Oxygen diffusion rate through the gamma bottle and associated kinetic effects on tomato ketchup

Christine Burgess, Gary Burgess, Robert Ofoli

Research output: Contribution to journalArticle

  • 1 Citations

Abstract

An experiment was performed to measure the oxygen transmission rate through the Gamma squeeze bottle for tomato ketchup and to determine the permeability constant for the Gamma material itself. Another experiment was carried out to study the change in the colour of ketchup after long-term exposure to an oxygen-rich environment and to establish a minimum acceptable redness level for ketchup as measured by a standard Chroma Meter (Minolta Camera Co). The combined results were then used to determine the reaction rate between oxygen and ketchup and to predict the shelf-life for colour stability of ketchup packaged in the Gamma bottle. The predicted shelf-life is at least 206 days.

LanguageEnglish (US)
Pages233-239
Number of pages7
JournalPackaging Technology and Science
Volume3
Issue number4
StatePublished - Oct 1990

Profile

ketchup
Bottles
Lycopersicon esculentum
bottles
tomatoes
Oxygen
oxygen
kinetics
Kinetics
Color
shelf life
Reaction rates
Permeability
Experiments
Cameras
color
meters (equipment)
chronic exposure
cameras
permeability

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Oxygen diffusion rate through the gamma bottle and associated kinetic effects on tomato ketchup. / Burgess, Christine; Burgess, Gary; Ofoli, Robert.

In: Packaging Technology and Science, Vol. 3, No. 4, 10.1990, p. 233-239.

Research output: Contribution to journalArticle

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