Modelling respiration of packaged fresh-cut 'Rocha' pear as affected by oxygen concentration and temperature

Journal of Food Engineering

Volumn 96, Issue 1, 2010, Pages 74-79

  Helena Gomes, M ^a   Beaudry, Randolph M ^b   Almeida, Domingos P F ^a,c   Xavier Malcata, F ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b MICHIGAN STATE UNIVERSITY   (United States)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Film permeability; Minimal processing; Modified atmosphere packaging; Pyrus communis; Respiratory quotient

Indexed keywords

COMPETITIVE INHIBITION; EFFECT OF TEMPERATURE; ETHANOL PRODUCTION; EXPONENTIAL FUNCTIONS; FRESH-CUT; MICHAELIS-MENTEN KINETIC; MINIMAL PROCESSING; MODIFIED ATMOSPHERE PACKAGING; OXYGEN CONCENTRATIONS; OXYGEN LEVELS; OXYGEN PARTIAL PRESSURE; PYRUS COMMUNIS; RESPIRATION RATE; RESPIRATORY QUOTIENT; RESPIRATORY QUOTIENTS; SHELF LIFE;

CAPILLARITY; ETHANOL; FERMENTATION; OXYGEN; SULFUR COMPOUNDS; THERMAL EFFECTS;

CARBON MONOXIDE;

PYRUS; PYRUS COMMUNIS;

EID: 69949094943     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.043     Document Type: Article

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