Abstract
Lipid oxidation in potato chips at 30, 37 and 45°C followed zero order kinetics as measured by peroxide value (PV). An Arrhenius plot of log k versus (T°K)‐−1 snowed slight underprediction at low temperatures. Data from constant conditions were used to predict the extent of this free radical reaction under a sine wave temperature fluctuation (25/45°C with a 24 hr period). Predictions of effective rate constant, temperature and extent were found to agree to within 3.5% of the actual results up to a PV of 7 where bimolecular oxidation occurred. The sine wave condition entered the bimolecular oxidation sooner than was observed under steady data for the same effective temperature.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 712-715 |
| Number of pages | 4 |
| Journal | Journal of food science |
| Volume | 48 |
| Issue number | 3 |
| DOIs | |
| State | Published - May 1983 |