Modified Atmosphere Packaging of Tomatoes; Controlling Gas and Humidity

✍ Scribed by R. G. Evelo; J. Horst

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 516 KB
• Volume: 9
• Category: Article
• ISSN: 0894-3214
• DOI: 10.1002/(sici)1099-1522(199609)9:5<265::aid-pts370>3.0.co;2-x

✦ Synopsis

Modified atmosphere ( M A ) packaging technology is a modern technique o f which the application is steadily growing. Its essence is t o reduce t h e decay o f perishable produce by creating a special atmosphere around t h e produce.

The M A factors influencing t h e quality behaviour of t h e produce are oxygen concentration, carbon dioxide concentration and relative humidity. A M A model calculates the oxygen and carbon dioxide concentrations inside the package. A modified humidity ( M H ) model calculates the humidity inside the package. Aspects determined by the packaging concept, such as dimensions, gas and water vapour permeation characteristics, the presence o f water adsorption materials, are input parameters o f the M A and M H models. A physical model has been derived for the water sorption by an additional water adsorber in the package. The description o f the produce is based on t h e biochemical description o f respiration and a physical description for the water loss. The results o f the model calculation are i n good agreement w i t h the experimental food data. The M A and M H models can be developed independently. However, a combination o f the M A P and M H P models results i n a full description of the packages