Date

2010

Degree

Bachelor of Science in Agricultural Engineering

Major Course

Major in Agricultural and Bio-Process Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Kevin F. Yaptenco,

Committee Member

Edralina P. Serrano, Edgardo Casas

Abstract

Two types of fruit coatings (mineral oil and carnauba wax-based) were used to determine the effect of temperature and formulation on the O2 and CO2 transmission rates (O2TR and CO2TR). In the study, polyethylene (PE) film was used as the carrier film for the two coatings. The samples were tested under three different temperatures (10oC, 15oC and 25 oC). The O2TR and CO2TR were calculated from Moyls (1992) Exponential Decay method of Gas Transmission Rate of Films. Based on the computed values, O2TR was slowest in carnauba wax-based coating with 233.2mL/m2 hr while CO2TR was slowest in PE film having 1143.1 mL/m2 hr both at 10 ̊C. Mineral Oil-based coating showed the fastest O2TR and CO2TR values of 669.9mL/m2 .hr and 4311.1 mL/m2 hr, respectively, both at ambient temperature. PE film had the lowest activation energy value while the carnauba wax-based commercial coating had the highest value of 45,000 kJ/mole. This shows that carnauba- wax based coatings are more sensitive to the effects of temperature than the mineral oil- based and PE film. The testing of coatings on artificial systems like those that the gas diffusion chamber used in the study, may lead to different permeability data compared to testing of films on food products, especially respiring fruit and vegetable tissues. Statistical analysis indicated that temperature had significant effects on both O2TR and CO2TR, while the type of film barrier showed significant effect only on CO2TR.

Language

English

Document Type

Thesis

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