Abstract
Since oxidation is a major cause of food spoilage, it is crucial to know how far oxygen will be transported into a given media and the concentration level, at any given time. Standard diffusion equations are used to model oxygen transport within shelf-stable bottled food; progress being made by considering two dimensional and three dimensional axisymmetric model problems. Realistic values for the diffusivity of oxygen inside the barrier and the food are used. The effect of different packaging materials on the diffusion of oxygen into food, as well as the effects of a puncture on the nearby concentration profile and of a barrier with varying thickness are shown. The equations are discretized using finite difference methods and then solved stretching the grid in order to accommodate realistic bottle shapes. The concentration is greatly affected by the geometry of any corners, and this could be further accentuated by variations in bottle thickness.
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