Content

Send Us Feedback

Interactive Technology Portal
From Food Tech Innovation Portal

Modelling and prediction of quality of fruit and vegetables products packaged in modified atmosphere during storage

Identification

Key words packaging, fruit, vegetables, modified atmosphere, modelling, prediction, MAP, quality, gas transfer, microbial growth, design
Latest version 2010/12/29
Completed by FRIP

How does it work?

Primary objective Prediction of changes in packages with fresh fruit and/or vegetables under modified atmosphere at given storage conditions. Prediction enables to fully utilize the benefits of modified atmosphere that: reduces respiration rate, ethylene production and sensitivity and texture losses, improves chlorophyll and other pigment retention, delays ripening and senescence and reduces the rate of microbial growth and spoilage.
Working principle Application of mathematical modelling in a design of modified atmosphere packaging systems for fresh fruit and vegetables products. Models separately cover chemical, enzymatic and microbiological changes of packaged product as well as the alteration of the modified atmosphere composition.

A complex model (not in practice yet) would consider heat and mass transfer between stored matter (including respiration) and atmosphere in packaging and heat and mass transfer via packaging material into surrounding atmosphere.

Images
Additional effects Acceleration and cost reduction of the design of modified atmosphere packaging systems for fresh fruit and vegetables.
Important process parameters Modified atmosphere composition. Models are established and verified in validity ranges (pH, temperature, respiration activity, packaging permeability as influenced by material, film thickness, pores).
Important product parameters Microorganism contamination, product composition, respiration parameters, package permeability, storage conditions. Due to differences in the respiration rates of individual fruits or vegetables, the type of plastic film required to achieve any special equilibrium modified atmosphere must be defined for each commodity.

What can it be used for?

Products Fresh and/or pre-prepared fruit and vegetables
Operations Packaging, storage of packaged products.
Solutions for short comings Modelling of the problem for given product and given conditions the factory staff can predict the most important parameters that helps to apply MAP effectively in food shelf-life extension and increasing of food safety

The main problems studied with possible utilization in practice (more information in references): - Application of models for microbial growth in fresh fruit and vegetables products [1,4,12]. - Modelling of respiration course of packed fruit and vegetables at given storage conditions [2,3,5,9,13]. - Modelling of gas transfer through the micro porous as well as continuous polymer packaging films [7-11].

The main problems studied with potential application in far future: - Complex modelling of chemical, enzymatic and microbiological changes of packed product as well as the alteration of the modified atmosphere composition [6,14,15].

What can it NOT be used for?

Products Products that have a different behavior (e.g. respiration) than the products the models were established for.
Operations Only for cold or ambient storage – not thermal processing.
Other limitations Rich diversity of plant products and conditions under which fresh fruit and vegetables are processed.
Risks or hazards The risk of incorrect model prediction depends on the accuracy of the input variables. All models have to be verified before full application. Also, a stability test should be performed before final application of modeled MAP conditions.

The use of MAP for fresh produce is quite restricted for a number of reasons and until now the infallibility of fresh produce respiration models is quite low.

Implementation

Maturity Industrial scale :

• models for microbial growth in fresh fruit and vegetables products • models for of the gas transfer through the micro porous as well as continuous polymer packaging films Lab scale: • modes for the respiration course of particular packaged fruit and vegetables at given storage conditions • complex modelling of chemical, enzymatic and microbiological changes of packaged product models for the alteration of the modified atmosphere composition

Modularity /Implementation Application of MA models for fresh fruit and vegetable product does not claim substantial changes of existing packaging lines because model mostly mimics processes occuring during storage.
Consumer aspects Consumer does not care about the packaging system design.
Legal aspects No special legislation is necessary
Environmental aspects No

Further Information

Institutes UMII - IATE, University of Zaragoza, Ghent University - LFMFP, KU Leuven MeBioS, University of Naples, UCP, MSU, Cornell University, Wageningen UR - FBR, University College Cork - PCE, Rutgers, University of Ottawa, University of Zaragoza
Companies
References [1] Al-Ati T., Hotchkiss J. H.: Application of packaging and modified atmosphere to fresh-cut fruits. in fresh-cut fruits and vegetables. In: Lamikanra O. (Ed.) Science, Technology and Market; Technomic Publishing: Lancaster, PA, 2002.

[2] Beaudry R,: MAP as a basis for active packaging. In: Wilson C.L.(Ed.): Intelligent and Active Packaging for Fruits and Vegetables, CRC Press, pp. 31-55, 2008.

