Development and Validation of Mathematical Model for Gas Transmission through Thin Film

2011 ◽  
Vol 199-200 ◽  
pp. 2005-2009
Author(s):  
Zhao Jun Ban ◽  
Jian Hua Feng ◽  
Xi Hong Li ◽  
Li Li
Keyword(s):  
Thin Film ◽  
Carbon Dioxide ◽  
Mathematical Model ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Good Prediction ◽  
Packaging System ◽  
Gas Exchanges ◽  
Development And Validation ◽  
The Mathematical Model

A mathematical model to predict oxygen, carbon dioxide, and water vapour exchanges in non-perforated and micro-perforated thin films in modified atmosphere packaging system has successfully been proposed. Validation of the mathematical model was found to yield good prediction for gas exchanges in the mass of the produce after comparison with the experimental results of modified atmosphere packaging for Lycopersicon esculentum fruit.

A Mathematical Model for Gas Transmission through Modified Atmosphere Packaging (MAP) Film

2010 ◽  
Vol 148-149 ◽  
pp. 425-428
Author(s):  
Xi Hong Li ◽  
Li Li
Keyword(s):  
Carbon Dioxide ◽  
Mathematical Model ◽  
Water Vapour ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Packaging Films

A mathematical model to predict oxygen, carbon dioxide, and water vapour exchanges in non-perforated and micro-perforated modified atmosphere packaging films has successfully been proposed.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

Experimental and Theoretical Investigation of Performance of a Solar Chimney Model Part II: Model Development and Validation

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Ibrahim A Abuashe ◽  
Bashir H Arebi ◽  
Essaied M Shuia
Keyword(s):  
Mathematical Model ◽  
Power Output ◽  
Model Development ◽  
Geometrical Parameters ◽  
Balance Equations ◽  
Solar Chimney ◽  
And Performance ◽  
Development And Validation ◽  
The Mathematical Model ◽  
Good Agreement

A mathematical model based on the momentum, continuity and energy balance equations was developed to simulate the behavior of the air flow inside the solar chimney system. The model can estimate the power output and performance of solar chimney systems. The developed mathematical model is validated by the experimental data that were collected from small pilot solar chimney; (experiment was presented in part I). Good agreement was obtained between the experimental results and that from the mathematical model. The model can be used to analyze the solar chimney systems and to determine the effect of geometrical parameters such as chimney height and collector diameter on the power output and the efficiency of the system

scholarly journals Total quality index of commercial oyster mushroom Pleurotus sapidus in modified atmosphere packaging

2019 ◽  
Vol 121 (8) ◽  
pp. 1871-1883 ◽  
Author(s):  
Wan Abd Al Qadr Imad Wan-Mohtar ◽  
Anita Klaus ◽  
Acga Cheng ◽  
Shardana Aiga Salis ◽  
Sarina Abdul Halim-Lim
Keyword(s):  
Carbon Dioxide ◽  
Quality Index ◽  
Modified Atmosphere Packaging ◽  
Oyster Mushroom ◽  
Total Phenolic ◽  
Modified Atmosphere ◽  
Total Quality ◽  
Content Type ◽  
Pleurotus Sapidus ◽  
Control Feedback

Purpose The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures. Design/methodology/approach A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO2, 15 per cent O2), low carbon dioxide packaging (LCP: 2 per cent CO2, 30 per cent O2) and high nitrogen packaging (HNP: 85 per cent N2, 15 per cent O2). All samples were stored at 4 oC for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI. Findings From the phylogenetic analysis, a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p<0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour–odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM. Originality/value Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer’s acceptance.

Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

2014 ◽  
Vol 77 (7) ◽  
pp. 1133-1141 ◽  
Author(s):  
ASKILD L. HOLCK ◽  
MARIT K. PETTERSEN ◽  
MARIE H. MOEN ◽  
ODDVIN SØRHEIM
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Production Efficiency ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Co2 Concentration ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Drip Loss ◽  
C Storage

Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth was proportional to the CO2 concentration. Storage in 100% CO2 both with and without a CO2 emitter sachet gave a microbiological shelf-life extension of 7 days compared with 60% CO2. Carnobacterium divergens, Carnobacterium sp., and Lactococcus sp. were the dominating species at the end of the storage period. During storage in pure CO2, the carbon dioxide dissolved in the meat and caused the collapse of the packages. The resulting squeeze of the meat lead to a severe increase in drip loss. The drip loss was reduced profoundly by using the CO2 emitting sachet in the packages. The addition of CO2 emitters can easily be implemented at industrial packaging lines without reduction in production efficiency.

scholarly journals MODIFIED ATMOSPHERE PACKAGING OF GRAPES

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 677b-677
Author(s):  
Elhadi M. Yahia
Keyword(s):  
Carbon Dioxide ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Low Density ◽  
Atmospheric Conditions ◽  
Atmospheric Gases ◽  
Thompson Seedless ◽  
Carbon Dioxide Gas ◽  
Polyethylene Bags ◽  
Very High

Grapes (Vitis vinifera L. cv. Thompson Seedless) were packed in low density (LDPE) and high density (HDPE) polyethylene bags (Bag size: 25×25 cm containing 300 g of fruit). LDPE and HDPE films had a thickness of 38.7 and 28.2 μm, water permeability of 960 and 720 g/m2.hr.atm., and O2 permeability of 7030 and 3700 cc/m2.day.atm., respectively. Carbon dioxide gas (400 cc) was introduced to the bag immediately after sealing, after 2 weeks. and/or after 4 weeks. Fruits were evaluated after 3 months at 0°C. CO2 was about 30% immediately after introducing the gas but its concentration was reduced to less than 1% within 3 to 4 days. O2 was maintained very high (higher than 10%) in all packages. Water loss and shriveling were very low. However, decay incidence was high in all packages. In-package atmospheric conditions were not appropriate in all treatments to suppress decay activities. Further studies will be carried out with films less permeable to atmospheric gases, and fruits will be evaluated after shorter storage periods.

scholarly journals MODIFIED ATMOSPHERE PACKAGING: TEMPERATURE DEPENDENCE OF THE RQ “BREAKPOINT”

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1139c-1139
Author(s):  
Randolph Beaudry ◽  
Arthur Cameron
Keyword(s):  
Carbon Dioxide ◽  
Steady State ◽  
Temperature Dependence ◽  
Oxygen Concentration ◽  
Modified Atmosphere Packaging ◽  
Oxygen Demand ◽  
Carbon Dioxide Production ◽  
Modified Atmosphere ◽  
Lower Oxygen ◽  
The Difference

The steady-state oxygen concentration at which blueberry fruit began to exhibit anaerobic carbon dioxide production. (i.e., the RQ breakpoint) was determined for fruit held at 0, 5, 10, 15, 20 and 25 C using a modified atmosphere packaging (MAP) system. As fruit temperature decreased, the RQ breakpoint occurred at lower oxygen concentrations. The decrease in the RQ breakpoint oxygen is thought to be due to a decreasing oxygen demand of the cooler fruit.The decrease in oxygen demand and concomitant decrease in oxygen flux would have resulted in a decrease in the difference in the oxygen concentrate on between the inside and outside of the fruit and thus decreased the minimum amount of oxygen tolerated. The implications on MAP strategies will be discussed.

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