Share

Prediction of the preservation processes of vegetables packaged under modified atmosphere.

Predizione dei processi di conservazione di vegetali in atmosfera modificata.

Author(s) : BONIS M. V. de, CARRIERI G., RUOCCO G., et al.

Type of article: Article, Case study

Summary

Innovative packaging configurations for fresh produce allow for a shelf-life increase, without organoleptic alterations. By using a modified packaging atmosphere (MAP) produce respiration rate and related biochemistry is controlled. In particular, by raising CO2 and/or reducing O2 concentrations in package (protective atmosphere) or in the refrigerated storage (controlled atmosphere). Heat and mass transfer can be analyzed for conditions that may limit shelf life. With this target, a general model has been developed which is applicable in a large variety of packaging configurations, food products and environmental conditions. To this end, a 3D model is exploited, time evolution of respiration rate has been included with a constant-temperature enzymatic kinetics notation, with an auxiliary formulation for its dependence on temperature. Local and average gas concentrations in the food substrate and in the head space have been preliminary compared for a thermal boundary condition, typical of a passive storage configuration. The presented procedure can be exploited by the post-harvest industry to pin-point on the optimal packaging configuration, to ensure the maximum product shelf-life.

Available documents

Format PDF

Pages: pp. 19-24

Available

  • Public price

    20 €

  • Member price*

    15 €

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Predizione dei processi di conservazione di vegetali in atmosfera modificata.
  • Record ID : 2010-0156
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 48 - n. 491
  • Publication date: 2009/05

Links


See the source

Indexing