Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-9719
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Main Title: Measurement and modelling of transpiration losses in packaged and unpackaged strawberries
Author(s): Bovi, Graziele G.
Rux, Guido
Caleb, Oluwafemi J.
Herppich, Werner B.
Linke, Manfred
Rauh, Cornelia
Mahajan, Pramod V.
Type: Article
URI: https://depositonce.tu-berlin.de/handle/11303/10824
http://dx.doi.org/10.14279/depositonce-9719
License: https://creativecommons.org/licenses/by-nc-nd/4.0/
Abstract: Transpiration and respiration are physiological processes well-known as major sources of fresh produce mass loss. Besides causing impairment of external quality, it is associated with economic loss since it inevitably decreases saleable weight. To prevent postharvest mass losses, by improved modified atmosphere and humidity packaging, comprehensive knowledge on the mechanistic basis of both processes and their interactions is essential. The objective of this study was to evaluate the contribution of these processes on mass loss of packaged and unpackaged strawberries. Experiments on a single strawberry were performed at 4, 12 and 20 °C; and 76, 86, 96 and 100% RH. Mass loss was also investigated as a function of number of strawberries and package volume at 12 °C. A combined model based on Arrhenius equation and Fick's first law of diffusion for an unpackaged single strawberry and a model based on degree of filling was developed and validated with packaged strawberries. These models have potential application towards the selection of optimal moisture control strategies for strawberries.
Subject(s): modified atmosphere and humidity packaging
water loss
strawberry
transpiration
degree of filling
DOF
Issue Date: 6-Jul-2018
Date Available: 25-Feb-2020
Is Part Of: 10.14279/depositonce-9056
Language Code: en
DDC Class: 660 Chemische Verfahrenstechnik
Journal Title: Biosystems Engineering
Publisher: Elsevier
Volume: 174
Publisher DOI: 10.1016/j.biosystemseng.2018.06.012
Page Start: 1
Page End: 9
EISSN: 1537-5129
ISSN: 1537-5110
TU Affiliation(s): Fak. 3 Prozesswissenschaften » Inst. Lebensmitteltechnologie und Lebensmittelchemie » FG Lebensmittelbiotechnologie und -prozesstechnik
Appears in Collections:Technische Universität Berlin » Publications

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