TY - JOUR
T1 - Effect of storage conditions on the absorption kinetics of non-metallic oxygen scavenger suitable for moist food packaging
AU - Gaikwad, Kirtiraj K.
AU - Lee, Youn Suk
N1 - Publisher Copyright:
© 2017, Springer Science+Business Media New York.
Copyright:
Copyright 2017 Elsevier B.V., All rights reserved.
PY - 2017/9/1
Y1 - 2017/9/1
N2 - 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.
AB - 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.
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U2 - 10.1007/s11694-017-9470-0
DO - 10.1007/s11694-017-9470-0
M3 - Article
AN - SCOPUS:85013053972
VL - 11
SP - 965
EP - 971
JO - Journal of Food Measurement and Characterization
JF - Journal of Food Measurement and Characterization
SN - 2193-4126
IS - 3
ER -