Main content area

Shelf life model of powdered infant formula as function of temperature and oxygen concentration

An, Duck Soon, Lee, Ji Hye, Lee, Dong Sun
Food packaging and shelf life 2018 v.15 pp. 130-133
equations, food packaging, infant formulas, lipid peroxidation, models, oxidation, oxygen, peroxide value, shelf life, storage temperature
Oxidative quality change is the primary quality factor determining the shelf life of powdered infant formula. In order to develop a shelf life model based on its kinetics, the lipid oxidation progress expressed as increase in peroxide value (POV) was described, for temperatures of 20, 30 and 40 °C and oxygen concentrations of 21.2 and 1.5 kPa, by using Huang’s model. The dependences of the model parameters (induction period and oxidation rate) were formulated as functions of temperature and oxygen concentration by Arrhenius equation and a nonlinear empirical equation, respectively. The time for POV to increase from 3 meq/kg to the limit of 15 meq/kg was defined as the product shelf life and then determined for ranges of temperature and oxygen concentration. Examination of the developed model suggested that the shelf life can be significantly extended by packaging under O2 concentration below 2 kPa (2% at 1 atm) and storing below 25 °C.