The aim of this work was to understand the transpiration rate of fresh-cut iceberg lettuce and select appropriate packaging material for regulating moisture and minimising condensation inside the package. Experiments were conducted by conditioning the sample at 2, 6 and 10 °C and 76, 86, 96 and 100% RH. TR was recorded during 7 days of storage. Packaging design optimization (with a cellulose-based film window on polymeric film) was performed using TR predicted at temperature of 6 °C and 98 and 99% of RH, respectively, in order to establish the desired WVTR of packaging materials. TR ranged from 0.04 to 2.36 g kg−1 h−1 over all the combinations of temperature and RH tested. Based on package design optimization both pure materials (polymer or cellulose-based) didn't satisfy WVTR requirement for fresh-cut iceberg lettuce. Among combined packages, the use of a surface ratio between 5% and 15% could prevent moisture condensation inside the package. Results from validation experiment confirmed the goodness of the package design procedure and showed that the package film with 15% of cellulose film window area on polymeric film was the only one that prevent water vapour condensation inside the package and avoid an excessive weight loss

Condensation and moisture regulation in packaged fresh-cut iceberg lettuce / Volpe, Stefania; Mahajan, Pramod V.; Rux, Guido; Cavella, Silvana; Torrieri, Elena. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 216:(2018), pp. 132-137. [10.1016/j.jfoodeng.2017.08.015]

Condensation and moisture regulation in packaged fresh-cut iceberg lettuce

VOLPE, STEFANIA
Investigation
;
CAVELLA, SILVANA
Project Administration
;
TORRIERI, ELENA
Writing – Review & Editing
2018

Abstract

The aim of this work was to understand the transpiration rate of fresh-cut iceberg lettuce and select appropriate packaging material for regulating moisture and minimising condensation inside the package. Experiments were conducted by conditioning the sample at 2, 6 and 10 °C and 76, 86, 96 and 100% RH. TR was recorded during 7 days of storage. Packaging design optimization (with a cellulose-based film window on polymeric film) was performed using TR predicted at temperature of 6 °C and 98 and 99% of RH, respectively, in order to establish the desired WVTR of packaging materials. TR ranged from 0.04 to 2.36 g kg−1 h−1 over all the combinations of temperature and RH tested. Based on package design optimization both pure materials (polymer or cellulose-based) didn't satisfy WVTR requirement for fresh-cut iceberg lettuce. Among combined packages, the use of a surface ratio between 5% and 15% could prevent moisture condensation inside the package. Results from validation experiment confirmed the goodness of the package design procedure and showed that the package film with 15% of cellulose film window area on polymeric film was the only one that prevent water vapour condensation inside the package and avoid an excessive weight loss
2018
Condensation and moisture regulation in packaged fresh-cut iceberg lettuce / Volpe, Stefania; Mahajan, Pramod V.; Rux, Guido; Cavella, Silvana; Torrieri, Elena. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 216:(2018), pp. 132-137. [10.1016/j.jfoodeng.2017.08.015]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/683653
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