Simultaneous heat and mass transfer applied to non-respiring foods packed in modified atmosphere Original Research Article

A mathematical model to predict heat and mass transport phenomena in non-respiring food packed in modified atmosphere (MAP) was developed and validated. The model incorporates simultaneous gas convection, sorption, diffusion, heat convection and conduction. The model was applied to MAP systems containing CO2, O2, N2 and H2O. Validation test was done with gelatin. The average errors between experimental and simulated values were low: <0.6 (°C) for the temperatures, 3% for relative humidity and <1.43% for the headspace gas composition. Model predictions during heating and cooling phases indicate that temperature modification of the packaged product can be quite slow, reflecting the relevance of proper chilling in the packaging, transport and storage processes of MAP products. The model applied to shelf-life studies, for specific products, can be utilized to identify facility and product handling improvements to generate the greater positive impact on product quality. The development of this or similar mathematical tools would allow for more technical and informed management decisions.