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Advisor(s)
Abstract(s)
Respiration rate and gas exchange through the package material are the processes involved in creating a modified atmosphere
inside a package that will extend shelf life of fresh fruits and vegetables. Thus, modelling respiration rate of the selected produce is
crucial to the design of a successful modified atmosphere packaging (MAP) system. In this paper, general aspects of the respiration
process are presented. The major methods for measuring respiration rates, along with their advantages and limitations are discussed.
Factors affecting the respiration rate and respiratory quotient are outlined, stressing the importance of temperature, O2 and CO2
concentrations, and storage time. Respiration rate models in the literature are also reviewed. 2002 Elsevier Science Ltd. All rights
reserved.
Description
Keywords
CO2 production Gas composition effects O2 consumption Respiratory quotient Temperature effects
Citation
FONSECA, Susana C.; OLIVEIRA, Fernanda A. R. ; BRECHT, Jeffrey K. - and vegetables for modified atmosphere packages: a review. Journal of Food Engineering. ISSN 0260-8774. Vol. 52 (2002), p. 99–119
Publisher
Elsevier