Shelf-life prediction of edible cotton, peanut and soybean seed oils using an empirical model based on standard quality tests

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

“…Therefore, the adequacy of Arrhenius model depends on the accuracy of the regression model represented by the coefficient of determination (R 2 ), which indicates that the Arrhenius model is applicable to experimental data at 25 and 60 °C. [ 30,52 ]…”

“…Therefore, the adequacy of Arrhenius model depends on the accuracy of the regression model represented by the coefficient of determination (R 2 ), which indicates that the Arrhenius model is applicable to experimental data at 25 and 60°C. [30,52] Activation energy is the minimum amount of energy necessity to provide a chemical reaction. [53] It is a parameter necessary to be able to calculate the reaction rate constant on the Arrhenius (Equation (2)), which in its turn is a kinetic characteristic of the oxidation process.…”

“…According to Equation (2), the plot of ln k РV versus 1/T K −1 , gives a straight line with a slope (−E a /R) and intercept (ln A), which enables the determination of activation energy (E a ) and pre-exponential factor (A), respectively. [30,52] In this regard, the Arrhenius plot representing the effect of temperature on the rate constant of peroxide formation is presented in Figure 3. The linear regression equations and the coefficients of determination (R 2 ) indicate that Arrhenius model fits well the experimental data and could be used to determine the activation energy (E a ) for the range of elevated temperatures studied.…”

Shelf-Life Prediction of Peanut Oil (Arachis hypogaea L.) Using an Accelerated Shelf-Life Testing (ASLT) Method in the Polypropylene Packaging

“…Therefore, the propagation step of hot pressing peanut oil oxidation occurs more rapidly. The oxidation reaction rate following zero order in food products is shown by several studies on the storage of soybean oil, peanut oil, cottonseed oil, and oil/fat products, as well as fat-based products [8] [25]. After a zero order was selected, the Arrhenius equation is determined by plotting the x (I/T) and y values (ln k for each temperature) to obtain the slope and intercept values used to determine the shelf life of peanut oil.…”

“…The Arrhenius equation is generally used as a model to determine the effect of temperature on the rate of chemical reactions and biological processes in food [7]. ASLT and Arrhenius equation have been used to predict the shelf life of cottonseed oil, peanut oil, and soybean oil by taking into account the damage parameter of peroxide value during storage [8]. Determination of shelf life in peanut oil is carried out in PP packaging, because this packaging has low permeability to water vapor, gases and odors [6].…”