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Kinetic History Effect on Lipid Oxidation of Methyl Linoleate in a Model System
Author(s) -
LABUZA T. P.,
RAGNARSSON J. O.
Publication year - 1985
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.1365-2621.1985.tb13296.x
Subject(s) - arrhenius equation , activation energy , chemistry , kinetic energy , lipid oxidation , oxygen , mole , organic chemistry , quantum mechanics , physics , antioxidant
Oxygen uptake of a model system containing methyl linoleatc (200 ppm of BHA) was conducted at 25°, 35° and 45°C. An activation energy of 20 Kcal/mole was found. Samples held for various reaction extents at 45°C were transferred to 30°C and the subsequent reaction rates was measured and compared to samples always held at 30°C. The results showed that the rate of oxidation for the samples shifted to 30°C from 45°C was significantly increased (40% to 130%). This illustrates the problem in using Arrhenius kinetic data to predict reaction extent in foods undergoing a transient temperature distribution.