Modified-atmosphere Packaging of Grapes and Strawberries Fumigated with Acetic Acid
نویسندگان
چکیده
منابع مشابه
Modelling Passive Modified Atmosphere Packaging of Strawberries: Numerical Analysis and Model Validation
In modified atmosphere packaging (MAP) of horticultural produce, prediction of the evolution of gaseous O2 and CO2 concentrations inside packages is important to evaluate package performance and to reduce number of experimental trials needed to select packaging conditions. Mathematical modelling constitutes a useful tool in MAP design. A mathematical model for predicting oxygen (O2), carbon dio...
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The aim of the present study was to develop a simple but comprehensive mathematical model for predicting molecular oxygen (O2), carbon dioxide (CO2) and temperature evolution inside modified atmosphere packages of strawberries (Fragaria x ananassa cv. San Andreas) during storage in fluctuating temperature conditions. Gas transport and heat transfer within packages were modelled with traditional...
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Background: Modified Atmosphere Packaging (MAP) is one of the most convenient packaging methods that could be useful in reducing the wastes and extending the crops’ shelf-life. This research aimed to assess the impact of MAP containing high concentrations of carbon dioxide on physicochemical, microbial, and sensorial properties of Iranian Mazafati date. Methods: Date samples were packed separa...
متن کاملVacuum Packaging Techniques with or without Modified Atmosphere
The modern food processing industry began in 1810 when Nicolas Appert invented the canning process. This was followed by the invention of a mechanical ammonia refrigeration system in 1875. In the 1860s Louis Pasteur had discovered the connection between the micro-organism and food spoilage, this put the development of food processing and preservation techniques on a firm scientific foundation. ...
متن کاملmodification of gaz packaging using by modified atmosphere packaging
gaz is one of the traditional food products. ingredient of gaz has certain differences compared with other sweets & snacks, which in the preparation of them no oils, starch and flour is used. adverse color, taste and odor in gaz may has been created by oxidation in nuts at store condition. on the other hand, gaz becomes dry in inappropriate packaging at areas with low humidity and becomes soft ...
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ژورنال
عنوان ژورنال: HortScience
سال: 1996
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.31.3.414