What is it about?
This study presents a model to represent the change of O2 and CO2 in a flexible modified atmosphere packaging applied to fresh tomato and a strategy is proposed to determine packaging conditions for a specific O2 or CO2 level inside the package.
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Why is it important?
The model developed in this study can be used as a tool to simulate and pre-define suitable packaging conditions and O2 and CO2 levels to better preserve fresh produce
Perspectives
This study is part of a project where we want to describe how the quality properties of a a fresh produce packed in modified atmosphere, are influenced by the changing levels of gases within the packaging system and the storage temperature. The aim is 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 the evolution of O2 and CO2 concentrations in MAP of a fresh product: Application to tomato, Journal of Food Engineering, January 2016, Elsevier,
DOI: 10.1016/j.jfoodeng.2015.07.019.
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