What is it about?
In this article we present an integrated model to describe the transpiration of a fruit, its weight loss and the gas and relative humidity evolution in a modified atmosphere packaging. The integrated model was validated succesfully for feijoa fruits by storing this produce under different packaging conditions.
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Why is it important?
The developed model enables the design of efficient fruit packaging by decreasing the produce weight loss and keeping condensation inside the package to a minimum.
Perspectives
This work is part of a project where we want to describe how the quality properties of a a fresh produce packed in MAP such as weight, are influenced by the changing levels of gases within the packaging system and the storage temperature. The aim was to develop an integrated mathematical model which can simulate all these are changes simultaneously.
Dr Diego Alberto Castellanos
Universidad Nacional de Colombia
Read the Original
This page is a summary of: Modelling water vapour transport, transpiration and weight loss in a perforated modified atmosphere packaging for feijoa fruits, Biosystems Engineering, November 2016, Elsevier,
DOI: 10.1016/j.biosystemseng.2016.08.015.
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