TY - JOUR
T1 - Mathematical modelling of O2 consumption and CO2 production rates of whole mushrooms accounting for the effect of temperature and gas composition
AU - Iqbal, Tariq
AU - Rodrigues, Fernanda A.S.
AU - Mahajan, Pramod V.
AU - Kerry, Joe P.
PY - 2009/7
Y1 - 2009/7
N2 - Summary Investigation of respiration rate of fresh produce, under different gas composition and temperatures, and respective mathematical modelling is central for the modified atmosphere packaging design. This work investigates the effect of temperature (4, 8, 12, 16, 20 °C) and gas composition (O 2 between 3 to 21% and CO2 between 0 to 15%) on respiration rate of whole mushrooms. Oxygen and carbon dioxide respiration rates increased significantly (3-4 fold) as the temperature elevated from 4 to 20 °C and were in the range of 13.23 ± 3.12 to 102.41 ± 2.132 mL kg-1h-1) and 14.33 ± 1.56 to 97.02 ± 2.51 mL kg-1h-1) respectively. Low O2 and high CO 2 levels reduced O2 consumption and CO2 production rates of whole mushrooms on average by a circa 47-60% at all temperatures as compared to the respiration rate at ambient air. Mathematical models were developed for RO2 and RCO2, by combining the Arrhenius and Michaelis-Menten uncompetitive equations. These models predicted well, O2 consumption and CO2 production rates of whole mushrooms as a function of both temperature and gas composition.
AB - Summary Investigation of respiration rate of fresh produce, under different gas composition and temperatures, and respective mathematical modelling is central for the modified atmosphere packaging design. This work investigates the effect of temperature (4, 8, 12, 16, 20 °C) and gas composition (O 2 between 3 to 21% and CO2 between 0 to 15%) on respiration rate of whole mushrooms. Oxygen and carbon dioxide respiration rates increased significantly (3-4 fold) as the temperature elevated from 4 to 20 °C and were in the range of 13.23 ± 3.12 to 102.41 ± 2.132 mL kg-1h-1) and 14.33 ± 1.56 to 97.02 ± 2.51 mL kg-1h-1) respectively. Low O2 and high CO 2 levels reduced O2 consumption and CO2 production rates of whole mushrooms on average by a circa 47-60% at all temperatures as compared to the respiration rate at ambient air. Mathematical models were developed for RO2 and RCO2, by combining the Arrhenius and Michaelis-Menten uncompetitive equations. These models predicted well, O2 consumption and CO2 production rates of whole mushrooms as a function of both temperature and gas composition.
KW - Fresh produce
KW - Mathematical modelling
KW - Modified atmosphere packaging
KW - Respiration rate
UR - https://www.scopus.com/pages/publications/67650869276
U2 - 10.1111/j.1365-2621.2009.01971.x
DO - 10.1111/j.1365-2621.2009.01971.x
M3 - Article
AN - SCOPUS:67650869276
SN - 0950-5423
VL - 44
SP - 1408
EP - 1414
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 7
ER -