Development of temperature-controlled top box using peltier module/
Mark Angelo P. Gajo, Olsen Clarence M. Lim, Ma. Elizabeth L. Rasco, Zeus Martin I. Sajol, and John Vincent S. Tapar.--
- xii, 110pages: 29cm.
Bachelor's thesis
College of Industrial Technology.--
Includes bibliographic references and index.
This study focuses on the development of a temperature-controlled top box using a Peltier module to address challenges in food delivery, specifically maintaining optimal food temperatures during transit. The prototype was designed to sustain cold temperatures (10– 15°C) and warm temperatures (50–60°C) and was equipped with a mobile application for real-time monitoring and control. Using the Waterfall Life Cycle Model, the system was designed, developed, and evaluated through structured phases. Testing demonstrated the prototype's superior ability to maintain temperatures compared to standard delivery boxes, with a statistically significant difference (p < 0.05) in both warm and cold temperature retention. For cold items, the prototype successfully retained temperatures with minimal fluctuation over 60 minutes, while for warm items, the temperature remained within the desired range. Usability evaluations yielded high acceptance ratings, with functional appropriateness scoring 4.83 (Highly Acceptable). While effective, limitations included size constraints and connectivity range issues. The findings demonstrate the prototype's potential to improve food quality, enhance customer satisfaction, and address operational inefficiencies in food delivery services.