Modelling of dissolved oxygen concentration during storage of packaged liquid doods
Autor(a) principal: | |
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Data de Publicação: | 1997 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6618 |
Resumo: | A mathematical model that combines oxygen uptake from the outside environment with oxygen consumption by oxidative reactions, in a liquid packed food during storage, was developed. The model was applied to orange juice aseptically packaged in Tetra Brik Aseptic cartons, during storage of up to 5 months at 4, 8, 20, 30, 40 and 50 °C. The parameters of the model, the oxygen mass transfer coefficient and the rate constant of consumption reactions, were estimated by fitting the model to the experimental data. The value of the rate constant estimated for the system tested in this work, was three orders of magnitude greater than the value of the oxygen mass transfer coefficient. The influence of temperature on the reaction rate was well described by an Arrhenius type equation, with an activation energy of 46 kJ/mole. This model was further tested with data reported in literature and it was found that it adequately describes the dissolved oxygen concentration changes during storage. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
spelling |
Modelling of dissolved oxygen concentration during storage of packaged liquid doodsA mathematical model that combines oxygen uptake from the outside environment with oxygen consumption by oxidative reactions, in a liquid packed food during storage, was developed. The model was applied to orange juice aseptically packaged in Tetra Brik Aseptic cartons, during storage of up to 5 months at 4, 8, 20, 30, 40 and 50 °C. The parameters of the model, the oxygen mass transfer coefficient and the rate constant of consumption reactions, were estimated by fitting the model to the experimental data. The value of the rate constant estimated for the system tested in this work, was three orders of magnitude greater than the value of the oxygen mass transfer coefficient. The influence of temperature on the reaction rate was well described by an Arrhenius type equation, with an activation energy of 46 kJ/mole. This model was further tested with data reported in literature and it was found that it adequately describes the dissolved oxygen concentration changes during storage.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaAhrné, L. M.Oliveira, F. A. R.Manso, M. C.Drumond, M. C.Osted, R.Gekas, V.2011-10-21T10:02:54Z19971997-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6618engAHRNÉ, L. M... [et al.] - Modelling of dissolved oxygen concentration during storage of packaged liquid doods.Journal of Food Engineering. ISSN 0260-8774. 34: 2 (1997) 213-224info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:10:53Zoai:repositorio.ucp.pt:10400.14/6618Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:03.051324Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Modelling of dissolved oxygen concentration during storage of packaged liquid doods |
title |
Modelling of dissolved oxygen concentration during storage of packaged liquid doods |
spellingShingle |
Modelling of dissolved oxygen concentration during storage of packaged liquid doods Ahrné, L. M. |
title_short |
Modelling of dissolved oxygen concentration during storage of packaged liquid doods |
title_full |
Modelling of dissolved oxygen concentration during storage of packaged liquid doods |
title_fullStr |
Modelling of dissolved oxygen concentration during storage of packaged liquid doods |
title_full_unstemmed |
Modelling of dissolved oxygen concentration during storage of packaged liquid doods |
title_sort |
Modelling of dissolved oxygen concentration during storage of packaged liquid doods |
author |
Ahrné, L. M. |
author_facet |
Ahrné, L. M. Oliveira, F. A. R. Manso, M. C. Drumond, M. C. Osted, R. Gekas, V. |
author_role |
author |
author2 |
Oliveira, F. A. R. Manso, M. C. Drumond, M. C. Osted, R. Gekas, V. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Ahrné, L. M. Oliveira, F. A. R. Manso, M. C. Drumond, M. C. Osted, R. Gekas, V. |
description |
A mathematical model that combines oxygen uptake from the outside environment with oxygen consumption by oxidative reactions, in a liquid packed food during storage, was developed. The model was applied to orange juice aseptically packaged in Tetra Brik Aseptic cartons, during storage of up to 5 months at 4, 8, 20, 30, 40 and 50 °C. The parameters of the model, the oxygen mass transfer coefficient and the rate constant of consumption reactions, were estimated by fitting the model to the experimental data. The value of the rate constant estimated for the system tested in this work, was three orders of magnitude greater than the value of the oxygen mass transfer coefficient. The influence of temperature on the reaction rate was well described by an Arrhenius type equation, with an activation energy of 46 kJ/mole. This model was further tested with data reported in literature and it was found that it adequately describes the dissolved oxygen concentration changes during storage. |
publishDate |
1997 |
dc.date.none.fl_str_mv |
1997 1997-01-01T00:00:00Z 2011-10-21T10:02:54Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6618 |
url |
http://hdl.handle.net/10400.14/6618 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
AHRNÉ, L. M... [et al.] - Modelling of dissolved oxygen concentration during storage of packaged liquid doods.Journal of Food Engineering. ISSN 0260-8774. 34: 2 (1997) 213-224 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131726410153984 |