Moisture absorption kinetics of FruitPad for packaging of fresh strawberry

被引：34
作者：
Bovi, Graziele G. [1 ,3 ]
Caleb, Oluwafemi J. [1 ,2 ]
Klaus, Eylin [4 ]
Tintchev, Filip [4 ]
Rauh, Cornelia [3 ]
Mahajan, Pramod V. [1 ]
机构：
[1] Leibniz Inst Agr Engn & Bioecon ATB, Dept Hort Engn, Potsdam, Germany
[2] ARC, Postharvest & Agroproc Technol, Infruitec Nietvoorbij, Stellenbosch, South Africa
[3] Tech Univ Berlin, Dept Food Biotechnol & Food Proc Engn, Berlin, Germany
[4] McAirlaids Vliesstoffe GmbH, Berlingerode, Germany
来源：
JOURNAL OF FOOD ENGINEERING | 2018年 / 223卷
关键词：
Modified atmosphere packaging; Fragarict x ananassa Duch; Condensation; Absorbing pads; PRODUCE;
D O I：
10.1016/j.jfoodeng.2017.10.012
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
This study analysed the moisture absorption kinetics of FruitPad embedded with different concentrations of fructose with further application of such pads in packaging of fresh strawberries. The FruitPad was exposed to different storage conditions (temperature and RH) and moisture absorption kinetics was gravimetrically determined over 5 days of storage. FruitPad with 30% fructose showed highest amount of moisture absorption (0.94 g of waterig of pad) at 20 degrees C and 100% RH. The Weibull model combined with the Flory-Huggins model adequately described changes in moisture content of the FruitPad with respect to storage time and humidity (R-2 = 93-96%). The FruitPad containing fructose minimized in-package condensation compared to the pad without fructose. Weight loss of packaged strawberry was less than 0.9% which was much below the acceptable limit of 6% for strawberry. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：248 / 254
页数：7
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