A mathematical model for packaging with microperforated films of fresh-cut fruits and vegetables

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dc.bibliographicCitation.endpage165es_ES
dc.bibliographicCitation.issue1es_ES
dc.bibliographicCitation.stpage158es_ES
dc.bibliographicCitation.titleJournal Of Food Engineeringen
dc.bibliographicCitation.volume95es_ES
dc.contributor.authorGonzález Buesa, Jaimees_ES
dc.contributor.authorFerrer Mairal, Anaes_ES
dc.contributor.authorOria, Rosaes_ES
dc.contributor.authorSalvador, María Luisaes_ES
dc.date.accessioned2024-02-08T12:05:47Z
dc.date.available2024-02-08T12:05:47Z
dc.date.issued2009es_ES
dc.date.updated2024-02-08T08:08:18Z
dc.description.abstractFor the design of modified atmosphere packaging with microperforated films it is necessary to know the respiratory kinetics of the product and the gas interchange through the packaging. The aim of this work was to describe an empirical equation that relates the microperforation area with the transmission rate in order to present a mathematical model, valid for packages of constant volume. The model should take into account the dependency of the respiration rate with the gas composition and the existence of a hydrodynamic flow through the microperforations. The evolution of the gas composition inside the package predicted by the model has been compared with the results of experiments conducted at 4 degrees C with minimally processed peach ('Andross' and 'Calante' cultivars), fresh-cut cauliflower and whole black truffle, by using seven packages of different number (0-14) and size (from 90 x 50 mu m to 300 x 100 mu m) of microperforations. The respiratory kinetics of these products was previously determined in a closed system. It has been established that the rate of O-2 Consumption is a potential function of the O-2 concentration, while the production of CO2 is linear, except in the case of the truffle which showed a linear dependency for O-2 and CO2. The experimental data and those predicted by the model showed a satisfactory agreement for the O-2, while the CO2 is underestimated for products with RQ<1 but in agreement when RQ>1. The reason for this behaviour could be the CO2 concentration gradient within the package owing to the air flow that moves to compensate pressure differences.en
dc.description.sponsorshipThe authors express their gratitude to the ‘Ministerio de Educación y Ciencia’ (Spain) for providing the financial support for the study (Project PET 2007-009-C05-03)es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationGonzález-Buesa, J., Ferrer-Mairal, A., Oria, R., & Salvador, M. L. (2009). A mathematical model for packaging with microperforated films of fresh-cut fruits and vegetables. Journal of Food Engineering, 95(1), 158-165. https://doi.org/10.1016/j.jfoodeng.2009.04.025
dc.identifier.issn02608774
dc.identifier.urihttp://hdl.handle.net/10532/6869
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.1016/j.jfoodeng.2009.04.025es_ES
dc.relation.urihttps://doi.org/10.1016/j.jfoodeng.2009.04.025es_ES
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 3.0 Spaines_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject.agrovocModelos matemáticoses
dc.subject.agrovocPelículases
dc.subject.agrovocEstructuras perforadases
dc.subject.agrovocFrutases
dc.subject.agrovocVerdurases
dc.subject.agrovocAlimentos de la cuarta gamaes
dc.subject.otherCauliflower
dc.subject.otherEXCHANGE DYNAMICS
dc.subject.otherGas Exchange
dc.subject.otherGas-Exchange
dc.subject.otherMAP
dc.subject.otherMODIFIED-ATMOSPHERE PACKAGES
dc.subject.otherO-2
dc.subject.otherOxygen
dc.subject.otherpeach
dc.subject.otherQuality
dc.subject.otherRespiration Rate
dc.subject.othertruffle
dc.titleA mathematical model for packaging with microperforated films of fresh-cut fruits and vegetablesen
dc.typearticle*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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