The effect of temperature on the respiration rate and texture of fresh cut pineapple was studied over the course of 10 days of storage. The thermal exchange between the pineapple trays and the cooling environment was simulated using the finite element method and tested at 6°C. The temperatures on pineapple wedges differed between the cold point and points near the surface, indicating that the respiration rate may be affected in pineapple subjected to temperature abuse. The experimental respiration rates obtained were used to develop a model relating respiration to O and CO concentrations at different temperatures using the closed system method. The O consumption and CO production of pineapple wedges was accurately modeled using Michaelis–Menten kinetics. The texture degradation of pineapple wedges follows a zero-order kinetic reaction at different temperatures and the thermal dependence of the model’s parameters for both respiration rate and texture degradation was described by Arrhenius-type equations.

The PDF file did not load properly or your web browser does not support viewing PDF files. Download directly to your device: Download PDF document
Back to Top

Document information

Published on 01/01/2012

DOI: 10.1016/j.jfoodeng.2012.07.022
Licence: CC BY-NC-SA license

Document Score


Times cited: 15
Views 11
Recommendations 0

Share this document

claim authorship

Are you one of the authors of this document?