Mathematical Simulation for the Prediction of the Shelf Life of Tofu Packaged in a Polyethylene Container

폴리에틸렌 필름으로 포장된 두부의 보관수명 예측을 위한 수치모사

  • Kim, Jai Neung (Department of Chemical Biology Engineering, College of Engineering, Yanbian University of Science & Technology) ;
  • Rim, Byung-O (Department of Chemical Engineering, College of Engineering, Hongik University) ;
  • Shon, Tae-Won (Department of Chemical Engineering, College of Engineering, Hongik University) ;
  • Chung, Gui-Yung (Department of Chemical Engineering, College of Engineering, Hongik University)
  • 김재능 (연변과학기술대학교 공과대학 화학생물공학과) ;
  • 임병오 (홍익대학교 공과대학 화학공학과) ;
  • 손태원 (홍익대학교 공과대학 화학공학과) ;
  • 정귀영 (홍익대학교 공과대학 화학공학과)
  • Received : 1998.05.18
  • Accepted : 1998.08.17
  • Published : 1998.11.10

Abstract

In this research, mathematical models for predicting the shelf life of packaged tofu in a polyethylene container were developed. Transfer of oxygen in air through the package and then diffusion of oxygen into the filled water and the tofu with the simultaneous oxygen consumption by micoorganisms were studied. The results of simulation showed that the increase of microorganisms in the filled water was more than that in tofu. As a result, it turns out that the shelf life of packaged tofu was not determined by the number of microorganisms in the tofu, but by that in the filled water. Additionally, the effects of physical properties of packaging material and packaged materials, such as the oxygen permeability of packaging material, oxygen diffusion coefficient and the initial oxygen concentration in filled water, and the depth of the filled water, on the shelf life of packaged tofu, were observed.

Acknowledgement

Supported by : 학술진흥재단

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