Abstract

The objective of this study was to determine the effect of Glucose Oxidase in reducing headspace oxygen in an airtight package. Glucose Oxidase (0.05%) was included in the standard recipe for mayonnaise. A 0.10 ml of headspace gas was removed daily for 10 days from 15 jars of mayonnaise. Results indicated that headspace oxygen was reduced by the Glucose Oxidase. These results indicate that Glucose Oxidase may replace synthetic antioxidants used in food packaging currently. Studies may be continued to research the possibility of the reaction continuing after the product is opened to extend shelf life.

Library of Congress Subject Headings

Food--Preservation--Research; Food--Packaging--Research

Publication Date

1995

Document Type

Thesis

Department, Program, or Center

Manufacturing and Mechanical Engineering Technology (CAST)

Advisor

Yambach, Fritz

Advisor/Committee Member

Olsson, David

Advisor/Committee Member

Carol, Whitlock

Comments

Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TP374 .M248 1995

Campus

RIT – Main Campus

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