Modeling the dynamic changes in O2 and CO2 concentrations in MAP-packaged fresh-cut garlic scapes

Publication date: December 2019Source: Food Packaging and Shelf Life, Volume 22Author(s): Junran Chen, Yunfeng Hu, Ruixiang Yan, Hanyan Hu, Ye Chen, Na ZhangAbstractPredicting changes in gas composition in packaged fresh-cut garlic scapes during storage helps to optimize O2/CO2 concentrations and maintain quality. The present study measured, analyzed and modeled the respiration rates of garlic scapes under different storage temperatures and gas compositions. The temperature and gas concentration significantly influenced the respiration rates of fresh-cut garlic scapes. A combined secondary model integrating the Michaelis-Menten uncompetitive model and the Arrhenius equation, including the effects of O2 and CO2 composition and temperature, was developed and subsequently validated at 12 °C. The model provided a reasonable fit to measured values with Mean Absolute Percentage Errors (MAPE) for consumption rates of O2 (RO2) and production rates of CO2 (RCO2) of 4.80% and 4.67%, respectively. From this, a model developed to predict changes in O2 and CO2 concentrations in low-density polyethylene (LDPE)-film packaged fresh-cut garlic scapes stored at 20 °C, effectively predicted changes in O2 and CO2 concentrations.

Source: Food Packaging and Shelf Life - November 14, 2019 Category: Food Science Source Type: research