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 Study of the Lipid Oxidation for Shelf – Life Prediction of Mayonnaise using Arrhenius Equation
Tác giả hoặc Nhóm tác giả: Nguyen Thi Truc Loan
Nơi đăng: TEST ENGINEERING AND MANAGEMENT; Số: Volume 82;Từ->đến trang: 5337 - 5345;Năm: 2020
Lĩnh vực: Khoa học công nghệ; Loại: Bài báo khoa học; Thể loại: Quốc tế
TÓM TẮT
In this study, the shelf life of mayonnaise (product of high lipid content) was rapidly predicted by studying the lipid oxidation reaction. Samples of mayonnaise were stored in glass bottles and stored in incubators at 30ºC, 37ºC and 45ºC for 2 months to follow the perishable degree of product by measuring the acid and peroxide values every 7 days. Results showed that the lipid hydrolysis follows zero-order reaction mechanism with activation energy Ea = 33.00 kJ / mol, the acid value increase slowly within study. The Arrhenius equation was established according to the peroxide value: y = -4054.7x + 5.5563 (R2 = 1), estimated shelf life was 13.7 months.Lipid oxidation followed the first-order reaction mechanism with the activation energy Ea = 24.76 kJ/mol, the peroxide value increased significantly within study. The Arrhenius equation was established according to the peroxide value: y = -2977.6x + 6.4962 (R2 = 0.9555), the predicted shelf life of the sample was 6,0 months, matches with the published shelf life given by the manufacturer. Thus, lipid oxidation reaction is the main damaging factor of this product and hence, we can confirm the accuracy and applicability of mathematical modeling method to quickly predict the shelf life of food products. Keywords: lipid oxidation, acid value, peroxide value, Arrhenius equation, mayonnaise sauce, predict shelf life; accelerated testing
ABSTRACT
[ 2020\2020m05d027_20_27_59Scopus-Self_life_of_mayonaise.pdf ]
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