[3] Fonseca S. C., Oliveira F. A. R., Brecht, J. K.: Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review. Journal of Food Engineering 52(2), 99-119, 2002.

[4] Hertog M.L.A.T.M., Banks N.H.: Improving MAP through conceptual models. In: Ahvenainen R., (Ed.): Novel Food Packaging Techniques. Woodhead Publishing limited, Cambridge, England, CRC Press, Boca Raton, FL, USA, pp. 351–376, 2003.

[5] Iqbal T., Rodrigues F.A.S., Mahajan P.V., Kerry J.P.: Mathematical modelling of the influence of temperature and gas composition on the respiration rate of shredded carrots. Journal of Food Engineering 91, 325–332, 2009.

[6] Li L., Li X.H., Ban Z,J.: A Mathematical model of the modified atmosphere packaging (MAP) system for the gas transmission rate of fruit produce. Food Technology and Biotechnology 48 (1), 71–78, 2010.

[7] Montanez J.C., Rodríguez F.A.S., Mahajan P.V., Frías J.M.: Modelling the effect of gas composition on the gas exchange rate in perforation-mediated modified atmosphere packaging. Journal of Food Engineering 96, 348–355, 2010.

[8] Montanez J.C., Rodríguez F.A.S., Mahajan P.V., Frías J.M.: Modelling the gas exchange rate in perforation-mediated modified atmosphere packaging: Effect of the external air movement and tube dimensions. Journal of Food Engineering 97, 79–86, 2010.

[9] Nicolaï B.M., Hertog M.L.A.T.M., Ho Q.T., Verlinden B.E., Verboven P.: Gas Exchange Modeling. In: Yahia E.M.(Ed.): Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities. CRC Press 2009, pp. 93-110.

[10] Rennie T.J., Tavoularis S.: Perforation-mediated modified atmosphere packaging: Part I. Development of a mathematical model. Postharvest Biology and Technology 51 (1), 1–9, 2009.

[11] Rennie T.J., Tavoularis S.: Perforation-mediated modified atmosphere packaging. Part II. Implementation and numerical solution of a mathematical model. Post Harvest Biology and Technology 51, 10–20, 2009.

[12] Rodriguez-Aguilera R., Oliveira J.: Review of design engineering methods and applications of active and modified atmosphere packaging systems. Food Engineering Reviews 1(1), 66–83, 2009.

[13] Torrieri E., Cavella S., Masi P.: Modelling the respiration rate fresh-cut annurca apple to develop modified atmosphere packaging. International Journal of Food Science and Technology 44(5),890-899, 2009.

[14] Torrieri E., Mahajan P.V., Cavella S., Gallagher M., Oliveira F.A.R., Masi P.: Mathematical modelling of modified atmosphere package: an engineering approach to design packaging systems for fresh-cut produce. In: Papajorgji P.J., Pardalos P.M. (Eds.): Advances in Modeling Agricultural Systems. Springer Science and Buisness Media, LLC 2009. pp.455-483.
[15] Zhang Y., Liu Z., Han J. H.: Modelling modified atmosphere packaging for fruits and vegetables. In: Wilson C.L.(Ed.): Intelligent and Active Packaging for Fruits and Vegetables, CRC Press, 2008, pp. 165-185

Modified atmosphere composition. Models are established and verified in validity ranges (pH, temperature, respiration activity, packaging permeability as influenced by material, film thickness, pores). Microorganism contamination, product composition, respiration parameters, package permeability, storage conditions. Due to differences in the respiration rates of individual fruits or vegetables, the type of plastic film required to achieve any special equilibrium modified atmosphere must be defined for each commodity.warning.png"Microorganism contamination, product composition, respiration parameters, package permeability, storage conditions. Due to differences in the respiration rates of individual fruits or vegetables, the type of plastic film required to achieve any special equilibrium modified atmosphere must be defined for each commodity." cannot be used as a page name in this wiki. Packaging of solids 2.2.5 physical, chemical, biological stabilizing, packaging ICT, biotechnology Seven databases were used, i.e. FSTA, ISI Web of Knowledge, ScienceDirect, SpringerLink, Wiley InterScience, and FOODnetBASE, as well as Google programme. The publications after 2000 were searched, general keywords were tested in title, abstract and keywords: fruit packaging AND modified atmosphere AND modelling vegetable packaging AND modified atmosphere AND modelling fruit packaging AND modified atmosphere AND predicting vegetable packaging AND modified atmosphere AND predicting WikiSysop :Template:Review document :Template:Review status



Translate this page with Google Translator (automatic translation)
Created by Hamoen on 17 January 2012, at 11:15