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Design of Modified Atmosphere Packaging Systems: Modeling Oxygen Concentrations Within Sealed Packages of Tomato Fruits
Author(s) -
CAMERON ARTHUR C.,
BOYLANPETT WALTER,
LEE JULIAN
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05123.x
Subject(s) - modified atmosphere , atmosphere (unit) , void (composites) , oxygen , function (biology) , materials science , volume (thermodynamics) , chemistry , permeability (electromagnetism) , biological system , composite material , thermodynamics , food science , shelf life , physics , biology , biochemistry , evolutionary biology , organic chemistry , membrane
A method was developed for determination of O 2 consumption as a function of O 2 concentration by mathematical characterization of O 2 depletion by a tomato fruit in a closed system with time. Mathematical equations were developed describing O 2 consumption as a function of O 2 concentration for breaker, pink and red tomato fruit and were used to model film permeability characteristics (O 2 permeability coefficient, surface area, thickness) as a function of fruit weight to achieve desired sealed package concentrations of O 2 in modified atmosphere packages. Equations were also developed to describe the time for initial O 2 establishment as affected by void volume. Calculations are presented for optimizing package parameters for tomato fruit.