Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-9720
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Main Title: Moisture absorption kinetics of FruitPad for packaging of fresh strawberry
Author(s): Bovi, Graziele G.
Caleb, Oluwafemi J.
Klaus, Eylin
Tintchev, Filip
Rauh, Cornelia
Mahajan, Pramod V.
Type: Article
Is Part Of: 10.14279/depositonce-9056
Language Code: en
Abstract: This study analysed the moisture absorption kinetics of FruitPad embedded with different concentrations of fructose with further application of such pads in packaging of fresh strawberries. The FruitPad was exposed to different storage conditions (temperature and RH) and moisture absorption kinetics was gravimetrically determined over 5 days of storage. FruitPad with 30% fructose showed highest amount of moisture absorption (0.94 g of water/g of pad) at 20 °C and 100% RH. The Weibull model combined with the Flory-Huggins model adequately described changes in moisture content of the FruitPad with respect to storage time and humidity (R2 = 93–96%). The FruitPad containing fructose minimized in-package condensation compared to the pad without fructose. Weight loss of packaged strawberry was less than 0.9% which was much below the acceptable limit of 6% for strawberry.
URI: https://depositonce.tu-berlin.de/handle/11303/10825
http://dx.doi.org/10.14279/depositonce-9720
Issue Date: 31-Oct-2017
Date Available: 25-Feb-2020
DDC Class: 660 Chemische Verfahrenstechnik
Subject(s): modified atmosphere packaging
Fragaria x ananassa Duch
condensation
absorbing pads
License: https://creativecommons.org/licenses/by-nc-nd/4.0/
Journal Title: Journal of Food Engineering
Publisher: Elsevier
Publisher Place: Amsterdam [u.a.]
Volume: 223
Publisher DOI: 10.1016/j.jfoodeng.2017.10.012
Page Start: 248
Page End: 254
EISSN: 1873-5770
ISSN: 0260-8774
Appears in Collections:FG Lebensmittelbiotechnologie und -prozesstechnik » Publications

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