The aim of the present research was to model the temperature dependence of lipid oxidation rate in water-in-oil emulsions stored at sub-zero temperatures. In fact, the application of the well-known Arrhenius equation resulted precluded in such conditions. To this purpose, the physical state and the oxidation rate of sunflower oil-water emulsions were evaluated from -30 to 60 degrees C. Results indicate that the rate of oxidation could be considered as a resultant of a complex interplay between the physicochemical changes occurring in the hydrophilic and hydrophobic phases as a consequence of phase transitions. By taking into account the changes in oil viscosity and in the reactant concentration in both lipid and water phase it was possible to set up a mathematical model able to describe the temperature dependence of oxidation rate in multiphase systems in the entire range of temperatures considered. (c) 2006 Elsevier Ltd. All rights reserved.
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures
CALLIGARIS, Sonia;MANZOCCO, Lara;NICOLI, Maria Cristina
2007-01-01
Abstract
The aim of the present research was to model the temperature dependence of lipid oxidation rate in water-in-oil emulsions stored at sub-zero temperatures. In fact, the application of the well-known Arrhenius equation resulted precluded in such conditions. To this purpose, the physical state and the oxidation rate of sunflower oil-water emulsions were evaluated from -30 to 60 degrees C. Results indicate that the rate of oxidation could be considered as a resultant of a complex interplay between the physicochemical changes occurring in the hydrophilic and hydrophobic phases as a consequence of phase transitions. By taking into account the changes in oil viscosity and in the reactant concentration in both lipid and water phase it was possible to set up a mathematical model able to describe the temperature dependence of oxidation rate in multiphase systems in the entire range of temperatures considered. (c) 2006 Elsevier Ltd. All rights reserved.File | Dimensione | Formato | |
---|---|---|---|
Emulsion Food Chemistry.pdf
non disponibili
Tipologia:
Versione Editoriale (PDF)
Licenza:
Non pubblico
Dimensione
230.37 kB
Formato
Adobe PDF
|
230.37 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.