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STORAGE STABILITY OF α‐TOCOPHEROL IN A DEHYDRATED MODEL FOOD SYSTEM CONTAINING NO FAT
Author(s) -
WIDICUS W. A.,
KIRK J. R.,
GREGORY J. F.
Publication year - 1980
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.1365-2621.1980.tb07501.x
Subject(s) - tocopherol , chemistry , kinetics , degradation (telecommunications) , molar ratio , oxygen , water activity , model system , food science , antioxidant , water content , biochemistry , vitamin e , organic chemistry , catalysis , telecommunications , physics , geotechnical engineering , computational chemistry , quantum mechanics , computer science , engineering
Storage stability of α‐tocopherol in a model food system containing no fat was shown to be a function of water activity (a w ), storage temperature, and the molar ratio of oxygen:α‐tocopherol. The degradation rate of α‐tocopherol increased as the water activity was increased in the range 0.10–0.65 a w , as the storage temperature was increased from 20 to 37°C, and as the molar ratio of oxygen:α‐tocopherol was increased from approximately 15:l to 1450:1. Degradation data of α‐tocopherol from all storage conditions best fit the first order rate kinetics model. Experimental activation energies ranged from 8.85–13.05 Kcal mol −1 .