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HENIG
General
Foods
Dept.
Corp.,
of Food
Technical
Center,
Sc?ence, Rutgers
250 North
University,
NJ 08903
INTRODUCTION
PACKAGING
of produce in polymeric films is a common
technique designed to prevent moisture loss, to protect against
mechanical damage, and to provide better appearance. Proper
selection of packaging films and optimizing package design can
favorably alter the gas composition around fruits and vegetables, resulting in an extended shelf life and improved quality.
A produce package is a dynamic system in which two main
processes, respiration and permeation, are occurring simultaneously. Shortly after hermetic packaging, the rate of produce respiration will be equal to the rate of O2 permeation
into the package and CO2 permeation out of the package, and
the concentration of these gases will be maintained at a constant level (Tomkins, 1962). The lower O2 level and the elevated CO* concentrat.ion that prevail during this steady state
period will lower the produce respiration rate and consequently extend the produce shelf life. Much of the previous work on
produce packaging has been related to the effect of gas composition on produce quality, with little attention to the dynamics
of the permeation-respiration interaction (Daun et al., 1973;
Hardenburg, 1971). Several workers (Jurin and Karel, 1963;
Karel and Go, 1964; Veeraju and Karel, 1966) have studied
the permeation-respiration interaction and devised a graphical
solution to predict the steady state internal atmosphere in
apple and banana packages.
Developed in the present investigation is a computer-aided
solution to the mathematical equations representing the
changes in respiratory gas concentrations within tomato packages. The computer solution is then validated by comparing it
to model packagesresults, and is further used to analyze the
different packaging system variables effect on internal package atmosphere. This technique enables the rapid prediction of
the 02 and COZ concentrations within produce packages - taking into account all the package variables - and also
provides a good tool for package design for any commodity
without requiring extensive experimentation or field trials.
MATERIALS
& MkTHODS
The respirationchambersdescribedaboveservedas the modelpackagesafter three wind6ws were opened in each of them, which were then
covered by the proper packaging film. A weighed amount of tomatoes
was placed in each package, which was then sealed from the top by the
proper packaging film and provided with a silicone rubber septum for
gas analysis. The film area of each model package was in the range
steady state conditions were achieved,two ordinary first-order differential equations representing the system were solved:
-=dVci
dt
g++-K1
x+xA
& DISCUSSION
OF FOOD SCIENCE-1033
.
1034-JOURNAL
OF FOOD SCIENCE-Volume
40 (1975)
0,
Table l-Permeability
and CO, (at 23oC)
.
of RMF-61
0,
Permeabilit+b
cc
packaging
CO,
24 hr X 100 in.l
Filmc
and VF-71
X atm
a Mean
value
of at least
b Coefficient
of variance
c Thickness
of RMF-61.
to
Permeabilit+b
cc
2100
698
RMF-61
VF-71
films
10811
3598
3 replicates
mess than
6%
0.7-0.8
mil;
of VF-71,
0.6-0.7
mil
LEGEND :
-R-x-!+
-
* 26..
=
CO2 ABSORBED
co2 m7xJMuLATED
cq
EvoumoN
RATE
= 8 24..
afi!
f
i
H
%t
5 3
16..
gg
0
00
,2 . .
8..
K.
20..
4..
I
//
IO
I2
14
16
16
M 21
O2 CC+KENTRATlC+,, PERCENT
CO2 CCfKENTRATlON , PERCENT
Fig. l-The
effect of 0, and CO,
ti& rate and CO, evolution
rate
P-I
0
12
I6
20
I1
24
concentrations
consump-
EXPERMENTAL (02 I
-Z--+-O
EXPERIMENTAL CC021
Q-Q-*
I1
26
on 0,
32
36
II
40
44
46
52
I
56
TIME, HR.
Fig.
