Abstract
The thermal risk during food storage inside EPS boxes was evaluated by means of numerical simulation. This was done by locating and quantifying the highest-risk points under two different thermal scenarios: i) 24h at 32 oC (adverse) and ii) 12 h at 18 oC followed by 12 h at 32 oC (adverse yet realistic). For each scenario, the thermal performances of a classical single-layer EPS box at different filling ratios, and a three-layer EPS-ice-EPS containing a foodstuff that fills the whole space were compared. Results confirm and quantify the ability of the ice to limit the thermal response of the foodstuff w.r.t. the box filling ratio, depending on its geometrical distribution and thickness.