Kinetics of Oxidation of Potato Chips under Constant Temperature and Sine Wave Temperature Conditions

Ted P Labuza, S. BERGQUIST

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29 Scopus citations

Abstract

Lipid oxidation in potato chips at 30, 37 and 45°C followed zero order kinetics as measured by peroxide value (PV). An Arrhenius plot of log k versus (T°K)‐−1 snowed slight underprediction at low temperatures. Data from constant conditions were used to predict the extent of this free radical reaction under a sine wave temperature fluctuation (25/45°C with a 24 hr period). Predictions of effective rate constant, temperature and extent were found to agree to within 3.5% of the actual results up to a PV of 7 where bimolecular oxidation occurred. The sine wave condition entered the bimolecular oxidation sooner than was observed under steady data for the same effective temperature.

Original languageEnglish (US)
Pages (from-to)712-715
Number of pages4
JournalJournal of food science
Volume48
Issue number3
DOIs
StatePublished - May 1983

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