Sentence examples for the modified atmosphere from inspiring English sources

For all microbial criteria's, the lowest growth was tend to move to the highest CO2 in the modified atmosphere system.

Even though technological advances have been made, most of the modified atmosphere packaging (MAP) development has been empirical.

Thus, this type of products may take advantage of the hurdle concept, using the modified atmosphere packaging (MAP) as an additional preservation factor.

Due to the high respiration rate of mandarin segments, the model showed the need of using microperforated plastic films to design the modified atmosphere package.

First, the effectiveness of different headspace CO2 and N2 mixtures on the microbial and sensorial characteristics of the investigated produce was addressed; afterward, the modified atmosphere showing the best performances was combined with different antimicrobial compounds (lysozyme and Na2-EDTA; MicroGARD®400; potassium sorbate).

The OTR and CTR required for designing the modified atmosphere packaging of guava were relatively close to that available with the PVC films but, the required WVTR was higher than that available with the studied films.

Although CO2 gas is useful for the modified-atmosphere packaging of foods, excess CO2 accumulation in a package may be detrimental to the quality of the product and/or the integrity of the package, particularly in the case of CO2-producing foods, such as fermented foods and fresh produce.

The demands of CO2 and water vapour absorptions to maintain the desired modified atmosphere (MA) and avoid moisture condensation inside the packages were determined from mass balance relationships comprising the mushroom respiration/transpiration and gas transmission through the package layer.

The prototype system for spinach was effective in maintaining the beneficial modified atmosphere (8 9% O2 and 10% CO2) under both constant and varying temperature conditions, and thus contributed to quality preservation.

Since its beginnings in the 1960s, the design of modified atmosphere packaging (MAP) has progressed from a trial and error process to one that is firmly based on sound phenomenological models developed with a good understanding of the underlying mechanisms.

This review examines the various mathematical approaches to the design of modified atmosphere system for handling and storage of fruit and vegetables, including the interaction between fresh produce physiological process, packaging and environmental conditions, which in turn influence produce shelf life and quality.