Development and validation of a comprehensive model for map of fruits based on enzyme kinetics theory and arrhenius relation

MAP is a dynamic system where respiration of the packaged product and gas permeation through the packaging film takes place simultaneously. The desired level of O 2 and CO 2 in a package is achieved by matching film permeation rates for O 2 and CO 2 with respiration rate of the packaged product. A m...

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Bibliographic Details
Published in:Journal of food science and technology 2015-07, Vol.52 (7), p.4286-4295
Main Authors: Mangaraj, S., K.Goswami, T., Mahajan, P. V
Format: Article
Language:English
Subjects:
Carbon dioxide
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Commodities
Enzyme kinetics
Equilibrium
Food
Food engineering
Food packaging
Food Science
Fruits
Kinetics
Life Sciences
Mathematical models
Metabolism
Nutrition
Original
Original Article
Packaging
Permeability
Respiration
Studies
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Summary:MAP is a dynamic system where respiration of the packaged product and gas permeation through the packaging film takes place simultaneously. The desired level of O 2 and CO 2 in a package is achieved by matching film permeation rates for O 2 and CO 2 with respiration rate of the packaged product. A mathematical model for MAP of fresh fruits applying enzyme kinetics based respiration equation coupled with the Arrhenious type model was developed. The model was solved numerically using MATLAB programme. The model was used to determine the time to reach to the equilibrium concentration inside the MA package and the level of O 2 and CO 2 concentration at equilibrium state. The developed model for prediction of equilibrium O 2 and CO 2 concentration was validated using experimental data for MA packaging of apple, guava and litchi.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-014-1364-0