Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres

Journal of Food Engineering

Volumn 85, Issue 3, 2008, Pages 401-409

  Oms Oliu, G ^a   Soliva Fortuny, R ^a   Martin Belloso O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Fresh cut melon; Modeling; Modified atmosphere packaging; Quality; Superatmospheric O2 levels

Indexed keywords

CARBON DIOXIDE; COMPUTER SIMULATION; FERMENTATION; OXYGEN;

FERMENTATIVE REACTIONS; FRESH-CUT MELON; MODIFIED ATMOSPHERE PACKAGING; SUPERATMOSPHERIC OXYGEN LEVELS;

FRUITS;

CUCUMIS;

EID: 35448940059     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.08.001     Document Type: Article

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