Food Chemistry Commons^™

Influence Of Storage Duration, Temperature, And Oxygen On Quality Of Stored Dehydrated Foods, Omima Ali Darag

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was undertaken to determine the effect of oxygen absorber packets (OAP) (AGELESS Z.300 E) in improving the shelf-life of selected dried food products, including dried potato pearls, dried sliced apple, dried carrot, white rice, nonfat dry milk, all purpose flour, rolled oats, and wheat. Items were stored at four different temperatures (-20, 10, 21, and 29.5°C) over a period of 24 months with observations at 6-month intervals. Hunter colorimeter, thiobarbituric acid reactive substance (TBARS) germination rate, gluten weight, and volume were parameters used as quality indicators of various dried foods.

Statistical analysis indicated a significant time and temperature …