Food Quality and Shelf Life
Food Quality and Shelf Life
Food Quality and Shelf Life
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Perm Selectivity & Cut Apples<br />
Under optimum atmosphere of 30% CO 2 , 0.5% O 2 ;<br />
R CO2 = 2.1 Kg/hr, <strong>and</strong> RQ = 1.9 (Gunez & Hotchkiss, 2001).<br />
Assume: Package A= 1320 cm 2 ; x= 1 mil; mass apples = 2.27 Kg;<br />
bulk apple volume = 3818 cm 3 ; package volume = 5090 cm 3 ; <strong>and</strong><br />
headspace = 1272 cm 3 ; optimum CO 2 ; y oCO2 = 0.30; O 2 ; y oO2 = 0.005;<br />
external CO 2 <strong>and</strong> O 2 concentrations; y eCO2 = 0; <strong>and</strong> y eO2 = 0.21.<br />
Calculated (Exama et al, 1993) required permeability for fresh-cut<br />
apples is:<br />
P R CO2= WR CO2 L/Ap(yoCO 2 -yeCO 2 ) = 1.2 x 10 -2 mL mil/cm 2 hr atm<br />
P R O2= WR O2 L/Ap(yeO 2 -yoO 2 ) = 9.23 x 10 -3 mL mil/cm 2 hr atm<br />
P R CO2/ P R O2 = 1.3
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