to the inner walls or inner insulative liner of the container 103 and not designed as a barrier to segregate the holding volume 105 into compartments, thereby allowing the holding volume 105 to effectively extend as a single and continuous space. In one example, the supporting structure is a cardboard sheet having a surface that is sufficient for the first perishable item 101 to be loaded thereon into a stable position. The supporting structure can be further characterized as a substantially non-functional, as it is not designed to maintain a first cooling temperature regime within the first region 104 or a second cooling temperature region within the second region 106. The supporting structure provides a platform for the perishable items 101 to be loaded thereon.
Any suitable amount of the first perishable item 101 can be loaded into the first region 104 of the holding volume 105, dependent at least in part upon the size of the holding volume 105 and dimensions of container 103.
Still referring to
Still referring to
The PCM 110, in accordance with the principles of the present invention, is designed to be used as the primary refrigerant during transport of the container 103 during a “final duration” of the transport. As used herein, and for purposes of clearly illustrating principles of the present invention, the transport of the container 103 with perishable items (101, 102) and the two-stage dry ice system 100 can be divided into two stages, namely an “initial duration” and a “final duration”. The “initial duration” represents the elapsed time from preparation of the container 103 at time t0 in
Dry ice 111 as shown in
An insulative material 112 (e.g., foam pads, fibrous materials and porous materials) partially encapsulates the second perishable item 102 as shown in
The container 103 includes side walls 113a, 113b, and additional non-hermetic (not shown), a first surface 114 and a second surface 115. Any type of size and shape container 103 can be used with the present invention. The size of the container may depend, at least in part, upon the amount of first perishable items 101 and second perishable items 102 to be stored and/or transported.
Various amounts of dry ice 111 and PCM 110 can be utilized with the present invention. In one embodiment of the of the present invention, the system comprises a ratio of weight of the PCM to weight of the dry ice greater than about 0.1 and less than 5, and preferably greater than about 0.5 and less than 1.1.
In operation, as the container 103 is transported to an intermediate location or final destination, the dry ice 111 imparts the requisite cooling as it serves as the primary refrigerant during the initial duration of transport. During this initial duration, the refrigeration is directly imparted from the dry ice 111 to the second perishable item 102 to maintain the second perishable item 102 at its required second cooling temperature regime. Additionally, refrigeration is imparted from the dry ice 111 to the first perishable item 101 via PCM 110. The cooling effects of the PCM 110 are secondary in comparison to that of the dry ice 111 during the initial duration, and the PCM 110 imparts no cooling to the first perishable item 101 when the PCM 110 has a temperature that is higher than that of the first perishable item 101. Nonetheless, Applicants have discovered that the PCM 110 is a necessary element during the initial duration, because the PCM 110 acts to store and suppress the amount of cooling imparted by the dry ice 111 to the first perishable item 101 thereby preventing the first cooling temperature regime from falling below its minimum temperature. Additionally, the PCM 110 during the initial duration is configured to undergo a phase change from a thawed state to at least a partially frozen state as the dry ice 111, which is at a lower temperature than the PCM, may continue to impart cooling to the PCM 110. In this manner, this so-called partially or fully frozen state of the PCM 110 stores refrigeration which can be subsequently utilized to extend cooling duration when the dry ice 111 has substantially sublimated (as will be explained below).
As the dry ice 111 sublimates into vapor, the CO2 vapor vents through the non-hermetic side walls 113a, 113b and additional non-hermetic side walls (not shown) of container 103 and first surface 114 and second surface 115 of container 103. Any shape container 103 can be utilized. The second perishable item 102 remains partially encapsulated within insulative material 112. The PCM 110 at time t1 may continue to undergo a phase change from a thawed state to at least a partially frozen state as the dry ice 111, which is at a lower temperature than the PCM, may continue to impart cooling to the PCM 110.
