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The Molecular Oxygen Content of Dehydrated Foods a
Author(s) -
SIDWELL C. G.,
SALWIN HAROLD,
KOCH ROBERT B.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00090.x
Subject(s) - oxygen , chemistry , polarography , water content , molecular oxygen , peroxide , food science , chromatography , inorganic chemistry , organic chemistry , geotechnical engineering , engineering
SUMMARY A polarographic method for measuring the molecular oxygen content of foods is described. Oxygen contents determined by the method were of the same order of magnitude as peroxide oxygen values of non‐rancid fats and oils. Factors that controlled the molecular oxygen content of dehydrated foods were percent moisture, surface area, partial pressure of oxygen, and absorbability of other gases in the headspace.