Mass transfer of CO2 in MAP systems: Advances for non-respiring foods

被引：27

作者：

Simpson, R. ^{[1
]}

Acevedo, C. ^{[2
]}

Almonacid, S. ^{[1
]}

机构：

[1] Univ Tecn Federico Santa Maria, Dept Proc Quim Biotecnol & Ambientales, Valparaiso 1680, Chile

[2] Univ Santiago Chile, Dept Ciencia & Tecnol Alimentos, Fac Tecnol, Santiago 3769, Chile

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 92卷 / 02期

关键词：

MAP systems; Non-respiring foods; Carbon dioxide; Mass transfer; MODIFIED-ATMOSPHERE PACKAGES; CARBON-DIOXIDE SOLUBILITY; ABSORPTION RATE; MATHEMATICAL-MODEL; GAS-EXCHANGE; DIFFUSION-COEFFICIENTS; FRUITS; WATER; RESPIRATION; PREDICTION;

D O I：

10.1016/j.jfoodeng.2008.10.035

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The use of technologies that modify food environment for preservation purposes has been extensively studied in the past two decades. Even though technological advances have been made, most of the modified atmosphere packaging (MAP) development has been empirical. In this short communication. a revision of general equations of mass transfer and criteria to design MAP systems was carried out. Mathematical relationships and models to evaluate the flux of CO2 for the packaging of non-respiring foods are discussed. Data to predict CO2 uptake for the food, such as solubility and diffusion in refrigerated MAP systems are given. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：233 / 239

页数：7

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