کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4908825 | 1427089 | 2017 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Modelling the influence of time, temperature and relative humidity conditions on the mass loss rate of fresh oyster mushrooms
ترجمه فارسی عنوان
مدل سازی تاثیر زمان، دما و رطوبت نسبی بر میزان تلفات قارچ صدفی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
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 °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 °C and 100% RH, and 3.88 (±0.41) g.kgâ1.hâ1 for mushrooms stored at 18 °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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 212, November 2017, Pages 108-112
Journal: Journal of Food Engineering - Volume 212, November 2017, Pages 108-112
نویسندگان
SÃlvia Azevedo, LuÃs M. Cunha, Jorge C. Oliveira, Pramod V. Mahajan, Susana C. Fonseca,