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Kinetics of Oxidation of Potato Chips under Constant Temperature and Sine Wave Temperature Conditions
Author(s) -
LABUZA T. P.,
BERGQUIST S.
Publication year - 1983
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.1365-2621.1983.tb14881.x
Subject(s) - kinetics , chemistry , arrhenius plot , sine wave , thermodynamics , reaction rate constant , arrhenius equation , constant (computer programming) , lipid oxidation , sine , analytical chemistry (journal) , chromatography , activation energy , organic chemistry , physics , mathematics , antioxidant , quantum mechanics , voltage , computer science , programming language , geometry
Lipid oxidation in potato chips at 30, 37 and 45°C followed zero order kinetics as measured by peroxide value (PV). An Arrhenius plot of log k versus (T°K)‐ −1 snowed slight underprediction at low temperatures. Data from constant conditions were used to predict the extent of this free radical reaction under a sine wave temperature fluctuation (25/45°C with a 24 hr period). Predictions of effective rate constant, temperature and extent were found to agree to within 3.5% of the actual results up to a PV of 7 where bimolecular oxidation occurred. The sine wave condition entered the bimolecular oxidation sooner than was observed under steady data for the same effective temperature.