An equilibrium modified atmosphere (EMA) package (2-5%O2, 5>%CO2, N2 balance) for fresh cut artichoke was designed. Respiration rate was calculated using two systems. The "static system" consists in putting a certain quantity of product on a sealed jar, in standard conditions; then, after some hours, the inner atmosphere is measured and the respiration rate calculated. The "permeable system" simulates the conditions during storage: the product is put on a package of known dimensions and gases transmission rate, in standard conditions. When an equilibrium atmosphere is reached, respiration rate is calculated. The required gas transmission rates of the sealing film was determined using Solomos steady state equation. The static method seems to underestimate the respiration rate and appears not proper for high respiration rate vegetables, as artichoke is. Before packaging, artichokes were sanitized by washing with chlorinated water and dipped in acid solution with citric and ascorbic acid. Evaluation of the designed packaging (12.000 ml/m2/24h-atm O2TR) was carried out monitoring gas compositions inside packages with different combinations of net weights and storage temperatures (3 and 6°C), and by means of microbiological analyses and sensory evaluations. Shelf-life of the product was simulated up to 10 days. The designed package granted a 7-10 days shelf-life in chilled storage conditions.
Design and evaluation of EMA package for minimally processed artichoke
2007
Abstract
An equilibrium modified atmosphere (EMA) package (2-5%O2, 5>%CO2, N2 balance) for fresh cut artichoke was designed. Respiration rate was calculated using two systems. The "static system" consists in putting a certain quantity of product on a sealed jar, in standard conditions; then, after some hours, the inner atmosphere is measured and the respiration rate calculated. The "permeable system" simulates the conditions during storage: the product is put on a package of known dimensions and gases transmission rate, in standard conditions. When an equilibrium atmosphere is reached, respiration rate is calculated. The required gas transmission rates of the sealing film was determined using Solomos steady state equation. The static method seems to underestimate the respiration rate and appears not proper for high respiration rate vegetables, as artichoke is. Before packaging, artichokes were sanitized by washing with chlorinated water and dipped in acid solution with citric and ascorbic acid. Evaluation of the designed packaging (12.000 ml/m2/24h-atm O2TR) was carried out monitoring gas compositions inside packages with different combinations of net weights and storage temperatures (3 and 6°C), and by means of microbiological analyses and sensory evaluations. Shelf-life of the product was simulated up to 10 days. The designed package granted a 7-10 days shelf-life in chilled storage conditions.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.