Hexanal formation via lipid oxidation as a function of oxygen concentration: measurement and kinetics

A system was developed to continuously quantify hexanal produced via lipid oxidation of oils at constant oxygen concentrations. Two kinetic models were derived from molecular mechanisms of oxidation to describe the initial (a cubic model) and accelerated (an extended model) stages of oxidation. The...

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Bibliographic Details
Published inJournal of food science Vol. 56; no. 3
Main Authors Koelsch, C.M. (Univ. of Minnesota, St. Paul, MN), Downes, T.W, Labuza, T.P
Format Journal Article
LanguageEnglish
Published 01.05.1991
Subjects
ACEITES
HIDROCARBUROS
HUILE
HYDROCARBURE
LIPIDE
LIPIDOS
MATEMATICAS
MATHEMATIQUE
MODELE
MODELOS
OXIDACION
OXIGENO
OXYDATION
OXYGENE
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Summary:A system was developed to continuously quantify hexanal produced via lipid oxidation of oils at constant oxygen concentrations. Two kinetic models were derived from molecular mechanisms of oxidation to describe the initial (a cubic model) and accelerated (an extended model) stages of oxidation. The kinetic models illustrated the mechanistic influence of oxygen on rate constants and fit the data as well as simplistic curve fitting models. The monomolecular reaction phase showed the expected hyperbolic fit of inverse rate vs reciprocal oxygen concentration. The break point between initial and accelerated stages as function of oxygen concentration was represented by a logarithmic function
Bibliography:Q04
9166828
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1991.tb05389.x