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Dynamics of internal atmosphere and humidity in perforated packages of peeled garlic cloves
Author(s) -
Lee Dong Sun,
Kang Jun Soo,
Renault Pierre
Publication year - 2000
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2000.00397.x
Subject(s) - modified atmosphere , humidity , vapours , transpiration , atmosphere (unit) , relative humidity , environmental science , mass transfer , horticulture , materials science , chemistry , botany , meteorology , shelf life , food science , chromatography , physics , biology , photosynthesis , neuroscience
Summary A mathematical model was developed for estimating the changes in the atmosphere and humidity within perforated packages of fresh produce. The model was based on the mass balances of O 2 , CO 2 , N 2 and H 2 O vapours in the package, which include terms for their transfer through perforations and film, respiration and water transpiration. The model was verified by comparing predicted and measured gas compositions and relative humidities inside experimental packages of peeled garlic cloves stored at 5 and 20 °C. The model was then applied to commercial‐sized packages with 0, 6 and 992 perforations at 5 °C, and the quality attributes of the cloves were monitored. Hermetic packaging, which produced a modified atmosphere of 0% O 2 , 5–15% CO 2 and saturated humidity, was better than perforated packages, which were tested to see if they maintained the freshness of the peeled garlic cloves.