Fried foods are popular around the world. They are also high in fat and considered unhealthy by many people. Reducing the fat content of fried food may allow for even more growth in their popularity, while allowing for healthier eating. Furthermore, vacuum-frying and frying with nitrogen gas have both been shown to extend the life of frying oil. In this study, the use of novel frying methods as a way to reduce fat content of breaded fried foods was evaluated. A pressure fryer was modified so that fish sticks could be vacuum-fried and fried using external gas (nitrogen and compressed air) as the pressurizing media. These products were compared to those pressure fried and fried atmospherically in terms of crust color, moisture content, oil content, texture, and juiciness. Overall, products fried using nitrogen and air were not found to be significantly different (p < 0.05) from each other. These products were both more tender and lower in oil content than steam-fried fish sticks. The energy to peak load of fish sticks fried with air was 123.10 J/kg, fish sticks fried with nitrogen had an energy to peak load of 134.64 J/kg, and fish sticks fried with traditional pressure frying had a peak load of 158.97 J/kg. The crust oil contents of fish sticks fried with air, nitrogen, and steam were 17.35%, 15.88%, and 23.31% oil by weight, respectively. In other words, using nitrogen or air to fry fish sticks reduced the fat uptake in the crust by 31.8% and 25.6% compared to traditional pressure frying, respectively. The only area where vacuum-frying had a significant effect, when compared to pressure-fried and atmospherically-fried fish sticks, was in juiciness. Vacuum-frying created significantly juicier fish sticks than the other two frying methods. Vacuum-fried fish sticks had juiciness of 43.03% (120oC) and 41.31% (150oC), while pressure-fried fish sticks had juiciness of 30.01% (175oC) and 32.93% (190oC), and atmospherically-fried fish sticks had juiciness of 31.56% (175oC) and 29.38% (190oC). In addition, vacuum-fried fish sticks were more tender than atmospherically-fried fish sticks. The results of this study demonstrated that frying with external pressurizing media can be used to reduce oil content in fish sticks, while also creating products that are more tender than conventionally pressure-fried fish sticks. In addition, vacuum-frying, which has been shown to extend oil life compared to pressure frying because of the lower temperatures involved, can be used to create fish sticks that are comparable to pressure-fried fish sticks, but juicier. / Master of Science

Philosophiae Doctor - PhD / The commercial need to improve the performance of low-cost organic solar cells has led to the idea for this research. The study discusses the synthesis of one dimensional TiO2 and ZnO nanowire arrays synthesised using a hydrothermal autoclave method and their application in bulk heterojunction inverted organic solar cells. Previous literature has shown that the precise manipulation, positioning and assembly of 1D nanostructures remain one of the greatest challenges in the field of nanotechnology, with much of the difficulty arising primarily from the lack of size and scale of the materials as well as the inability to visualise the nanostructures. In particular, one dimensional metal-oxides such as TiO2, ZnO and Fe2O3 have emerged as attractive alternatives to traditional semiconductor structures such as Si and GaAs as they are simple and inexpensive to manufacture, with research showing that application of ZnO nano-cones yield efficiencies of 8.4%, which is very attractive given the scope that exists in optimising the metal-oxide architecture. Much is still to be learned from the precise structural features of these materials and their influence on device performance. In this regard, this work largely focuses on this aspect of metal-oxide nanowires prior their application in organic solar cells.

>Magister Scientiae - MSc / Over the past 5 years, South Africa has been experiencing a severe drought. This has caused industrial and agricultural processes, to compete for a limited supply of water. Since the economy relies mostly on agricultural activities, water consumption by industrial processes is taking its toll. One of these processes is the introduction of wet flue gas desulphurization (FGD) treatment at Eskom coal fired power stations. This dissertation explores the possibility of using membrane technology as a means of water recovery after the coal combustion flue gas has been treated with wet FGD. A lab-scale permeance testing system was specially built and modified to have complete thermal control of the environment inside the system. The permeance testing system produced a gas, similar to that of a wet FGD treated flue gas, which was then tested. A tubular lab-scale membrane module was designed and produced for the permeance testing system. The permeance figures of both Nitrogen gas and water vapour were determined for the membrane used in module production. These figures coincided with figures provided by the supplier, which warranted successful permeance testing. After success of the lab-scale testing, the data was used to design and develop a pilot-scale membrane module. This module was designed to meet pre-determined requirements as set forth by the project team. Producing lab-scale membrane modules helped identify and address possible problems in pilot-scale module design. This lead to the successful design and construction of a pilot-scale membrane module that could be used to recover the water that is needed to run the wet FGD process.

