Oxygen absorption kinetics of sheets and films containing a commercial iron-based oxygen scavenger

Food Science and Technology International

Volumn 15, Issue 2, 2009, Pages 159-168

  Galotto, M J ^a   Anfossi, S A ^a   Guarda, A ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Food packaging; Kinetics; Oxygen scavenger

Indexed keywords

ABSORPTION CAPACITY; ABSORPTION KINETICS; ABSORPTION RATES; ARRHENIUS BEHAVIORS; EXPERIMENTAL CONDITIONS; FILM MATERIALS; FIRST ORDER REACTIONS; FOOD PACKAGING; FUNCTION OF TIME; GROWTH MODELS; HEADSPACE; IRON-BASED; OXYGEN ABSORPTION; OXYGEN CONCENTRATIONS; OXYGEN SCAVENGER; OXYGEN SCAVENGERS; RELATIVE HUMIDITIES; SCAVENGER CONCENTRATION; TEMPERATURE EFFECTS;

ABSORPTION; ACTIVATION ENERGY; GROWTH KINETICS; KINETIC PARAMETERS; MOISTURE; OXYGEN; PACKAGING MACHINES; PELLETIZING; REACTION KINETICS; SCAVENGING;

ATMOSPHERIC HUMIDITY;

EID: 67650258167     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208106207     Document Type: Article

References (22)

1. Ahvenainen R. (2003). Novel Food Packaging Techniques. Boca Raton: CRC Press.
2. Anonymous (2000). Ciba Shelfplus O2 Oxygen Absorbers: Technical Data Sheet. Basel, Switzerland: Ciba Specialty Chemicals, Inc.
3. Anonymous (2005). OxySense« 200T: Operations Manual. Version 1.5 for OxySense Software Version 11.1.1851. Dallas, Texas: O2xysense, Inc.
4. Brody A.L., Strupinsky E.R. and Kline L.R. (2001). Active Packaging for Food Applications. Boca Raton: CRC Press.
5. Charles F., Sanchez J. and Gontard N. (2003). Active modified atmosphere packaging of fresh fruits and vegetables: modeling with tomatoes and oxygen absorber. Journal of Food Science 68: 1736-1742. (Pubitemid 36821618)
6. Charles F., Sanchez J. and Gontard N. (2005). Modeling of active modified atmosphere packaging of endives exposed to several postharvest temperatures. Journal of Food Science 70: E443 - E449.
7. Charles F., Sanchez J. and Gontard N. (2006). Absorption kinetics of oxygen and carbon dioxide scavengers as part of active modified atmosphere packaging. Journal of Food Engineering 72: 1-7. (Pubitemid 41013853)
8. Gill C.O. and McGinnis J.C. (1995). The use of scavengers to prevent the transient discoloration of ground beef packaged under controlled oxygen-depleted atmospheres. Meat Science 41: 19-27.
9. Grosvenor A.P., Kobe V.A. and McIntyre N.S. (2005). Activation energies for the oxidation of iron by oxygen gas and water vapour. Surface Science 574: 317-321. (Pubitemid 40072626)
10. Guynot M. E., Sanchis V., Ramos A.J. and Marn S. (2003). Mold-free shelf-life extension of bakery products by active packaging. Journal of Food Science 68: 2547-2552. (Pubitemid 37399242)
11. Hurme E. and Ahvenainen R. (1998). Active and Smart Packaging of Food. Technical Report VTT, Finland.
12. Isdell E., Allen P., Doherty A.M. and Butler F. (1999). Colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers. International Journal of Food Science and Technology 34: 71-80. (Pubitemid 129330909)
13. Isdell E., Allen P., Doherty A.M. and Butler F. (2003). Effect of packaging cycle on the colour stability of six beef muscles stored in modified atmosphere mother pack system with oxygen scavengers. International Journal of Food Science and Technology 38: 623-632.
14. Klein T. and Konrr D. (1990). Oxygen absorption properties of powdered iron. Journal of Food Science 55: 869-870.
15. Miltz J. and Perry M. (2005). Evaluation of performance of iron-based oxygen scavengers' with comments on their optimal applications. Packaging Technology and Science 18: 21-27. (Pubitemid 40297415)
16. Richards F.J. (1959). A flexible growth function for empirical use. Journal of Experimental Botany 10: 290-300.
17. Rooney M.L. (1995). Active packaging in polymer films. In: Rooney M.L. (ed.), Active Food Packaging. Glasgow: Blackie Academic and Professional, pp. 74-110.
18. Smith J.P., Ramaswamy H.S. and Simpson B.K. (1990). Developments in food packaging technology. Part 2: storage aspects. Trends in Food Science and Technology 11: 111-118.
19. Tewari G., Jayas D.S., Jeremiah L.E. and Holley R.A. (2001). Prevention of transient discoloration of beef. Journal of Food Science 66: 506-510. (Pubitemid 32568845)
20. Tewari G., Jayas D.S., Jeremiah L.E. and Holley R.A. (2002 a). Absorption kinetics of oxygen scavengers. International Journal of Food Science and Technology 37: 209-217. (Pubitemid 36840539)
21. Tewari G., Jayas D.S., Jeremiah L.E. and Holley R.A. (2002 b). Improved use of oxygen scavengers to stabilize the colour of retail-ready meat cuts stored in modified atmospheres. International Journal of Food Science and Technology 37: 199-207. (Pubitemid 36840538)
22. Vermeiren L., Devlieghere F., van Beest M., de Kruijf N. and Debevere J. (1999). Developments in the active packaging of foods. Trends in Food Science and Technology 10: 77-86. (Pubitemid 29449709)