@article{CAI2023, 
author = {Jia’ang CAI and Lixin LU and Lijing LU and Liao PAN},
title = {Shelf Life Prediction of Milk Powder Based on Changes in Headspace Oxygen Concentration in Packaging},
year = {2023},
journal = {Food Science},
volume = {44},
number = {1},
pages = {209-214},
keywords = {shelf life, packaging, whole milk powder, relative oxygen consumption rate, oxygen consumption threshold},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220119-196},
doi = {10.7506/spkx1002-6630-20220119-196},
abstract = {PurposeTo predict the shelf life of milk powder based on the change of oxygen concentration in the packaging headspace.MethodsThe 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 ℃.ResultsThe 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%.ConclusionsThe shelf life of whole milk powder can be predicted by the change of oxygen concentration in the packaging headspace.}
}