Respiration Rate Measurement and Chemical Kinetic Modelling for Mung Bean Sprouts

Abstract

This work investigated the effects of temperature and gas concentration on respiration rate of mung bean sprouts in the closed system. Then, the chemical kinetic model was developed with the help of respiration data. Temperature and gas concentration both had significant effects on respiration rate of mung bean sprouts. Mung bean sprouts had higher respiration rate at higher temperature. The values increased from 10.21 to 66.86 mL/(kg h) and 13.00 to 68.71 mL/(kg h) for R_( CO _2) and (R_(O_2)) at the equilibrium position by increasing the temperature from 8 to 28C, respectively. And the production rate of CO 2 (R_( CO _2)) and the consumption rate of O 2 (R_(O_2)) were both decreased with increasing of carbon dioxide concentration and decreasing of oxygen concentration. Respiration rate of mung bean sprouts was successfully modelled using the chemical kinetic model. The coefficient of determinations of O 2 and CO 2 were respectively 0.9734 and 0.9851 indicating that the relationship between respiration rate O 2 and CO 2 concentrations fitted well with the chemical kinetic model. Moreover, the developed models were tested for their validity at 5C and 15C. Results of the mean absolute percentage error (MP) values at 5C and 15C were respectively 9.32 and 9.97 further confirmed that the chemical kinetic model can be used to predict the respiration rate. PRACTICAL APPLICATIONSModified atmosphere packaging (MAP) is quite an effective technique that can postpone the quality worsening of fruits and vegetables. The respiration rates of fruits and vegetables is one of the most important factors to obtain optimum oxygen and carbon dioxide concentration in modified atmosphere packages. Thus, modelling respiration rate of fruits and vegetables plays a critical part in designing MAP. The kinetic model was used to model respiration rate of mung bean sprouts. The study showed that respiration rates of mung bean sprouts were successfully modelled using the chemical kinetic model. Thereby, it can be provided as an analysis reference for the design of MAP for fruits and vegetables.

Postharvest Technologies for Quality Maintenance of Sprouts

“…Additionally, difficulties in storage management lead to rapid postharvest quality deterioration. For instance, sprouts easily dehydrate, have a high respiration rate, and rapidly lose certain nutrients after harvest [7,8]. Diminished sprout quantity and quality also cause economic losses that subsequently limit market value.…”