2-A
comparison
between
computer
calculation
and
experi-
60
PRODUCE
21
20
EXRRIMENTAL
o--+--O
PACKAGED
IN POLYMERIC
FILMS-1035
(02)
EXPERIMENTAL (CO21
@---n---n
COMPUTER CUUUlloN
co2 1
2
Lt
z
LEGEND:
WIF m 445/065 gr/ce
W/F= 710/62O~/c~
W/F 10001300~/cc
-c-o-o-e-o-+
+i--XA+
14
12
7.17%
5.15%
3.93%
vn
I
8
II
12
16
20
88
24
Fig. 3-A
comparison
between
mental results of the atmosphere
26
32
TIME,
HR
36
40
44
46
52
computer
calculation
and
change in VF-71 package
56
experi-
Oa equilibrium concentration and an increase in CO2 equilibrium concentration. An increase in package free volume when
tomato weight was kept constant merely lengthened the time
in which the equilibrium conditions were attained. A change in
the RMF-61 packaging film area from 40 to 95 sq in. for a
commercial package would change the 0s equilibrium concentration from 5.42% to 9.5% (Fig. 5).
Lowering the temperature from 23OC to 1SC resulted in a
reduction of O2 consumption rate from 23 to 15.5 cc/kg hr, a
change in the deflection point from 11.5 to 11.7% 02, and a
change in the slope after deflection from 2.00 to 1.50 cc/kg hr
% 0s. This 33% reduction in respiration rate with a decreasein
temperature was expected, and agreed well with published
literature (Forward, 1960).
The data from model packages demonstrated that while the
changes in internal atmosphere composition had been slower
to occur at the low temperature, the final 0s and CO2 equilibrium concentrations were about the same at 15OC and 23OC
for both RMF-61 and VF-71 packages. This phenomenon suggests that temperature changes affect both respiration rate and
film permeability rate to the same degree. However, the combined effect of lower temperature, low O2 concentration, and
high CO2 concentration leads to a further reduction in the
respiration rate than the concentration effect itself.
CONCLUSIONS
1
8
Fig. I-The
effect
in RMF-61
package.
I
I2
I
16
I
20
I
I
I'I
24
26
32
TIME, HR.
of weight/free
volume
ratio
LEGEND:
-.-.-+
on 0,
I
44
I
46
I
52
concentration
A R E A = 95 inch2
X X
-cZ-b-&
I
40
36
A R E A .75inch2
A R E A = 40inch2
8
32
a
36
5.42%
4-.
2
t
I
0
I
4
I
8
I
12
I
16
81
20
24
8
26
1
40
I
44
I
46
TIME, HR
Fig. 5-The
effect
of area on 0,
concentration
in RMF61
package.
REFERENCES
Daun, H., Gilbert,
S.G.. Asbkenazi,
Y. and Hen&, Y. 1973. Storage
quality of bananas packaged in selected permeability
films. J. Food
Sci. 38(7): 1247.
Forward,
D.F. 1960. Effect of temperature
on respiration.
Ency. Plant
Physiol. 12(2): 234.
Gilbert.
S.G. and Pegaz. D. 1969. Finding
a new way to measure gas
permeability.
Package Engr. 14(l):
66.
Hardenburg.
R.E. 1971. Effect of in-uackaee environment
on keeuine
_ quality of fruits and vegetables. Ho&c&e
6(3): 198.
Jwin,
V. and Karel. M. 1963. Studies on control
of respiration
of
McIntosh
apples by packaging methods.
Food Tecbnol. 17(6): 104.
Karel, M. and Go, 3. 1964. Control of respiratory
gases. Modern Pkg.
37(6): 123.
Tomkins.
R.G. 1962. The conditions
produced
in film packages by
fresh .fruits
and vegetables and the effect of these cdnditi&
on
storage life. J. Appl. Bact. 25(2): 290.
Veeraju, P. and Karel, M. 1966. Controlling
atmosphere
in a fresh-fruit
package. Modern Pkg. 39(12): 168.
M S received 3110175; revised 512175; accepted 5/6/75.