Modelling the evolution of O2 and CO2 concentrations in MAP of a fresh product: Application to tomato
详细信息 查看全文
- 作者：Diego A. Castellanosa ; Josep P. Cerisuelob ; Pilar Hernandez-Muñ ; ozb ; Anibal O. Herreraa ; Rafael Gavarab ; rgavara@iata.csic.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Packaging ; Mathematical model ; Permeability ; Respiration rate ; Michaelis&ndash ; Menten ; Arrhenius ; Fresh tomato
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：168
- 期：Complete
- 页码：84-95
- 全文大小：1538 K
文摘
- •
A model for to describe O2 and CO2 evolution in a MAP system is proposed.
- •
Respiration rate of tomato was described with a Michaelis–Menten enzyme kinetics.
- •
Gas transfer through film and perforations was described with Fick’s law equations.
- •
The influence of temperature in these processes was determined using Arrhenius’s law.
- •
By properly configure the package is possible to reach a specified O2 (or CO2) concentration.