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Fat oxidation at low oxygen pressure.: 1. kinetic studies on the rate of fat oxidation in emulsions
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1968 (Engelska)Ingår i: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 45, nr 5, s. 400-407Artikel i tidskrift (Refereegranskat)
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.

Ort, förlag, år, upplaga, sidor
1968. Vol. 45, nr 5, s. 400-407
Nyckelord [en]
Food Engineering
Nyckelord [sv]
Livsmedelsteknik
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URN: urn:nbn:se:ri:diva-9068DOI: 10.1007/BF02667120PubMedID: 5655524OAI: oai:DiVA.org:ri-9068DiVA, id: diva2:966942
Tillgänglig från: 2016-09-08 Skapad: 2016-09-08 Senast uppdaterad: 2025-09-23Bibliografiskt granskad

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