Meals On Wheels

409 Words2 Pages
The client from C&N Associates requests a food packaging system for a better performance of “Meals on Wheels” program. The packaging system should be capable of preserving food in a well-heated status of above 60 degrees Celsius in order to prevent the rapid proliferation of bacterias [1][2][3]. The preferred duration for insulating is two hours, for it takes an average of less than two hours for the route of delivery [4]. Food would become visually unappealing, worsen its texture, and alter its flavour if moisture gathers on the surface of food [5] or if the browning reaction of food passes over [6]. Therefore, it should also protect the original appearance, mouthfeel and taste of food from the accumulation of moisture or the occurrence of browning reactions. The ability of being cooled quickly below a temperature of 6 degrees Celsius should be guaranteed by the delivery unit to also prevent the rapid growth of bacterias [1][2][3] if a refusal to an immediate ingestion is proposed by the customer. Additionally, for the security of customers, dangerous chemical substances and inedible loose components should be avoided in the design. After all, since “Meals on Wheels” program is not profitable, the design should be both energy efficient and low in cost.…show more content…
Although a variety of materials including aluminum, paper and foam are utilized, the packages’ ability such as the preserve heat and quality of the food is still limited [10][11][12][13]. Therefore, current existing designs are not capable of fitting the need of the client. The gap is a method to maintain and control temperature, and humidity over a certain time
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