Heat and Mass Transfer Modeling of Part-Baked Sangak Bread Packaged in Modified Atmosphere

Modified atmosphere packaging is a dynamic system that the inevitable heat and mass transfer phenomena occur during their storage. In order to study changes in a MAP system, heat conduction and convection, gas solution and diffusion, gas permeation in the polymeric film, evaporation and condensation phenomena were modeled. The model validated against experimental data of part-baked Sangak bread packaged in 100% CO2. The high coefficient of correlation and low root mean square error between experimental and predicted data confirmed the developed mathematical model and its numerical solution. Results showed that the storage temperature has an important effect on the headspace gas composition and volume of package. In this study, because of the important effect of CO2 solubility on equilibrium gas composition, CO2 solubility for part-baked Sangak bread was measured experimentally. This model is a suitable tool for optimizing the MAP of non-respiring products packed in flexible plastic packages.

کلیدواژه ها:

Modified atmospheres packaging ، Mathematical model ، Heat and mass transfer ، Part-baked Sangak bread