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Kinetic Model of Lipid Oxidation in Foods
Date
1990-3
Author
Özilgen, Sibel
Özilgen, Mustafa
Metadata
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This work is licensed under a
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A general mathematical model in the same form with the logistic equation simulated lipid oxidation in food systems. Almost perfect agreement was found between the model and seventeen sets of data from the literature, obtained with egg yolk, restructured beef and pork nuggets, cooked pork meat, iced gutted dogfish, frozen mackerel fillets and ground raw poultry meat. A simple method was described for the evaluation of the numerical values of the model parameters. Variations of these numerical values were also associated with varying pretreatment and storage conditions.
Subject Keywords
Food Science & Technology
URI
https://hdl.handle.net/11511/51424
Journal
Journal of Food Science
DOI
https://doi.org/10.1111/j.1365-2621.1990.tb06795.x
Collections
Department of Food Engineering, Article