As the dry ice 111 continues to sublimate into CO2 vapor and eventually constitute a smaller proportion of the dry ice system 100 during transport, the requisite cooling enters a second stage, in which the partially or fully frozen PCM 110 is the primary refrigerant. Entry into the second stage is intended to denote a final duration of the transport. At the second stage, the cooling is primarily imparted by the PCM 110 during a final duration of the transport. The shift in cooling is represented by
The controlled and delayed onset of refrigeration provided by the PCM 110 and the ability of the stacked arrangement of the dry ice system 100 to reorient during transport can allow preservation of the first and second perishable times (101, 102) for an extended duration. Without being bound by any particular theory, it is believed that the ability of the PCM 110 to drop onto and thereby contact or be in close proximity to a surface of the second perishable item 102 upon sublimation of the dry ice 111 enables the PCM 110 to act as the primary refrigerant and impart the requisite cooling to the first perishable item 101 and the second perishable item 102. However, it should be understood that the beneficial effects of preservation of the first and the second perishable items (101, 102) for an extended duration may still be obtained even if the PCM 110 does not entirely drop onto the second perishable item 102 to be in direct contact with therewith, as shown in
Other stacked arrangements are possible with the present invention. As an example,
In an alternative embodiment, the improved two-stage dry ice system 100 may be arranged to preserve a single type of perishable item (i.e., identical items or a combination of different items at the start of shipment, such as frozen and refrigerated, that require the identical cooling temperature regime during shipment) as opposed to a first and second perishable item described in
Other variations to the inventive stacked arrangements are contemplated by the present invention. For example, the PCM 110 can be situated in close proximity to the first perishable item 101 and the dry ice 111 can be situated in close proximity to the second perishable item 102; or the PCM 110 can be in direct contact with the first perishable item 101 and the dry ice 111 can be in close proximity to the second perishable item 102; or the PCM 110 can be in close proximity with the first perishable item 101 and the dry ice 111 can be in direct contact with the second perishable item 102. In another variation, the stacked arrangement may include only refrigerated items occupying the first region 104 and second region 106; or the stacked arrangement may include only frozen items occupying the first region 104 and the second region 106. Alternatively, it should be understood that the types of first perishable item 101 and second perishable item 102 may be different but have substantially similar cooling temperature regimes. Still further, in another embodiment, the stacked arrangement utilizes dry ice 111 as the primary refrigerant throughout delivery. In another embodiment, the insulative materials 112 is removed and can be incorporated into the inner lining of the container 103.
While certain modifications to the stacked arrangement are contemplated to be within the scope of the present invention, Applicants have discovered that the present invention does impose restrictions to the types of stacked arrangements that can deliver adequate cooling performance. For example, Applicants have discovered that the PCM 110 must be in direct contact or in close proximity to the first perishable item (e.g., refrigerated items) having a first cooling temperature regime and the dry ice must be in direct contact or in close proximity to the second perishable item (e.g., frozen items) having a second cooling temperature regime with an upper limit temperature that is lower than the upper limit temperature of the first cooling temperature regime. In other words, a stacked arrangement where the PCM 110 is between the dry ice 111 and frozen items 102 and the dry ice 111 is between the refrigerated items 101 and the PCM 110 (as shown in
As will be shown and discussed below, Applicants performed various tests to simulate transport conditions as a means to assess whether certain stacked arrangements were capable of preserving refrigerated and frozen items. It was determined that the stacked arrangement of the present invention allowed the first perishable item and the second perishable item to remain preserved for an extended duration in comparison to other stacked arrangements.
For each of the tests shown below, three pieces of frozen items consisting of animal protein were used after being preconditioned at 9-11° F. for 24 hours or longer, prior to beginning testing. The approximate weight of each frozen item was 0.8-1 lb.
Each of the three tests also included refrigerated items. The refrigerated items consisted of vegetables, grains, dairy and dry spices. The refrigerated items were placed inside a thin paper bag, which offered negligible insulation. For each test, three bags of refrigerated items were used, with each bag weighing approximately 1.2-1.5 lb. The refrigerated items were preconditioned at 40° F. for at least 24 hours prior to beginning testing. The temperature of the refrigerated items was measured at three locations to account for temperature variability within each container. The temperature of the frozen items was measured at locations furthest away from the dry ice. On the other hand, the refrigerated items' temperature was measured at locations closest to the refrigerant (dry ice or PCM pack). The temperature was logged every 5 minutes for the duration of each test.
For each of the tests, a slab form of dry ice was used. The dry ice's thickness was approximately 2 inches for all tests, while the amount of dry ice varied by changing the other two dimensions (length and width). The chilling duration was tested against two different ambient temperatures: 90° F. and 100° F. The PCM utilized for all tests was a gel pack, primarily composed of water with approximately 5 lbs. weight. The gel pack's dimension was approximately 9 inches×12 inches×1.5 inches.
