CO2 kinetics in cheese matrix at 20°C position from interface (mm) A new methodology to monitor CO 2 transfer and determine its diffusivity and solubility in solid food

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CO2 kinetics in cheese matrix at 20°C position from interface (mm) A new methodology to monitor CO 2 transfer and determine its diffusivity and solubility in

solid food

Estelle Chaix, Valérie Guillard

To cite this version:

Estelle Chaix, Valérie Guillard. CO2 kinetics in cheese matrix at 20°C position from interface (mm) A new methodology to monitor CO 2 transfer and determine its diffusivity and solubility in solid food. 2012 EFFoST Annual Meeting - A Lunch Box for Tomorrow : An interactive combination of integrated analysis and specialized knowledge of food, Nov 2012, Montpellier, France. pp.1. �hal-01601871�

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See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/282664390 CO2 kinetics in cheese matrix at 20°C position from interface (mm) A new methodology to monitor CO 2 transfer and determine... Conference Paper · November 2012 CITATIONS 0 READS 15 2 authors: Some of the authors of this publication are also working on these related projects: Predictive microbiology coupled with gas transfer in food/packaging systems View project Information Extraction for Adabidopsis Thaliana View project Estelle Chaix French National Institute for Agricultural Res… 17 PUBLICATIONS 54 CITATIONS SEE PROFILE Valérie Guillard Université de Montpellier 109 PUBLICATIONS 1,278 CITATIONS SEE PROFILE

All content following this page was uploaded by Estelle Chaix on 09 October 2015.

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0.05 CO2 kinetics in cheese matrix at 20°C

position from interface (mm)

C

O

2 con

ce

nt

rat

ion

(

m

ol

/k

g)

_experimental

predicted

A new methodology to monitor

CO

₂

transfer and determine its diffusivity and

solubility in solid food

Estelle CHAIX, Valérie GUILLARD

Contact : estelle.chaix@univ-montp2.fr ; guillard@univ-montp2.fr

UMR IATE , CC 023, Université Montpellier 2, Place Eugène Bataillon, Montpellier, France

Carbon dioxide is usually added in modified atmosphere packaging (MAP) to extend

food shelf life by reducing microbial degradation with its bacteriostatic properties .

MAP simulating tool based on the use of mass transfer models concomitantly with

predictive microbiology would be the most appropriate method to allow a correct

design and sizing of modified atmosphere packaging systems. Use of this model

required first accurate determination of CO₂ solubility and diffusivity in solid food

matrices.

Carbon dioxide transfer in food is characterised with a thermodynamic parameter,

solubility, and a kinetic parameter, diffusivity. In the scientific literature, data on

carbon dioxide diffusivity in non-respiring solid food matrix are mostly based on

indirect measurements, with manometric or volumetric method. This is a method to

acquire in situ the diffusivity of carbon dioxide in solid matrices.

Materials and Methods

Measurement principle:

- Impose a gradient of carbon dioxide to the sample and monitor the carbon dioxide transfer kinetic

- Experimental design is to form a cylinder of the food matrix

(2<x<8 cm) and apply at one end a flux of CO₂.

- After the phase of CO₂ diffusion (around 20 hours), the food

matrix is rapidly demoulded and cut into fine slice (around 5 mm)

- CO₂ content is measured for each slice (time is a constant)

To determine the carbon dioxide content:

- Based on chemical titration used generally to measure the carbon dioxide content in food product and determine the carbon dioxide solubility

Solid Gas pKa=2.59 pKa=6.37 pKa=10.25

pH=1.3

Fig. 2. Experimental set up used to measure CO

₂

content: on the left, a bottle “extraction”, where

CO

₂

is released; on the right, a bottle “dosage” where CO

₂

is quantified.

0 x

Fig. 1. Experimental set up for

determining CO

₂

diffusivity in food

product

5mm

Identify the diffusivity: Mathematical model

Fick’s second law is used to model the carbon dioxide transfer and express the variation of the

concentration with space (x) and time (t). The system of equations given in Fig 3 is numerically solved and programmed on MATLAB ® software. Then the diffusivity (D) is identified by minimizing the sum of squared error between experimental and predict data.

Fig 3. Infinite cylinder type system for the analysis of CO

₂

transport in food matrix

This work presents an easy and inexpensive method, to measure carbon dioxide kinetic in solid food. CO

₂

concentration is measured for each slice at constant time.

Diffusivity is identified from a mathematical model based on Fick’s second law. The first results obtain are in agreement with scientific literature data.

This work is done in the project MAP’Opt (2011-2015), funded by the French National Research Agency, whose full name is “Equilibrium gas composition in modified atmosphere packaging and food quality”.

(a) Simpson, R., Almonacid, S. ., Acevedo, C. ., & C.A, C. (2004). Simultaneous heat and mass transfer applied to non-respiring foods packed in modified atmosphere. Journal of Food Engineering, 61(2), 279–286 ; (b) Simpson, R., Acevedo, C., & Almonacid, S. (2009). Mass transfer of CO 2 in MAP systems : Advances for non-respiring foods. Journal of Food Engineering, 92(2), 233–239;

(c) Sivertsvik, M., & Jensen, J. S. (2005). Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products. Journal of Food Engineering, 70(4), 499–505

0 x

CO

₂

d

𝝏𝑷𝑪𝑶

_𝟐

𝝏𝒕

= 𝑫

𝝏²𝑷

_𝑪𝑶𝟐

𝝏𝒙²

𝒕 = 𝟎, 𝟎 < 𝒙 < 𝒆 𝑷_𝑪𝑶𝟐 𝒙; 𝟎 = 𝟎 𝒕 > 𝟎, 𝒙 = 𝟎 𝑷_𝑪𝑶𝟐 𝟎; 𝒕 = 𝑷_{𝑪𝑶𝟐 𝑯𝒆𝒂𝒅𝒔𝒑𝒂𝒄𝒆} 𝒕 > 𝟎, 𝒙 = 𝒆 𝒅𝑷_𝑪𝑶𝟐 𝒆; 𝒕 𝒅𝒙 = 𝟎

e

Results

Discussion

D

_CO2

= 0,85 ±0,20

x 10

-9

m².s

-1

This method to determine the CO2 diffusivity is easy to implement and not expensive. It allows an evaluation of the kinetics of transfer of CO2. The values obtained by this method are in agreement with various literature data, including the existing data of carbon dioxide diffusivity in water (a) and are in the same order of data in other food products, such as fish (b) or meat (c).

5E-10 5E-09 Water (20°C) (a) Cheese matrix (20°C) Water (25°C) (a) Cheese matrix (25°C) CO 2 dif fu siv ity (m².s -1)

Fig 4. Experimental and predicted CO2 profiles in cheese

matrix by distance of the interface

However, experimental efforts must be pursued to have the lowest measurement error. One of the steps is critical: the cheese is cut in slices out of a controlled atmosphere, and each slice is weighed before desorption. This should be done in the shortest time possible.

1) CO2 is removed from the sample 3) CO2 reacts with Ba(OH)2 2) CO2 goes into the