Eur Food Res Technol (2010) 231:347351

Eur Food Res Technol (2010) 231:347351

DOI 10.1007/s00217-010-1282-y
OR IGINAL PAPER

Effects of initial oxygen concentration and oxygen-barrier property of film on fat

oxidation rate of packed cookies
Li-Xin Lu Fang Xu

Table 2 Ln(POV)t
Initial oxygen
relationship fitted by
concentration
linear
(%)
regression under different initial
oxygen concentration in packs
1.8
3.5
10.3
20.9
65.5

Equation of linear regression

SSE

R2

Ln (POV) = 0.007979t ? 0.9184

0.00380
0.00753

0.9834
0.9836

0.0123
0.00484

0.9805
0.9891

0.00854

0.9846

Ln (POV) = 0.01152t ? 0.9300

Ln (POV) = 0.01383t ? 0.9529
Ln (POV) = 0.01989t ? 0.9438
Ln (POV) = 0.04485t ? 0.9726

Relationship between fat oxidation rate of cookies

and initial oxygen concentration in the packs
hubungan antara perbandingan oksidasi lemak dr
cookies dan konsentrasi oksigen awal dalam
pengemas
In the further analysis of the influence of oxygen
concen- tration on rate constants of oxidation, it was
pointed out in this paper that the fat oxidation rate of
the cookies was in a linear correlation to the IOC.
The mathematical equation was expressed as:
Dalam analisis lebih lanjut dari pengaruh konsentrasi
oksigen pada laju konstanta dr oksidasi, hal itu
menunjukkan dalam makalah ini bahwa tingkat oksidasi
lemak dari cookie adalah dalam korelasi linear dg IOC.
Persamaan matematis dinyatakan sebagai :
k 5:60 10 4 O2 0:00819
2
where [O2] is IOC in packs (%). The coefficient of
multiple determinations (R2 value) of the fitted
equation was 0.9961, and the sum of squared error
(SSE) 3.38e-6. It was obvious
that the fat oxidation rate of the cookies and oxygen
con- centration in packs were linear dependence.
Dimana [O2] adalah IOC dalam (%). Koefisien dr byk
faktor yg menentukan (R2 value) dg persamaan yg
cocok adl 0,9961, dan jumlah dari kuadrat kesalahan
(SSE) 3.38e-6. It menjelaskan bahwa tingkat oksidasi
lemak dari cookie dan konsentrasi oksigen dalam
kemasan yang linear.

Effect of oxygen-barrier property of packaging

film on fat oxidation rate
Pengaruh dari penghalang oksigen yang
merupakan properti dari kemasan film pada
tingkat oksidasi lemak
The POV of all samples measured in different
films of packaging were compared with each other
and the data were illustrated in Fig. 3. The results
show that there is an increase in POV with the
increase in OTR of packaging film in the same
storage. For high OTR film BOPP/PE, the POV of
cookies was uptrend, reaching the maximum POV
POV dari semua sampel diukur dr film yang berbeda
kemasan yang dibandingkan satu sama lain dan data
diilustrasikan pada Gambar 3. Hasil penelitian
menunjukkan bahwa ada peningkatan POV dengan
peningkatan OTR film kemasan dalam penyimpanan
yang sama. Untuk tinggi OTR BOPP film / PE, POV
cookie adalah uptrend, POV dr cookies mencapai
maksimum 5.762 meq/kg pada hri ke 30 stlh
permulaan dan kemudian menurun. Sebaliknya, untuk
tinggi oksigen penghalang PET film / AL / ONY / PE,
POV cookie meningkat perlahan-lahan, mencapai
maksimum POV dari 5,024 meq / kg pada 37 hari
setelah inisiasi dan beralih ke downtrend

