Abstract
ABSTRACTOne and three dimensional mathematical models to predict loss of quality in packaged apple juice were developed. The models were based on the mass transfer of oxygen through the wall of the package and into the apple juice, and mass transfer of ascorbic acid within the apple juice with simultaneous oxidation of ascorbic acid in the packaged apple juice. Computer programs were developed to solve the mathematical model, using the finite difference method. Concentration of the ascorbic acid in the apple juice was checked using high performance liquid chromatography. Mathematical models and computer programs were successfully validated by experimentation. The model can predict the loss of ascorbic acid in apple juice up to 50% ascorbic acid remaining. The three dimensional mathematical model is valid on block type geometric packages. The mathematical model and computer program can be modified for other geometric shapes, product morphology, and oxygen diffusion, and for other forms of product oxidation.
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