The commercial pressure frying has been limited to frying huge amount of products due to its dependence on the amount of moisture released from the food for generating the desired pressure. This study investigated the feasibility of using nitrogen gas as a substitute for steam in the pressure frying system. The effects of various process conditions (source of pressure, frying temperature and pressure) on fried product and frying oil qualities were evaluated. Frying experiments were performed on breaded/battered poultry products including chicken nuggets (homogenous) and chicken fillets (marinated, intact muscle). Efforts were also made to develop rapid methods to determine frying oil quality and discriminate among fresh, marginal and discarded oils using a chemosensory (also known as electronic nose) or Fourier transform infrared spectroscopy (FTIR-ATR). Frying temperature and pressure affected fried food quality. An increase in frying pressure resulted in tender, juicier products with less oil uptake due to high moisture retention. An increase in frying oil temperature resulted in an increased moisture loss, oil uptake resulting in less tender and juicier products. Compared with frying using steam released from food, using nitrogen provided similar or better quality fried products in terms of moisture retention, juiciness and texture. The reused oils from the fryer using nitrogen gas was better in quality than the system using steam as evidenced from the physical, chemical and chemosensory measurements. / Ph. D.

Crispness is one of the most desirable textural characteristics of breaded fried foods. Consumers often judge the quality of breaded fried foods based on the perceived crispness of the product. Furthermore, today's consumers are showing increasing concern over fat intake. As a result, there is great interest in being able to enhance the crispness and reduce the fat uptake in breaded fried foods without sacrificing other quality attributes. To achieve these goals, modifications to both frying equipment and product formulation have been explored in this study. In this study, two edible film coatings, methylcellulose (MC) and whey protein isolate (WPI) were incorporated into the batter and pre-dust to determine their effect on the crispness of breaded fried chicken nuggets held under a heat lamp for varying time intervals. Crispness was evaluated by both objective (ultrasonic non-destructive evaluation system) and subjective methods. An untrained sensory panel was used to obtain subjective measurements of product crispness. Panelists rated product attributes such as crispness, juiciness, oiliness and flavor on a simple intensity scale. Additionally, panelists rated the liking of the products on a nine-point hedonic scale (1=dislike extremely, 9=like extremely). Two pressure sources (nitrogen gas and steam naturally released from the food material) were used to determine their effects on product crispness, texture, pressed juice, moisture content, fat content and color. Products fried with nitrogen gas as the pressurizing medium produced samples that were comparable to or exceeding the quality of products generated by frying with steam, as it relates to product crispness, texture, pressed juice, moisture content, fat content and color. As related to objective crispness, chicken nuggets fried with nitrogen were significantly crispier (p<0.05) than those fried with steam. Coating type and application also had a significant effect on product crispness. Samples coated with MC in the pre-dust were crispier than samples coated with WPI. However, no significant differences were found in product crispness, juiciness, oiliness or flavor, and overall liking among samples tested by the sensory panel. The results of this study demonstrated that applying an edible film coating to the pre-dust and using nitrogen gas as the pressurizing medium can enhance and maintain the crispness of breaded fried foods. / Master of Science

Sodium dithionite (Na2S2O4) is a powerful reducing agent. It has therefore been suggested to be used as an additive in kraft pulping to improve the yield. However, sodium dithionite easily decomposes and it is thus important to determine the effect of different conditions. The aim of this thesis has been to investigate the thermal stability of sodium dithionite under anaerobic conditions using ATR-FTIR spectroscopy under different conditions, such as heating temperature, concentration of the solution, heating time and pH. The stability of sodium dithionite was found to decrease with increasing heating temperature, concentration of sodium dithionite, heating time and pH. Sodium dithionite was found to be relatively stable at moderate alkaline pH:s 11.5 and 12.5, while a rapid decrease in stability with time was noted at higher heating temperatures and concentrations of sodium dithionite. Based on this study on the thermal stability of sodium dithionite, the following conditions are suggested as the most promising, when adding sodium dithionite to the kraft cooking as an additive; pH 12.5, with 0.4 M concentration of the solution, at a heating temperature of 100 °C.

