Effects of oxygen diffusion on oxidation of some dry foods

Summary The rate of oxygen uptake and the effective diffusivity of oxygen in some porous food products were determined. The effect of oxygen diffusion on the overall rate of oxygen uptake was investigated in these foods and in other food products for which approximate values of oxidation rate constants and of oxygen diffusivity existed in the literature. The results show that diffusion can be a rate-limiting factor under certain conditions of commercial processing and handling.