Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms
- 1 July 2012
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 111 (2), 466-473
- https://doi.org/10.1016/j.jfoodeng.2012.01.013
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
- Effect of Time, Temperature, and Slicing on Respiration Rate of MushroomsJournal of Food Science, 2009
- Influence of modified atmosphere packaging on sensory quality of shiitake mushroomsPostharvest Biology and Technology, 2008
- Determination of O2 and CO2 transmission rates through microperforated films for modified atmosphere packaging of fresh fruits and vegetablesJournal of Food Engineering, 2008
- Sensory shelf life of shiitake mushrooms stored under passive modified atmospherePostharvest Biology and Technology, 2006
- Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushroomsLWT, 2006
- Effect of Ozone Treatment and Storage Temperature on Physicochemical Properties of Mushrooms (Agaris bisporus)Food Science and Technology International, 2001
- Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution functionJournal of Food Engineering, 1998
- An EOQ model for items with Weibull distribution deterioration, shortages and trended demand: An extension of Philip's modelComputers & Operations Research, 1998
- Kinetics of colour change of double concentrated tomato paste during thermal treatmentJournal of Food Engineering, 1997
- Chill storage of mushroomsJournal of the Science of Food and Agriculture, 1975