Modelling of Dissolved Oxygen Concentration during Storage of Packaged Liquid Doods

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Standard

Modelling of Dissolved Oxygen Concentration during Storage of Packaged Liquid Doods. / Ahrné, Lilia; Oliveira, F. A.R.; Manso, M. C.; Drumond, M. C.; Öste, R.; Gekas, V.

I: Journal of Food Engineering, Bind 34, Nr. 2, 1997, s. 213-224.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Ahrné, L, Oliveira, FAR, Manso, MC, Drumond, MC, Öste, R & Gekas, V 1997, 'Modelling of Dissolved Oxygen Concentration during Storage of Packaged Liquid Doods', Journal of Food Engineering, bind 34, nr. 2, s. 213-224. https://doi.org/10.1016/S0260-8774(97)00082-4

APA

Ahrné, L., Oliveira, F. A. R., Manso, M. C., Drumond, M. C., Öste, R., & Gekas, V. (1997). Modelling of Dissolved Oxygen Concentration during Storage of Packaged Liquid Doods. Journal of Food Engineering, 34(2), 213-224. https://doi.org/10.1016/S0260-8774(97)00082-4

Vancouver

Ahrné L, Oliveira FAR, Manso MC, Drumond MC, Öste R, Gekas V. Modelling of Dissolved Oxygen Concentration during Storage of Packaged Liquid Doods. Journal of Food Engineering. 1997;34(2):213-224. https://doi.org/10.1016/S0260-8774(97)00082-4

Author

Ahrné, Lilia ; Oliveira, F. A.R. ; Manso, M. C. ; Drumond, M. C. ; Öste, R. ; Gekas, V. / Modelling of Dissolved Oxygen Concentration during Storage of Packaged Liquid Doods. I: Journal of Food Engineering. 1997 ; Bind 34, Nr. 2. s. 213-224.

Bibtex

@article{386641d523fe46709e01f49f75442269,
title = "Modelling of Dissolved Oxygen Concentration during Storage of Packaged Liquid Doods",
abstract = "A mathematical model that combines oxygen uptake from the outside environment with oxygen consumption by oxidative reactions, in a liquid packed food during storage, was developed. The model was applied to orange juice aseptically packaged in Tetra Brik Aseptic cartons, during storage of up to 5 months at 4, 8, 20, 30, 40 and 50°C. The parameters of the model, the oxygen mass transfer coefficient and the rate constant of consumption reactions, were estimated by fitting the model to the experimental data. The value of the rate constant estimated for the system tested in this work, was three orders of magnitude greater than the value of the oxygen mass transfer coefficient. The influence of temperature on the reaction rate was well described by an Arrhenius type equation, with an activation energy of 46 kJ/mole. This model was further tested with data reported in literature and it was found that it adequately describes the dissolved oxygen concentration changes during storage.",
author = "Lilia Ahrn{\'e} and Oliveira, {F. A.R.} and Manso, {M. C.} and Drumond, {M. C.} and R. {\"O}ste and V. Gekas",
year = "1997",
doi = "10.1016/S0260-8774(97)00082-4",
language = "English",
volume = "34",
pages = "213--224",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Modelling of Dissolved Oxygen Concentration during Storage of Packaged Liquid Doods

AU - Ahrné, Lilia

AU - Oliveira, F. A.R.

AU - Manso, M. C.

AU - Drumond, M. C.

AU - Öste, R.

AU - Gekas, V.

PY - 1997

Y1 - 1997

N2 - A mathematical model that combines oxygen uptake from the outside environment with oxygen consumption by oxidative reactions, in a liquid packed food during storage, was developed. The model was applied to orange juice aseptically packaged in Tetra Brik Aseptic cartons, during storage of up to 5 months at 4, 8, 20, 30, 40 and 50°C. The parameters of the model, the oxygen mass transfer coefficient and the rate constant of consumption reactions, were estimated by fitting the model to the experimental data. The value of the rate constant estimated for the system tested in this work, was three orders of magnitude greater than the value of the oxygen mass transfer coefficient. The influence of temperature on the reaction rate was well described by an Arrhenius type equation, with an activation energy of 46 kJ/mole. This model was further tested with data reported in literature and it was found that it adequately describes the dissolved oxygen concentration changes during storage.

AB - A mathematical model that combines oxygen uptake from the outside environment with oxygen consumption by oxidative reactions, in a liquid packed food during storage, was developed. The model was applied to orange juice aseptically packaged in Tetra Brik Aseptic cartons, during storage of up to 5 months at 4, 8, 20, 30, 40 and 50°C. The parameters of the model, the oxygen mass transfer coefficient and the rate constant of consumption reactions, were estimated by fitting the model to the experimental data. The value of the rate constant estimated for the system tested in this work, was three orders of magnitude greater than the value of the oxygen mass transfer coefficient. The influence of temperature on the reaction rate was well described by an Arrhenius type equation, with an activation energy of 46 kJ/mole. This model was further tested with data reported in literature and it was found that it adequately describes the dissolved oxygen concentration changes during storage.

U2 - 10.1016/S0260-8774(97)00082-4

DO - 10.1016/S0260-8774(97)00082-4

M3 - Journal article

AN - SCOPUS:0031275369

VL - 34

SP - 213

EP - 224

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 2

ER -

ID: 202135328