Prediction of Beta-Carotene Decolorization in Model System Under Static and Dynamic Conditions of Reduced Oxygen Environment

Authors

  • ISRAEL SAGUY,

    1. Author Saguy is affiliated with the Dept. of Food Technology, ARO, The Volcani Canter, Bet Dagan 50-250, Isreal. Author Goldman, formerly affiliated with ARO, is now with the Weizmann Institute of Science, Rehovot, Isreal. Author Karel is affiliated with the Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139.
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  • MARIANA GOLDMAN,

    1. Author Saguy is affiliated with the Dept. of Food Technology, ARO, The Volcani Canter, Bet Dagan 50-250, Isreal. Author Goldman, formerly affiliated with ARO, is now with the Weizmann Institute of Science, Rehovot, Isreal. Author Karel is affiliated with the Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139.
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  • MARCUS KAREL

    1. Author Saguy is affiliated with the Dept. of Food Technology, ARO, The Volcani Canter, Bet Dagan 50-250, Isreal. Author Goldman, formerly affiliated with ARO, is now with the Weizmann Institute of Science, Rehovot, Isreal. Author Karel is affiliated with the Dept. of Nutrition & Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139.
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  • The authors express their gratitude to Mrs. Batia Horev for her technical assistance. This research was supported by grant no. I-159-79 from the United States-Israel Binational Agricultural Research and Development Fund (BARD). Contribution from the Agricultural Research Organization, The Volcani Center, Bet Dagan. Israel. No. 1138-E. 1984 Series.

ABSTRACT

Predictions of beta-carotene losses were made with model systems stored under conditions simulating storage of dry foodstuff powders. The mathematical model utilized kinetic data collected under static conditions of water activity and oxygen concentration and was extended for the prediction of beta-cartone retention under dynamic conditions. Results showed an excellent agreement between actual and predicted retention of beta-carotene stored under dynamic conditions once the proper correction factor was used. The correction factor was required to compensate for different geometries which affected diffusion limiting reactions.

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