Impact of Packaging Material on Heat Retention in Ready-to-Eat Noodle Cups

Abstract

Thermal insulation in ready-to-eat food packaging is critical for maintaining food quality and safety. This study evaluates the heat retention performance of three common instant noodle cup materials, paper, plastic, and Styrofoam, using infrared thermal imaging across two controlled experiments: one with noodle-filled cups and another with hot water only. Temperature decay was analysed using Newton’s Law of Cooling and cumulative heat loss calculations. Styrofoam consistently exhibited the best insulation, showing the lowest cooling rates and least heat loss. Plastic cups provided moderate retention, while paper allowed the fastest heat dissipation. These results highlight the strong influence of material properties, particularly thermal conductivity, on passive cooling. Despite its thermal advantages, Styrofoam, an Expanded Polystyrene (EPS), presents environmental concerns, prompting the need for sustainable alternatives. This study underscores the importance of balancing performance, cost, and environmental impact in packaging design and supports further investigation into bio-based or thermally adaptive materials for future applications.