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Sonawane AD, Pathak N, Weltzien C, Mahajan P. Ethylene permeance through perforated packaging film: Modelling and effect of air velocity, temperature, film thickness and perforation diameter. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Oliveira JC, Ramos AV, Sousa-Gallagher MJ. A Meta-study of the Permeance of Perforated Packaging Films to Oxygen and Carbon Dioxide. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-019-09202-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Development of a Controlled-Ventilation Box for Modified-Atmosphere Storage of Fresh Produce. Foods 2021; 10:foods10122965. [PMID: 34945516 PMCID: PMC8701251 DOI: 10.3390/foods10122965] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/19/2021] [Accepted: 11/25/2021] [Indexed: 11/17/2022] Open
Abstract
Adjusting beneficial gas concentrations in real time in response to changing storage conditions is important for fresh produce, especially throughout the supply chain when temperature abuse occurs frequently. In this study, a controlled-ventilated box for bulk transportation of fresh produce was demonstrated and tested under variable temperatures. The presented system comprised a rigid container with a miniature blower installed in the opening of its wall for facilitating the gas exchange and an additional wall opening with a metal tube protruding into the inner container's space. The in-package atmosphere was formed by the balance between the respiratory activity of the produce and the influx of fresh air through the wall openings, regulated by switching the blower ON or OFF. The mass transfer coefficient for metal tubes of different dimensions was measured under modified atmosphere featuring 15% CO2 and 5% O2 at 10 °C. The addition of an air blower increased the mass transfer coefficient by at least 100 times. A further storage trial with cherries was successfully performed at 10 °C and 20 °C. The demonstrated trial featured some significant inputs to increase the knowledge about better storage of fresh produce throughout the supply chain and storage.
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Recent Advances in Reducing Food Losses in the Supply Chain of Fresh Agricultural Produce. Processes (Basel) 2020. [DOI: 10.3390/pr8111431] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Fruits and vegetables are highly nutritious agricultural produce with tremendous human health benefits. They are also highly perishable and as such are easily susceptible to spoilage, leading to a reduction in quality attributes and induced food loss. Cold chain technologies have over the years been employed to reduce the quality loss of fruits and vegetables from farm to fork. However, a high amount of losses (≈50%) still occur during the packaging, pre-cooling, transportation, and storage of these fresh agricultural produce. This study highlights the current state-of-the-art of various advanced tools employed to reducing the quality loss of fruits and vegetables during the packaging, storage, and transportation cold chain operations, including the application of imaging technology, spectroscopy, multi-sensors, electronic nose, radio frequency identification, printed sensors, acoustic impulse response, and mathematical models. It is shown that computer vision, hyperspectral imaging, multispectral imaging, spectroscopy, X-ray imaging, and mathematical models are well established in monitoring and optimizing process parameters that affect food quality attributes during cold chain operations. We also identified the Internet of Things (IoT) and virtual representation models of a particular fresh produce (digital twins) as emerging technologies that can help monitor and control the uncharted quality evolution during its postharvest life. These advances can help diagnose and take measures against potential problems affecting the quality of fresh produce in the supply chains. Plausible future pathways to further develop these emerging technologies and help in the significant reduction of food losses in the supply chain of fresh produce are discussed. Future research should be directed towards integrating IoT and digital twins for multiple shipments in order to intensify real-time monitoring of the cold chain environmental conditions, and the eventual optimization of the postharvest supply chains. This study gives promising insight towards the use of advanced technologies in reducing losses in the postharvest supply chain of fruits and vegetables.
