AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science Article
PDF (3.1 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Publishing Language: Chinese | Open Access

Shelf Life Prediction of Milk Powder Based on Changes in Headspace Oxygen Concentration in Packaging

Jia’ang CAI1 , Lixin LU1,2 ( ), Lijing LU1,2, Liao PAN1,2
School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi 214122, China
Show Author Information

Abstract

Purpose

To predict the shelf life of milk powder based on the change of oxygen concentration in the packaging headspace.

Methods

The relative oxygen consumption rate was used to characterize the oxidation characteristics of whole milk powder, and the oxygen consumption threshold was determined by analyzing several oxidation indexes. Oxygen permeability of the packaging materials and oxidation characteristics of milk powder were integrated to characterize the change of headspace oxygen concentration, and a shelf life prediction model of milk powder was established based on the total oxygen consumption. The model was verified by accelerated storage test of polyethylene terephthalate/polyethylene packaged whole milk powder at 45 ℃.

Results

The oxygen consumption threshold of whole milk powder was 0.04147 mg/g. The experimental data of oxygen concentration in the packaging headspace during accelerated storage was consistent with the predicted data, and the relative deviation between the experimental and theoretical shelf life was 6.06%.

Conclusions

The shelf life of whole milk powder can be predicted by the change of oxygen concentration in the packaging headspace.

Keywords

shelf lifepackagingwhole milk powderrelative oxygen consumption rateoxygen consumption threshold
CLC number: TS252.51 Document code: A Article ID: 1002-6630(2023)01-0209-06

References

【1】
【1】
 
 
Crossref Google Scholar
Food Science
Volume 44 Issue 1,
January 2023
Pages 209-214
DOI: 10.7506/spkx1002-6630-20220119-196

{{item.num}}

Comments on this article

Go to comment

< Back to all reports

Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

Review Comment

Cite this Report
Close
Close
Cite this article:
CAI J, LU L, LU L, et al. Shelf Life Prediction of Milk Powder Based on Changes in Headspace Oxygen Concentration in Packaging. Food Science, 2023, 44(1): 209-214. https://doi.org/10.7506/spkx1002-6630-20220119-196

920

Views

28

Downloads

0

Crossref

0

Scopus

0

CSCD
Received: 19 January 2022
Published: 15 January 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).