Modelling of Dissolved Oxygen Concentration during Storage of Packaged Liquid Doods

Research output: Contribution to journalJournal articleResearchpeer-review

  • Ahrné, Lilia
  • F. A.R. Oliveira
  • M. C. Manso
  • M. C. Drumond
  • R. Öste
  • V. Gekas

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.

Original languageEnglish
JournalJournal of Food Engineering
Issue number2
Pages (from-to)213-224
Number of pages12
Publication statusPublished - 1997
Externally publishedYes

ID: 202135328