A MATHEMATICAL PREDICTION AND EXPERIMENTAL CONFIRMATION OF FOOD QUALITY LOSS FOR PRODUCTS STORED IN OXYGEN PERMEABLE POLYMERS
Abstract
A method was presented to predict food quality loss based on the oxygen permeability of various polymer materials. The mathematical model was based on Fickian diffusion of oxygen through polymers with simultaneous oxygen removal. The defining parameters of the system were: polymer and food oxygen solubility, the diffusion coefficients of the food and polymer, the oxygen permeation rate of the polymer and the oxidation rate of the foods. Methods for determining these parameters were also presented. Four polymers with a broad barrier range were examined. These included: low density polyethylene, oriented polypropylene, mylar and saran. The food quality parameters studied included loss of ascorbic acid in organge juice, lycopene loss in tomato juice and rancidification of lipids in vegetable oil. The method proved suitable for ascorbic acid and lycopene but was not practical for pre-initiation oils in the absence of inducers. The consequence of food diffusional resistence on polymer oxygen permeation was also discussed.
Degree
Ph.D.
Subject Area
Food science
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