foodmetaFOOD METAENGINEERINGFOOD METAENGINEERING2949-6497All-Russian Dairy Research Institute10.37442/fme.2025.4.95foodmeta-95Research ArticleОригинальное эмпирическое исследованиеOriginal Empirical ResearchИсследование теплоизоляционных свойств термочехлов для укрытия паллет с пищевой продукцией при заданных температурных режимахStudy of the Thermal Insulation Properties of Thermal Covers for Pallets with Food Products under Specified Temperature Conditionshttps://orcid.org/0000-0002-1584-9483НикитинВладимир ВладиславовичNikitinVladimir V.

Научный сотрудник отдела холодильно-технологических систем.

SPIN-код: 5443-9232

v.nikitin@fncps.ruhttps://orcid.org/0000-0002-7898-5124СучковАлександр НиколаевичSuchkovAleksandr N.

Научный сотрудник отдела холодильно-технологических систем.

SPIN-код: 9510-3923

a.suchkov@fncps.ruhttps://orcid.org/0009-0001-4889-3472СавицкийРоман БорисовичSavitskyRoman B.

Инженер-исследователь отдела холодильно-технологических систем.

SPIN-код: 3705-3690

r.savickiy@fncps.ruhttps://orcid.org/0009-0004-6436-242XОнацкийИлья ТимуровичOnatskyIlya T.

Младший научный сотрудник отдела холодильно-технологических систем.

SPIN-код: 7761-7069

i.onatskiy@fncps.ruВНИХИ – филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАНРоссияAll-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation2025311220253495Copyright © Никитин В.В., Сучков А.Н., Савицкий Р.Б., Онацкий И.Т., 20252025Никитин В.В., Сучков А.Н., Савицкий Р.Б., Онацкий И.Т.Nikitin V.V., Suchkov A.N., Savitsky R.B., Onatsky I.T.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fme-journal.org/jour/article/view/95Введение

Введение: Непрерывность холодильной цепи при транспортировании и хранении скоропортящихся пищевых продуктов в большой степени зависит от эффективности вспомогательных средств термозащиты, включая термочехлы для укрытия паллет. Недостаточная теплоизоляция может привести к нарушению температурного режима, ускоренной порче продукции и экономическим потерям.

Цель

Цель: Оценить и сравнить теплоизоляционные свойства коммерческих образцов трёхслойных термочехлов, предназначенных для укрытия паллет с пищевой продукцией, при имитации типичных условий погрузочно-разгрузочных операций.

Материалы и методы

Материалы и методы: Исследования проведены в теплоизолированной камере. В качестве модельного груза использовали реальные продукты (салат «Оливье») и имитаторы с эквивалентными теплофизическими характеристиками. Плотность теплового потока измеряли с помощью измерителя ИТП-МГ4.03 «Поток», коэффициент теплопередачи (k) рассчитывали по стандартной методике. Температуру продукта регистрировали в течение 12 ч.

Результаты

Результаты: Установлена прямая корреляция между коэффициентом теплопередачи термочехлов и продолжительностью достижения критической температуры скоропортящейся продукции (7,0 °C). Наилучшие изоляционные свойства продемонстрировал термочехол с k = 0,67 Вт/(м2·К), обеспечивший сохранение безопасной температуры в течение 58 мин. Худшие характеристики показал термочехол с k = 0,71 Вт/(м2·К), под которым температура достигла 7,0 °C уже через 28 мин.

Заключение

Заключение: Коэффициент теплопередачи является надёжным индикатором эффективности термочехлов при кратковременных нарушениях холодильной цепи. Полученные данные позволяют оценить термозащитные материалы и обоснованно выбрать решения, способствующие снижению потерь и повышению устойчивости холодильной цепи.

Introduction

Introduction: The continuity of the cold chain during transportation and storage of perishable food products largely depends on the effectiveness of auxiliary thermal protection means, including thermal covers for pallets. Inadequate thermal insulation can lead to temperature deviations, accelerated product spoilage, and economic losses.

Purpose

Purpose: To evaluate and compare the thermal insulation properties of commercial samples of three-layer thermal covers designed for pallets with food products, under simulated typical loading and unloading conditions.

Materials and Methods

Materials and Methods: The studies were carried out in a thermally insulated chamber. Real food products (Olivier salad) and simulators with equivalent thermophysical properties were used as model cargo. Heat flux density was measured using the ITP-MG4.03 «Potok» heat flux meter, and the heat transfer coefficient was calculated according to a standard methodology. Product temperature was recorded continuously over a period of 12 hours.

Results

Results: A direct correlation was established between the heat transfer coefficient (k) of thermal covers and the time required for perishable food products to reach the critical temperature of 7,0 °C. The best thermal insulation performance was demonstrated by the cover with k = 0,63 W/(m2·K), which maintained a safe product temperature for 58 minutes. The poorest performance was observed for the cover with k = 1,09 W/(m2·K), under which the product temperature reached 7,0 °C in just 28 minutes.

Conclusion

Conclusion: The heat transfer coefficient is a reliable indicator of thermal cover effectiveness during short-term cold chain disruptions. The obtained data enable objective evaluation of thermal protection materials and support informed selection of solutions aimed at reducing losses and enhancing cold chain resilience.

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The authors declare that there are no conflicts of interest present.