Development of a generalised equilibrium modified atmosphere model and its application to the Taleggio cheese

The food metabolic processes influence the gas composition of packaged products: by finely tuning fluxes through packaging, aerobic and anaerobic respiration can be efficiently exploited to regulate equilibrium concentrations. In this work, we present a generalised model able predict evolution gases in micro-perforated MAP, with detailed evaluation perforations means Computational Fluid Dynamics. It was found that Sherwood number for studied micro-perforations is 0.715 it confirmed via experiments on packaging oxygen-depleted atmospheres. kinetic experimentally validated smear short-ripened soft cheese (Taleggio) whose complex surface microbiota confer product non-trivial behaviour. Cheese slices were packed three different solutions (one 120 μm diameter hole, two 90 holes, five holes) achieving compositions good predictions. applied literature data success, thus deemed general applicable many systems.