Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple

Abstract

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 OFailed to parse (MathML with SVG or PNG fallback (recommended for modern browsers and accessibility tools): Invalid response ("Math extension cannot connect to Restbase.") from server "https://mathoid.scipedia.com/localhost/v1/":): {\textstyle _2}

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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.