Solubility and absorption rate of carbon dioxide into non-respiring foods: Part 1: Development and validation of experimental apparatus using a manometric method

Journal of Food Engineering

Volumn 61, Issue 3, 2004, Pages 449-458

  Sivertsvik, Morten ^a   Jeksrud, Willy K ^b   Vågane, Åsvald ^a   Rosnes, Jan Thomas ^a  

^a NORCONSERV   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Absorption rate; Carbon dioxide; Diffusion; Modified atmosphere packaging; Solubility

Indexed keywords

ABSORPTION; CARBON DIOXIDE; DIFFUSION; ELECTRODES; SOLUBILITY;

MANOMETRIC METHOD;

FOOD PROCESSING;

EID: 0141887064     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00167-5     Document Type: Article

References (38)

1. Aguerre R.J., Gabitto J.F., Chirife J. Utilization of Fick 2nd law for the evaluation of diffusion-coefficients in food processes controlled by internal diffusion. Journal of Food Technology. 20(5):1985;623-629.
2. Carroll J.J., Slupsky J.D., Mather A.E. The solubility of carbon dioxide in water at low pressure. Journal of Physical and Chemical Reference Data. 20(6):1991;1201-1209.
3. Chen J.H., Hotchkiss J.H. Effect of dissolved carbon dioxide on the growth of psychrotrophic organisms in cottage cheese. Journal of Dairy Science. 74:1991;2941-2945.
4. Conrad J.W., Roberts G.C., Barnett H.J. Manometric and electrode-probe determination of carbon dioxide in fish flesh. Journal of Food Protection. 45(10):1982;932-934.
5. Crank J. The mathematics of diffusion. 2nd ed. 1975;Clarendon Press, Oxford, UK.
6. 2O from 273 K to the critical point of water. Journal of Physical and Chemical Reference Data. 20(3):1991;575-589.
7. Devlieghere F., Debevere J., Van Impe J. Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms. International Journal of Food Microbiology. 43(1-2):1998;105-113.
8. Devlieghere F., Debevere J., Van Impe J. Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres. International Journal of Food Microbiology. 41(3):1998;231-238.
9. Devlieghere F., Geeraerd A.H., Versyck K.J., Bernaert H., Van Impe J.F., Debevere J. Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation. International Journal of Food Microbiology. 58(1-2):2000;93-106.
10. Devlieghere F., Van Belle B., Debevere J. Shelf life of modified atmosphere packed cooked meat products: a predictive model. International Journal of Food Microbiology. 46(1):1999;57-70.
11. 2" during fermentations. Journal of Microbiological Methods. 10:1989;155-176.
12. Dodds W.S., Stutzman L.F., Sollami B.J. Carbon dioxide solubility in water. Industrial and Engineering Chemistry. 1(1):1956;92-95.
13. Fava P., Piergiovanni L. Carbon dioxide solubility in foods packaged with modified atmosphere II: correlation with some chemical-physical characteristics and composition. Industrie Alimentari. 31(Mai):1992;424-430.
14. Gill C.O. The solubility of carbon dioxide in meat. Meat Science. 22:1988;65-71.
15. Gill C.O., Penney N. The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxide. Meat Science. 22:1988;53-63.
16. Ho C.S., Smith M.D., Shanahan J.F. Carbon dioxide transfer in biochemical reactors. Advances in Biochemical Engineering. 35:1987;83-125.
17. Jähne B., Heinz G., Dietrich W. Measurement of the diffusion coefficients of sparingly soluble gases in water. Journal of Geophysical Research. 92(C10):1987;10767-10776.
18. Loss C.R., Hotchkiss J.H. Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk. Journal of Food Protection. 65(12):2002;1924-1929.
19. Löwenadler J., Rönner U. Determination of dissolved carbon dioxide by coulometric titration in modified atmosphere systems. Letters in Applied Microbiology. 18(5):1994;285-288.
20. 2 biodynamics: a new concept of cellular control. Journal of Theoretical Biology. 80:1979;537-551.
21. Neurauter G., Klimant I., Wolfbeis O.S. Microsecond lifetime-based optical carbon dioxide sensor using luminescence resonance energy transfer. Analytica Chimica Acta. 382:1999;67-75.
22. Pfeiffer T., Menner M. Modified atmosphere packaging for self service fresh meat - change of gas atmosphere during storage (Schutzgas-Verpackung für SB-Frischfleisch - Veränderungen der Gasatmosphäre während der Lagerung). Fleischwirtschaft. 79(12):1999;79-84.
23. Piergiovanni L., Fava P. Carbon dioxide Solubility in foods packaged with modified atmosphere I: measure methods. Industrie Alimentari. 31(April):1992;297-303.
24. Prini R.F., Crovetto R. Evaluation of data on solubility of simple apolar gases in light and heavy water at high temperature. Journal of Physical and Chemical Reference Data. 18(3):1989;1231-1243.
25. Schumpe A., Quicker G., Deckwer W.-D. Gas solubilities in microbial culture media. Advances in Biochemical Engineering. 24:1982;1-38.
26. Sirivicha S., Johnson A.T., Douglass L.W., Kramer A. Diffusion of carbon-monoxide, carbon-dioxide, and sulfur-dioxide in potato tissue. Transactions of the Asae. 33(1):1990;189-198.
27. Sivertsvik M. Use of soluble gas stabilisation to extend shelf-life of fish. Georgakis S.A. Proceedings of 29th WEFTA-meeting, 10-14 October 1999, Leptocarya, Pieria, Greece. 2000;79-91 Greek Society of Food Hygienists and Technologists, Thessaloniki, Greece.
28. Sivertsvik M., Jeksrud W.K., Rosnes J.T. A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety. International Journal of Food Science and Technology. 37(2):2002;107-127.
29. Sivertsvik M., Rosnes J.T., Bergslien H. Modified atmosphere packaging. Ohlsson T., Bengtsson N. Minimal processing technologies in the food industry. 2002;61-86 Woodhead Publishing, Cambridge, UK.
30. Stammen K., Gerdes D., Caporaso F. Modified atmosphere packaging of seafood. Critical Reviews in Food Science and Technology. 29(5):1990;301-331.
31. Tan K.K., Thorpe R.B. Gas-diffusion into viscous and non-Newtonian liquids. Chemical Engineering Science. 47(13-14):1992;3565-3572.
32. Vingeault C., Panneton B., Raghavan G.S.V. A method for measuring gas solubility. Canada Agricultural Engineering. 35(3):1993;199-206.
33. Weast R.C. CRC handbook of chemistry and physics. 66th ed. 1985;CRC Press, Boca Raton, FL, USA.
34. Wilhelm E., Battino R., Wilcock R.J. Low-pressure solubility of gases in liquid water. Chemical Reviews. 77(2):1977;219-262.
35. Zhang Y.P., Hyndman C.L., Maini B.B. Measurement of gas diffusivity in heavy oils. Journal of Petroleum Science and Engineering. 25(1-2):2000;37-47.
36. 2 microelectrode. Analytical Chemistry. 69:1997;5052-5058.
37. 2 packaged fresh meat. Journal of Food Process Engineering. 18:1995;383-395.
38. 2 packaged fresh beef. Journal of Food Science. 60(3):1995;571-575. 591.