Modeling the dynamic changes in O-2 and CO2 concentrations in MAP-packaged fresh-cut garlic scapes
文献类型： 外文期刊
作者： Chen, Junran 1 ; Hu, Yunfeng 1 ; Yan, Ruixiang 2 ; Hu, Hanyan 2 ; Chen, Ye 1 ; Zhang, Na 4 ;
作者机构： 1.Tianjin Univ Sci & Technol, Coll Food Engn & Biotechnol, Tianjin 300457, Peoples R China
2.Tianjin Univ Sci & Technol, Coll Packaging & Printing Engn, Tianjin 300222, Peoples R China
3.Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
4.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China
关键词： Fresh-cut garlic scapes; Respiration rate; Packaging; Mathematical model; Gas change
期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：6.429； 五年影响因子：6.239 ）
ISSN： 2214-2894
年卷期： 2019 年 22 卷
页码：
收录情况： SCI
摘要： Predicting changes in gas composition in packaged fresh-cut garlic scapes during storage helps to optimize O-2/CO2 concentrations and maintain quality. The present study measured, analyzed and modeled the respiration rates of garlic scapes under different storage temperatures and gas compositions. The temperature and gas concentration significantly influenced the respiration rates of fresh-cut garlic scapes. A combined secondary model integrating the Michaelis-Menten uncompetitive model and the Arrhenius equation, including the effects of O-2 and CO2 composition and temperature, was developed and subsequently validated at 12 degrees C. The model provided a reasonable fit to measured values with Mean Absolute Percentage Errors (MAPE) for consumption rates of O-2 (R-O2) and production rates of CO2 (R-CO(2)) of 4.80% and 4.67%, respectively. From this, a model developed to predict changes in O-2 and CO2 concentrations in low-density polyethylene (LDPE)-film packaged fresh-cut garlic scapes stored at 20 degrees C, effectively predicted changes in O-2 and CO2 concentrations.
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