Kinetic History Effect on Lipid Oxidation of Methyl Linoleate in a Model System

T. P. LABUZA, J. O. RAGNARSSON

Research output: Contribution to journalArticle

11 Scopus citations

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 languageEnglish (US)
Pages (from-to)145-147
Number of pages3
JournalJournal of food science
Volume50
Issue number1
DOIs
StatePublished - Jan 1985

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