期刊
FOOD REVIEWS INTERNATIONAL
卷 28, 期 2, 页码 113-145出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2011.595021
关键词
Clark electrode; diffusivity; electron paramagnetic resonance; gas chromatography; gravimetry; manometry; optical sensors; permeability; solubility; Winkler test
资金
- ANR-Agence Nationale de la Recherche (The French National Research Agency) [ANR-06-PNRA-023REACTIAL]
Oxygen solubility and diffusivity in food are two key parameters to understand and quantify the impact of oxygen on food oxidation. A limiting step to the acquisition of these data is the availability and feasibility of methodologies to quantify oxygen content in food and especially in solid foods, even though some recent and significant progress has been made in this field with the development of easy-to-handle techniques. This review aims at presenting and discussing the existing methods to quantify oxygen within food. Data of oxygen solubilities and diffusivities in food are presented and the values are discussed in the light of the extensive analysis of the methodology used and of the food characteristics.
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