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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
  • journal article

Periodico
FOOD CHEMISTRY
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.
DOI
10.1016/j.foodchem.2006.02.056
WOS
WOS:000241306500021
Archivio
http://hdl.handle.net/11390/881840
info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-33748805754
http://www.sciencedirect.com/science/article/pii/S0308814606002019
Diritti
closed access
Soggetti
  • Emulsion

  • Frozen storage

  • Lipid oxidation

  • Mathematical model

  • Phase transition

Scopus© citazioni
34
Data di acquisizione
Jun 7, 2022
Vedi dettagli
Web of Science© citazioni
32
Data di acquisizione
Mar 28, 2024
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