title: Systematic transition from description to prediction for the oxidation in packaged olive oil.
abstract: In this work, an oxidation predictive model was proposed, following a methodical consideration of the natural laws and principles that determine the phenomena occurring during the olive oil oxidation. A mathematical description was obtained via a road-map involving selected "food-packaging-environment" system descriptors. A straightforward transition from the phenomena description to the tool was also developed. For this work, oxidation of packed edible oil was tested against the developed methodology, as a characteristic exemplar to confirm and support it. In conclusion, the proposed, mathematically supported, methodology was proven to be highly appropriate and satisfactory for capturing the potential chemical-physical evolution of oxidation, and therefore, the effectiveness of the tool has been demonstrated for oxidation of edible olive oil.
authors.affiliation: Department of Food Science and Human Nutrition, Agricultural University of Athens, 55 Iera Odos Str., GR-11855 Athens, Greece. Electronic address: antonios.kanavouras@aua.gr.
authors.forename: Antonis
authors.initials: A
authors.lastname: Kanavouras
authors.affiliation: Department of Environmental & Natural Resources Management, School of Engineering, University of Patras, 2 Seferi Str., GR-30100 Agrinio, Greece. Electronic address: fcoutelieris@upatras.gr.
authors.forename: Frank A
authors.initials: FA
authors.lastname: Coutelieris
mesh_terms: D018857:Food Packaging / Q000592:standards / Q000639:trends*; D005544:Forecasting; D008962:Models, Theoretical; D000069463:Olive Oil / Q000378:metabolism* / Q000592:standards; D010084:Oxidation-Reduction
chemical_list: D000069463:Olive Oil
keywords: Experimental research; Mathematical treatments; Olive oil; Oxidation; Road-map