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Dynamics of internal atmosphere and humidity in perforated packages of peeled garlic cloves.

Author(s) : LEE D. S., KANG J. S., RENAULT P.

Type of article: Article

Summary

A mathematical model was developed for estimating the changes in the atmosphere and humidity within perforated packages of fresh produce. The model was based on the mass balances of O2, CO2, N2 and H2O vapours in the package, which include terms for their transfer through perforations and film, respiration and water transpiration. The model was verified by comparing predicted and measured gas compositions and relative humidities inside experimental packages of peeled garlic cloves stored at 5 and 20 °C. Hermetic packaging, which produced a modified atmosphere of 0% O2, 5-15% CO2 and saturated humidity, was better than perforated packages.

Details

  • Original title: Dynamics of internal atmosphere and humidity in perforated packages of peeled garlic cloves.
  • Record ID : 2002-1961
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 35 - n. 5
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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