Model for fresh produce respiration in modified atmospheres based on principles of enzyme kinetics
A respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O2 and CO2 concentrations. In this model, the dependence of respiration on O2 was assumed to follow a Michaelis-Menten type equation (r = Vm[O2]/(Km + [O2]), and the effect...
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| Veröffentlicht in: | Journal of food science 1991-11, Vol.56 (6), p.1580-1585 |
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| container_title | Journal of food science |
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| creator | Lee, D.S. (Michigan State University, East Lansing, MI) Haggar, P.E Lee, J Yam, K.L |
| description | A respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O2 and CO2 concentrations. In this model, the dependence of respiration on O2 was assumed to follow a Michaelis-Menten type equation (r = Vm[O2]/(Km + [O2]), and the effect of CO2 on respiration to follow an ucompetitive inhibition model (r = Vm[O2]/Km + (1 + [CO2]/Ki) [CO2]). The model predictions agreed well with published data for a variety of commodities and with experimental data for cut broccoli. Fresh produce respiration rates (O2 consumption or CO2 evolution) at various O2 or CO2 concentrations, as well as transient and equilibrium gas concentrations within permeable packages, could be accurately predicted with the model equations |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb08645.x |
| format | Article |
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(Michigan State University, East Lansing, MI) ; Haggar, P.E ; Lee, J ; Yam, K.L</creator><creatorcontrib>Lee, D.S. (Michigan State University, East Lansing, MI) ; Haggar, P.E ; Lee, J ; Yam, K.L</creatorcontrib><description>A respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O2 and CO2 concentrations. In this model, the dependence of respiration on O2 was assumed to follow a Michaelis-Menten type equation (r = Vm[O2]/(Km + [O2]), and the effect of CO2 on respiration to follow an ucompetitive inhibition model (r = Vm[O2]/Km + (1 + [CO2]/Ki) [CO2]). The model predictions agreed well with published data for a variety of commodities and with experimental data for cut broccoli. Fresh produce respiration rates (O2 consumption or CO2 evolution) at various O2 or CO2 concentrations, as well as transient and equilibrium gas concentrations within permeable packages, could be accurately predicted with the model equations</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb08645.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALIMENTOS ; Biological and medical sciences ; CADENA RESPIRATORIA ; CHAINE RESPIRATOIRE ; CONDITIONNEMENT ; Containers & packaging ; DIOXIDO DE CARBONO ; DIOXYDE DE CARBONE ; EMPAQUETADO ; enzyme kinetics ; Food ; Food industries ; Food processing industry ; fresh-produce ; FRUITS ; FRUTAS ; Fundamental and applied biological sciences. Psychology ; Gases ; General aspects ; HORTALIZAS ; LEGUME ; Methods of analysis, processing and quality control, regulation, standards ; MODELE MATHEMATIQUE ; modelling ; MODELOS MATEMATICOS ; modified-atmo-sphere ; OXIGENO ; OXYGENE ; PRODUCTOS FRESCOS ; PRODUIT ALIMENTAIRE ; PRODUIT FRAIS ; respiration</subject><ispartof>Journal of food science, 1991-11, Vol.56 (6), p.1580-1585</ispartof><rights>1992 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Nov 1991</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4310-fa97eb598b20f66929a75ce36a34cc84a4303e739d78b14ec586bcbd882b3b153</citedby><cites>FETCH-LOGICAL-c4310-fa97eb598b20f66929a75ce36a34cc84a4303e739d78b14ec586bcbd882b3b153</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1991.tb08645.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1991.tb08645.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5298911$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lee, D.S. (Michigan State University, East Lansing, MI)</creatorcontrib><creatorcontrib>Haggar, P.E</creatorcontrib><creatorcontrib>Lee, J</creatorcontrib><creatorcontrib>Yam, K.L</creatorcontrib><title>Model for fresh produce respiration in modified atmospheres based on principles of enzyme kinetics</title><title>Journal of food science</title><description>A respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O2 and CO2 concentrations. In this model, the dependence of respiration on O2 was assumed to follow a Michaelis-Menten type equation (r = Vm[O2]/(Km + [O2]), and the effect of CO2 on respiration to follow an ucompetitive inhibition model (r = Vm[O2]/Km + (1 + [CO2]/Ki) [CO2]). The model predictions agreed well with published data for a variety of commodities and with experimental data for cut broccoli. Fresh produce respiration rates (O2 consumption or CO2 evolution) at various O2 or CO2 concentrations, as well as transient and equilibrium gas concentrations within permeable packages, could be accurately predicted with the model equations</description><subject>ALIMENTOS</subject><subject>Biological and medical sciences</subject><subject>CADENA RESPIRATORIA</subject><subject>CHAINE RESPIRATOIRE</subject><subject>CONDITIONNEMENT</subject><subject>Containers & packaging</subject><subject>DIOXIDO DE CARBONO</subject><subject>DIOXYDE DE CARBONE</subject><subject>EMPAQUETADO</subject><subject>enzyme