O ovo é consumido in natura ou processado, e usado como matéria-prima em diversos produtos. A pasteurização e a atomização são os principais processamentos aplicados ao ovo. Diferentes condições de processamento, embalagem e estocagem podem afetar a estabilidade oxidativa lipídica e reduzir a proteção antioxidante natural do ovo. O uso de embalagens onde não haja contato do ovo com a luz e oxigênio, estocagem em temperaturas baixas e uso de antioxidantes podem prevenir a oxidação lipídica. Atualmente, os antioxidantes sintéticos são cada vez mais substituídos por antioxidantes naturais ou feita uma associação entre eles. O alecrim (Rosmarinus officinalis L.) e o chá verde (Camelia sinensis L) constam entre os vegetais com grande potencial antioxidante. Com base no exposto, os objetivos do trabalho foram: a) Padronizar o método do fosfomolibdênio para avaliação da capacidade antioxidante total da fração lipídica (CATL) do ovo; b) Investigar o efeito da pasteurização e da atomização do ovo no que se refere à capacidade antioxidante e à estabilidade oxidativa da fração lipídica do ovo; c) Avaliar a estabilidade oxidativa de ácidos graxos e a capacidade antioxidante do ovo integral pasteurizado atomizado, estocado a 5ºC, por 90 dias; d) Verificar por meio de teste de concentração de antioxidantes, a estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado adicionado da mistura de extrato de alecrim, extrato de chá verde e BHA (butilato de hidroxianisol); e) Otimizar a concentração da mistura de extrato de alecrim, extrato de chá verde e BHA a ser adicionada ao ovo líquido integral pasteurizado, posteriormente atomizado, pelo modelo matemático proposto pela metodologia de superfície de resposta; f) Investigar o efeito da mistura otimizada de extrato de alecrim, extrato de chá verde e BHA na estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado, estocado sob as temperaturas de 5°C e 25ºC, por 90 dias. O método do fosfomolidênio para medir a CATL do ovo apresentou adequação analítica, indicada pela equação de regressão (y = 13,705x + 0,0808), coeficiente de determinação (R2 = 0,9931), limite de detecção (0,005mg &#945;-tocoferol/ mL), limite de quantificação (0,017mg &#945;-tocoferol/ mL), coeficiente de correlação (r = 0,9965), sendo que a precisão não indicou dispersão ao redor da média. A CATL diminuiu com o progresso do processamento e o inverso foi observado quanto aos lipídios, 7-CETO (7-cetocolesterol) e TBARS (substâncias reativas ao ácido tiobarbitúrico). O ovo integral pasteurizado atomizado (OIPA) mantido sob condições de estocagem consideradas ideais permaneceu estável em relação à hidratação, a CATL e as TBARS. Pelo teste de concentração de antioxidantes, foram ensaiadas dez misturas (alecrim, chá verde e BHA) no OIPA e refletiu na sua estabilidade oxidativa lipídica, verificada pelas TBARS, CATL, CT-F (capacidade redutora pelo reativo de Folin - Ciocalteau), AGL (ácidos graxos livres) e AS-233 (substâncias absorvidas a 233 nm). Os resultados mostraram que a metodologia de superfície de resposta (RSM) foi adequada para descrever a formação dos AGL e AS-233 no OIPA, podendo serem usadas para fins preditivos. A otimização da mistura de antioxidantes baseou-se no modelo matemático obtido com as AS-233, onde foi proposto como sistema antioxidante 150ppm de BHA, 600ppm de alecrim e 300ppm de chá verde. As condições de estocagem adotadas e a adição dos antioxidantes foram efetivas para manter estável o OIPA, sendo mais efetivo quando estocado a 5°C. Concluíu-se que o método do fosfomolibdênio apresentou adequação analítica. A pasteurização não afetou os parâmetros analisados (lipídios, TBARS, CATL e 7-CETO), mas a atomização provocou diminuição significativa da CATL, e elevação dos lipídios, TBARS e 7-CETO. Foi mantida a hidratação e a estabilidade oxidativa do OIPA estocado por 90 dias a 5°C, indicando que as condições de embalagem e estocagem foram efetivas. Pelo modelo matemático proposto pela RSM foi constatado que apenas os AGL e AS-233 podem ser usados para fins preditivos, optando-se pela otimização da concentração da mistura de antioxidantes, usando apenas o modelo matemático obtido nas AS-233. Com a presença ou não de antioxidantes, o OIPA estocado a 5°C, ao longo dos 90 dias, apresentou-se mais estável quanto à hidratação e à oxidação lipídica. / Egg is consumed in natura or processed and is used