Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots

Influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília)

“…Although these values were a bit different from those determined in the present study, they were also below 1 thus indicating the use of the same substrate for respiration. Iqbal et al (2009) showed that for the samples of carrots stored at 4, 8, 12, and 20 o C the RQ values went from 1.05 to 1.94 at the 15% CO 2 concentration and the 2% O 2 concentration, values which differed from those determined in the present study. RQ above 1.3 were considered to be indicative of anaerobiosis and off-flavor.…”

“…Significantly lower values (p ≤ 0.05) were found for the respiration rates of samples stored at 1 °C, and significantly higher (p ≤ 0.05) respiration rates were found for samples stored at 10 °C. According to Iqbal et al (2008Iqbal et al ( , 2009, temperature has been identified as the principal environmental factor affecting the respiration rate of minimally processed vegetables. The authors studied the effect Figure 7.…”

Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review

“…It is often desirable to generate an atmosphere low in O 2 and/or high in CO 2 to influence the metabolism of the product being packaged and the activity of decay-causing organisms to increase storability and/or shelf life [16,37,63,69,81,118]. In addition to atmosphere modification, MAP vastly improves moisture retention, which can have a greater influence on preserving quality than O 2 and CO 2 levels.…”

A mathematical model for packaging with microperforated films of fresh-cut fruits and vegetables

“…To achieve this objective, first the respiration kinetics of the products were determined. These measurements are considered necessary for the following reasons: (i) fresh-cut products have a physiology that differs from intact produce (Martínez et al, 2005), (ii) the respiration rates given in the literature do not always take into account their dependence on the gas composition while MAP design for fresh-cut produce requires a suitable model for the prediction of the respiration rate as a function of the gas composition (Iqbal et al, 2009;Fonseca et al, 2002) and (iii) the respiration activity varies with the cultivars. A mathematical model is subsequently proposed that takes into account the physiological activity of the products, the diffusive flow through the microperforations, the film permeability, as well as the hydrodynamic flow to compensate for the differences in pressure.…”