Heterogeneity of the remaining lifespan of table grapes in refrigerated transportation

Oliveira, Cíntia Carla Melgaço de; Oliveira, Davi Rocha Bernardes de; Spagnol, Wigberto Antonio; Tavares, Lucas Ramos; Silveira, Vivaldo

doi:10.1590/fst.05821

Cited by 2 publications

(2 citation statements)

References 18 publications

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“…Through multi-location and multi-sensor monitoring, it was verified that grapes of the same batch would have different qualities. Therefore, the principle of "first expired, first out" rather than "first in, first out" should be adopted as far as possible in the subsequent warehousing and discharging process [47].…”

Section: Temperature Sensormentioning

confidence: 99%

Overview of Food Preservation and Traceability Technology in the Smart Cold Chain System

Bai,

Liu,

Sun

2023

Foods

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According to estimates by the Food and Agriculture Organization of the United Nations (FAO), about a third of all food produced for human consumption in the world is lost or wasted—approximately 1.3 billion tons. Among this, the amount lost during the storage stage is about 15–20% for vegetables and 10–15% for fruits. It is 5–10% for vegetables and fruits during the distribution stage, resulting in a large amount of resource waste and economic losses. At the same time, the global population affected by hunger has reached 828 million, exceeding one-tenth of the total global population. The improvement of the cold chain system will effectively reduce the amount of waste and loss of food during the storage and transportation stages. Firstly, this paper summarizes the concept and development status of traditional preservation technology; environmental parameter sensor components related to fruit and vegetable spoilage in the intelligent cold chain system; the data transmission and processing technology of the intelligent cold chain system, including wireless network communication technology (WI-FI) and cellular mobile communication; short-range communication technology, and the low-power, wide-area network (LPWAN). The smart cold chain system is regulated and optimized through the Internet of Things, blockchain, and digital twin technology to achieve the sustainable development of smart agriculture. The deep integration of artificial intelligence and traditional preservation technology provides new ideas and solutions for the problem of food waste in the world. However, the lack of general standards and the high cost of the intelligent cold chain system are obstacles to the development of the intelligent cold chain system. Governments and researchers at all levels should strive to highly integrate cold chain systems with artificial intelligence technology, establish relevant regulations and standards for cold chain technology, and actively promote development toward intelligence, standardization, and technology.

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Section: Temperature Sensormentioning

confidence: 99%

Overview of Food Preservation and Traceability Technology in the Smart Cold Chain System

Bai,

Liu,

Sun

2023

Foods

View full text Add to dashboard Cite

show abstract

“…Take shelf-life for example, it is the time period during which food remains safe for consumption while maintaining the desired quality characteristics (Galvão et al, 2022). It is a dynamic value dependent on many factors (Oliveira et al, 2022b), including temperature, water activity, light, air, pH, packaging materials etc. (Torres et al, 2016;Moschopoulou et al, 2019;Šimat et al, 2021;Rasul et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

The time-temperature tolerance theory behind thermal kinetic models for shelf-life prediction of common foods

2022

Food Sci. Technol

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Time-Temperature Tolerance (TTT) is an efficient and intuitive method of shelf-life prediction or logistics stability evaluation, but specific for frozen foods, while other thermal kinetic models for chemical reactions and microbial growth are complicated for users and widely used in common foods. In this paper, one common law deduced from TTT theory is that the equivalent conversion ratio (ECR) of the elapsed times for one isothermal interval between different temperatures is only related to the temperatures and equal to the ratio of corresponding shelf-lives. The law was demonstrated by 1-order chemical kinetic model and Gompertz model for chemical reaction and microbial growth. Besides, Crimson seedless fresh grape and Mackerel also proved the constancy of the ECRs between fixed temperatures. With the corresponding ECRs of key quality indicator among relevant temperatures, effect of any time-temperature history can be accumulated into one isothermal one equivalently and the remaining shelf life would be easily predicted, which is the theory of TTT. As a results, the quality following the chemical reaction and microbial growth obey the TTT theory, and the TTT theory can be used to predict the shelf-lives of most foods with developed time-temperature monitoring technologies.

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Heterogeneity of the remaining lifespan of table grapes in refrigerated transportation

Cited by 2 publications

References 18 publications

Overview of Food Preservation and Traceability Technology in the Smart Cold Chain System

Overview of Food Preservation and Traceability Technology in the Smart Cold Chain System

The time-temperature tolerance theory behind thermal kinetic models for shelf-life prediction of common foods

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