as raw material in various food products. The pasteurization and spray-drying processes are the main processing applied to the egg. Different processing conditions, packaging and storage can affect the lipid oxidative stability and may reduce the natural antioxidant protection of this product. The use of packages in which the egg has no contact with light and oxygen, storage at low temperatures, and the use of antioxidants can prevent lipid oxidation. Currently, synthetic antioxidants have been increasingly replaced by natural antioxidants or an association between synthetic and natural antioxidants is adopted by food companies. Rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis L) are among the vegetables that present the highest antioxidant potential. Based on the above-mentioned considerations, the objectives of this research were: a) To standardize the method of phosphomolybdenum to evaluate the total antioxidant capacity of lipid fraction (CATL) egg; b)To investigate the effect of pasteurization and spray-drying on the antioxidant capacity and oxidative stability of the lipid fraction of egg; c) To assess the oxidative stability of fatty acids and the antioxidant capacity of whole egg subjected to pasteurization followed by spray-drying, stored at 5ºC for 90 days, d) To evaluate the by testing the concentration of antioxidants, oxidative stability of the lipid fraction of egg subjected to pasteurization and spray drying, added with a mixture of rosemary and green tea extracts and BHA (butylated hydroxyanisole); e) To optimize the concentration of the mixture composed of rosemary and green tea extracts and BHA to be added to pasteurized liquid egg (and further subjected to spray-drying) by using Response Surface Methodology; f) To investigate the effect of the addition of this optimized mixture of antioxidants on of the lipid fraction of spray-dried egg, stored at temperatures of 5 and 25°C for 90 days. The phosphomolybdenum method CATL of egg presented analytical suitability once it presented a high coefficient of determination (R2 = 0,9931), a regression equation expressed as y = 13.705 + 0.0808 x, a limit of detection of 0.005 mg &#945;- tocopherol/mL, a limit of quantitation of 0.017 mg &#945;-tocopherol/mL, a significant and high correlation coefficient (r = 0.9965), and the accuracy did not indicate dispersion around the mean. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized spray-dried egg (OIPA), which was kept under ideal storage conditions, remained stable in relation to moisture content, CATL and TBARS. In order to test the concentration of antioxidants to be added to OIPA, a total of 10 mixtures (rosemary, green tea and BHA) were assayed. The addition of antioxidants resulted in a higher oxidative stability of the lipid fraction as measured by TBARS, CATL, CT-F (reduction capacity by using the Folin-Ciocalteau reagent), AGL (free fat acids) and AS-233 (substances that absorb at 233 nm). The results showed that the response surface methodology (RSM) was adequate to describe the development of free fat acids and AS-233 in OIPA, and the RSM model proposed for AS-233 can be used for prediction purposes. The optimization of the antioxidant mixture based on the mathematical model proposed for AS-233 indicated that the mixture of 150ppm of BHA, 600ppm of rosemary extract and 300ppm of green tea extract was the best combination of antioxidants. The adopted storage conditions and the addition of antioxidants to OIPA were effective to maintain the response variables stable, and the stability was higher when OIPA was stored at 5°C. It was concluded that the method of phosphomolybdenum suitability presented analytically. The pasteurization did not affect the analyzed parameters (lipids, TBARS, CATL and 7-CETO), but the spray-drying caused a significant decrease CATL, and an increase in lipids, TBARS and 7-CETO. The hydration and the oxidative stability of OIPA remained stable for 90 days at 5°C, indicating that the packaging and storage conditions were effective. The RSM models proposed for free fat acids and AS-233 could be used for predictive purposes; however, the optimization procedure was performed taken into account only the AS-233 model. The OIPA stored at 5°C for 90 days, with or without the addition of the antioxidant mixture, was more stable in relation to hydration and lipid oxidation.