In all packaging tests described below, the same delivery container was utilized. The delivery container was made of non-hermetic material formed from cardboard to prevent the pressure build up due to dry ice sublimation. For each of the tests described below, a corrugated cardboard box was used having dimensions of 11 inches×14 inches ×14 inches. The corrugated cardboard box was lined inside with 1-inch-thick loose fill natural fiber material that has thermal resistance R=1.5 F°·ft2·hr·BTU−1 per inch of thickness. The loose fill natural fiber liner was encased within low density polyethylene film. The loose fill natural fiber liner did not contribute to pressure build up within the box. The delivery container was maintained stationary and in a vertically oriented position.
A delivery container was prepared with refrigerated items and frozen items. The stacked arrangement from top to bottom of the delivery container was as follows: refrigerated items/thawed gel pack/frozen items/dry ice. The stacked arrangement is represented by
Two tests were conducted at an ambient temperature of 90° F. For each test, 7.5 lbs. of dry ice and 5 lbs. of thawed gel pack were used. Two types of additional insulation materials were used for the frozen items and dry ice: synthetic rubber foam (R=1.5 F°·ft2·hr·BTU−1) and expanded polymer foam board (R=1.5 F°·ft2·hr·BTU−1). The additional insulation (9″×12″×4″, OD) covered the bottom face of the container, and partially covered four vertical faces of the container with the top surface of the frozen items uninsulated.
The test results indicated that two temperature zones were successfully maintained with this stacked arrangement. The frozen items, which needed to remain below 40° F., were cooled by dry ice during the initial 25-45% of the target delivery time as determined by monitoring the item temperatures inside the box. The refrigeration also passed to the thawed gel pack during this time, causing freezing of a portion of the thawed gel pack. It was observed that the temperature of the gel pack did not fall below its freezing point, indicating its solidification was only partly complete. When the dry ice completely sublimated, the partially frozen gel pack started to act as a secondary coolant for the rest of the delivery time. In both experiments at an ambient temperature of 90° F., the dry ice remained for 30-40 hours. The frozen items remained below 40° F. for over 72 hours in both tests. Refrigerated items were maintained at a temperature between 32° F. and 50° F. for 50 hours or longer in both tests.
In addition to the change of primary coolant (from dry ice to partially frozen PCM pack), it was observed that the physical stacked arrangement within the delivery container also changed over time. After the dry ice sublimated from solid to gas, the space occupied by the dry ice became available for other components of the dry ice system. Applicants observed a natural downward shift of items by gravity with the resultant configuration as represented in
The same stacked arrangement as in Example 1a was utilized at a higher ambient temperature of 100° F. 5.3 lbs. of dry ice and 5 lbs. thawed gel pack were utilized. Loose fill natural fiber (R=1.5 F°·ft2·hr·BTU−1) was used as additional insulation for the frozen items and dry ice. The additional insulation (outside dimensions 9 inches×12 inches×4 inches) covered the bottom face of the delivery container, and partially covered four vertical faces of the container with the top surface of the frozen items remaining uninsulated. In the average of 3 repeats of the test, dry ice lasted for 20-30 hours, the frozen items' temperature remained below 40° F. for 60 hours, and the refrigerated items' temperature remained between 32° F. and 50° F. for 58 hours.
In addition to the change of primary coolant (from dry ice to partially frozen PCM pack), it was observed that the physical stacked arrangement within the delivery container also changed over time. After the dry ice sublimated from solid to gas, the space occupied by the dry ice became available for other components of the dry ice system. Applicants observed a downward shift of items by gravity with the resultant configuration as represented in
A delivery container was prepared with refrigerated items and frozen items. The stacked arrangement from top to bottom was as follows: refrigerated items/thawed gel pack/dry ice/frozen items. The stacked arrangement is represented by
A test was conducted at an ambient temperature of 90° F. 6.2 lbs. of dry ice and 5 lbs. thawed PCM pack were utilized. Synthetic rubber foam (R=1.5 F°·ft2·hr·BTU−1) was used as additional insulation for the frozen items and dry ice. The additional insulation (outer dimensions 9 inches×12 inches×4 inches) covered the bottom face of the delivery container, and partially covered four vertical faces of the container with the top surface of the frozen items remaining uninsulated. The dry ice lasted for 25-35 hours. The frozen items were kept under 40° F. for 62 hours. The refrigerated items were kept between 32° F. and 50° F. for 45 hours or longer.
