Effect of relative humidity and temperature on absorption kinetics of two types of oxygen scavengers for packaged food. (13th March 2013)

• Record Type: Journal Article
• Authors: Feng, Simin; Luo, Zisheng; Shao, Shiqi; Wu, Binbin; Ying, Tiejin
• Is Part Of: International journal of food science & technology. Volume 48:Number 7(2013:Jul.)
• Page Start: 1390
• Page End: 1395
• Publication Date: 2013-03-13
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12100
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12100-abs-0001"> <title>Summary</title> <p>To investigate the effect of temperature and relative humidity (RH) on the absorption kinetics of self‐activated and moisture‐activated O₂ scavengers for packaged food, kinetic parameters of each O₂ scavenger were evaluated at 43%, 75% or 100% RH and at 10, 25 and 40 °C respectively. Absorption kinetics was well described by a first‐order reaction with an Arrhenius type behaviour. For moisture‐activated O₂ scavengers, a proper high RH was needed to ensure a high O₂ absorption capacity, as average O₂ absorption capacity was 3.82 mL at 43% RH and 43.40 mL at 75% RH. When the temperature increased, O₂ absorption rate constant ascended from 10 °C to 40 °C on an average of 0.153 and 0.306 h⁻¹ in moisture‐activated and self‐activated O₂ scavengers respectively. We could take the effect of temperature and RH into account when we chose different types of iron‐based O₂ scavengers for packaged food.</p> </abstract>