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Application of transition state theory in model development for temperature dependence of respiration of fresh produce.

Author(s) : MAKINO Y., IWASAKI K. I., HIRATA T.

Type of article: Article

Summary

The feasibility of transition state theory for explaining temperature dependence of O2 consumption rate of shredded cabbage, shredded lettuce, blueberries and raspberries was demonstrated in this study. The equation derived from the thermodynamic theory includes the total number of active sites for the O2 consumption. The mathematical form of the derived equation indicates that the total number of active sites and Gibbs energy of activation regulates the O2 consumption rate of fresh produce. Simulation of changes in O2 and CO2 concentrations over time in a modified-atmosphere packaging system with shredded cabbage or shredded lettuce agreed well with experimental data.

Details

Original title: Application of transition state theory in model development for temperature dependence of respiration of fresh produce.
Record ID : 1999-1655
Languages: English
Source: J. agric. Eng. Res. - vol. 67 - n. 1
Publication date: 1997

Links

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Indexing

Themes: Food engineering;
Packaging;
Fruit;
Vegetables
Keywords: Raspberry; Cabbage; Modified atmosphere; Blueberry; Respiration; Modelling; Vegetable; Lettuce; Packaging; Development; Fruit