Eur Food Res Technol (2010) 231:347351

of 5.762 meq/kg at 30 days after initiation and

following a downdrop. In contrast, for high oxygenbarrier film PET/ AL/ONY/PE, the POV of
cookies increased slowly, reaching to the maximum
POV of 5.024 meq/kg at 37 days after initiation and
turning to downtrend.
The oxygen inside the pack could promote autooxida- tion of fat in food [3]. During storage, the
oxidation of cookies consumed the oxygen and leaded
to the decrease in oxygen concentration in packs,
which results in the partial pressure disparity of
oxygen inside and outside pack. For high OTR film
BOPP/PE, the oxygen could easily perme- ate into
the packs, leading to a high partial pressure of
oxygen inside pack and a higher oxidation rate of
Fig. 3 Effect of oxygen-barrier property of packaging cookies during the storage.
film on POV
Sebagian oksigen dapat membungkus muatan auto
of cookies
oksidasi dari lemak dalam makanan. Saat
penyimpanan, oksidasi dr cookies dikonsumsi oeh
oksigen dan berperan penting untuk menurunkan
konsentrasi oksigen pada pembungkus, yang
menghasilkan sebagian tekanan berbeda dr dlm
oksigen dan luar pembungkus. Untuk OTR BOPP
film/PE tinggi, oksigen dengan mudah dapat menyerap
menjadi pembungkus, yg terpenting untuk sebagian
tekanan tinggi dr oksigen didalam pembungkus dan
laju oksidasi lbh tinggi selama penyimpanan cookies.
Furthermore, the experimental data (average
POV measured in experiments) were transformed
into loga- rithms to show the relation between store
time (t) and POV logarithms (Ln(POV)) according to
the first-order kinetics of reaction (Fig. 4), where it
only considers the rising POV in the paper.
Selanjutnya, data penelitian (rata2 POV diukur
dalam penelitian diubah menjadi logaritma untuk
menunjukan relasi antara waktu penyimpanan (t) dan
logaritma POV (Ln(POV)) menurut reaksi orde
kinetika
pertama
(Fig.4)
dmn
hanya
mempertimbangkan kenaikan POV dalm kertas.
The experiment data were fitted with linear
regression based on Eq. 1, regression equations
were obtained as given in Table 3. It is clear that
the linear degree of cor- relation was extremely
notable according to the R 2.
Berdasarkan data penelitian sesuai dengan regresi
linier pada Eq. 1. Persamaan regresi diperoleh seperti
yang diberikan dalam Tabel 3. Jelas bahwa derajat
linier korelasi sangat penting menurut Hasil penelitian
menunjukkan bahwa proses oksidasi lemak sesuai
dengankinetika orde pertama

Eur Food Res Technol (2010) 231:347351

Fig. 4 The relationship between Ln(POV) and storing

time fitted by linear regression under different
packaging films

Table
3
Packaging films
Ln(POV) t
relationship fitted by linear
regression
with
different packaging
films

Equation of linear regression

The results showed that the fat oxidation process

conforms to first-order kinetics.
Hasil penelitian menunjukkan bahwa proses
oksidasi lemak sesuai dengan kinetika orde
pertama.
Conclusions
The IOC in the packs and oxygen-barrier
property of packaging film affects fat oxidation in
cookies. The fat oxidation rate increases with the
increase in IOC in packs and OTR of packaging
films.
IOC dalam kemasan dan properti penghalang oksigen
pada kemasan mempengaruhi oksidasi lemak
dalam cookies. Tingkat oksidasi lemak
meningkat dengan peningkatan IOC dalam
kemasan, dan OTR film kemasan
The high IOC has a notably impact on fat
oxidation in packed cookies. Data obtained in this
study showed that the fat oxidation rate of cookies
with packed in an oxygen content of 65.5% was
more than twice of that packed in atmospheric
oxygen composition. Vacuum packaging could
effectively reduce the concentration of oxygen in
the packaging and slow down the rate of fat
oxidation. The fat oxidation rate of vacuum-packed
cookies was less than half of that packed in
atmospheric oxygen composition.
IOC yg tinggi memiliki dampak khusus pada
oksidasi lemak dalam cookie yg dikemas. Data

yang diperoleh dalam penelitian ini menunjukkan

bahwa tingkat oksidasi lemak cookie dalam
kemasan dengan kandungan oksigen 65,5% lebih
dari dua kali dari yang dikemas dalam komposisi
oksigen atmosfer. Kemasan vakum secara efektif
dapat mengurangi konsentrasi oksigen dalam
kemasan dan memperlambat laju oksidasi lemak.
Tingkat oksidasi lemak cookie dikemas-vacum
adalah kurang dari setengah dari yang dikemas
dalam komposisi oksigen atmosfer

SSE

R2

Logarithm of POV and store time relationships

under different IOC and packaging films were
successfully fitted by linear regression under the
same temperature and
relative
humidity.
A
linear
correlation
equation between the fat
oxidation rate of the cookies and IOC was
developed.
Logaritma dr POV dan hubungan waktu
simpan berbeda di bawah IOC dan kemasan film
berhasil dipasang dengan regresi linier di bawah
suhu yang sama dan kelembaban relatif. Sebuah
persamaan korelasi linear antara tingkat oksidasi
lemak dari cookie dan IOC dikembangkan.

PET/AL/ONY/PE
BOPP/VMCPP
ONY/PE
BOPP/PE

Ln (POV) = 0.01989t ? 0.9438

Ln (POV) = 0.02209t ? 0.9508
Ln (POV) = 0.02447t ? 0.9721
Ln (POV) = 0.02802t ? 0.9944

0.00484
0.00833
0.0139

0.9891
0.9874
0.9785

0.02547

0.9653

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