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Mathematical modelling of O 2 consumption and CO 2 production rates of whole mushrooms accounting for the effect of temperature and gas composition
Author(s) -
Iqbal Tariq,
Rodrigues Fernanda A. S.,
Mahajan Pramod V.,
Kerry Joe P.
Publication year - 2009
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 - 10.1111/j.1365-2621.2009.01971.x
Subject(s) - carbon dioxide , respiration , chemistry , composition (language) , gas composition , arrhenius equation , oxygen , analytical chemistry (journal) , thermodynamics , environmental chemistry , botany , organic chemistry , biology , physics , philosophy , activation energy , linguistics
Summary Investigation of respiration rate of fresh produce, under different gas composition and temperatures, and respective mathematical modelling is central for the modified atmosphere packaging design. This work investigates the effect of temperature (4, 8, 12, 16, 20 °C) and gas composition (O 2 between 3 to 21% and CO 2 between 0 to 15%) on respiration rate of whole mushrooms. Oxygen and carbon dioxide respiration rates increased significantly (3–4 fold) as the temperature elevated from 4 to 20 °C and were in the range of 13.23 ± 3.12 to 102.41 ± 2.132 mL kg −1 h −1 ) and 14.33 ± 1.56 to 97.02 ± 2.51 mL kg −1 h −1 ) respectively. Low O 2 and high CO 2 levels reduced O 2 consumption and CO 2 production rates of whole mushrooms on average by a circa 47–60% at all temperatures as compared to the respiration rate at ambient air. Mathematical models were developed for RO 2 and RCO 2 , by combining the Arrhenius and Michaelis–Menten uncompetitive equations. These models predicted well, O 2 consumption and CO 2 production rates of whole mushrooms as a function of both temperature and gas composition.