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Effects of oxygen diffusion on oxidation of some dry foods
Author(s) -
QUAST DIETRICH,
KAREL MARCUS
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01596.x
Subject(s) - oxygen , thermal diffusivity , diffusion , limiting , chemistry , reaction rate constant , thermodynamics , kinetics , organic chemistry , mechanical engineering , physics , engineering , quantum mechanics
Summary The rate of oxygen uptake and the effective diffusivity of oxygen in some porous food products were determined. The effect of oxygen diffusion on the overall rate of oxygen uptake was investigated in these foods and in other food products for which approximate values of oxidation rate constants and of oxygen diffusivity existed in the literature. The results show that diffusion can be a rate‐limiting factor under certain conditions of commercial processing and handling.