Mathematical modelling of the effect of gas composition and storage temperature on the gas exchange rate of soft cheese

Rodriguez-Aguilera, Rocio; Oliveira, Jorge C.; Montañez, Julio; Mahajan, Pramod V.

doi:10.1016/j.jfoodeng.2009.04.010

Cited by 9 publications

(6 citation statements)

References 21 publications

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“…The WVTR and OTR measurements were carried out following international DIN and ASTM standards as shown in Table 3. The experimental data were corrected for differences in the reference temperature and RH using equation (12) and equation (13). Table 4 shows the experimental and obtained results for water vapor permeance for various films in Table 2.…”

Section: Comparison Between Model and Experimental Resultsmentioning

confidence: 99%

“…The cost is defined as the objective function that must be minimized (equation 10). The dimensional constraints are given by the maximum permeance of each permeant permitted through multi-layer structure (equation 11) and the maximum and minimum thickness of each layer (equations (12) and (13)). If a structure does not satisfy any one or more constraints, it is discarded.…”

Section: Optimization Modelmentioning

confidence: 99%

“…When the minimum cost is obtained, at least for one permeant A, the total structure permeance is equal to the maximum permeance food requirement (equation 11). In this case, the solution must satisfy the constraints of the other permeants (equation 11) and the layer (equations (12) and (13)) thickness constraints. The optimum solution is not always obtained simply when a permeance value is reached.…”

Section: Possible Problem Solutionsmentioning

confidence: 99%

“…This work does not model the interactions between the packaging and the food. Rodriguez-Aguilera et al 12 integrate the gas permeability rate of the packaging with the respiration kinetics of the cheese, predicted by the Michaelis-Menten equation. This model takes into account consumption of oxygen and generation of carbon dioxide.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Computational model to design plastic multi-layer films for food packaging to assure a shelf life at the best cost

Noriega¹,

Estrada²,

López³

2013

Journal of Plastic Film & Sheeting

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A computational model to design plastic food packaging is proposed. The model minimizes the cost of the multi-layer structure satisfying the specific product requirements, using a heuristic optimization algorithm. The product requirements are defined by the expected shelf life, the storage conditions, the water sorption isotherms of foods and the maximum allowable gain or loss of gases (O 2 , CO 2 , N 2 , etc.) and moisture for the packaged food. In order to assure the food shelf life, these product requirements should be fulfilled to estimate the maximum permeance values of the plastic package. The computational algorithm automatically generates different multi-layer film structures that satisfy the product requirements. This algorithm combines different polymeric materials taking into account the barrier properties and cost of each layer, the compatibility between layers, the maximum number of layers and the minimum and maximum film thickness for each layer. Temperature and relative humidity corrections for the permeance calculations are considered. Permeance calculations of several barrier films are compared with oxygen transmission rate (OTR) and water vapor transmission rate (WVTR) measurements. The optimization model algorithm is evaluated by means of standard numerical routines and numerical benchmarking.

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Section: Comparison Between Model and Experimental Resultsmentioning

confidence: 99%

Section: Optimization Modelmentioning

confidence: 99%

Section: Possible Problem Solutionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Computational model to design plastic multi-layer films for food packaging to assure a shelf life at the best cost

Noriega¹,

Estrada²,

López³

2013

Journal of Plastic Film & Sheeting

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show abstract

“…Components of the atmosphere (N 2 , O 2 , Ar, CO 2 ) may be intentionally or unintentionally incorporated into the cheese milk and further cheese paste during processing, ripening and storage. These components, mainly gases, solubilize and diffuse into the product, triggering some biological and biochemical reactions and providing thus significant evolution of the cheese sensory properties during the whole ripening and shelf life period [2]. Diffusion of oxygen is almost unavoidable due to its occurrence in high concentration in the surrounding atmosphere.…”

Section: Introductionmentioning

confidence: 99%

Origine et devenir des gaz dissous dans le fromage

Acerbi¹,

Guillard²,

McSweeney³

et al. 2020

STA

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La dissolution des gaz atmosphériques (oxygène, dioxyde de carbone) dans les fromages sont responsables des modifications physiques et biochimiques (par exemple, évolution de texture ou de couleur) se produisant au cours de l'affinage. Parmi les origines possibles des gaz dissous dans le fromage, on répertorie les gaz produits par des microorganismes volontairement ajoutés au lait ou bien la contamination par des gaz atmosphériques ou encore la production par des microorganismes non désirés. En dépit de l'intérêt de ces gaz dissous dans la conduite de l'affinage des fromages, leurs effets en technologie fromagère sur la qualité du produit ont été peu étudiés. Cette revue répertorie les différentes origines des gaz dissous dans les fromages et leur devenir, en insistant sur les conséquences des transferts de gaz sur les réactions biochimiques et physico-chimiques et la qualité du produit final. Dans cette revue, nous nous efforçons de démontrer que ces transferts impactent significativement la conduite de l'affinage et la durée de vie de nombreuses variétés de fromages. Une meilleure compréhension des mécanismes de transfert (diffusivité, solubilité) dans les pâtes fromagères s'avèrent donc nécessaire pour contrôler la qualité industrielle finale du produit. ABSTRACT. Contact between atmospheric gases (oxygen, carbon dioxide) and food products like cheese lead to relevant biochemical and physical changes (for example, evolution of texture and colour). Among possible origin of gases in cheese, it could be gases intentionally produced by microorganisms, or voluntarily introduced during cheese preparation or on the contrary unwanted contamination from atmospheric gases, spoilage microflora, etc. In spite of their interest in cheese ripening, the effects of gases during cheese making and storage has been so far under investigated. This review discusses the possible origin and fate of gas in cheese, highlighting the consequences of gas transfer on cheese biochemical and physical properties and quality. We attempt to demonstrate that gas transfer relevantly affects the ripening and shelf life of many cheese varieties. A better understanding of gas transfer properties (diffusivity, solubility) in cheese products during ripening may allow to better control the industrial quality of the final product. MOTS-CLÉS. Fromage, gaz atmosphériques, diffusivité, solubilité, loi de Henry, loi de Fick.

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Extension of Cheese Shelf–Life Using Chitosan–Procyanidin Composite Film with High Antioxidant Activity

Zhang

Liu

Chen

et al. 2021

Advances in Graphic Communication, Printing and Packaging Technology and Materials

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Mathematical modelling of the effect of gas composition and storage temperature on the gas exchange rate of soft cheese

Cited by 9 publications

References 21 publications

Computational model to design plastic multi-layer films for food packaging to assure a shelf life at the best cost

Computational model to design plastic multi-layer films for food packaging to assure a shelf life at the best cost

Origine et devenir des gaz dissous dans le fromage

Extension of Cheese Shelf–Life Using Chitosan–Procyanidin Composite Film with High Antioxidant Activity

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