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Design of Plastic Bottles for Packaging of Virgin Olive Oil
Author(s) -
Nobile M.A. Del,
Ambrosino M.L.,
Sacchi R.,
Masi P.
Publication year - 2003
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.1365-2621.2003.tb14135.x
Subject(s) - bottling line , olive oil , scavenger , chemistry , oxygen , pulp and paper industry , bottle , vegetable oil , chromatography , food science , materials science , organic chemistry , antioxidant , composite material , wine , engineering
In this work the performance of traditional plastic containers and that of 2 innovative materials containing an oxygen scavenger is evaluated by simulating the behavior of bottled virgin olive oil by means of a mathematical model able to predict the evolution of the profile of hydroperoxide and oxygen concentration inside bottled virgin olive oil. The model was successfully validated by comparing the model prediction with the experimental data. The results obtained show that it is possible to obtain a quality decay kinetic slower than that obtained for olive oil bottled in glass containers by either using an oxygen scavenger or reducing the concentration of oxygen dissolved in the oil prior to bottling.