Abstract
Development of a method for measuring diffusion of oxygen through gel-type foods is described. Initial diffusivity measurements were carried out on agar gel in an air-agar-air system for which no published figures are available. The diffusivity of oxygen through agar at 30 degrees C was 1.97 x 10(-10) m(2)/s. This value is 12 times less than values reported for water-agar-water systems. Oxygen diffusion kinetics were also measured in commercial stirred-type yoghurt, in order to gauge the viability of in-package oxygen removal from probiotic yoghurt. The diffusivity of oxygen through yoghurt at 30 degrees C was 1.32 x 10(-11) m(2)/s.
| Original language | English |
|---|---|
| Journal | Food Australia |
| Publication status | Published - 2003 |
Keywords
- diffusion
- food packaging
- kinetics
- oxygen
- probiotics
- yoghurt