Summary
A model was applied on experimental data to study the mass transport of oxygen diffusing through the oil phase and the packaging materials as well as the oxidation reactions. A nonlinear system was numerically solved for various combinations of materials, temperatures, and light availability, by adopting a typical Newton method, in conjunction with a multi-step up-winding finite differences scheme. The probability of the packaged olive oil not to reach the end of its shelf life (Psafe) and its time evolution, was in very good agreement with the experimental data. Psafe was proposed as a reduction indicator for shelf life predictions at “real-life” conditions. Exposure to light at any pattern could significantly stimulate the oxidative degradations, only assisted by elevated temperatures and presence of oxygen. Plastic containers showed particularly higher protective role when oil was stored at light, while glass was the most protective material when oil was stored at dark.
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Coutelieris, F., Kanavouras, A. (2006). Modelling the Shelf Life of Packaged Olive Oil Stored at Various Conditions. In: Di Bucchianico, A., Mattheij, R., Peletier, M. (eds) Progress in Industrial Mathematics at ECMI 2004. Mathematics in Industry, vol 8. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-28073-1_39
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DOI: https://doi.org/10.1007/3-540-28073-1_39
Publisher Name: Springer, Berlin, Heidelberg
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