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

• Published in: Journal 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
• Language: English
• Published: 01.05.1991
• Subjects: ACEITES; HIDROCARBUROS; HUILE; HYDROCARBURE; LIPIDE; LIPIDOS; MATEMATICAS; MATHEMATIQUE; MODELE; MODELOS; OXIDACION; OXIGENO; OXYDATION; OXYGENE

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...