Design of Modified and Controlled Atmospheres

Güneş, Gürbüz; Kırkın, Celale

doi:10.1002/9781444398274.ch43

Cited by 4 publications

(4 citation statements)

References 82 publications

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“…Thus, the design of a suitable MAP for fresh produce requires measurement of respiration rate as affected by O 2 and CO 2 so that optimum MA can be determined. MAP with the optimum MA for fresh produce is designed by considering various factors such as product type, product weight, product respiration rate, gas concentration, storage temperature, surface area, and gas permeability of packaging materials (Fonseca et al., 2002; Gunes & Kirkin, 2012; Mahajan et al., 2008; Opara et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packaging on physicochemical properties of fresh‐cut ‘Deveci’ pears

Oguz-Korkut

Kucukmehmetoglu

Güneş

2021

Food Processing Preservation

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This study aimed at determining the respiration rate of fresh-cut 'Deveci' pears and studying the effects of modified atmosphere packaging (MAP) on its quality. Respiration rate decreased with decreasing O 2 level and it was determined as 1.04 ml O 2 /kg/hr or 1.16 ml CO 2 /kg/hr, under 4% O 2 +5% CO 2 gaseous environment at 4°C. Michaelis-Menten with no inhibition was the best model to fit the respiration data. MAP under 2.15% O 2 +8.70% CO 2 equilibrium atmosphere resulted in a lower total color change, a*-value, chroma, and a higher hue angle and L*-value compared to the air-control during 8-day storage at 4°C. The firmness of pear slices was better maintained in the MAP.The MAP treatment was successful in controlling the total soluble solids, pH, and titratable acidity of the fresh-cut pears. As a result, MAP of fresh-cut 'Deveci' pears has an important potential to preserve the physicochemical properties of the product. Novelty impact statementRespiration rate of fresh-cut 'Deveci' pears was reduced by 3-4-fold to 1.04 ml O 2 / kg/hr or 1.16 ml CO 2 /kg/hr values by modified atmosphere of 4% O 2 and 5% CO 2 at 4°C. Michaelis-Menten model with no CO 2 inhibition was the best model for respiration rate as a function of O 2 and CO 2 concentrations. Modified atmosphere packaging improved texture and color, and maintained acidity and total soluble solids of fresh-cut 'Deveci' pears during storage.

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Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packaging on physicochemical properties of fresh‐cut ‘Deveci’ pears

Oguz-Korkut

Kucukmehmetoglu

Güneş

2021

Food Processing Preservation

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“…However, the changes of gas proportions in PSDW packaging boxes in this study were mainly due to the activity of microorganism. Many studies also showed the consistent change of gas in food packaging (Tucker 2008;Gunes and Kirkin 2012;Chaix et al 2015).…”

Section: Resultsmentioning

confidence: 96%

Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage

Jian

Wang

et al. 2017

J Food Sci Technol

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This study was to investigate the changes of microbial community and counts of MAP pot-stewed duck wing (PSDW) under different packaging films and spices ratio during 15 °C storage, using the traditional bacterial cultivation and PCR-DGGE. Results of microbial counting showed that the shelf-life of PDSW during 15 °C storage for recommendation was within six days, and the packaging films and spices ratio didn't affect the change of microbial numbers in PSDW during storage. PCR-DGGE analysis revealed that , sp., became the dominating bacteria of PSDW at the end of storage, and high barrier cover film, general barrier base film and spice ratio 1:1, had a better inhibition effect on bacteria in PSDW products, which could be used as the condition for PSDW storage. This study will help PSDW processing enterprises visualize the biodiversity of PSDW during storage, and choose the best condition for the subsequent processing.

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“…The antimicrobial effectiveness of CP has been established by a significant number of studies (Dasan et al., 2017; McClurkin‐Moore et al., 2017; Xu et al., 2017). Another approach for extending the shelf life in snack is to modify the composition of the internal atmosphere package by using appropriate packaging techniques as a modified atmosphere packaging (MAP) and storage temperature (Gunes & Kirkin, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…The technology of MAP is based on the removal of the surrounding atmosphere of the product and substituting with an altered or modified atmosphere, like carbon dioxide, nitrogen, and/or oxygen (Fu et al., 2017). Modified atmosphere packaging (MAP) changes the composition of the gases in the package to prevent microbial growth, reduce quality degradation, and improve shelf life (Gunes & Kirkin, 2012). In other words, modified atmosphere packaging (MAP) is a widely used technology for maintaining the sensory and nutritional qualities of fruits and vegetables during storage.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous effect of cold plasma and MAP on the quality properties of mixed nuts snack during storage

Bagheri

Abbaszadeh

Sepandi

2021

J. Food Process. Preserv.

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The mixed nuts snack is rich food. Considering the higher rate of spoilage in mixed nuts snack developing methods to increase the shelf life of this product is necessary. The cold plasma (CP) is an innovative nonthermal that is able to work at atmospheric pressure. In this study, the combination of CP and MAP was applied for increasing shelf life through microbial, chemical, textural, and organoleptic properties of mixed nuts snack in various conditions including temperature (4 and 25°C) and storage period (0, 30, 60, 120, and 180 day). Results showed that microbial load, total aflatoxin, peroxide value, compressive force, and ∆E index increased during storage time and the moisture content and overall acceptance of the product decreased during storage (p < .05). In summary, our results demonstrated the CP resulted in a significant decrease in microbial load and aflatoxins and a significant increase in the peroxide and ∆E index. Therefore, CP alone is not capable of maintaining the good quality, and the use of MAP and the appropriate temperature could maintain the good quality and prevent the increase in peroxide and ∆E index. The simultaneous application of CP and MAP led to an increase in shelf life of mixed nuts snack. Practical applications Thermal treatments may result in sensory and nutrient changes in snack products. Nonthermal food processing technologies are new applications, continuing to catch attention. Cold plasma, as one of the nonthermal technologies, is environmental friendly and results in minimal changes in treated products. Our results demonstrated that the CP resulted in a significant decrease in microbial load and aflatoxins and a significant increase in the peroxide and ∆E index. Moreover, it also succeeded in reducing total and yeast–mold counts in the mixed nuts snack. But CP alone is not capable of maintaining the good quality, and the use of MAP and the appropriate temperature could maintain the good quality and prevent the increase in peroxide and ∆E index. Therefore, the simultaneous application of CP and MAP led to an increase in shelf life of mixed nuts snack. The simultaneous application of CP and MAP can be considered as a promising technique to increase the microbiological safety, maintaining desirable quality properties in mixed nuts snack.

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Design of Modified and Controlled Atmospheres

Cited by 4 publications

References 82 publications

Effects of modified atmosphere packaging on physicochemical properties of fresh‐cut ‘Deveci’ pears

Effects of modified atmosphere packaging on physicochemical properties of fresh‐cut ‘Deveci’ pears

Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage

Simultaneous effect of cold plasma and MAP on the quality properties of mixed nuts snack during storage

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