Gas transfer properties of wheat gluten coated paper adapted to eMAP of fresh parsley
作者： Carole Guillaume , David Guehi , Nathalie Gontard , Emmanuelle Gastaldi
DOI: 10.1016/J.JFOODENG.2013.06.008
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摘要: Abstract Gas transfer properties of wheat gluten (WG) coated paper and their ability to fulfil the requirements in eMAP fresh parsley were studied. Permeation gases through WG-paper was demonstrated be RH-dependent closely related structural modification WG layer. Formation micro-cracks evidenced dry conditions; but when increasing RH, plasticisation occurs within protein layer micro-fractures reduced until disappearance. This reversible phenomenon allowed WG-layer recover its integrity at RH higher than 70%, character expressed such conditions. When used 20 °C 80% as part packaging parsley, modified atmosphere created a steady state 11 kPa O 2 4.5 kPa CO reached after 45 h. In conditions, overall quality leaves remained acceptable during 8 days, with only 28% loss chlorophyll.
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