Gas phase oxidation of onion dehydration odors with ozone
Purkaple, Jerry Dixon
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The kinetics of the reaction between ozone and three identified components associated with onion dehydration odor were studied in a flow reactor. Temperatures in the range of 95-150Â°F were used in an attempt to estimate the temperature dependence of the reaction rate constant. However, this temperature range was not great enough to establish a meaningful relationship. A homogeneous gas phase model and a heterogeneous model were found to fit the experimental data reasonably well. Due to the mathematical similarities between the two models, no real distinction could be made between them. Initial rate data indicated that the initial reaction was first order with respect to the odor components and of fractional order with respect to ozone.