Modelling the influence of time, temperature and relative humidity conditions on the mass loss rate of fresh oyster mushrooms

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Azevedo, S (Author) Other; Cunha, LM (Author) FCUP; Oliveira, JC (Author) Other; Mahajan, PV (Author) Other; Fonseca, SC (Author) FCUP

Journal

Title: Journal of Food Engineering

Vol. 212

Pages: 108-112

ISSN: 0260-8774

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 17 Citations

Scopus - 20 Citations

Other information

Authenticus ID: P-00Q-ACP

DOI: 10.1016/j.jfoodeng.2017.05.026

Abstract (EN): The use of poorly designed packaging for high metabolic fresh produce like oyster mushrooms may lead to condensation inside the package and to shelf-life shortening. In order to quantify transpiration rate (TR) of oyster mushrooms and to develop an empirical predictive model that will allow to design an effective packaging system, fresh mushrooms were stored at 2, 6, 10, 14 and 18 degrees C and at 86, 96 and 100% relative humidity (RH) under an ambient atmosphere. Periodically, mushroom mass was recorded over 248 h of storage. TR of mushrooms ranged between 0.52 (+/- 0.04), at 2 degrees C and 100% RH, and 3.88 (+/- 0.41) g.kg(-1).h(-1) for mushrooms stored at 18 degrees C and 86% RH. An empirical mathematical model considering the effect of temperature and RH was developed. Temperature effect was explained using an Arrhenius model and the constants of the model were fitted into linear equations to explain the effect of RH on TR.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5