Maintaining the quality and freshness of food delivered to consumers has been a critical issue that is closely related to heat and mass transfer. At delivery, temperature and moisture levels are regarded as the most critical of the desired conditions. 

The goal of this chapter is to model, design, develop, and test better food delivery bag designs by taking into account various thermal insulation materials in order to improve a popular model delivery bag. Based on transient thermodynamics and heat transfer, a model is developed to simulate the temperatures of the pizzas inside the pizza delivery bag. The current model was created to be used with a variety of thermal insulation materials to simulate the heat retention performance of delivery bags.Thermal retention capabilities of some delivery bags are experimentally tested. 

The three reported insulation materials in this chapter are vacuum panels, 3M thinsulate, and polyurethane foam. The materials were then evaluated in order to determine their thermal retention performance in comparison to the original bag. All insulation materials perform at least as well as the original popular pizza delivery bag. The vacuum panels and polyurethane insulated bags delivered the best thermal retention results. Within 4.01 percent of the experimental work, the theoretical model was validated.