ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A rapid method for determining oxygen solubility in foods was introduced. Fructose, glucose, sucrose, orange juice, apple juice, grape juice, grapefruit juice, lemonade, and tomato juice had similar oxygen solubilities at comparable °Brix readings. The equation: In [ppm O2] = 2.63 − 0.0179 (°Brix) − 0.0190 (°C) estimated to within 5% the oxygen solubility of sugar solutions and fruit juices at temperatures between 4°C and 40°C. At likely food concentrations, citric acid, ascorbic acid, and NaCl reduced oxygen solubility by less than 10%. Tests for component interactions were also conducted. There was no measurable synergism or antagonism between fructose, glucose, and sucrose with or without organic acids.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb09307.x
Permalink