Dynamics of gas levels inside packages containing minimally processed Pera orange

The purpose of this study was to evaluate the changes in concentrations of O2 and CO2 inside packages of minimally processed Pera orange. Previously selected oranges that were washed, sanitized, and chilled were peeled using hydrothermal treatment (immersion of fruits in water at 50 °C for 8 minutes...

Descripción completa

Detalles Bibliográficos
Autores: Palharini,Maria Cecília de Arruda, Jacomino,Angelo Pedro, Pinheiro,Ana Luíza, Trevisan,Marcos José, Sarantópoulos,Claire Isabel Grígoli de Luca
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2012
País:Brasil
Institución:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositorio:Food Science and Technology (Campinas)
Idioma:inglés
OAI Identifier:oai:scielo:S0101-20612012000400016
Acceso en línea:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400016
Access Level:acceso abierto
Palabra clave:Citrus sinensis
modified atmosphere package
refrigeration
minimal processing
id BR_7b7ebd7d482eef19d85c19e06e2dddd0
oai_identifier_str oai:scielo:S0101-20612012000400016
network_acronym_str BR
network_name_str Brasil
repository_id_str
spelling Dynamics of gas levels inside packages containing minimally processed Pera orangeCitrus sinensismodified atmosphere packagerefrigerationminimal processingThe purpose of this study was to evaluate the changes in concentrations of O2 and CO2 inside packages of minimally processed Pera orange. Previously selected oranges that were washed, sanitized, and chilled were peeled using hydrothermal treatment (immersion of fruits in water at 50 °C for 8 minutes). The peeled oranges were then packed in five different plastic packages under passive and active modified atmosphere (5% O2 + 10% CO2 + 85% N2). The fruits were stored at 6 °C and 12 °C. The package headspace gas composition was evaluated for twelve days at 6 °C and nine days at 12 °C. The polypropylene film (32 µm) promoted modified atmosphere similar to that initially injected (5% O2 + 10% CO2 + 85% N2) at 6 °C and 12 °C. With regard to the atmosphere modification system, the injection of a gas mixture anticipated achieving an equilibrium atmosphere inside the packages at 12 °C. At 6 °C, the gas composition inside the packages was kept close to that of the injection, but the equilibrium was not verified.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400016Food Science and Technology v.32 n.4 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000100info:eu-repo/semantics/openAccessengPalharini,Maria Cecília de ArrudaJacomino,Angelo PedroPinheiro,Ana LuízaTrevisan,Marcos JoséSarantópoulos,Claire Isabel Grígoli de Luca2012-12-19T00:00:00Zoai:scielo:S0101-20612012000400016Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-12-19T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Dynamics of gas levels inside packages containing minimally processed Pera orange
title Dynamics of gas levels inside packages containing minimally processed Pera orange
spellingShingle Dynamics of gas levels inside packages containing minimally processed Pera orange
Palharini,Maria Cecília de Arruda
Citrus sinensis
modified atmosphere package
refrigeration
minimal processing
title_short Dynamics of gas levels inside packages containing minimally processed Pera orange
title_full Dynamics of gas levels inside packages containing minimally processed Pera orange
title_fullStr Dynamics of gas levels inside packages containing minimally processed Pera orange
title_full_unstemmed Dynamics of gas levels inside packages containing minimally processed Pera orange
title_sort Dynamics of gas levels inside packages containing minimally processed Pera orange
dc.creator.none.fl_str_mv Palharini,Maria Cecília de Arruda
Jacomino,Angelo Pedro
Pinheiro,Ana Luíza
Trevisan,Marcos José
Sarantópoulos,Claire Isabel Grígoli de Luca
author Palharini,Maria Cecília de Arruda
author_facet Palharini,Maria Cecília de Arruda
Jacomino,Angelo Pedro
Pinheiro,Ana Luíza
Trevisan,Marcos José
Sarantópoulos,Claire Isabel Grígoli de Luca
author_role author
author2 Jacomino,Angelo Pedro
Pinheiro,Ana Luíza
Trevisan,Marcos José
Sarantópoulos,Claire Isabel Grígoli de Luca
author2_role author
author
author
author
dc.subject.por.fl_str_mv Citrus sinensis
modified atmosphere package
refrigeration
minimal processing
topic Citrus sinensis
modified atmosphere package
refrigeration
minimal processing
description The purpose of this study was to evaluate the changes in concentrations of O2 and CO2 inside packages of minimally processed Pera orange. Previously selected oranges that were washed, sanitized, and chilled were peeled using hydrothermal treatment (immersion of fruits in water at 50 °C for 8 minutes). The peeled oranges were then packed in five different plastic packages under passive and active modified atmosphere (5% O2 + 10% CO2 + 85% N2). The fruits were stored at 6 °C and 12 °C. The package headspace gas composition was evaluated for twelve days at 6 °C and nine days at 12 °C. The polypropylene film (32 µm) promoted modified atmosphere similar to that initially injected (5% O2 + 10% CO2 + 85% N2) at 6 °C and 12 °C. With regard to the atmosphere modification system, the injection of a gas mixture anticipated achieving an equilibrium atmosphere inside the packages at 12 °C. At 6 °C, the gas composition inside the packages was kept close to that of the injection, but the equilibrium was not verified.
publishDate 2012
dc.date.none.fl_str_mv 2012-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612012005000100
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.32 n.4 2012
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1853677071373434880
score 15,300724

Similares en LA Referencia