We successfully developed temperature-sensitive packaging using a eutectic mixture of soybean oil and tetradecane (S+T) as a thermo-regulating material (TRM). The eutectic mixture was vacuum impregnated inside expanded graphite (EG/S+T) to increase the thermal conductivity of the TRM. A thermal insulation coating (EG/RH/S+T) was prepared and applied inside the walls of the expanded polypropylene (EPP) boxes using EG/S+T and a rice byproduct, i.e., rice husk (RH), to enhance the thermal buffering. The developed eutectic mixture (S+T), EG/S+T, and thermal insulation coating (EG/RH/S+T) were characterized using scanning electron microscopy (SEM), thermogravimetric analysis, Fourier transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). The SEM analysis indicated that the S+T TRM was sufficiently absorbed into the EG porous network. The FTIR results revealed that the S+T TRM and EG did not undergo chemical reactions however, physical interactions were observed. The DSC results revealed that the S+T TRM melts at −0.31 °C with a latent heat of 71.06 J/g, and it solidifies at −2.01 °C with a latent heat of 74.89 J/g. The thermal insulation coating melts at −0.94 °C with a latent heat of 19.49 J/g, and it solidifies at −3.93 °C with a latent heat of 19.35 J/g. Temperature sensitive package further studied with fresh beef to determine weather is could provide temperature maintain or not up to-8 days. Meat sample place inside the small PET container and cover with cling film. PET tray transfer to temperature sensitive package.The quality of the fresh beef was determined based on its pH, color, texture, total volatile basic nitrogen, and total plate count. EPP boxes with EG/RH/S+T coatings and a G-Pack show excellent temperature control during 3 h of storage at ambient temperature. All the quality parameters for fresh beef are within the acceptable range when using the temperature-sensitive packaging. The developed temperature-sensitive packaging is useful to control the temperature of fresh beef from the store to preparation and consumption.

我们成功开发了使用大豆油和十四烷（S + T）的共晶混合物作为调温材料（TRM）的温度敏感型包装。将低共熔混合物真空浸渍在膨胀石墨（EG / S + T）内，以提高TRM的导热性。制备了隔热涂料（EG / RH / S + T），并使用EG / S + T和米副产品即稻壳（RH）将其涂在膨胀聚丙烯（EPP）箱的壁内。热缓冲。使用扫描电子显微镜（SEM），热重分析，傅里叶变换红外（FTIR）光谱对已开发的共晶混合物（S + T），EG / S + T和隔热涂层（EG / RH / S + T）进行表征，和差示扫描量热法（DSC）。SEM分析表明，S + T TRM被EG多孔网络充分吸收。FTIR结果表明S + T TRM和EG没有发生化学反应，但是观察到了物理相互作用。DSC结果表明，S + T TRM在-0.31℃下以71.06J / g的潜热熔融，在-2.01℃下以74.89J / g的潜热固化。隔热涂层在-0.94°C下以19.49 J / g的潜热熔化，并在-3.93°C下以19.35 J / g的潜热固化。对温度敏感的包装用新鲜的牛肉进行了进一步研究，以确定天气是否可以保持或不保持8天的温度。将肉样品放置在小的PET容器内，并盖上保鲜膜。将PET托盘转移到对温度敏感的包装中。新鲜牛肉的质量取决于其pH值，颜色，质地，总挥发性碱性氮和总板数。具有EG / RH / S + T涂层和G-Pack的EPP盒在环境温度下存放3小时期间显示出出色的温度控制能力。使用对温度敏感的包装时，新鲜牛肉的所有质量参数均在可接受的范围内。所开发的对温度敏感的包装可用于控制从商店到准备和食用的新鲜牛肉的温度。