PREDICTING THE SHELF LIFE OF SUNFLOWER MEAL USING KINETIC MODELS
The issue of determining the shelf life of sunflower meal using a kinetic approach has been considered. Sunflower meal is a byproduct of sunflower oil production and is actively used in agriculture as a high-calorie component of compound feeds for poultry, pigs, and cattle. The main value of meal li...
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| Format: | Article |
| Language: | English |
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Odesa National University of Technology
2024-09-01
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| Series: | Harčova Nauka ì Tehnologìâ |
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| Online Access: | https://journals.ontu.edu.ua/index.php/foodtech/article/view/3022 |
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| author | T. Matveeva V. Papchenko P. Petik N. Staroselska V. Khareba O. Khareba |
| author_facet | T. Matveeva V. Papchenko P. Petik N. Staroselska V. Khareba O. Khareba |
| author_sort | T. Matveeva |
| collection | DOAJ |
| description | The issue of determining the shelf life of sunflower meal using a kinetic approach has been considered. Sunflower meal is a byproduct of sunflower oil production and is actively used in agriculture as a high-calorie component of compound feeds for poultry, pigs, and cattle. The main value of meal lies in its high protein content (up to 44%), fiber, vitamins B and E, potassium, phosphorus, and other important minerals and organic substances. However, it contains up to 2% oil, which over time is prone to oxidation, potentially negatively impacting the product's quality and safety. The study proposes a method for predicting the oxidative stability of sunflower meal during long-term storage using the Arrhenius model, which describes the dependence of the reaction rate on temperature. The peroxide value was used to describe the kinetics of lipid oxidation in the meal. It was found that the oxidation reaction demonstrates clear zero-order kinetics, and the activation energy for the formation of primary oxidation products is 71.875 kJ/mol. A kinetic equation for the oil oxidation reaction in meal was developed, allowing for the calculation of the reaction rate constant at different temperatures. Calculations of the reaction rate constants at temperatures of 293, 298, and 303 K showed that oil oxidation in meal depends on temperature, with a temperature acceleration coefficient of the reaction equal to 2.65. The predicted shelf life of the meal at a temperature of 298 K was 13.1 months. The accuracy of the prediction was confirmed by measuring the peroxide value of the meal stored for 12 months at temperature of 293–303 K and a relative humidity of 35–45%. The proposed method allows, in a short period, to provide recommendations regarding storage periods to ensure high quality and safety of the product, considering different temperature conditions. |
| format | Article |
| id | doaj-art-c71376dcb76b44c8a035bbb6f4fe47a2 |
| institution | OA Journals |
| issn | 2073-8684 2409-7004 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Odesa National University of Technology |
| record_format | Article |
| series | Harčova Nauka ì Tehnologìâ |
| spelling | doaj-art-c71376dcb76b44c8a035bbb6f4fe47a22025-08-20T02:11:12ZengOdesa National University of TechnologyHarčova Nauka ì Tehnologìâ2073-86842409-70042024-09-0118310.15673/fst.v18i3.30223022PREDICTING THE SHELF LIFE OF SUNFLOWER MEAL USING KINETIC MODELST. MatveevaV. PapchenkoP. PetikN. StaroselskaV. KharebaO. KharebaThe issue of determining the shelf life of sunflower meal using a kinetic approach has been considered. Sunflower meal is a byproduct of sunflower oil production and is actively used in agriculture as a high-calorie component of compound feeds for poultry, pigs, and cattle. The main value of meal lies in its high protein content (up to 44%), fiber, vitamins B and E, potassium, phosphorus, and other important minerals and organic substances. However, it contains up to 2% oil, which over time is prone to oxidation, potentially negatively impacting the product's quality and safety. The study proposes a method for predicting the oxidative stability of sunflower meal during long-term storage using the Arrhenius model, which describes the dependence of the reaction rate on temperature. The peroxide value was used to describe the kinetics of lipid oxidation in the meal. It was found that the oxidation reaction demonstrates clear zero-order kinetics, and the activation energy for the formation of primary oxidation products is 71.875 kJ/mol. A kinetic equation for the oil oxidation reaction in meal was developed, allowing for the calculation of the reaction rate constant at different temperatures. Calculations of the reaction rate constants at temperatures of 293, 298, and 303 K showed that oil oxidation in meal depends on temperature, with a temperature acceleration coefficient of the reaction equal to 2.65. The predicted shelf life of the meal at a temperature of 298 K was 13.1 months. The accuracy of the prediction was confirmed by measuring the peroxide value of the meal stored for 12 months at temperature of 293–303 K and a relative humidity of 35–45%. The proposed method allows, in a short period, to provide recommendations regarding storage periods to ensure high quality and safety of the product, considering different temperature conditions.https://journals.ontu.edu.ua/index.php/foodtech/article/view/3022sunflower mealoxidationperoxide valuerate constantkineticsshelf life |
| spellingShingle | T. Matveeva V. Papchenko P. Petik N. Staroselska V. Khareba O. Khareba PREDICTING THE SHELF LIFE OF SUNFLOWER MEAL USING KINETIC MODELS Harčova Nauka ì Tehnologìâ sunflower meal oxidation peroxide value rate constant kinetics shelf life |
| title | PREDICTING THE SHELF LIFE OF SUNFLOWER MEAL USING KINETIC MODELS |
| title_full | PREDICTING THE SHELF LIFE OF SUNFLOWER MEAL USING KINETIC MODELS |
| title_fullStr | PREDICTING THE SHELF LIFE OF SUNFLOWER MEAL USING KINETIC MODELS |
| title_full_unstemmed | PREDICTING THE SHELF LIFE OF SUNFLOWER MEAL USING KINETIC MODELS |
| title_short | PREDICTING THE SHELF LIFE OF SUNFLOWER MEAL USING KINETIC MODELS |
| title_sort | predicting the shelf life of sunflower meal using kinetic models |
| topic | sunflower meal oxidation peroxide value rate constant kinetics shelf life |
| url | https://journals.ontu.edu.ua/index.php/foodtech/article/view/3022 |
| work_keys_str_mv | AT tmatveeva predictingtheshelflifeofsunflowermealusingkineticmodels AT vpapchenko predictingtheshelflifeofsunflowermealusingkineticmodels AT ppetik predictingtheshelflifeofsunflowermealusingkineticmodels AT nstaroselska predictingtheshelflifeofsunflowermealusingkineticmodels AT vkhareba predictingtheshelflifeofsunflowermealusingkineticmodels AT okhareba predictingtheshelflifeofsunflowermealusingkineticmodels |