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Influence of oxygen concentration on the storage stability of cream powder
SIK – Institutet för livsmedel och bioteknik.
1997 (English)In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 30, no 2, 147-154 p.Article in journal (Refereed)
Abstract [en]

The influence of low oxygen concentrations on lipid oxidation during storage of cream powder was studied. The powder was packed with oxygen concentrations of 209 mL/L, 17 mL/L, 8.3 mL/L, 3.4 mL/L, 1.5 mL/L, 0.7 mL/L and 0.6 mL/L and stored in darkness at 30°C for 29 weeks. To follow oxidation, the formation of volatile oxidation products and oxygen consumption were measured. After 7 weeks of storage a significant (P <0.01) hexanal development was already seen in all the samples, and the hexanal content was directly related to the initial oxygen content, with one exception, the 0.6 mL/L sample, which had a slightly (but not significantly, P >0.05) higher hexanal content than the 0.7 mL/L sample. There were only small differences in hexanal formation between the samples packed with oxygen concentrations below 3.4 mL/L. This could be due to a more pronounced influence of oxygen diffusion at these low levels of oxygen, leading to a diffusion-controlled oxidation. Other volatiles, not produced by lipid oxidation, also increased during storage. The formation of Strecker aldehydes was found to be oxygen-dependent, whereas the formation of 2-alkanones was not. Measurement of oxygen consumption was not sufficient to detect differences in oxidation rate between the samples packed with 17 mL/L oxygen and less. © 1997 Academic Press Limited.

Place, publisher, year, edition, pages
1997. Vol. 30, no 2, 147-154 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9258OAI: oai:DiVA.org:ri-9258DiVA: diva2:967132
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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