Prior studies, e.g. by Azzouz et al. (2008, 2009), demonstrated
that the cooling cycle duration can be increased with
more PCM mass up to 10 h with average air temperatures
between 0 °C and 10 °C in the fresh-food compartment. However,
examined in more detail, as shown in Fig. 6, this results in a
considerably larger temperature amplitude of chilled goods,
which adversely affects storage quality