Earticle

초록

영어

Modified atmosphere (MA) of reduced O2 and elevated CO2 concentrations has been used for keeping the quality of fresh produce and extending the shelf life. As a way to attain the beneficial MA package around the produce, a gas diffusion tube or perforation can be attached onto the container and controlled on real time in its opening/closing responding to O2 and CO2 concentrations measured by gas sensors. The timely-controlled opening of the gas diffusion tube can work in harmony with the produce respiration and help to create the desired MA. By use of the mathematical modeling, the effect of tube dimension on the controlled container atmosphere was figured out in this study. Spinach and king oyster mushroom were used as typical commodities for designing the model container system (0.35 and 0.9 kg in 13 L, respectively) because of their respiration characteristics and the optimal MA condition (O2 7~10%/CO2 5~10% for spinach; O2 2~5%/CO2 10~15% for mushroom). With a control logic for the gas composition to stay as close as possible to optimum MA window without invading injurious low O2 and/or high CO2 concentrations, the atmosphere of the sensor- controlled container could stay at its lower O2 boundary or upper CO2 limit under certain tube dimensional conditions. There were found to be the ranges of the tube diameter and length allowing the beneficial MA. The desired range of the tube dimension for spinach consisted of combinations of larger diameter and shorter length in the window of 0.3~2 cm diameter and 0.2~10 cm length. Similarly, that for king oyster mushroom was combinations of larger diameter and shorter length in the window of 0.9~2 cm diameter and 0.2~3 cm in length. Clear picture on generally affordable tube dimension range may be formulated by further study on a wide variety of commodity and pack conditions.

목차

Abstract
 Introduction
 Materials and Methods
  1. Model MA container system
  2. Mathematical model for container atmosphere simulation
 Results and Discussion
 ConclusionsEven
 Acknowledgements
 References

키워드

저자

• Yun Hee Jo [ Department of Food Science and Biotechnology, Kyungnam University ]
• Duck Soon An [ Department of Food Science and Biotechnology, Kyungnam University ]
• Dong Sun Lee [ Department of Food Science and Biotechnology, Kyungnam University ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]

• 간기

  연3회

• pISSN

  1226-0207

• 수록기간

  1994~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 530 DDC 620