In this test, temperature profiles similar to Examples 1a and 1b were observed for both the frozen items (below 40° F.) and the refrigerated items (32-50° F.), despite the change in the location of the dry ice in comparison to the stacked arrangement of Examples 1a and 1b. Applicants concluded that a change in the stacking arrangement occurred because of dry ice sublimation. After the dry ice sublimated from solid to gas, the space occupied by the dry ice became available for other components of the dry ice system. Applicants observed a downward shift of items by gravity, with the resultant configuration as represented in
An alternative stacked arrangement was tested to determine the effectiveness of using two frozen gel packs in combination with refrigerated and frozen items. The arrangement from top to bottom was as follows: refrigerated items/frozen gel pack/frozen items/frozen gel pack. Frozen items were placed between two frozen gel packs to provide chilling from two directions. Refrigerated items were placed on top to prevent damage by the weight of the other items in the delivery container.
One test at 90° F. contained 10 lbs. of frozen gel pack (5 lbs.×2, preconditioned at 9-11° F.) as the refrigerant. No additional insulation was used. The frozen items were kept under 40° F. for 48 hours. The frozen items were kept between 40° F. for 48 hours. The refrigerated items were kept between 32° F. and 50° F. for 60 hours.
The temperature profiles of the frozen and refrigerated items were different from Examples 1a, 1b and 2. It was determined that because the frozen gel pack changed its phase from solid to liquid at approximately 32° F., the temperature of both frozen and refrigerated items remained close to 32° F. There was no significant shift of the frozen items' temperature, which was observed with the stacked arrangements of Examples 1a, 1b and 2 when the cooling shifted from dry ice to the frozen gel pack.
Another major difference was that the duration of maintaining the required cooling temperature regimes for the refrigerated and frozen items were shorter than that achieved by the tests of Examples 1a, 1b and 2, especially for the frozen items. Also, in comparison to Examples 1a, 1b and 2, the temperature profile showed higher variance from one test to another, depending on the shape of the frozen gel pack. For these reasons, Applicants concluded that the cooling characteristics were inferior to those observed in Examples 1a, 1b and 2.
The same stacked arrangement as in Comparative Example 1a was utilized to run a single test, but in this instance, the test was performed at a higher ambient temperature of 100° F. 10 lbs. of frozen gel pack (5 lbs.×2, preconditioned at 9-11° F.) was used as refrigerant. Foil-faced bubble wrap (R=0.4 F°·ft2·hr·BTU−1) was used as extra insulation, covering all six faces of the cardboard box. The frozen items were kept under 40° F. for 38 hours. The refrigerated items were kept between 32° F. and 50° F. for 40 hours. The cooling characteristics exhibited a shorter duration than those observed in Examples 1a, 1b and 2.
The same stacked arrangement as in Example 1a was utilized at an ambient temperature of 90° F. 6.2 lbs. of dry ice and 5 lbs. of thawed gel pack were utilized. Synthetic rubber foam insulation (R=1.5 F°·ft2·hr·BTU−1) was used as additional insulation for the frozen items and dry ice. The difference between this test and Example 1a was in the dimensions of the additional insulation. In this test, the additional insulation was taller than the insulation used in Example 1a. The additional insulation (outside dimensions 9 inches×12 inches×4.5 inches) covered the bottom face of the delivery container, and partially covered four vertical faces of the container with the top surface of the frozen items remaining uninsulated.
In this test, dry ice lasted 20-30 hours, and the frozen items' temperature remained below 40° F. for 59 hours. The refrigerated items' temperature fell below 32° F. for the initial 25 hours, remained between 32° F. and 50° F. for the next 15 hours, and went above 50° F. for the rest of the test duration.
