Modelling prediction of gas release to improve quality of foods during low temperature storage
Modified atmosphere packaging (MAP) is widely used to reduce economic losses by extending the shelf-life of food products. This study aimed to develop an active MAP formulation component with sodium ascorbate, sodium carbonate, and ferrous sulfate, which was shown to be applicable at low temperature...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325004600 |
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| author | Chien-Shan Chiu Ping-Hsiu Huang Wen-Chien Lu Po-Yuan Chiang Po-Hsien Li |
| author_facet | Chien-Shan Chiu Ping-Hsiu Huang Wen-Chien Lu Po-Yuan Chiang Po-Hsien Li |
| author_sort | Chien-Shan Chiu |
| collection | DOAJ |
| description | Modified atmosphere packaging (MAP) is widely used to reduce economic losses by extending the shelf-life of food products. This study aimed to develop an active MAP formulation component with sodium ascorbate, sodium carbonate, and ferrous sulfate, which was shown to be applicable at low temperatures (4 °C) while efficiently controlling O2 and producing 1.0 %–44.1 % CO2. Moreover, the predicted equations enabled the estimation of the O2 and CO2 contents. In the future, the dosage could be determined based on the gas content required for various applications in food, such as refrigerated fruits, vegetables, and meats. Currently, the active MCP formulation for the reaction proceeds smoothly at 5 °C. Despite its promise, it requires additional water, making it inconvenient. However, these findings provide new insights into how active MAP facilitates convenient and effective development. |
| format | Article |
| id | doaj-art-305d8a625bb64c4cb1f34447c0756d8f |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-305d8a625bb64c4cb1f34447c0756d8f2025-08-20T03:14:02ZengElsevierJournal of Agriculture and Food Research2666-15432025-08-012210208910.1016/j.jafr.2025.102089Modelling prediction of gas release to improve quality of foods during low temperature storageChien-Shan Chiu0Ping-Hsiu Huang1Wen-Chien Lu2Po-Yuan Chiang3Po-Hsien Li4Department of Dermatology, Taichung Veterans General Hospital, Taichung, 40705, TaiwanCollege of Food, Jiangsu Food and Pharmaceutical Science College, Jiangsu Province, 223003, ChinaDepartment of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, Chia-Yi City, 60077, TaiwanDepartment of Food Science and Biotechnology, National Chung Hsing University, Taichung, 40227, TaiwanDepartment of Food and Nutrition, Providence University, Taichung, 433303, Taiwan; Corresponding author.Modified atmosphere packaging (MAP) is widely used to reduce economic losses by extending the shelf-life of food products. This study aimed to develop an active MAP formulation component with sodium ascorbate, sodium carbonate, and ferrous sulfate, which was shown to be applicable at low temperatures (4 °C) while efficiently controlling O2 and producing 1.0 %–44.1 % CO2. Moreover, the predicted equations enabled the estimation of the O2 and CO2 contents. In the future, the dosage could be determined based on the gas content required for various applications in food, such as refrigerated fruits, vegetables, and meats. Currently, the active MCP formulation for the reaction proceeds smoothly at 5 °C. Despite its promise, it requires additional water, making it inconvenient. However, these findings provide new insights into how active MAP facilitates convenient and effective development.http://www.sciencedirect.com/science/article/pii/S2666154325004600Active MAP systemPost-harvestShelf-lifeGas productionPredicted |
| spellingShingle | Chien-Shan Chiu Ping-Hsiu Huang Wen-Chien Lu Po-Yuan Chiang Po-Hsien Li Modelling prediction of gas release to improve quality of foods during low temperature storage Journal of Agriculture and Food Research Active MAP system Post-harvest Shelf-life Gas production Predicted |
| title | Modelling prediction of gas release to improve quality of foods during low temperature storage |
| title_full | Modelling prediction of gas release to improve quality of foods during low temperature storage |
| title_fullStr | Modelling prediction of gas release to improve quality of foods during low temperature storage |
| title_full_unstemmed | Modelling prediction of gas release to improve quality of foods during low temperature storage |
| title_short | Modelling prediction of gas release to improve quality of foods during low temperature storage |
| title_sort | modelling prediction of gas release to improve quality of foods during low temperature storage |
| topic | Active MAP system Post-harvest Shelf-life Gas production Predicted |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325004600 |
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