Journal article
Non-invasive measurement of oxygen diffusion in model foods
Food research international, Vol.89(Pt 1), pp.161-168
11/2016
Handle:
https://hdl.handle.net/2376/104748
PMID: 28460901
Abstract
In this study, we developed a non-invasive method to determine oxygen diffusivity (DO2) in food gels using an Oxydot luminescence sensor. We designed and fabricated a transparent diffusion cell in order to represent oxygen transfer into foods packaged in an 8-ounce polymeric tray. Oxydots were glued to the sides (side-dot) and bottom (bottom-dot) of the cell and filled with 1, 2, and 3% (w/v) agar gel as a model food. After deoxygenation, local oxygen concentrations in the gels were measured non-invasively at 4, 12 and 22°C. Effective oxygen diffusivities in gels (DO2g) and water (DO2w) were obtained after fitting experimental data to the analytical solution (data from side-dot) and the numerical solution (data from bottom-dot) to Fick's second law. Temperature had significant positive influence (P<0.05) on oxygen diffusivity estimated for different medium and analysis methods. The DO2obtained from both methods were statistically different (P<0.05) at 12 and 22°C but not at 4°C. Results show that DO2g values decreased by 72–92%, compared to DO2w. Results also show that decreasing the temperature from 22 to 4°C reduced the DO2w and DO2g values by 55–60%. No significant difference (P>0.05) was found between the activation energy (Ea) of water and gels (1–3% w/v) for temperatures ranging from 4 to 22°C. We used a combined obstruction and hydrodynamic model to explain why DO2g decreased as gel concentration increased. The method developed in this study can be used to study the oxygen diffusivity in foods.
[Display omitted]
•The method developed is useful to study oxygen diffusivity in foods.•The presence of agar significantly lowers oxygen diffusivity in water.•The addition of agar to water did not significantly alter activation energy.•Physical models were helpful to describe oxygen diffusivity in fibrous gels.•Oxygen content can be measured at multiple locations within a food.
Metrics
13 Record Views
Details
- Title
- Non-invasive measurement of oxygen diffusion in model foods
- Creators
- Kanishka Bhunia - Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, United StatesShyam S Sablani - Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, United StatesJuming Tang - Department of Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, United StatesBarbara Rasco - School of Food Science, Washington State University, P.O Box 646376, Pullman, WA 99164-6376, United States
- Publication Details
- Food research international, Vol.89(Pt 1), pp.161-168
- Academic Unit
- Biological Systems Engineering, Department of; Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900546741801842
- Language
- English
- Resource Type
- Journal article