Development of a Kinetic Model for Predicting the Relative Humidity in Modified Atmosphere Packaging

2013 ◽  
Vol 2 (1) ◽  
pp. c86
Keyword(s):  
Relative Humidity ◽  
Kinetic Model ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere

scholarly journals A Kinetic Model for Predicting the Relative Humidity in Modified Atmosphere Packaging and Its Application inLentinula edodesPackages

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Li-xin Lu ◽  
Ya-li Tang ◽  
Su-yue Lu
Keyword(s):  
Relative Humidity ◽  
Kinetic Model ◽  
Lentinula Edodes ◽  
Fresh Produce ◽  
Initial Period ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Gas Composition ◽  
Model Predictions ◽  
Model Equations

Adjusting and controlling the relative humidity (RH) inside package is crucial for ensuring the quality of modified atmosphere packaging (MAP) of fresh produce. In this paper, an improved kinetic model for predicting the RH in MAP was developed. The model was based on heat exchange and gases mass transport phenomena across the package, gases heat convection inside the package, and mass and heat balances accounting for the respiration and transpiration behavior of fresh produce. Then the model was applied to predict the RH in MAP of freshLentinula edodes(one kind of Chinese mushroom). The model equations were solved numerically using Adams-Moulton method to predict the RH in model packages. In general, the model predictions agreed well with the experimental data, except that the model predictions were slightly high in the initial period. The effect of the initial gas composition on the RH in packages was notable. In MAP of lower oxygen and higher carbon dioxide concentrations, the ascending rate of the RH was reduced, and the RH inside packages was saturated slowly during storage. The influence of the initial gas composition on the temperature inside package was not much notable.

scholarly journals APPLICATION OF MODIFIED ATMOSPHERE PACKAGING AND HUMIDITY CONTROL TO EXTEND THE STORAGE LIFE OF GRAPE VARIETIES GROWN IN EASTERN UNITED STATES - A COMPARATIVE STUDY

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1139d-1139
Author(s):  
Albert F. Elboudwarej ◽  
Robert C. Herner
Keyword(s):  
United States ◽  
Relative Humidity ◽  
Modified Atmosphere Packaging ◽  
Table Grape ◽  
Modified Atmosphere ◽  
Eastern United States ◽  
General Acceptance ◽  
Table Grapes ◽  
Grape Varieties ◽  
Storage Characteristics

In 1987, 1988, and 1989, the behavior of four different table grape varieties including Alden, Concord, Himrod, and Vanessa were studied during storage at 0°C.The first objective of our study was to determine the behavior of table grapes in modified atmosphere packages in terms of general acceptance. After three years of experimenting with these three films we were able to obtain a modified atmosphere of about 3% O2 and 10-15% CO2 at 0°C using a 3 mil thickness LDPE.Our second objective was to use moisture absorbents as a means of reducing the relative humidity inside the void volume of a package by the inclusion of different desiccants in the package to establish a desirable relative humidity.Examining different storage characteristics, our data showed that `Himrod', `Vanessa', and `Concord' grape clusters stored in the presence of KNO3 and KCl had better quality compared to grape clusters stored in the presence of other sorption compounds or controls with no sorbants.

Comparison Studies on Modified Atmosphere Packaging of Post-Harvest Apple

2012 ◽  
Vol 200 ◽  
pp. 492-497
Author(s):  
Yan Feng Guo ◽  
Qin Rui Hou ◽  
Wen Cai Xu ◽  
Song Nian Pan
Keyword(s):  
Relative Humidity ◽  
Transpiration Rate ◽  
Water Loss ◽  
Experimental Studies ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
Storage Duration ◽  
Post Harvest ◽  
Initial Storage

Modified atmosphere packaging, Transpiration, Weight loss, Apple Abstract. In the article the modified atmosphere packaging (MAP) of post-harvest apples are developed and evaluated. Firstly, the comparison package box with MAP and without package is developed and applied to make comparison experiments of post-harvest apples during storage of 30 days, 60 days and 90 days. Secondly, the influence of MAP on the transpiration of post-harvest apples is evaluated by comparison experimental studies, the respiration model and the change of water loss for post-harvest apples is analyzed. These results show that, within the initial storage of 20 days the change of water loss of apples with MAP or without package is approximate and almost linear. After 20 days of storage duration, the two cases of water loss have obvious difference, the water loss by transpiration for apples without package still shows linearity and maintain constant transpiration rate, yet the transpiration rate of apples with MAP would gradually decrease. In addition the transpiration of post-harvest apples with MAP can be effectively retarded at high relative humidity, and the post-harvest may maintain better quality and 90 days shelf life at storage condition of constant temperature 5°C and relative humidity 60%.

scholarly journals Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging

2019 ◽  
Vol 56 (2) ◽  
pp. 663-673
Author(s):  
Vajihe Nikzade ◽  
Naser Sedaghat ◽  
Farideh Tabatabaei Yazdi ◽  
Hamid Bahador Ghoddusi ◽  
Mahdi Saadatmand-Tarzjan
Keyword(s):  
Rainbow Trout ◽  
Kinetic Model ◽  
Oncorhynchus Mykiss ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Rainbow Trout Oncorhynchus Mykiss

scholarly journals Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms

2012 ◽  
Vol 111 (2) ◽  
pp. 466-473 ◽  
Author(s):  
F. Oliveira ◽  
M.J. Sousa-Gallagher ◽  
P.V. Mahajan ◽  
J.A. Teixeira
Keyword(s):  
Kinetic Model ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere

scholarly journals Development of shelf-life kinetic model for perforated modified atmosphere packaging of fresh-cut Romaine lettuce

2021 ◽  
Vol 18 (115) ◽  
pp. 235-246
Author(s):  
Bahareh Salemi ◽  
Nasser Sedaghat ◽  
Mohammad Javad Varidi ◽  
Seyed Mahmoud Mousavi ◽  
Farideh Tabatabaei Yazdi ◽  
...  
Keyword(s):  
Kinetic Model ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Romaine Lettuce ◽  
Fresh Cut

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

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