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Article
Effect of Freeze-Thaw Cycling on the Compression Strength of Folding Cartons Made from Different Materials
Journal of Applied Packaging Research
  • Koushik Saha, California Polytechnic State University - San Luis Obispo
  • Bruce Harte, Michigan State University
  • Gary Burgess, Michigan State University
  • Sujeet Adudodla, Michigan State University
Publication Date
10-1-2010
Abstract

The quality of frozen food is known to deteriorate in storage due to water migration, in-pack desiccation and frost formation. These same factors can affect folding cartons. The rate of frozen food and folding carton deterioration is further dependent on temperature fluctuations during storage, transportation, loading and unloading. This study was conducted to compare the compression strength of folding cartons made from CNK (Coated Natural Kraft), SBS (Solid Bleached Sulfate), CRP (Coated recycled paperboard) and PCSBS (Poly coated Solid Bleach Sulfate) after subjecting them to multiple freeze-thaw cycles. Compression tests were performed on empty cartons and cartons filled with frozen peas. A two inch headspace was maintained above the peas to prevent them from contributing to carton compression strength. The moisture content of all four carton materials was also determined for all treatments. CNK cartons showed better capacity to withstand compression compared to folding cartons made from SBS, CRP and PCSBS, following freeze thaw cycling.

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Citation Information
Koushik Saha, Bruce Harte, Gary Burgess and Sujeet Adudodla. "Effect of Freeze-Thaw Cycling on the Compression Strength of Folding Cartons Made from Different Materials" Journal of Applied Packaging Research Vol. 4 Iss. 4 (2010) p. 257 - 269
Available at: http://works.bepress.com/ksaha/2/