Development and validation of a comprehensive model for map of fruits based on enzyme kinetics theory and arrhenius relation

MAP is a dynamic system where respiration of the packaged product and gas permeation through the packaging film takes place simultaneously. The desired level of O-2 and CO2 in a package is achieved by matching film permeation rates for O-2 and CO2 with respiration rate of the packaged product. A mathematical model for MAP of fresh fruits applying enzyme kinetics based respiration equation coupled with the Arrhenious type model was developed. The model was solved numerically using MATLAB programme. The model was used to determine the time to reach to the equilibrium concentration inside the MA package and the level of O-2 and CO2 concentration at equilibrium state. The developed model for prediction of equilibrium O-2 and CO2 concentration was validated using experimental data for MA packaging of apple, guava and litchi