Since many years food engineers have attempted to describe physical phenomena such as
heat and mass transfer that occur in food during unit operations by means of mathematical …

Concentrations of different gases and volatiles present or produced inside a fruit are
determined by the permeability of the fruit tissue to these compounds. Primarily, surface …

Unfavourable gas conditions during controlled atmosphere storage may cause browning
symptoms in 'Braeburn'apple fruit ('Braeburn'browning disorder or BBD). These symptoms …

Respiration of bulky plant organs such as roots, tubers, stems, seeds, and fruit depends very
much on oxygen (O2) availability and often follows a Michaelis-Menten-like response. A …

For a long time, food engineers have been trying to describe the physical phenomena that
occur during food processing especially drying. Physics-based theoretical modeling is an …

Nitric oxide (NO), a highly reactive small gaseous molecule, has received increasing
attention over the past forty years. First studied and analysed as an air pollutant, it was later …

Oxygen deficiency is an environmental challenge which affects plant growth, the
development and distribution in land and aquatic ecosystems, as well as crop yield losses …

A permeation–diffusion–reaction model was applied to study gas exchange of apple fruit
(Kanzi, Jonagold, and Braeburn) as effected by morphology and respiratory metabolism …

A permeation diffusion reaction model was applied to study the internal metabolic gas
concentration inside apple fruit cv.'Kanzi','Jonagold'and 'Braeburn'under controlled …

Water loss of fruit typically results in fruit tissue deformation and consequent quality loss. To
better understand the mechanism of water loss, a model of water transport between cells …