Effect of storage temperature on the oxygen uptake of cooked, freeze-dried combination foods

Tuomy, J M; Hinnergardt, L. C.; Helmer, R L

doi:10.1021/jf60171a026

Cited by 6 publications

(4 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A series of studies at the U.S. Army Natick Research and Development Laboratories of oxygen level effects on dehydrated beef products came up with some specific recommendations for proper storage (Toumy et al, 1968a;Toumy et al, 1968b;Toumy et al, 1969;Toumy et al, 1970;Bishov et al, 1971). The following conclusions could be drawn from these studies ):…”

Section: Food Systemsmentioning

confidence: 99%

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Kacyn

Saguy

Karel

1983

J Food Processing Preservation

View full text Add to dashboard Cite

An apparatus for the measurement of adsorbed/entrapped oxygen held by dehydrated powdered products was developed and is described in detail.The method works on the principle of sample solubilization in deaerated water with compression of the liberated gases into a calibrated chamber containing an oxygen probe.When tested on nonfat dry milk, the coefficient of variation for the method is 20%.Kinetic studies using this apparatus were performed on a model system consisting of methyl linoleate dispersed on Avicel microcrystalline cellulose and nonfat dry milk at headspace oxygen concentrations of 0.52% -10.69%.Excellent correlation was found in the model system between diene conjugation values and oxygen uptake as measured by the apparatus.Correlation coefficients between the two methods were in the range .987 -. 997.Bimolecular kinetics were found to apply to both the model system and the milk-lipid system with KB's within the range expected from studies done by previous workers at higher 02 pressures.The KB's for the cellulose model system were found to be 5 to 6 times greater than those in the milk based system. This was due partly to encapsulation of lipids in the milk during preparation and partly due to smaller surface area in the milk-based system. Mathematical models for the oxidation rate constants as a function of headspace 02 concentrations were derived for the two systems.

show abstract

Section: Food Systemsmentioning

confidence: 99%

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Kacyn

Saguy

Karel

1983

J Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…Examination of Tables I and IV gives explanations for some of the differences found in the oxygen uptakes of the eight products studied previously (Tuomy et al, 1970). It is evident that the oxygen uptake of a freeze-dried combination item is not simply the addition of the oxygen uptakes of individual ingredients.…”

Section: Resultsmentioning

confidence: 92%

“…Investigations concerned with the oxygen uptake of eight freeze-dried combination foods contained in the Food Packet, Long Range Patrol (LRP) (Tuomy et al, 1969(Tuomy et al, , 1970 have shown wide variations in the uptake which are not explainable Food Laboratory, U.S. Army Natick Laboratories, Natick, Mass. 01760 by comparison of the product formulas.…”

mentioning

confidence: 99%

Effect of ingredients on the oxygen uptake of cooked, freeze-dried combination foods

Tuomy¹,

Fitzmaurice²

1971

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

The antioxidant or prooxidant activity of the principal ingredients was determined for eight cooked, freeze-dried combination foods used in Armed Forces operational rations. Each product was made in successive stages or partial formulations with the first stage containing only meat and water and the succeeding stages made by adding one or more ingredients, with the last stage being the complete product. Proportions and processing were maintained as though the final product was being made. The stages were freeze-dried and stored in cans under atmospheric pressure at 40, 70, or 100°F for 12 weeks. Oxygen uptakes of the stages were determined at 2, 4, 8, and 12 weeks. Some ingredients such as rice, chili beans, and vegetable oil were found to have antioxidant properties. Others such as tomato paste, some seasoning mixes, and white sauce were prooxidant. There is evidence that the antioxidant or prooxidant activity of an ingredient varies, depending upon the other ingredients present, and that processing conditions will significantly affect the oxygen uptake of the meat component.

show abstract

“…Cinnamon is also an important raw material in pharmaceutical and cosmetic industries. Storage conditions where elevated temperatures, light, moisture and oxygen exist induce the auto-oxidation of essential oils (Luh and Woodroof, 1975;Lee, 1975;Tuomy et al, 1970). Some oils or lots of oils are more stable toward oxidation than others.…”

Section: Introductionmentioning

confidence: 99%

Photoxidation of Cinnamon Oil

Hicks

Abdullah

1987

Journal of Food Science

View full text Add to dashboard Cite

Commercial cinnamon leaf oil and bark oil distillates from commercially ground cinnamon were oxidized via immobilized riboflavin at 22°C under 1740 lumens of light in a model system. Most components of bark oil were oxidized in the model system which produced singlet oxygen. Compound disappearance was observed in cinnamon bark oil distillates with storage time of ground cinnamon. Bleached and filtered cinnamon leaf oil was resistant to oxidation in the model system. Thirty-seven water-soluble compounds in bark distillate were identified using GUMS procedures. Of these compounds 10 had not been previously reported in the literature.

show abstract

Effect of storage temperature on the oxygen uptake of cooked, freeze-dried combination foods

Cited by 6 publications

References 4 publications

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Effect of ingredients on the oxygen uptake of cooked, freeze-dried combination foods

Photoxidation of Cinnamon Oil

Contact Info

Product

Resources

About