|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|4908864||1427085||2018||9 صفحه PDF||سفارش دهید||دانلود کنید|
- The feasibility of thermally buffered package with MMP was studied to maintain the quality of fresh mushroom.
- Thermally buffered package can maintain the freshness of mushroom up-to 5 days with temperature fluctuation.
- The firmness and whiteness of mushroom was better maintained with the thermally buffered package.
This research successfully developed a novel thermally buffered package using a paraffin-based thermo regulating material (5Â Â°C) microencapsulated in melamine powder (MMP). MMP was used to coat a poly-textile, and the results were compared with those of a commercially available TRM (temperature regulating material), i.e., tetradecane. The major real-world difficulty of containing the liquid phase was overcome in this study via microencapsulation. A corrugated package constructed of MMP poly-textile and lined with LDPE bag liners containing 400Â g of MMP provided a sufficient thermal buffering capacity to maintain the temperature inside the package at 5Â Â°C while the package was held at ambient temperature for 30-60Â min. A similar experiment with mushrooms (Agaricus bispours) packed inside the thermally buffered package was performed to determine whether it could provide effective thermal buffering during transport and temporary storage. The MMP and MMP-coated poly-textile were characterized using TGA, DSC, SEM, and FTIR to evaluate their thermal, chemical, and morphological properties. The quality of the mushrooms packed into the thermally buffered package was determined by measuring the pH, color, texture, weight loss, and PPO activity. The thermally buffered package, which combines the effects of a pure MMP bag liner and an MMPÂ +Â poly-textile package, demonstrated excellent ability to control temperature. All of the quality aspects of the mushrooms were within acceptable limits during the storage study. This developed package will solve some of the restrictions faced by mushroom producers and distributers in order to maintain stable quality throughout the storage period.
Journal: Journal of Food Engineering - Volume 216, January 2018, Pages 11-19