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Oxygen diffusion rate through the gamma bottle and associated kinetic effects on tomato ketchup
Author(s) -
Burgess Christine,
Burgess Gary,
Ofoli Robert
Publication year - 1990
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770030408
Subject(s) - bottle , oxygen , shelf life , mathematics , chemistry , food science , materials science , composite material , organic chemistry
An experiment was performed to measure the oxygen transmission rate through the Gamma squeeze bottle for tomato ketchup and to determine the permeability constant for the Gamma material itself. Another experiment was carried out to study the change in the co lour of ketchup after long‐term exposure to an oxygen‐rich environment and to establish a minimum acceptable redness level for ketchup as measured by a standard Chroma Meter ® . (Minolta Camera Co). The combined results were then used to determine the reaction rate between oxygen and ketchup and to predict the shelf‐life for co lour stability of ketchup packaged in the Gamma bottle. The predicted shelf‐life is at least 206 days.