O ovo é consumido in natura ou processado, e usado como matéria-prima em diversos produtos. A pasteurização e a atomização são os principais processamentos aplicados ao ovo. Diferentes condições de processamento, embalagem e estocagem podem afetar a estabilidade oxidativa lipídica e reduzir a proteção antioxidante natural do ovo. O uso de embalagens onde não haja contato do ovo com a luz e oxigênio, estocagem em temperaturas baixas e uso de antioxidantes podem prevenir a oxidação lipídica. Atualmente, os antioxidantes sintéticos são cada vez mais substituídos por antioxidantes naturais ou feita uma associação entre eles. O alecrim (Rosmarinus officinalis L.) e o chá verde (Camelia sinensis L) constam entre os vegetais com grande potencial antioxidante. Com base no exposto, os objetivos do trabalho foram: a) Padronizar o método do fosfomolibdênio para avaliação da capacidade antioxidante total da fração lipídica (CATL) do ovo; b) Investigar o efeito da pasteurização e da atomização do ovo no que se refere à capacidade antioxidante e à estabilidade oxidativa da fração lipídica do ovo; c) Avaliar a estabilidade oxidativa de ácidos graxos e a capacidade antioxidante do ovo integral pasteurizado atomizado, estocado a 5ºC, por 90 dias; d) Verificar por meio de teste de concentração de antioxidantes, a estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado adicionado da mistura de extrato de alecrim, extrato de chá verde e BHA (butilato de hidroxianisol); e) Otimizar a concentração da mistura de extrato de alecrim, extrato de chá verde e BHA a ser adicionada ao ovo líquido integral pasteurizado, posteriormente atomizado, pelo modelo matemático proposto pela metodologia de superfície de resposta; f) Investigar o efeito da mistura otimizada de extrato de alecrim, extrato de chá verde e BHA na estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado, estocado sob as temperaturas de 5°C e 25ºC, por 90 dias. O método do fosfomolidênio para medir a CATL do ovo apresentou adequação analítica, indicada pela equação de regressão (y = 13,705x + 0,0808), coeficiente de determinação (R2 = 0,9931), limite de detecção (0,005mg &#945;-tocoferol/ mL), limite de quantificação (0,017mg &#945;-tocoferol/ mL), coeficiente de correlação (r = 0,9965), sendo que a precisão não indicou dispersão ao redor da média. A CATL diminuiu com o progresso do processamento e o inverso foi observado quanto aos lipídios, 7-CETO (7-cetocolesterol) e TBARS (substâncias reativas ao ácido tiobarbitúrico). O ovo integral pasteurizado atomizado (OIPA) mantido sob condições de estocagem consideradas ideais permaneceu estável em relação à hidratação, a CATL e as TBARS. Pelo teste de concentração de antioxidantes, foram ensaiadas dez misturas (alecrim, chá verde e BHA) no OIPA e refletiu na sua estabilidade oxidativa lipídica, verificada pelas TBARS, CATL, CT-F (capacidade redutora pelo reativo de Folin - Ciocalteau), AGL (ácidos graxos livres) e AS-233 (substâncias absorvidas a 233 nm). Os resultados mostraram que a metodologia de superfície de resposta (RSM) foi adequada para descrever a formação dos AGL e AS-233 no OIPA, podendo serem usadas para fins preditivos. A otimização da mistura de antioxidantes baseou-se no modelo matemático obtido com as AS-233, onde foi proposto como sistema antioxidante 150ppm de BHA, 600ppm de alecrim e 300ppm de chá verde. As condições de estocagem adotadas e a adição dos antioxidantes foram efetivas para manter estável o OIPA, sendo mais efetivo quando estocado a 5°C. Concluíu-se que o método do fosfomolibdênio apresentou adequação analítica. A pasteurização não afetou os parâmetros analisados (lipídios, TBARS, CATL e 7-CETO), mas a atomização provocou diminuição significativa da CATL, e elevação dos lipídios, TBARS e 7-CETO. Foi mantida a hidratação e a estabilidade oxidativa do OIPA estocado por 90 dias a 5°C, indicando que as condições de embalagem e estocagem foram efetivas. Pelo modelo matemático proposto pela RSM foi constatado que apenas os