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Prévision du processus de conservation de légumes sous atmosphère modifiée.

Predizione dei processi di conservazione di vegetali in atmosfera modificata.

Auteurs : BONIS M. V. de, CARRIERI G., RUOCCO G., et al.

Type d'article : Article, Étude de cas

Résumé

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.

Documents disponibles

Format PDF

Pages : pp. 19-24

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Predizione dei processi di conservazione di vegetali in atmosfera modificata.
  • Identifiant de la fiche : 2010-0156
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 48 - n. 491
  • Date d'édition : 05/2009

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