Diffusion of oxygen into a packaged product (apple juice) with simultaneous oxidation of ascorbic acid

Journal of Food Process Engineering

Volumn 21, Issue 4, 1998, Pages 279-300

  Kim, J N ^a   Harte, B R ^b   Cash, J N ^a   Burgess, G ^b  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b Michigan State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COMPUTER SIMULATION; MASS TRANSFER; MATHEMATICAL MODELS; OXIDATION; OXYGEN; PACKAGING MATERIALS; VITAMINS;

ASCORBIC ACID; OXYGEN DIFFUSION; PACKAGED PRODUCTS;

FRUIT JUICES;

EID: 0032179291     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1998.tb00454.x     Document Type: Article

References (10)

1. BARRON, H.F., HARTE, B., GIACIN, J., HERNANDEZ, R. and SEGERLIND, L. 1993. Finite element computer simulation of oxygen diffusion in packaged liquids. Packaging Technol. and Science 6, 311-321.
2. BATTINO, R. and CLEVER, H.L. 1966. The solubility of gases in liquids. Chem. Reviews 66, 395.
3. BRIAN, P.L.T. 1964. Gas absorption accompanied by an irreversible reaction of general order. A.I.Ch.E.J. 10, 5.
4. FENNEMA, O.R. 1986. Vitamins and Minerals. In Food Chemistry. Marcel Dekker, Inc. New York.
5. HIKITA, H. and ASAI, S. 1964. Gas absorption with (m,n)-th order irreversible chemical reaction. Intl. Chem. Eng. 4, 232.
6. LONCIN, M., SCHNEEBERGER, R. and STAHL, R. 1975. Experimental determination of the diffusion coefficients of some water-soluble-vitamins in water. Lebensm. Wiss. u. Technol. 8, 222-224.
7. SADLER, G.D. 1984. A Mathematical Prediction and Experimental Confirmation of Food Quality Loss for Products Stored in Oxygen Permeable Polymers. Ph.D. thesis, Purdue University.
8. SINGH, R.P. 1976. Computer Simulation of Liquid Food During Storage. Ph.D. Thesis, Michigan State University.
9. VAN DE VUSSE, J.G. 1961. Mass transfer and chemical reaction. Chem. Eng. Sci. 16, 21.
10. WIMALASIRE, P., WILLS, R.B.H. and GREENFIELD, H. 1984. Dehydro-ascorbic acid level in fresh fruit and vegetables in reaction to total vitamin C activity. J. Agric. Food Chem. 32, 836-838.