MODEL FOR FRESH PRODUCE RESPIRATION IN MODIFIED ATMOSPHERES BASED ON PRINCIPLES OF ENZYME-KINETICS

被引：188

作者：

LEE, DS ^{[1
]}

HAGGAR, PE ^{[1
]}

LEE, J ^{[1
]}

YAM, KL ^{[1
]}

机构：

[1] RUTGERS STATE UNIV, COOK COLL, NEW JERSEY AGR EXPT STN, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 06期

关键词：

FRESH-PRODUCE; RESPIRATION; MODELING; MODIFIED-ATMOSPHERE; ENZYME KINETICS;

D O I：

10.1111/j.1365-2621.1991.tb08645.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O2 and CO2 concentrations. In this model, the dependence of respiration on O2 was assumed to follow a Michaelis-Menten type equation (r = V(m)[O2]/{K(m) + [O2]}), and the effect of CO2 on respiration to follow an uncompetitive inhibition model (r = V(m)[O2]/{K(m) + (1 + [CO2]/K(i)) [O2]}). The model predictions agreed well with published data for a variety of commodities and with experimental data for cut broccoli. Fresh produce respiration rates (O2 consumption or CO2 evolution) at various O2 and CO2 concentrations, as well as transient and equilibrium gas concentrations within permeable packages, could be accurately predicted with the model equations.

引用

页码：1580 / 1585

页数：6