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- W1019238057 abstract "Lipid oxidation is a common problem for many food products and is often shelflife determining. Despite this there is difficulty in measuring changes in oxidation rates in real food systems (e.g. the effect of antioxidant addition). Such measurements are key to understanding lipid oxidation and the ability to predict the shelflife of real food products. The objective of this research was to develop a repeatable and reliable methodology to measure the rates of oxygen consumption in real food systems. The method consisted of a reaction vessel with a septum sampling port, inlet and outlet valves, and a plunger arrangement to remove the headspace of the vessel. The liquids were saturated with oxygen by sparging with preheated air, removing the headspace and sealing before batch storage. The concentration of oxygen in the liquid media was continuously monitored using an optical dissolved oxygen probe. Experiments were carried out using bulk oils at 35, 45 and 55 degreesC, bulk oils with and without BHA antioxidants, and oil in water emulsions, to demonstrate the test method. It was found that the method provided repeatable oxygen consumption rates and could be used for bulk oils as well as emulsions. The results followed similar trends given in the literature but provide quantitative data that can be related to oxygen availability in processing or through packaging. The ability to conduct fast and reliable measurements in real food systems allows both industry and academia to conduct more indepth studies on more complicated products without the need for expensive equipment." @default.
- W1019238057 created "2016-06-24" @default.
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- W1019238057 date "2012-01-01" @default.
- W1019238057 modified "2023-09-23" @default.
- W1019238057 title "A new method for characterising oxygen consumption in liquid foods" @default.
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