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KMID : 1007519970060030154
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Food Science and Biotechnology
1997 Volume.6 No. 3 p.154 ~ p.157
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Computer Simulation on the Effects of Physical Properties of a Liquid Food System on Shelf Life of a packaged Liquid Food System
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Kim Jai-Neung
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Abstract
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Physical properties of a liquid food system such as the diffusion coefficient of oxygen, permeability of packaging material, and kinetic reaction rate have effects on the quality of a packaged liquid food system during storage. Quality prediction models to simulate their effects on the shelf life can save time and money. Therefore, It is useful to predict the effects of the physical properties of a liquid food system on its shelf life for designing the liquid food packaging which extends its shelf life. A computer program was developed based on the unsteady state three-dimensional mathematical model to predict the loss of quality of a packaged liquid food system and was validated through experimentation. This computer program validated by experimentation simulated the effect of physical properties of liquid food system on the product quality in a three-dimensional packaged liquid food system. Published physical properties data was used for the computer simulation. Computer simulation results in that the diffusion coefficient of oxygen in a liquid food system, the permeability of ascorbic acid, and the kinetic reaction constant of ascorbic acid oxidation have an effect on the shelf life of a liquid food system. In order to design the packaging for a liquid food system to extend its shelf life, high oxygen barrier packaging material should be used to reduce the amount of oxygen transport through the packaging material and the storage temperature should be as low as possible to decrease the kinetic reaction constant.
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