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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

Azevedo, S (Autor) Outra; Cunha, LM (Autor) FCUP; Oliveira, JC (Autor) Outra; Mahajan, PV (Autor) Outra; Fonseca, SC (Autor) FCUP

Revista

Título: Journal of Food Engineering

Vol. 212

Páginas: 108-112

ISSN: 0260-8774

Editora: Elsevier

Indexação

ISI Web of Knowledge - 17 Citações

Scopus - 20 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5