This example demonstrated the importance of the insulation element's dimension. Because of the larger dimensions of the insulation element in this test, the gel pack not only failed to sufficiently protect the refrigerated items, but also was unable to maintain the close proximity with the refrigerated item after the items rearranged. While the dry ice was the major coolant (t1), the cold vapor from dry ice seemed to have bypassed the gel pack and lowered the refrigerated items' temperature below 32° F. After a significant portion of the dry ice sublimed (t2), the items in the second region of the holding volume rearranged causing the gel pack to reposition into the second region of the holding volume. However, the insulation element's additional height prevented the refrigerated items from repositioning onto the gel pack. Hence, the close proximity between the gel pack and the refrigerated items was not maintained after the rearrangement, resulting in the refrigerated items' temperature to rise rapidly. By increasing the dimensions of the additional insulation from that of Example 1a to that utilized in this test, the desired chilling characteristics were not achieved.
Suitably sized insulation, as utilized in Example 1a, was determined to allow the PCM (i.e., gel pack) to intentionally shift downwards when dry ice sublimates such that there is direct contact or close proximity between the PCM and second perishable item when the dry ice is consumed. In this manner, the smaller sized insulation can contribute to desired cooling characteristics.
An alternative stacked arrangement was tested. The arrangement from top to bottom was as follows: refrigerated items/frozen gel pack/frozen items/dry ice. The arrangement was similar to that of
Dry ice remained for 25-35 hours. The temperature of the frozen items remained below 40° F. for 55 hours. The produce items did not stay between 32° F. and 50° F. until 32 hours after the test started. Prior to 32 hours into the test, the refrigerated items were kept below 32° F., which was not desired due to the risk of quality degradation as a result of excessive freezing.
Because the gel pack was initially below 32° F., the temperature of refrigerated items was not maintained at about 32° F. Instead, the temperature was observed to gradually decrease below 32° F., causing freezing of the refrigerated items over an extended period. The temperature was restored to above freezing, after the dry ice had completely sublimated. The test results were considered unacceptable as the cooling temperature of the refrigerated items was too cold. The test demonstrates that the combination of dry ice with a PCM does not necessarily create acceptable refrigeration when configured in a stacked arrangement that deviates from that of the present invention.
An alternative stacked arrangement was tested as shown in
One test at 90° F. was carried out with 6.2 lbs. of dry ice and 5 lbs. of thawed gel pack. Synthetic rubber foam (R=3 F°·ft2·hr·BTU−1) was used as extra insulation for the frozen items and dry ice. The additional insulation (outer dimensions 9 inches×12 inches×4 inches) covered the bottom face of the transport box, and partially covered four vertical faces of the box with the top surface of the frozen items also closed by a layer of insulation, made of the same synthetic rubber foam material.
No clear temperature indication of when all dry ice sublimed was observed. The temperature of the frozen items gradually rose. In this test, the frozen items remained below 40° F. for 72 hours. The refrigerated items remained between 32° F. and 50° F. for 21 hours. The temperature of the refrigerated items exhibited a continuous rise after the temperature initially surpassed 50° F. due to the absence of PCM. The test results were considered unacceptable as the desired cooling temperature regime of the refrigerated items could not be maintained.
It is quite evident from all of the tests that significant differences in performance can arise by substitution of one refrigeration component of the stacked arrangement with another refrigeration component or by changing location of one or more of the refrigeration components of the stacked arrangement. The present invention, as validated by the tests performed by Applicants, represents a specifically configured two-stage cooling that is capable of independently maintaining different cooling temperature regimes for an extended duration within a single holding volume by having the ability to re-orient itself during transport. The ability for such a transient and improved two stage dry ice system of the present invention to be incorporated into existing containers is a departure from conventional refrigeration techniques that need to rely on specially constructed transport boxes to achieve preservation for a certain duration.
The tests also make clear that the inventive stacked arrangements will provide necessary cooling duration for refrigerated and frozen items in high temperature environments (e.g., the summer months) for the requisite duration.
While it has been shown and described what is considered to be certain embodiments of the invention, it will, of course, be understood that various modifications and changes in form or detail can readily be made without departing from the spirit and scope of the invention. It is, therefore, intended that this invention not be limited to the exact form and detail herein shown and described, nor to anything less than the whole of the invention herein disclosed and hereinafter claimed.
The present application claims the benefit of priority to U.S. Application Ser. No. 62/724,331, filed Aug. 29, 2018, which is hereby incorporated by reference in its entirety for all purposes.
| Number | Date | Country | |
|---|---|---|---|
| 62724331 | Aug 2018 | US |
