Abstract
Oxygen uptake of a model system containing methyl linoleatc (200 ppm of BHA) was conducted at 25°, 35° and 45°C. An activation energy of 20 Kcal/mole was found. Samples held for various reaction extents at 45°C were transferred to 30°C and the subsequent reaction rates was measured and compared to samples always held at 30°C. The results showed that the rate of oxidation for the samples shifted to 30°C from 45°C was significantly increased (40% to 130%). This illustrates the problem in using Arrhenius kinetic data to predict reaction extent in foods undergoing a transient temperature distribution.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 145-147 |
| Number of pages | 3 |
| Journal | Journal of food science |
| Volume | 50 |
| Issue number | 1 |
| DOIs | |
| State | Published - Jan 1985 |