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Effect of storage conditions on the absorption kinetics of non-metallic oxygen scavenger suitable for moist food packaging

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Abstract

To investigate the effects of temperature and relative humidity (RH) on the absorption kinetics of a moisture-activated non-metallic oxygen scavenger for packed foods, the kinetic parameters were evaluated at 11, 33, 75, 99% RH and 5, 23, and 60 °C. The absorption kinetics were well described by a first-order reaction. This non-metallic oxygen scavenger requires a high RH to ensure a high oxygen absorption capacity; average oxygen absorption capacity was 10.98, 23.74, 43.99, 50.4 mL at 11, 33, 75, 99% RH, respectively, at 23 °C. As the temperature increased, the oxygen scavenging capacity also increased. The oxygen absorption rate constant increased from 0.251 h− 1 at 5 °C to 1.406 h− 1 at 60 °C. It is important to consider the storage conditions before using a non-metallic scavenger for active food packaging use in order to ensure selection of the appropriate scavenger type.

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Acknowledgements

The authors would like to thank One Jung Can (OJC) Manufacturing Co., Ltd., Seoul, South Korea, for financial support for the project. This research study is a part of project titled “Development of oxygen scavenging package for fish cake” (Project number: 2015-51-031).

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Authors and Affiliations

  1. Department of Packaging, Yonsei University, 366-Changjo Hall, 1, Yonseidae-gil, Wonju, Gangwon-do, Wonju, 220-710, South Korea

    Kirtiraj K. Gaikwad & Youn Suk Lee

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  1. Kirtiraj K. Gaikwad
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  2. Youn Suk Lee
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Correspondence to Youn Suk Lee.

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Gaikwad, K.K., Lee, Y.S. Effect of storage conditions on the absorption kinetics of non-metallic oxygen scavenger suitable for moist food packaging. Food Measure 11, 965–971 (2017). https://doi.org/10.1007/s11694-017-9470-0

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  • DOI: https://doi.org/10.1007/s11694-017-9470-0

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