A mathematical method for determining equilibrium gas composition in modified atmosphere packaging and soluble gas stabilization systems for non-respiring foods

Volatile compound characterization of modified atmosphere packaged ground beef held under temperature abuse

“…Solid phase microextraction fibers were individually placed in a single SPME fiber holder for manual injection (Supelco, Bellefonte, PA, U.S.A.) and preconditioned in the injector port of the GC at 300 C for 30 min. Prior to sampling, a rubber foam septum was placed on the package film to prevent leakage of headspace or equilibration with the outside environment (Rotabakk, Wyller, Lekang, & Sivertsvik, 2008;Sharma et al 2011). The SPME sheath containing the needle was then inserted through the septum; the SPME needle was exposed to the headspace of the package for a 40 min sampling time at a sampling temperature of 22 C. At the end of the sampling time, the fiber was removed and immediately placed into the injector port of the GC for a desorption period of 3 min at a temperature of 250 C. Each package was discarded following headspace sampling.…”

Mass transfer of CO2 in MAP systems: Advances for non-respiring foods

“…In other cases, it is recommended to use the methodology described by Rotabakk et al (2008). Several authors have corroborated that the CO 2 concentration in the food increases proportionally to the amount of CO 2 at the equilibrium condition on headspace (Ledward, 1970;Piergiovanni and Fava, 1992;Devlieghere et al, 1998;Jakobsen and Bertelsen, 2004).…”

Carbon dioxide equilibrium between product and gas phase of modified atmosphere packaging systems: Exemplified by semihard cheese

“…The purpose of the model is to enable the optimization of MAP parameters such as gas composition and gas volume and to evaluate the consequences of some likely but non-optimal situations such as changes in storage temperature or wrong choice of packaging gases. Unlike other mathematical treatments (Devlieghere et al, 1998;Rotabakk et al, 2008;Simpson et al, 2001), this model includes experimentally derived solubility coefficients for complex food materials and furthermore allows for initial presence of carbon dioxide in the product. The analytical solution to the model is validated by means of a series of packaging experiments with a semihard cheese.…”