ORTECH CORPORATION performed testing on the bags [referred to as Thermal Wiz Supreme cooler bags]

48 QUART THERMAL WIZ SUPREME TESTING dated October 18 1995 Report no 95-T14-U004412-339

1.0 INTRODUCTION California Innovations submitted three 48 quart Thermal Wiz Supreme cooler bags for evaluation. The purpose of the testing was to record the warming rate of food products inside the cooler bags.

2.0 TEST FACILITIES AND APPARATUS The following is a list of equipment which was utilized to conduct the tests at ORTECH:

Envirtronics Temperature/Humidity Chamber, Model SH27, Calibration Due May 1, 1996. Data Acquisition Unit, Manufacturer: 1 0 Tech, Model Tempscan 1000, Calibration Due May 26 1996.

3.0 PROCEDURES AND CONDITIONS The frozen food was preconditioned at -20°Cfor 24 hours prior to testing. The soft drinks were preconditioned at 4°C for 24 hours prior to testing.

The three cooler bags were filled with frozen food or cold food products and then placed in a temperature chamber at 33°C. One cooler bag was filled with frozen food, one cooler bag was filled with 72 cans of soft drinks and the third cooler bag was filled with 60 cans of soft drinks covered with ice. A can of soft drink and a container of ice cream was also placed in the temperature chamber to be used as controls.

Thermocouples were placed in the temperature chamber, cooler bags, and control samples to record the temperatures. The thermocouples were connected to the data acquisition system which recorded the temperature data every five minutes. The thermocouple's location and identification were as follows:

4.0 OBSERVATIONS At the completion of testing all of the data was collected and presented in graphical and tabular form.

5.0 DISCUSSION The 48 quart Thermal Wiz Supreme cooler bag provided significant insulation when compared to the control food products which had no insulative protection.

The frozen food control reached a temperature of 0°C after 8 hours and 50 minutes of exposure to the 33°C environment. The frozen food which was inside the cooler bag reached a temperature of 0°C. after 27 hours of exposure.

An arbitrary value of 12°C was used as the cut off temperature fro a drink which is "cool". The soft drink control reached a temperature of 12°C within the first 5 minute of exposure to the 33°C environment. The soft drinks which were in the cooler bag with ice reached 12°C after 16 hours 15 minutes of exposure. The soft drinks which were in the cooler bag without ice reached 12°C after 9 hours and 45 minutes