Three dimensional mathematical simulation for predicting the shelf life of tofu packaged in a semi-rigid plastic container

Jai Neung Kim, Youn Suk Lee

Research output: Contribution to journalArticle

Abstract

In this research, three dimensional mathematical models were developed to predict the shelf life of tofu packaged in a semi-rigid plastic container. A model combining oxygen transfer through the package and oxygen consumption within the package was considered. According to the results, the model simulations estimated that the number of microorganisms in the filled water was higher than that in the tofu, suggesting the shelf life of packaged tofu was not affected by the number of microorganisms in the tofu product, but rather by the number of organisms in the filled water. Additionally, the effects of the physical properties of the packaging material, such as oxygen permeability through the package, oxygen diffusion coefficient, the initial oxygen concentration in the filled water, and the depth of the filled water in the packaged tofu, were also observed.

Original languageEnglish
Pages (from-to)272-277
Number of pages6
JournalKorean Journal of Food Science and Technology
Volume41
Issue number3
Publication statusPublished - 2009 Dec 1

Fingerprint

Soy Foods
tofu
Plastics
containers
shelf life
plastics
Oxygen
oxygen
Water
water
microorganisms
packaging materials
Product Packaging
Oxygen Consumption
diffusivity
oxygen consumption
Permeability
simulation models
physical properties
permeability

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

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