Dynamics of internal atmosphere and humidity in perforated packages of peeled garlic cloves

Lee, Dong Sun; Kang, Jun Soo; Renault, Pierre

doi:10.1046/j.1365-2621.2000.00397.x

Cited by 26 publications

(16 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several researchers have reported that humidity inside most fresh produce packages is saturated, which results in moisture condensation on the package surface. 1,5,24,25 As shown in Table 2, the gas permeability of unglazed earthenware was significantly reduced with saturated humidity conditions, whereas there was only a very slight difference due to moisture saturation for the glazed earthenware. With moisture condensation of the unglazed earthenware surface and a slight temperature build-up inside the package, the microporous structure may have been changed, so that the gas permeability was decreased.…”

Section: Figure 1 Scanning Electron Micrographs Of the Internal And mentioning

confidence: 93%

Modified atmosphere packaging of fresh produce using microporous earthenware material

Yun

Lee

et al. 2006

Packag Technol Sci

Self Cite

View full text Add to dashboard Cite

Microporous earthenware sheets of 5.5-5.6 mm thickness were fabricated with or without a glazing treatment by passing through a sequential firing procedure in a furnace. Their microstructure and gas permeability against oxygen and carbon dioxide were measured and examined for their usability in modified atmosphere packaging of fresh produce. Compared with plastic packaging materials, earthenware sheets with a high proportion of micropores had very high gas permeability and gave CO 2 : O 2 permeability ratios close to 1. Glazing treatment smoothed the surface by clogging the pores on the surface and significantly decreased gas permeability, without affecting the internal microstructure of the earthenware. When the earthenware sheet was combined with a plastic box and used in packaging for strawberries and enoki mushrooms at 5°C, its unique permeability properties developed a modified atmosphere that was beneficial for preserving the quality of the produce. Changes in the earthenware's permeability characteristics due to moisture adsorption and condensation need to be resolved so that the dynamic changes occurring in package atmosphere over time can be better understood.

show abstract

Section: Figure 1 Scanning Electron Micrographs Of the Internal And mentioning

confidence: 93%

Modified atmosphere packaging of fresh produce using microporous earthenware material

Yun

Lee

et al. 2006

Packag Technol Sci

Self Cite

View full text Add to dashboard Cite

show abstract

“…MAP has been successfully applied to preserve several vegetables including broccoli, cauliflower, carrots, garlic and others [20]. The effect of the packaging has been studied on the quality of broccoli [21] and cauliflowers [22].…”

Section: Map Uses To Preserve Vegetables and Fruitsmentioning

confidence: 99%

Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

Castellanos¹,

Herrera²

2017

Postharvest Handling

View full text Add to dashboard Cite

Modified atmosphere packaging (MAP) is a useful preservation system that allows to significantly increase the shelf life of fruits and vegetables. The MAP results of changing the composition of the atmosphere in the packaging headspace due to the dynamic interaction between the metabolic processes of the packaged product on the one hand, in which O 2 is consumed and another gases such as CO 2 and water vapor are generated, and on the other hand, by transferring all of these gases through the package. The aim of the system is to balance these two processes in such a way that constant levels of these different gases are reached in the packaging headspace and that these equilibrium levels are as favorable as possible to preserve the product. This chapter describes design strategies to obtain a satisfactory gas transfer capacity in the MAP system through the configuration of several related variables such as the type of packing material, its thickness, the transfer surface area and the required number and diameter of perforations. For this, the necessary steps are proposed to estimate the appropriate transfer capacity according to the equilibrium gas concentrations desired to longer preserve the product by using the mass balance equations of the MAP system.

show abstract

“…Lee et al (2000) investigated the dynamics of internal atmosphere and humidity in perforated plastic packages of peeled garlic. These workers developed a mathematical model which can predict the changes that take place in the package atmosphere over time: however, they found that hermetic packaging, which produced a water-saturated atmosphere with nil O 2 and 5% to 15% CO 2 , performed better than perforated plastic in maintaining the freshness of the peeled cloves.…”

Section: Research On Prepared Allium Productsmentioning

confidence: 99%

Onions, Shallots and Garlic

Currah¹,

Cools²,

Terry³

2012

Crop Post‐Harvest: Science and Technology

View full text Add to dashboard Cite

Dynamics of internal atmosphere and humidity in perforated packages of peeled garlic cloves

Cited by 26 publications

References 14 publications

Modified atmosphere packaging of fresh produce using microporous earthenware material

Modified atmosphere packaging of fresh produce using microporous earthenware material

Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

Onions, Shallots and Garlic

Contact Info

Product

Resources

About