A Phenomenological Model of the Peroxide Value’s Rise and Fall During Lipid Oxidation |
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Authors: | Glaucia M F Aragao Maria G Corradini Micha Peleg |
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Affiliation: | (1) Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, Santa Catarina, 88.040-900, Brazil;(2) Instituto de Tecnología, Facultad de Ingeniería y Ciencias Exactas, Universidad Argentina de la Empresa, Ciudad de Buenos Aires, Argentina;(3) Department of Food Science, University of Massachusetts, 228 Chenoweth Lab, 100 Holdsworth Way, Amherst, MA 01003, USA |
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Abstract: | During isothermal lipid oxidation at relatively high temperatures, the peroxide concentration frequently peaks while at relatively
low temperatures it only rises slowly. These are two manifestations of a process where formation and degradation happen simultaneously
on different time scales. A phenomenological mathematical model, comprising a decay factor superimposed on an accumulation
term can describe these scenarios. Each has a characteristic time constant shortened by raising the temperature and a rate
constant that increases with it. The model’s mathematical structure and the magnitude of its coefficients depend on the particular
system. However, regardless of the chosen expressions, if the degradation characteristic time falls within or just beyond
the experiment’s duration, a peak peroxide value will be observed whose height and shape will primarily depend on the other
model’s parameters. If this characteristic time is far outside the time of the experiment , no peak will be recorded. The
model need not be unique and no detailed knowledge of the oxidation mechanisms is required for its formulation. Consequently
it can be derived directly from experimental peroxide value versus time relationships, without the need to monitor the intermediate
reactions by specialized instrumental methods such as DSC. Through the formation term adjustment, the model can also account
for the temperature dependent lag in the rise of the peroxide value and/or the appearance of its peak. |
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Keywords: | Peroxide value Non-linear kinetics Oxidation Mathematical modeling Oils and fats |
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