Moisture absorption kinetics of FruitPad for packaging of fresh strawberry

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.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.identifier.eissn1873-5770
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.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
dc.type.versionacceptedVersionen
dcterms.bibliographicCitation.doi10.1016/j.jfoodeng.2017.10.012en
dcterms.bibliographicCitation.journaltitleJournal of Food Engineeringen
dcterms.bibliographicCitation.originalpublishernameElsevieren
dcterms.bibliographicCitation.originalpublisherplaceAmsterdam [u.a.]en
dcterms.bibliographicCitation.pageend254en
dcterms.bibliographicCitation.pagestart248en
dcterms.bibliographicCitation.volume223en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften>Inst. Lebensmitteltechnologie und Lebensmittelchemie>FG Lebensmittelbiotechnologie und -prozesstechnikde
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmittelbiotechnologie und -prozesstechnikde
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen
Files
Original bundle
Now showing 1 - 1 of 1
Loading…
Thumbnail Image
Name:
bovi_etal_2018.pdf
Size:
1.13 MB
Format:
Adobe Portable Document Format
Description:
Collections