A comprehensive simulation program for modified atmosphere and humidity packaging (MAHP) of fresh fruits and vegetables

Jalali, Ali; Seiiedlou, Sadegh; Linke, Manfred; Mahajan, Pramod V.

doi:10.1016/j.jfoodeng.2017.03.007

Cited by 60 publications

(23 citation statements)

References 21 publications

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“…10,12,13,16 However, few studies have been carried out under fluctuating temperature. 20 Hence, the hypothesis of this study is that minor temperature fluctuation during the supply chain can lead to water condensation and optimal package design can effectively regulate in-package humidity under such fluctuations.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, a wide range of condensation control strategies have been tested for fresh produce packed under MAP and MAHP conditions at constant temperature . However, few studies have been carried out under fluctuating temperature . Hence, the hypothesis of this study is that minor temperature fluctuation during the supply chain can lead to water condensation and optimal package design can effectively regulate in‐package humidity under such fluctuations.…”

Section: Introductionmentioning

confidence: 99%

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Condensation regulation of packaged strawberries under fluctuating storage temperature

et al. 2019

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Disruption in cold chain during distribution and retail could have a significant impact on in‐package condensation of optimally designed packaged fresh produce. The aim of this work was to regulate in‐package condensation and evaluate the performance of different packaging design systems for strawberries under fluctuating temperatures (between 10°C and 20°C) for 5 days. The design included the use of condensation control strategies, namely, enhanced permeable films (NatureFlex and Xtend) and FruitPad of different fructose content (0%, 20%, 30%, 35%, and 40%). Package performance was evaluated in terms of headspace gas composition, mass loss, condensation, physico‐chemical changes, and visual and ortho‐nasal quality evaluation. Percentage mass loss of packaged strawberries ranged from 0.6% to 4% and was 33% for unpackaged. Results also showed that compared with the control sample, both strategies (enhanced permeable films and FruitPads) were effective in reducing condensation. In addition, transpirational water loss, results of the water absorbed by the FruitPads and transferred through the films were used to understand the packaging design needs under fluctuating temperature.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Condensation regulation of packaged strawberries under fluctuating storage temperature

et al. 2019

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“…10,12,13,16 However, few studies have been carried out under fluctuating temperature. 20 Hence, the hypothesis of this study is that minor temperature fluctuation during the sup- Contained the following message on the packaging film: "to maintain the quality please store in the refrigerator. "…”

Section: Resultsmentioning

confidence: 95%

“…Around 360 volatile compounds have been identified in the aroma of strawberry (Fragaria x ananassa Duch. ), however, only a small portion (15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25) of these volatiles are important contributors to the aroma (Jouquand, Chandler, Plotto, & Goodner, 2008;Nielsen & Leufvén, 2008;Zabetakis & Holden, 1997). Some of these compounds include methyl and ethyl esters, furanones, C 6 aldehydes and other C 6 derivative compounds.…”

Section: Introductionmentioning

confidence: 99%

Regulation of Humidity in Fresh Produce Packaging

Bovi

Mahajan

2017

Reference Module in Food Science

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United Nations' (UN) ambitious goal to halve per capita global food waste by 2030, and to the UN Sustainable Development Goal number 2 of zero hunger. This goal aims not only at ending hunger but at ensuring that everyone have access to nutritious, safe and sufficient food all year round (UN, 2015). Fresh produce are known to provide valuable sources of essential nutrients such as vitamins, minerals, antioxidants and complex carbohydrates (Lee et al., 1995). Recklessly, from all food that is being wasted and lost, fresh produce, inter alia roots and tubers, have the highest wastage rates (45 %) of any food product. Almost half of all fresh produce produced are simply wasted (FAO, 2011). Such high wastage rate is due to the fact that fresh produce are unique among food products as they remain metabolically (e.g. respiring) and physically (e.g. transpiring) active and their shelf and storage life are shortened as consequence of these processes (Mahajan et al., 2014; Zagory and Kader, 1988). Therefore, there is a need to understand the physiological aspects of fresh produce in order to provide optimal solutions for extending shelf life and minimize postharvest losses. As illustrated in Figure 1, there are three main paths that can be taken into account to tackle the problem of food loss and waste (Porat et al., 2018). The first is the technological path, which focuses on the development of effective preservation technologies that are capable of inhibiting fresh produce losses (Lee et al., 1995). The second is through consumer behaviour studies, which include consumer awareness campaigns, advertisements and instruction on how to do appropriate Refrigeration no no no no # = Number; Ø = diameter of perforation. * Contained the following message on the packaging film: "to maintain the quality please store in the refrigerator". Based on the background information provided, the research questions for this PhD thesis's were formulated as follows:  Transpiration rate (TR) models have been widely reported in the literature, mainly for unpackaged products with unrestricted air flow. Can these models be applied to predict water loss of packaged products? Theoretical background and literature review 13 2.3 Mechanisms and modelling of water loss in horticultural products In: Reference Module in Food Sciences. Elsevier, pp. 1-5.

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“…Packing humidity and atmospheric composition are also important parameters affecting the quality of fresh produce during transportation and preservation. By changing the gas concentrations and relative humidity within the package, air-wet packaging was demonstrated to prolong the shelf life of fresh products and maintain their quality by Jalal et al [36]. Expanding upon this study, they then analyzed the transpiration and respiration behavior of fresh produce, moisture absorption by the packaging tray, and gas and water vapor permeation through perforated packaging films to predict changes in the relative humidity of packaging headspace and moisture condensation [37].…”

Section: Keeping Produce Freshmentioning

confidence: 99%

Risk Assessment and Monitoring of Green Logistics for Fresh Produce Based on a Support Vector Machine

Zhang

Peng

2020

Sustainability

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The sustainability and profitability of fresh produce supply chains are contingent upon several risk factors. This work, therefore, examines several risk indicators that affect the quality and safety of fresh produce in transit, including technological, biological, sustainability, environmental, and emergency risks. Then, we developed a risk assessment and monitoring model that employs a machine learning algorithm, a support vector machine, based on historical monitoring data. The proposed methodology was then applied to simulation and numerical analysis to assess the risks incurred in the strawberry cold chain. After training, the algorithm predicted the risks incurred during transportation with an average accuracy of 90.4%. Therefore, the developed methodology can effectively and accurately perform a risk assessment. Furthermore, the risk assessment model can be applied to other fresh produce due to comprehensive risk indicators. Decision-makers in fresh produce logistics companies can use the developed methodology to identify and mitigate risks incurred, thus improving food safety, reducing product loss, maximizing profits, and realizing sustainable development.

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A comprehensive simulation program for modified atmosphere and humidity packaging (MAHP) of fresh fruits and vegetables

Cited by 60 publications

References 21 publications

Condensation regulation of packaged strawberries under fluctuating storage temperature

Condensation regulation of packaged strawberries under fluctuating storage temperature

Regulation of Humidity in Fresh Produce Packaging

Risk Assessment and Monitoring of Green Logistics for Fresh Produce Based on a Support Vector Machine

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