Exponential Decay Method for Determining Gas Transmission Rate of Films

Moyls, L.; Hocking, Rod; Beveridge, T.; Timbers, G. E.

doi:10.13031/2013.28728

Cited by 31 publications

(23 citation statements)

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“…The OTR values of the two films used to prepare the packages were 110 and 225 pmol s −1 m −2 Pa −1 , as determined by the film manufacturer (Packaging Concept Inc, Salinas, CA) at 23 °C, 1 atm using a MOCON apparatus according to an ASTM International procedure D3985‐81 12. At 5 °C in air, the film OTRs were 8.0 and 16.6 pmol s −1 m −2 Pa −1 (8.0 and 16.6 OTR films), as determined following an exponential decay method for determining OTRs through a plastic film in a static cell 13. The slopes obtained from linear regressions of the test cell data (average of three samples) predicted the film OTRs.…”

Section: Methodsmentioning

confidence: 99%

Effect of initial oxygen concentration and film oxygen transmission rate on the quality of fresh‐cut romaine lettuce

et al. 2005

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Modified atmosphere packaging (MAP) is widely used to maintain the quality of fresh-cut produce by matching the oxygen transmission rate (OTR) of the packaging film to the respiration rate of the packaged product. The effect of the interaction between film OTR and the initial headspace O 2 on quality of fresh-cut vegetables has not previously been reported. Romaine lettuce leaves were sliced, washed, dried and packaged with film OTRs of 8.0 and 16.6 pmol s −1 m −2 Pa −1 , and with initial headspace O 2 of 0, 1, 2.5, 10 and 21 kPa. Packages were hermetically sealed and stored at 5 • C for up to 14 days. For samples packaged in 16.6 OTR film, increasing the initial headspace O 2 concentration delayed O 2 depletion within the packages, hastened the onset and increased the intensity of discoloration, and inhibited the development of CO 2 injury, acetaldehyde and ethanol accumulation, off-odors and electrolyte leakage. With 8.0 OTR-packaged lettuce pieces, ≤1 kPa initial headspace O 2 treatments induced an essentially anaerobic environment within the packages and increased acetaldehyde and ethanol accumulation and off-odor development. Increasing the initial O 2 concentration above 1 kPa in 8.0 OTR packages transiently increased O 2 concentrations and reduced fermentative volatile production, off-odors, electrolyte leakage and CO 2 injury. Regardless of initial headspace O 2 concentration, all 16.6 OTR-packaged samples had severe discoloration after 14 days of storage. Quality was better maintained in 8.0 OTR-packaged lettuce pieces as the initial headspace O 2 concentration was increased. A 21 kPa initial O 2 treatment of 8.0 OTR-packaged lettuce maintained good quality throughout storage and had the best overall quality score.

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Section: Methodsmentioning

confidence: 99%

Effect of initial oxygen concentration and film oxygen transmission rate on the quality of fresh‐cut romaine lettuce

et al. 2005

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“…The oxygen transmission rate (OTR) of the film as determined by the manufacturer at 23 • C and 1 atm was 29.16 pmol s −1 Pa −1 according to ASTM International procedure #D 3985-81 (ASTM International, 1986). At 5 • C in air, the film OTR was 11.18 pmol s −1 Pa −1 as determined following an exponential decay method for determining gas transmission rates through plastic films in a static cell (Moyls et al, 1992) with slight modification. The oxygen concentration in a static cell initially flushed with N 2 gas and stored at 5 • C in moist (∼90% RH) air was measured continuously using a noninvasive O 2 analyzer (model 101, OxySense Inc., Las Vegas, Nevada, USA).…”

Section: Methodsmentioning

confidence: 99%

Consumer evaluation and quality measurement of fresh-cut slices of ‘Fuji,’ ‘Golden Delicious,’ ‘GoldRush,’ and ‘Granny Smith’ apples

Abbott

Saftner

Gross

et al. 2004

Postharvest Biology and Technology

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We compared the eating quality of a new apple cultivar, 'GoldRush,' with 'Golden Delicious' (one of its parents), 'Fuji,' and 'Granny Smith' (the latter two often used for fresh-cut apple slices). We also compared a commercial with an in-house processing treatment, NatureSeal for apples and Produce Quality and Safety Laboratory (PQSL), respectively. Intact apples that had been stored for about 6 months were washed, processed into fresh-cut slices, stored, and then served to consumers. Both NatureSeal and PQSL treatments maintained cut-surface color values similar to values at the time of cutting. NatureSeal-treated slices were rated slightly better for texture than those receiving the PQSL treatment, but there was no significant difference in acceptability of appearance or flavor. Acceptability scores for the texture and flavor of 'GoldRush,' and of 'Fuji' when included, were higher than those of 'Granny Smith' and 'Golden Delicious.' There were small age and gender biases, with older women liking 'GoldRush' less and older men liking 'Granny Smith' less than other age groups and cultivars in one study. No instrumental measurement was a satisfactory predictor of sensory acceptability scores. 'GoldRush' proved to be a promising new cultivar for fresh-cut apple slices and the in-house processing solution maintained the quality of apple slices similar to that of a commercial processing treatment.

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“…The oxygen transmission rate (OTR) and carbon dioxide transmission rate (CO 2 TR) of microperforations from 1.0 mil (25.4 mm thickness) polyester fi lm were measured in test cells at 23.5°C using the method of Moyls et al 22 Microperforations were tested under calm conditions (in drawer) and directly facing into the exhaust of two circulation fans (30 cm diameter) at a downstream distance of 15 cm. The air velocity at the test cell was 2.0 M/s, determined using a Datametrics 100 VT D hot wire anemometer (Edwards High Vacuum International, Wilmington, MA, USA).…”

Section: Gas Transmission Characteristics Of Microperforationsmentioning

confidence: 99%

Structure and gas transmission characteristics of microperforations in plastic films

et al. 2007

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Bright fi eld transmitted light microscopy (BFTLM), differential interference contrast light microscopy (DICLM), conventional scanning electron microscopy (SEM) and low-vacuum scanning electron microscopy (LV-SEM) were used to observe microperforations in plastic fi lm used for modifi ed atmosphere packaging. Characteristics of the microperforations, including size, shape and obstructions are indicators of consistency and reproducibility of the process used to produce the microperforations. In addition, the microperforations appeared differently on the upper and lower surfaces of the plastic fi lms, including a local thickening at the site of the microperforation and size of the opening. Microperforations in the range of 30 to 100 mm in diameter exhibited a linear increase of both O 2 and CO 2 transmission rates with hole area, for diffusion under calm conditions. Further testing indicated that microperforations larger than 55 mm in diameter can lose their diffusion constant if convection is present. Holes with a diameter less than 55 mm should therefore be used to achieve the required oxygen transmission rates (OTR).

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Exponential Decay Method for Determining Gas Transmission Rate of Films

Cited by 31 publications

References 0 publications

Effect of initial oxygen concentration and film oxygen transmission rate on the quality of fresh‐cut romaine lettuce

Effect of initial oxygen concentration and film oxygen transmission rate on the quality of fresh‐cut romaine lettuce

Consumer evaluation and quality measurement of fresh-cut slices of ‘Fuji,’ ‘Golden Delicious,’ ‘GoldRush,’ and ‘Granny Smith’ apples

Structure and gas transmission characteristics of microperforations in plastic films

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