Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-9720
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dc.contributor.authorBovi, Graziele G.-
dc.contributor.authorCaleb, Oluwafemi J.-
dc.contributor.authorKlaus, Eylin-
dc.contributor.authorTintchev, Filip-
dc.contributor.authorRauh, Cornelia-
dc.contributor.authorMahajan, Pramod V.-
dc.date.accessioned2020-02-25T09:00:20Z-
dc.date.available2020-02-25T09:00:20Z-
dc.date.issued2017-10-31-
dc.identifier.issn0260-8774-
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/10825-
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-9720-
dc.description.abstractThis 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.en
dc.language.isoenen
dc.relation.ispartof10.14279/depositonce-9056-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subject.ddc660 Chemische Verfahrenstechnikde
dc.subject.othermodified atmosphere packagingen
dc.subject.otherFragaria x ananassa Duchen
dc.subject.othercondensationen
dc.subject.otherabsorbing padsen
dc.titleMoisture absorption kinetics of FruitPad for packaging of fresh strawberryen
dc.typeArticleen
tub.accessrights.dnbfreeen
tub.publisher.universityorinstitutionTechnische Universität Berlinen
dc.identifier.eissn1873-5770-
dc.type.versionacceptedVersionen
dcterms.bibliographicCitation.doi10.1016/j.jfoodeng.2017.10.012en
dcterms.bibliographicCitation.journaltitleJournal of Food Engineeringen
dcterms.bibliographicCitation.originalpublisherplaceAmsterdam [u.a.]en
dcterms.bibliographicCitation.volume223en
dcterms.bibliographicCitation.pageend254en
dcterms.bibliographicCitation.pagestart248en
dcterms.bibliographicCitation.originalpublishernameElsevieren
Appears in Collections:FG Lebensmittelbiotechnologie und -prozesstechnik » Publications

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