Effect of storage conditions on the absorption kinetics of non-metallic oxygen scavenger suitable for moist food packaging

Kirtiraj K. Gaikwad, Youn Suk Lee

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

To investigate the effects of temperature and relative humidity (RH) on the absorption kinetics of a moisture-activated non-metallic oxygen scavenger for packed foods, the kinetic parameters were evaluated at 11, 33, 75, 99% RH and 5, 23, and 60 °C. The absorption kinetics were well described by a first-order reaction. This non-metallic oxygen scavenger requires a high RH to ensure a high oxygen absorption capacity; average oxygen absorption capacity was 10.98, 23.74, 43.99, 50.4 mL at 11, 33, 75, 99% RH, respectively, at 23 °C. As the temperature increased, the oxygen scavenging capacity also increased. The oxygen absorption rate constant increased from 0.251 h− 1 at 5 °C to 1.406 h− 1 at 60 °C. It is important to consider the storage conditions before using a non-metallic scavenger for active food packaging use in order to ensure selection of the appropriate scavenger type.

Original languageEnglish
Pages (from-to)965-971
Number of pages7
JournalJournal of Food Measurement and Characterization
Volume11
Issue number3
DOIs
Publication statusPublished - 2017 Sep 1

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering

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