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Bai J, Baldwin E, Tsantili E, Plotto A, Sun X, Wang L, Kafkaletou M, Wang Z, Narciso J, Zhao W, Xu S, Seavert C, Yang W. Modified humidity clamshells to reduce moisture loss and extend storage life of small fruits⋆. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100376] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Chen C, Li C, Yang S, Zhang Q, Yang F, Tang Z, Xie J. Development of New Multilayer Active Packaging Films with Controlled Release Property Based on Polypropylene/Poly(Vinyl Alcohol)/Polypropylene Incorporated with Tea Polyphenols. J Food Sci 2019; 84:1836-1843. [PMID: 31206691 DOI: 10.1111/1750-3841.14681] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 05/03/2019] [Accepted: 05/14/2019] [Indexed: 11/27/2022]
Abstract
The polypropylene/poly(vinyl alcohol)/polypropylene (PP/PVA/PP) multilayer active films with controlled release property were developed, of which the intermediate PVA layer was incorporated with 4% (w/w) tea polyphenols (TP) and the microporous PP films with different pore size were used as the internal controlled release layer. The SEM results showed that each layer of these films was agglutinated tightly. With increasing pore size from 171.05 to 684.03 µm, there were little effect on the films' color and opacity, the tensile strength (TS) and elongation at break (EAB) decreased slightly, the gas barrier (O2 and water vapor) property of the film reduced faintly, the time of achieving the release equilibrium in 50% ethanol decreased from 75 hours to 30 hours. The diffusion coefficient for the films increased with the increase of pore size, from 2.06 × 10-11 cm2 /s to 8.06 × 10-11 cm2 /s, suggesting that the release rate of TP increased as the pore size increased. The results were indicated that its release rate could be controlled by adjusting the size of pore. The films also exhibited different antioxidant activities due to their different release profiles of TP. It showed promise for developing the controlled release active packaging film based on this concept. PRACTICAL APPLICATION: Controlled release packaging is propitious to extension of food shelf life. The microporous polypropylene films with different pore size used as the internal layer of polypropylene/poly(vinyl alcohol)/polypropylene (PP/PVA/PP) multilayer active films was proved that the release rate of tea polyphenols in the intermediate PVA layer released from the films into the food simulant can be controlled by adjusting the size of pore in this study. It showed a good prospect for using microporous or perforation-mediated film as the internal layer of multilayer film to develop the controlled release active packaging film for food packaging.
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Affiliation(s)
- Chenwei Chen
- College of Food Science and Technology, Shanghai Ocean Univ., Shanghai, 201306, China.,Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China
| | - Chenxi Li
- College of Food Science and Technology, Shanghai Ocean Univ., Shanghai, 201306, China
| | - Shaohua Yang
- College of Food Science and Technology, Shanghai Ocean Univ., Shanghai, 201306, China
| | - Qinjun Zhang
- College of Food Science and Technology, Shanghai Ocean Univ., Shanghai, 201306, China
| | - Fuxin Yang
- College of Food Science and Technology, Shanghai Ocean Univ., Shanghai, 201306, China.,Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China
| | - Zhipeng Tang
- College of Food Science and Technology, Shanghai Ocean Univ., Shanghai, 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean Univ., Shanghai, 201306, China.,Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China
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Islam MZ, Mele MA, Lee HJ, Lee KS, Hong SM, Jeong MJ, Kim IS, Hong SK, Choi IL, Ho-Min JP, Ho-Min K. Selection of Non-Perforated Breathable Film to Enhance Storability of Cherry Tomato for Modified Atmosphere Storage at Different Temperatures. ACTA ACUST UNITED AC 2014. [DOI: 10.12791/ksbec.2014.23.2.116] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | - Mahmuda Akter Mele
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Han Jong Lee
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Kyoung Soo Lee
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Sung Mi Hong
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Min Jae Jeong
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Il-Seop Kim
- Department of Horticulture, Kangwon National University, Chuncheon 200-701, Korea
| | - Soon-Kwan Hong
- Department of Bio-Health Technology, Kangwon National University, Chuncheon 200-701, Korea
| | - In-Lee Choi
- Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 200-701, Korea
| | - Jun Pill Ho-Min
- Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 200-701, Korea
| | - Kang Ho-Min
- Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 200-701, Korea
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Kwon MJ, An DS, Lee DS. Modified Atmosphere Container with Time-Controlled Gas-Diffusion Tube for Preserving Fresh Produce. J FOOD PROCESS ENG 2013. [DOI: 10.1111/jfpe.12033] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Min-Ji Kwon
- Department of Food Science and Biotechnology; Kyungnam University; 449 Woryeong-dong Masanhappo-gu Changwon 631-701 South Korea
| | - Duck Soon An
- Department of Food Science and Biotechnology; Kyungnam University; 449 Woryeong-dong Masanhappo-gu Changwon 631-701 South Korea
| | - Dong Sun Lee
- Department of Food Science and Biotechnology; Kyungnam University; 449 Woryeong-dong Masanhappo-gu Changwon 631-701 South Korea
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