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Conception d'emballages sous atmosphère modifiée pour des légumes frais coupés subissant des changements de température.

Designing equilibrium modified atmosphere packages for fresh-cut vegetables subjected to changes in temperature.

Auteurs : JACXSENS L., DEVLIEGHERE F., DE RUDDER T., et al.

Type d'article : Article

Résumé

Storage temperature is never constant in the distribution chain of fresh foods. Due to the temperature dependence of respiration of fresh produce and O2 permeability of a packaging film, fluctuating temperatures result in changes of the internal O2 and CO2 concentration of Equilibrium Modified Atmosphere (EMA) packaged fresh produce. The design of EMA packages was improved by adding mathematical models describing the effect of temperature, O2 and CO2 levels on produce respiration. Compared to unprocessed vegetables a higher temperature dependence of cut/shredded produce was observed. An integrated mathematical model characterized the effect of produce type, produce weight, temperature, O2 and CO2 dependence of produce respiration, film type, package area and temperature dependence of film permeability for O2 in order to predict the internal O2 concentration of an EMA package which was designed for equilibrium concentration of 3 mL/100 mL O2 at 7 °C. The model was validated by packaging 10 types of fresh-cut vegetables and comparing equilibrium O2 levels with those predicted at six different temperatures between 2 and 15 °C.

Détails

  • Titre original : Designing equilibrium modified atmosphere packages for fresh-cut vegetables subjected to changes in temperature.
  • Identifiant de la fiche : 2001-1407
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 33 - n. 3
  • Date d'édition : 2000

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