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Modeling of Respiration Rate of Litchi Fruit under Aerobic Conditions

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Abstract

Respiration of the produce and permeation of gas through the packaging films are the processes involved in creating a modified atmosphere inside a package that will extend shelf life of agricultural perishables. Thus modeling respiration rate of the selected produce is crucial to the design of a successful modified atmosphere packaging system. Two different models based on regression analysis and enzyme kinetics were developed with the help of respiration data generated at temperatures 0, 5, 10, 15, 20, 25, and 30 °C for litchi fruit using the closed system method. Temperature was found to influence the model parameters. In the model, based on enzyme kinetics, the dependence of respiration rate on O2 and CO2 was found to follow the uncompetitive inhibition. The enzyme kinetic model parameters, calculated from the respiration rate at different O2 and CO2 concentration were used to fit the Arrhenius equation against different storage temperature. The regression coefficients values were used for the prediction of respiration rate using regression model. The activation energy and respiration pre-exponential factor were used to predict the model parameters of enzyme kinetics at any storage temperature. The developed models were tested for its validity at 2 °C. The models showed good agreement with the experimentally estimated respiration rate.

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Abbreviations

a :

Regression coefficient

b :

Regression coefficient, h

E :

Mean relative deviation modulus, %

E a :

Activation energy, kJ g−1mol−1

k m(O2) :

Michaelis–Menten constant for O2 consumption, % O2

k m(CO2) :

Michaelis–Menten constant for CO2 evolution, % O2

k i(O2) :

Inhibition constants for O2 consumption, % CO2

k i(CO2) :

Inhibition constants for CO2 evolution, % CO2

N :

Number of respiration data points

R :

Universal gas constant, 8.314 kJ kg−1 mol −1K−1

R CO2 :

Respiration rate, ml [CO2] kg−1 h−1

R exp :

Experimental respiration rate, ml kg−1 h−1

R m :

Model parameter of enzyme kinetic

R pre :

Predicted respiration rate, ml kg−1 h−1

R O2 :

Respiration rate, ml [O2] kg−1 h−1

R p :

Respiration pre-exponential factor

T :

Storage temperature  °C

T abs :

Storage temperature, K

t :

Storage time, h

Δt :

Time difference between two gas measurements

V f :

Free volume of the respiration chamber, ml

v m(CO2) :

Maximum respiration rate for CO2 evolution, ml/kg-h

v m(O2) :

Maximum respiration rate for O2 consumption, ml/kg-h

W :

Weight of litchi fruit, kg

Y O2 :

Oxygen concentration, decimal

Z CO2 :

Carbon dioxide concentration, decimal

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Author notes

  1. S. Mangaraj

    Present address: CIAE, Nabibagh, Berasia Road, Bhopal, 462038 (M.P.), India

Authors and Affiliations

  1. Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal, 721 302, India

    S. Mangaraj & T. K. Goswami

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  1. S. Mangaraj
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  2. T. K. Goswami
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Correspondence to T. K. Goswami.

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Mangaraj, S., Goswami, T.K. Modeling of Respiration Rate of Litchi Fruit under Aerobic Conditions. Food Bioprocess Technol 4, 272–281 (2011). https://doi.org/10.1007/s11947-008-0145-z

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