TY  - JOUR
  - Rodriguez-Aguilera, R, Oliveira, JC, Montanez, JC, Mahajan, PV
  - 2009
  - September
  - Journal of Food Engineering
  - Mathematical Modelling of The Effect of Gas Composition and Storage Temperature On The Gas Exchange Rate of Soft Cheese
  - Validated
  - ()
  - 95
  - 1
  - 82
  - 89
  - Soft and semi-soft farm cheeses made from pasteurized milk and having high moisture content are common craft products in Ireland. Theses cheeses have limited shelf-life and needs to consider the release of CO2 and consumption of O-2 for packaging design. The objective of this work was to analyze the effect of the storage temperature (4, 12 and 20 degrees C) and different gas compositions (O-2 and CO2) on the gas exchange rate of whole soft cheese (camembert-type). The O-2 consumption rate was found to be 26.21 ml kg(-1) h(-1) at 4 degrees C when stored in 19% O-2 and 10% CO2 gas composition. it increased to 91.03 ml kg(-1) h(-1) when temperature increased to 20 degrees C at the same gas composition. A Pareto analysis showed that the temperature and O-2 concentration have a significant effect on the gas exchange rate, whereas the effect of CO2 concentration was negligible. The effect of O-2 concentration on the gas exchange rate was found to be well described by a Michaelis-Menten equation whereas an Arrhenius equation was used to fit the effect of temperature. Combining the effect of O-2 and temperature, a global model was developed and validated which provided a good fit to the experimental data, explaining 94% of the variance of the data. (C) 2009 Elsevier Ltd. All rights reserved..
  - DOI 10.1016/j.jfoodeng.2009.04.01
DA  - 2009/09
ER  - 

@article{V720342,
   = {Rodriguez-Aguilera,  R and  Oliveira,  JC and  Montanez,  JC and  Mahajan,  PV },
   = {2009},
   = {September},
   = {Journal of Food Engineering},
   = {Mathematical Modelling of The Effect of Gas Composition and Storage Temperature On The Gas Exchange Rate of Soft Cheese},
   = {Validated},
   = {()},
   = {95},
   = {1},
  pages = {82--89},
   = {{Soft and semi-soft farm cheeses made from pasteurized milk and having high moisture content are common craft products in Ireland. Theses cheeses have limited shelf-life and needs to consider the release of CO2 and consumption of O-2 for packaging design. The objective of this work was to analyze the effect of the storage temperature (4, 12 and 20 degrees C) and different gas compositions (O-2 and CO2) on the gas exchange rate of whole soft cheese (camembert-type). The O-2 consumption rate was found to be 26.21 ml kg(-1) h(-1) at 4 degrees C when stored in 19% O-2 and 10% CO2 gas composition. it increased to 91.03 ml kg(-1) h(-1) when temperature increased to 20 degrees C at the same gas composition. A Pareto analysis showed that the temperature and O-2 concentration have a significant effect on the gas exchange rate, whereas the effect of CO2 concentration was negligible. The effect of O-2 concentration on the gas exchange rate was found to be well described by a Michaelis-Menten equation whereas an Arrhenius equation was used to fit the effect of temperature. Combining the effect of O-2 and temperature, a global model was developed and validated which provided a good fit to the experimental data, explaining 94% of the variance of the data. (C) 2009 Elsevier Ltd. All rights reserved..}},
   = {DOI 10.1016/j.jfoodeng.2009.04.01},
  source = {IRIS}
}