kinetics</subject><subject>Food</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>fresh-produce</subject><subject>FRUITS</subject><subject>FRUTAS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gases</subject><subject>General aspects</subject><subject>HORTALIZAS</subject><subject>LEGUME</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><subject>MODELE MATHEMATIQUE</subject><subject>modelling</subject><subject>MODELOS MATEMATICOS</subject><subject>modified-atmo-sphere</subject><subject>OXIGENO</subject><subject>OXYGENE</subject><subject>PRODUCTOS FRESCOS</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>PRODUIT FRAIS</subject><subject>respiration</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkE9v1DAQxSMEEkvhC3CyKq4JHv-LzQnU0paqgESpOFq241Bvs3Gws2KXT19Hu-odX6wZ__zezKuqU8ANlPN-3QAVvCaCQANKQTNbLAXjze5ZtYKW45pKBs-rFcaE1ACsfVm9ynmNl5qKVWW_xs4PqI8J9cnnezSl2G2dR6WYQjJziCMKI9rELvTBd8jMm5ine1_ekTW5dAowpTC6MA2lF3vkx3_7jUcPYfRzcPl19aI3Q_ZvjvdJdXfx-efZVX3z_fLL2aeb2jEKuO6Nar3lSlqCeyEUUablzlNhKHNOMsMopr6lqmulBeYdl8I620lJLLXA6Ul1etAtK_zZ-jzrddymsVhqUIxhwrgq0IcD5FLMOflel9k3Ju01YL1Eqtd6iVQvkeolUn2MVO_K53dHB5OdGfpkytb5SYETJRVAwT4esL9h8Pv_MNDXF-e3wCUuEvVBIuTZ754kTHrQoqUt17--XWoCTIkf7FqfF_7tge9N1OZ3KlPd3SqQWDCgj2O6o18</recordid><startdate>199111</startdate><enddate>199111</enddate><creator>Lee, D.S. (Michigan State University, East Lansing, MI)</creator><creator>Haggar, P.E</creator><creator>Lee, J</creator><creator>Yam, K.L</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199111</creationdate><title>Model for fresh produce respiration in modified atmospheres based on principles of enzyme kinetics</title><author>Lee, D.S. (Michigan State University, East Lansing, MI) ; Haggar, P.E ; Lee, J ; Yam, K.L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4310-fa97eb598b20f66929a75ce36a34cc84a4303e739d78b14ec586bcbd882b3b153</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>ALIMENTOS</topic><topic>Biological and medical sciences</topic><topic>CADENA RESPIRATORIA</topic><topic>CHAINE RESPIRATOIRE</topic><topic>CONDITIONNEMENT</topic><topic>Containers & packaging</topic><topic>DIOXIDO DE CARBONO</topic><topic>DIOXYDE DE CARBONE</topic><topic>EMPAQUETADO</topic><topic>enzyme kinetics</topic><topic>Food</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>fresh-produce</topic><topic>FRUITS</topic><topic>FRUTAS</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gases</topic><topic>General aspects</topic><topic>HORTALIZAS</topic><topic>LEGUME</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>MODELE MATHEMATIQUE</topic><topic>modelling</topic><topic>MODELOS MATEMATICOS</topic><topic>modified-atmo-sphere</topic><topic>OXIGENO</topic><topic>OXYGENE</topic><topic>PRODUCTOS FRESCOS</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>PRODUIT FRAIS</topic><topic>respiration</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, D.S. (Michigan State University, East Lansing, MI)</creatorcontrib><creatorcontrib>Haggar, P.E</creatorcontrib><creatorcontrib>Lee, J</creatorcontrib><creatorcontrib>Yam, K.L</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, D.S. (Michigan State University, East Lansing, MI)</au><au>Haggar, P.E</au><au>Lee, J</au><au>Yam, K.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Model for fresh produce respiration in modified atmospheres based on principles of enzyme kinetics</atitle><jtitle>Journal of food science</jtitle><date>1991-11</date><risdate>1991</risdate><volume>56</volume><issue>6</issue><spage>1580</spage><epage>1585</epage><pages>1580-1585</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>A respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O2 and CO2 concentrations. In this model, the dependence of respiration on O2 was assumed to follow a Michaelis-Menten type equation (r = Vm[O2]/(Km + [O2]), and the effect of CO2 on respiration to follow an ucompetitive inhibition model (r = Vm[O2]/Km + (1 + [CO2]/Ki) [CO2]). The model predictions agreed well with published data for a variety of commodities and with experimental data for cut broccoli. Fresh produce respiration rates (O2 consumption or CO2 evolution) at various O2 or CO2 concentrations, as well as transient and equilibrium gas concentrations within permeable packages, could be accurately predicted with the model equations</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb08645.x</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of food science, 1991-11, Vol.56 (6), p.1580-1585 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | ALIMENTOS Biological and medical sciences CADENA RESPIRATORIA CHAINE RESPIRATOIRE CONDITIONNEMENT Containers & packaging DIOXIDO DE CARBONO DIOXYDE DE CARBONE EMPAQUETADO enzyme kinetics Food Food industries Food processing industry fresh-produce FRUITS FRUTAS Fundamental and applied biological sciences. Psychology Gases General aspects HORTALIZAS LEGUME Methods of analysis, processing and quality control, regulation, standards MODELE MATHEMATIQUE modelling MODELOS MATEMATICOS modified-atmo-sphere OXIGENO OXYGENE PRODUCTOS FRESCOS PRODUIT ALIMENTAIRE PRODUIT FRAIS respiration |
| title | Model for fresh produce respiration in modified atmospheres based on principles of enzyme kinetics |
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