ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The rate of oxidation of potato chips as a function of oxygen partial pressure, extent of oxidation and equilibrium relative humidity was determined. We used the results to build mathematical models with the rate of oxidation as the dependent variable and the other three factors as independent variables. A mixed approach was used in model building which included incorporation of the knowledge of kinetics of lipid autoxidation mechanisms in food products as well as empirical relations. We developed a relatively simple model with only four constants. Statistical analysis indicates a good fit of this equation to the experimental results and suggests an experimental design allowing evaluation of the constants with less experimentation. The equation developed is useful for package simulation and optimization and storage life prediction, and we expect that the model can be applied to other food products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1972.tb02723.x
