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Fat oxidation at low oxygen pressure.: 1. kinetic studies on the rate of fat oxidation in emulsions
SIK – Svenska institutet för konserveringsforskning.
1968 (English)In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 45, no 5, 400-407 p.Article in journal (Refereed)
Abstract [en]

Oxidation was measured by oxygen consump-tion in a Warburg apparatus, modified to main-tain constant partial oxygen pressure by auto-matic electrolytic generation of oxygen with automatic recording of the oxygen consumed. The decrease in rate of oxygen consumption on the lowering of partial oxygen pressure at at-mospheric pressure was found to depend on a) the varying influence of the nonoxygen-dependent and the oxygen-dependent reactions of the prop-agation which may vary with the conditions such as the reactivity of the substrate, the tem-perature, and the pH value but which is not affected by light irradiation; b) the varying rate-limiting effect of slow oxygen diffusion, depending on the ratio between the rate of oxidation and the rate of oxygen diffusion. © 1968 American Oil Chemists' Society.

Place, publisher, year, edition, pages
1968. Vol. 45, no 5, 400-407 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9068DOI: 10.1007/BF02667120PubMedID: 5655524OAI: oai:DiVA.org:ri-9068DiVA: diva2:966942
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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