Phase change materials in food: Phase change temperature, environmental friendliness, and systematization

Development of energy-efficient temperature-control methods is a topic of great interest in the food sector. Temperature buffering and energy storage during food storage and transportation can be achieved by different formulations and applications of phase change materials (PCMs). The phase change temperature of a PCM determines the scenario and method of its application in the food sector. The current review aimed to summarize the PCMs that can be used in the food sector based on their phase change temperature range in order to guide their application. Application scenarios and application methods were analyzed according to the PCM characteristics and the realistic needs for food preservation. A comprehensive summary of PCM applications in the food sector and an outlook regarding future developments, including systematic design and environment-friendly design, have been presented. PCM has a wide range of applications in the food sector for energy conservation and temperature control, as proven by a large number of studies on low-temperature applications (−65 °C–10 °C) and high-temperature applications (40 °C–230 °C). In this review, PCMs for medium-temperature applications (10 °C–40 °C) have been grouped together, and discussed mainly for their use in ambient food storage and greenhouse growing. The systematic and environment-friendly design of PCMs in food applications can be potential innovative areas of application, hence reflecting the development of application needs and the concern for environmental research, which can collectively utilize the advantages of PCM better.