Articles
THE INFLUENCE OF LIGHT ON THE SHELF LIFE OF PACKAGED OLIVE OIL
Article number
674_74
Pages
567 – 572
Language
English
Abstract
A mathematical model was introduced to describe the oxidative alterations taking place in packaged olive oil stored in various packaging materials and conditions.
The consequent set of mass transport equations for the diffusion of oxygen through the packaging wall and the reaction of hydroperoxides inside the oil mass for various combinations of the aforementioned parameters, introduced a non-linear system, which was numerically solved.
Special interest was given to the influence of light on the parameters used and on the reaction constants.
In addition, the probability of the packaged olive oil not to reach the end of its shelf life during a certain time period, was estimated and proposed as a quality reduction indicator.
The presence of light could by itself stimulate the oxidative degradations inside olive oil resulting in a sharp reduction of its shelf life.
A clear synergistic effect between oxygen and light was also observed, while the increase of temperature had a contradictory effect on the preservation of the product.
Finally, it was predicted that storage of olive oil at low temperatures under dark conditions offers a significantly high possibility for a prolonged shelf life of even beyond 24 months.
The consequent set of mass transport equations for the diffusion of oxygen through the packaging wall and the reaction of hydroperoxides inside the oil mass for various combinations of the aforementioned parameters, introduced a non-linear system, which was numerically solved.
Special interest was given to the influence of light on the parameters used and on the reaction constants.
In addition, the probability of the packaged olive oil not to reach the end of its shelf life during a certain time period, was estimated and proposed as a quality reduction indicator.
The presence of light could by itself stimulate the oxidative degradations inside olive oil resulting in a sharp reduction of its shelf life.
A clear synergistic effect between oxygen and light was also observed, while the increase of temperature had a contradictory effect on the preservation of the product.
Finally, it was predicted that storage of olive oil at low temperatures under dark conditions offers a significantly high possibility for a prolonged shelf life of even beyond 24 months.
Authors
A. Kanavouras, F.A. Coutelieris
Keywords
oxidation, olive oil, packaging, storage conditions, shelf-life prediction, light
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