Modelling water vapour transport, transpiration and weight loss in a perforated modified atmosphere packaging for feijoa fruits

Castellanos, Diego A.; Herrera, Deissy R.; Herrera, Aníbal O.

doi:10.1016/j.biosystemseng.2016.08.015

Cited by 38 publications

(42 citation statements)

References 23 publications

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“…Each MAP design must be optimized for a specific product, since agricultural products have different metabolisms to each other and, as mentioned above, the MAP system must balance the processes of respiration, transpiration and gas permeation through the packaging that will be occurring simultaneously. Factors that affect both the metabolism of the packaged product and the gas permeation through the packaging should be considered for the design of the MAP system [9,14,41]. Among these factors are the type of produce and ripening stage, the characteristics of the packaging system and the storage conditions [10,13,42].…”

Section: Dynamics Of a Map Systemmentioning

confidence: 99%

“…Among these factors are the type of produce and ripening stage, the characteristics of the packaging system and the storage conditions [10,13,42]. With regard to the packaged product, it is also necessary to know in advance its transpiration, oxygen consumption and CO 2 and ethylene generation rates at the packaging conditions and the optimum concentrations of these gases and relative humidity that favor the increase of its shelf life [10,41,43].…”

Section: Dynamics Of a Map Systemmentioning

confidence: 99%

“…The transpiration and water loss can be considered as a consequence of the heat transferred to and from the product and the vapor pressure difference between the product and the surrounding atmosphere [41,46,61,62]. When the vapor pressure in the atmosphere is less than the vapor pressure in the product, it could be considered that both processes will contribute to transpiration [44].…”

Section: Transpiration Ratementioning

confidence: 99%

“…When the vapor pressures become equal, transpiration only will be seen as a consequence of the heat exchange to and from the product. This heat will be transferred to evaporate the product moisture mainly from the fraction of dissipated energy in the respiration process (that than is not used in the product metabolism), and from the temperature difference between the product and the surrounding atmosphere in the process of cooling [41,46]. Some part of this energy transferred will change the product temperature as sensible heat, while another part will be converted to latent heat through moisture evaporation.…”

Section: Transpiration Ratementioning

confidence: 99%

“…The coefficient k will be influenced by temperature, and this relation can be expressed using the Arrhenius' Law [41]. If the packing system is not in thermal equilibrium, it may be assumed that the effective heat contributing to the evaporation of water besides the water activity gradient is the dissipated fraction of respiratory heat to simplify the calculations in Eq.…”

mentioning

confidence: 99%

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Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

Castellanos¹,

Herrera²

2017

Postharvest Handling

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Modified atmosphere packaging (MAP) is a useful preservation system that allows to significantly increase the shelf life of fruits and vegetables. The MAP results of changing the composition of the atmosphere in the packaging headspace due to the dynamic interaction between the metabolic processes of the packaged product on the one hand, in which O 2 is consumed and another gases such as CO 2 and water vapor are generated, and on the other hand, by transferring all of these gases through the package. The aim of the system is to balance these two processes in such a way that constant levels of these different gases are reached in the packaging headspace and that these equilibrium levels are as favorable as possible to preserve the product. This chapter describes design strategies to obtain a satisfactory gas transfer capacity in the MAP system through the configuration of several related variables such as the type of packing material, its thickness, the transfer surface area and the required number and diameter of perforations. For this, the necessary steps are proposed to estimate the appropriate transfer capacity according to the equilibrium gas concentrations desired to longer preserve the product by using the mass balance equations of the MAP system.

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Section: Dynamics Of a Map Systemmentioning

confidence: 99%

Section: Dynamics Of a Map Systemmentioning

confidence: 99%

Section: Transpiration Ratementioning

confidence: 99%

Section: Transpiration Ratementioning

confidence: 99%

mentioning

confidence: 99%

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Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

Castellanos¹,

Herrera²

2017

Postharvest Handling

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Role of laser micro‐perforations on ethylene transmission rate in packaging materials used for fresh produce

et al. 2022

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Ethylene transmission through the packaging plays a vital role in determining the ethylene concentration inside the fresh produce package. Several investigations describing the oxygen, water vapour afnd carbon dioxide transmission in modified atmosphere packaging have been studied previously; however, there is a lack of studies on the ethylene transmission rate. Hence, this study aimed to investigate the ethylene transmission through a laser perforated oriented polypropylene packaging film, commonly used in fresh produce packaging. The impact of the perforation diameter (50-150 μm) and film thickness (20, 25 and 30 μm) at a temperature of 25 C on ethylene transmission rate was investigated. The ethylene transmission rate (k C 2 H 4 ) varied from 6.75 to 10.06 cm 3 h À1 . It was found to be varied significantly (p ≤ 0.05), proving its dependency on the selected perforation diameter and film thickness. An increase in the perforation diameter of packaging film increased the k C 2 H 4 exponentially, whereas the film thickness had less influence on the k C 2 H 4 . A model based on the perforation diameter and film thickness was employed with an acceptable R 2 of 0.98. The model parameters (a = 17.44; b = 0.35; c = 0.14) determined in this study would be helpful in designing a packaging system for fresh produce that minimise ethylene accumulation.

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Ethylene modelling in package headspace of fresh produce: A review

et al. 2023

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Ethylene accumulation is one of the main causes of rapid deterioration of climacteric fruit and vegetables in a package as ethylene accelerates the ripening process. Modelling the ethylene gas in a package headspace is a promising way to control the ripening process as it provides and optimises the methods to remove ethylene. In this review, the transmission of ethylene through a package, ethylene removal by a scavenger and ethylene accumulation inside the package are discussed with their models. The permeability of packaging material allows ethylene to escape from the package to a little extent. The perforation in packaging material also helps ethylene to depart rapidly from the fruit package which is explained and modelled using Fick's first law of diffusion. The pseudo‐first‐ and second‐order kinetics based on the adsorption phenomena have been used to model the removal of ethylene by a scavenger. The mass balance between the ethylene transmission rate through the package, ethylene production rate by fruit and ethylene removal by scavenger provides the ethylene accumulation which can be helpful for predicting the quality of the fruit inside a package. This study could lead to the development of an active fruit packaging system with the inclusion of ethylene along with oxygen and carbon dioxide for extending the shelf life of fresh commodities in postharvest storage.

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Modelling water vapour transport, transpiration and weight loss in a perforated modified atmosphere packaging for feijoa fruits

Cited by 38 publications

References 23 publications

Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

Role of laser micro‐perforations on ethylene transmission rate in packaging materials used for fresh produce

Ethylene modelling in package headspace of fresh produce: A review

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