Oxygen Absorption Properties of Powdered Iron
ABSTRACT Powdered iron with a particle size < 10 μm was used as the basic oxygen scavenging system in air‐filled glass containers. The scavenger was tested unpackaged or sealed in polyethylene pouches. Scavenger concentration and packaging system affected rates of oxygen removal. Relative humidit...
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| Veröffentlicht in: | Journal of food science 1990-05, Vol.55 (3), p.869-870 |
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| container_title | Journal of food science |
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| creator | KLEIN, TORSTEN KNORR, DIETRICH |
| description | ABSTRACT
Powdered iron with a particle size < 10 μm was used as the basic oxygen scavenging system in air‐filled glass containers. The scavenger was tested unpackaged or sealed in polyethylene pouches. Scavenger concentration and packaging system affected rates of oxygen removal. Relative humidity markedly influenced the effectiveness of the oxygen scavenger system. At 98% RH, oxygen concentration in air‐filled containers reached 1.6% after 21 hr, while one‐half of the oxygen remained at 65% RH. Overall, the data suggest =1 to 1.5% oxygen removed per hour at 22 ± 2°C depending on the RH values of the system. |
| doi_str_mv | 10.1111/j.1365-2621.1990.tb05254.x |
| format | Article |
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Powdered iron with a particle size < 10 μm was used as the basic oxygen scavenging system in air‐filled glass containers. The scavenger was tested unpackaged or sealed in polyethylene pouches. Scavenger concentration and packaging system affected rates of oxygen removal. Relative humidity markedly influenced the effectiveness of the oxygen scavenger system. At 98% RH, oxygen concentration in air‐filled containers reached 1.6% after 21 hr, while one‐half of the oxygen remained at 65% RH. Overall, the data suggest =1 to 1.5% oxygen removed per hour at 22 ± 2°C depending on the RH values of the system.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1990.tb05254.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Food additives ; Food industries ; Food processing industry ; Fundamental and applied biological sciences. Psychology ; General aspects ; Iron</subject><ispartof>Journal of food science, 1990-05, Vol.55 (3), p.869-870</ispartof><rights>1991 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 1990</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4149-32902dcde4ec3b9f8923b9b52f289400ba9812945e3f48bb2f36c1343e04f8453</citedby><cites>FETCH-LOGICAL-c4149-32902dcde4ec3b9f8923b9b52f289400ba9812945e3f48bb2f36c1343e04f8453</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1990.tb05254.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1990.tb05254.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19290381$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>KLEIN, TORSTEN</creatorcontrib><creatorcontrib>KNORR, DIETRICH</creatorcontrib><title>Oxygen Absorption Properties of Powdered Iron</title><title>Journal of food science</title><description>ABSTRACT
Powdered iron with a particle size < 10 μm was used as the basic oxygen scavenging system in air‐filled glass containers. The scavenger was tested unpackaged or sealed in polyethylene pouches. Scavenger concentration and packaging system affected rates of oxygen removal. Relative humidity markedly influenced the effectiveness of the oxygen scavenger system. At 98% RH, oxygen concentration in air‐filled containers reached 1.6% after 21 hr, while one‐half of the oxygen remained at 65% RH. Overall, the data suggest =1 to 1.5% oxygen removed per hour at 22 ± 2°C depending on the RH values of the system.</description><subject>Biological and medical sciences</subject><subject>Food additives</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Iron</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1990</creationdate><recordtype>article</recordtype><recordid>eNqVkF1LwzAUhoMoOKf_oQy8bM1X28QbkenmdG5jKl6GfiTSOpuadKz796Z06LXn5nDgzfOSB4ARggFyc1UGiEShjyOMAsQ5DJoUhjikQXsEBigOoU8YRcdgACHGPkI0PgVn1pawu0k0AP6y3X_IyrtNrTZ1U-jKWxldS9MU0npaeSu9y6WRuTczujoHJyrZWHlx2EPwNrl_HT_48-V0Nr6d-xlFlPsEc4jzLJdUZiTlinHsVhpihRmnEKYJZwhzGkqiKEtTrEiUIUKJhFQxGpIhGPXc2ujvrbSNKPXWVK5SIE4JjziGLnTdhzKjrTVSidoUX4nZCwRFZ0eUorMjOjuisyMOdkTrHl8eGhKbJRtlkior7B-Buy8Qhlzups_tio3c_6NBPE7uXljEHcHvCYVtZPtLSMyniGISh-J9MRVjvl6w-dOzWJMfvVqGzQ</recordid><startdate>199005</startdate><enddate>199005</enddate><creator>KLEIN, TORSTEN</creator><creator>KNORR, DIETRICH</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199005</creationdate><title>Oxygen Absorption Properties of Powdered Iron</title><author>KLEIN, TORSTEN ; KNORR, DIETRICH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4149-32902dcde4ec3b9f8923b9b52f289400ba9812945e3f48bb2f36c1343e04f8453</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1990</creationdate><topic>Biological and medical sciences</topic><topic>Food additives</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Iron</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>KLEIN, TORSTEN</creatorcontrib><creatorcontrib>KNORR, DIETRICH</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>KLEIN, TORSTEN</au><au>KNORR, DIETRICH</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Oxygen Absorption Properties of Powdered Iron</atitle><jtitle>Journal of food science</jtitle><date>1990-05</date><risdate>1990</risdate><volume>55</volume><issue>3</issue><spage>869</spage><epage>870</epage><pages>869-870</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
Powdered iron with a particle size < 10 μm was used as the basic oxygen scavenging system in air‐filled glass containers. The scavenger was tested unpackaged or sealed in polyethylene pouches. Scavenger concentration and packaging system affected rates of oxygen removal. Relative humidity markedly influenced the effectiveness of the oxygen scavenger system. At 98% RH, oxygen concentration in air‐filled containers reached 1.6% after 21 hr, while one‐half of the oxygen remained at 65% RH. Overall, the data suggest =1 to 1.5% oxygen removed per hour at 22 ± 2°C depending on the RH values of the system.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1990.tb05254.x</doi><tpages>2</tpages></addata></record> |
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| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1990-05, Vol.55 (3), p.869-870 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194396920 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Food additives Food industries Food processing industry Fundamental and applied biological sciences. Psychology General aspects Iron |
| title | Oxygen Absorption Properties of Powdered Iron |
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