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Abstract
Oxygen solubility and diffusivity in food are two key parameters to understand and quantify the impact of oxygen on food oxidation. A limiting step to the acquisition of these data is the availability and feasibility of methodologies to quantify oxygen content in food and especially in solid foods, even though some recent and significant progress has been made in this field with the development of easy-to-handle techniques. This review aims at presenting and discussing the existing methods to quantify oxygen within food. Data of oxygen solubilities and diffusivities in food are presented and the values are discussed in the light of the extensive analysis of the methodology used and of the food characteristics.
Acknowledgments
This work was carried out with the financial support of the “ANR–Agence Nationale de la Recherche” (The French National Research Agency) under “Programme National de Recherche en Alimentation et nutrition humaine”, project ANR-06-PNRA-023REACTIAL, “Prediction and control of the appearance or disappearance of reactional markers during food process and conservation”. The authors also acknowledge Springer and Food Australia for copyright licence agreements concerning reproduction of figures in references 21, 22 (Springer) and 53 (Food Australia).
