Partitioning of Organic Acid Food Preservatives between Oil and Water
Partitioning of organic acid food preservatives between oil and water
Olaya Iturbe Navalpotro
Student of Food National Institute -DTU
Technical University of Denmark
Index
1. Introduction …………………………………………………………..pg. 2-4
2. Theoretical background……………………………………………….pg. 5-18
2.1. Preservatives (Sorbic acid and Benzoic acid)
2.2. Solubility and partitioning of food preservatives in food system
2.3. Measurements of the preservatives partitioning in oil-water system
2.4. Influences of substrate factors on the action of preservatives
2.5. Partition coefficient correlation and prediction
2.6. Symbols and nomenclature
3. Objectives…………………………………………………………….pg. 19
4. Material and methods………………………………………………..pg. 20-21
4.1 Materials
4.2 Equipment
4.3 Experiment Procedure
4.4 Analysis method
5. Results………………………………………………………………pg. 22-30
6. Conclusions…………………………………………………………pg. 31
7. Bibliography………………………………………………………..pg. 32-33
8. Acknowledgment…………………………………………………..pg. 34
9. Annexes………. …………………………………………………...pg. 35-78
9.1 Material
9.2 Calculations of stock solution and density
9.3 Method and experimental design
9.4 Excell Tables
Partitioning of organic acid food preservatives between oil and water
Olaya Iturbe Navalpotro
Student of Food production Engineering, Biocentrum-DTU
Technical University of Denmark
1. Introduction
The conservation is generally defined as the method used to preserve an existent state or to prevent possible due damages to the action of chemical agents (oxidation), physical (temperature and light) or biological (microorganisms).
The conservation of the nutritious products has allowed the man to have foods from a crop until the following one. Therefore, the main function of the conservation is to retard the deterioration of the foods and to prevent alterations of its flavor or, in some cases, of its aspect.
This objective can be achieved in different ways, through the treatment processes like the
Olaya Iturbe Navalpotro
Student of Food National Institute -DTU
Technical University of Denmark
Index
1. Introduction …………………………………………………………..pg. 2-4
2. Theoretical background……………………………………………….pg. 5-18
2.1. Preservatives (Sorbic acid and Benzoic acid)
2.2. Solubility and partitioning of food preservatives in food system
2.3. Measurements of the preservatives partitioning in oil-water system
2.4. Influences of substrate factors on the action of preservatives
2.5. Partition coefficient correlation and prediction
2.6. Symbols and nomenclature
3. Objectives…………………………………………………………….pg. 19
4. Material and methods………………………………………………..pg. 20-21
4.1 Materials
4.2 Equipment
4.3 Experiment Procedure
4.4 Analysis method
5. Results………………………………………………………………pg. 22-30
6. Conclusions…………………………………………………………pg. 31
7. Bibliography………………………………………………………..pg. 32-33
8. Acknowledgment…………………………………………………..pg. 34
9. Annexes………. …………………………………………………...pg. 35-78
9.1 Material
9.2 Calculations of stock solution and density
9.3 Method and experimental design
9.4 Excell Tables
Partitioning of organic acid food preservatives between oil and water
Olaya Iturbe Navalpotro
Student of Food production Engineering, Biocentrum-DTU
Technical University of Denmark
1. Introduction
The conservation is generally defined as the method used to preserve an existent state or to prevent possible due damages to the action of chemical agents (oxidation), physical (temperature and light) or biological (microorganisms).
The conservation of the nutritious products has allowed the man to have foods from a crop until the following one. Therefore, the main function of the conservation is to retard the deterioration of the foods and to prevent alterations of its flavor or, in some cases, of its aspect.
This objective can be achieved in different ways, through the treatment processes like the
Bibliography: Reading, UK (1993) Chiou, C.T Food Research (1955) Healthy feeding (1985). Mckellar Robin C., Lu Xuewen, Modelling microbial responses in food. CRC Press (2004) Niimi A.J., Solubility of organic chemicals in octanol, triolein and cod liver oil and (1991) Prausnitz, J.M., R.N WHO, Evaluation of the toxicity of a number of antimicrobial and antioxidants, WHO Geneva, Switzerland, Report 6, 1961 of the Joint FAO/WHO Expert Committee on food Switzerland, Report 8, 1964 of the Joint FAO/WHO Expert Committee on food additives. WHO, Safety evaluation of certain food additives, WHO Geneva, Switzerland, meeting 63, 2005 of the Joint FAO/WHO Expert Committee on food additives. WHO, Evaluation of certain food additives and contaminants, WHO Rome, Italy, meeting 67, 2006 of the Joint FAO/WHO Expert Committee on food additives. WHO, Evaluation of certain food additives and contaminants, WHO Geneve, Switzerland, meeting 68, 2007 of the Joint FAO/WHO Expert Committee on food additives.