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Développement d'un modèle expliquant l'influence de la température sur la respiration des produits frais par l'application de la théorie de l'état de transition.

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

Auteurs : MAKINO Y., IWASAKI K. I., HIRATA T.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Application of transition state theory in model development for temperature dependence of respiration of fresh produce.
  • Identifiant de la fiche : 1999-1655
  • Langues : Anglais
  • Source : J. agric. Eng. Res. - vol. 67 - n. 1
  • Date d'édition : 1997

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