AGL e AS-233 podem ser usados para fins preditivos, optando-se pela otimização da concentração da mistura de antioxidantes, usando apenas o modelo matemático obtido nas AS-233. Com a presença ou não de antioxidantes, o OIPA estocado a 5°C, ao longo dos 90 dias, apresentou-se mais estável quanto à hidratação e à oxidação lipídica. / Egg is consumed in natura or processed and is used as raw material in various food products. The pasteurization and spray-drying processes are the main processing applied to the egg. Different processing conditions, packaging and storage can affect the lipid oxidative stability and may reduce the natural antioxidant protection of this product. The use of packages in which the egg has no contact with light and oxygen, storage at low temperatures, and the use of antioxidants can prevent lipid oxidation. Currently, synthetic antioxidants have been increasingly replaced by natural antioxidants or an association between synthetic and natural antioxidants is adopted by food companies. Rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis L) are among the vegetables that present the highest antioxidant potential. Based on the above-mentioned considerations, the objectives of this research were: a) To standardize the method of phosphomolybdenum to evaluate the total antioxidant capacity of lipid fraction (CATL) egg; b)To investigate the effect of pasteurization and spray-drying on the antioxidant capacity and oxidative stability of the lipid fraction of egg; c) To assess the oxidative stability of fatty acids and the antioxidant capacity of whole egg subjected to pasteurization followed by spray-drying, stored at 5ºC for 90 days, d) To evaluate the by testing the concentration of antioxidants, oxidative stability of the lipid fraction of egg subjected to pasteurization and spray drying, added with a mixture of rosemary and green tea extracts and BHA (butylated hydroxyanisole); e) To optimize the concentration of the mixture composed of rosemary and green tea extracts and BHA to be added to pasteurized liquid egg (and further subjected to spray-drying) by using Response Surface Methodology; f) To investigate the effect of the addition of this optimized mixture of antioxidants on of the lipid fraction of spray-dried egg, stored at temperatures of 5 and 25°C for 90 days. The phosphomolybdenum method CATL of egg presented analytical suitability once it presented a high coefficient of determination (R2 = 0,9931), a regression equation expressed as y = 13.705 + 0.0808 x, a limit of detection of 0.005 mg &#945;- tocopherol/mL, a limit of quantitation of 0.017 mg &#945;-tocopherol/mL, a significant and high correlation coefficient (r = 0.9965), and the accuracy did not indicate dispersion around the mean. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized spray-dried egg (OIPA), which was kept under ideal storage conditions, remained stable in relation to moisture content, CATL and TBARS. In order to test the concentration of antioxidants to be added to OIPA, a total of 10 mixtures (rosemary, green tea and BHA) were assayed. The addition of antioxidants resulted in a higher oxidative stability of the lipid fraction as measured by TBARS, CATL, CT-F (reduction capacity by using the Folin-Ciocalteau reagent), AGL (free fat acids) and AS-233 (substances that absorb at 233 nm). The results showed that the response surface methodology (RSM) was adequate to describe the development of free fat acids and AS-233 in OIPA, and the RSM model proposed for AS-233 can be used for prediction purposes. The optimization of the antioxidant mixture based on the mathematical model proposed for AS-233 indicated that the mixture of 150ppm of BHA, 600ppm of rosemary extract and 300ppm of green tea extract was the best combination of antioxidants. The adopted storage conditions and the addition of antioxidants to OIPA were effective to maintain the response variables stable, and the stability was higher when OIPA was stored at 5°C. It was concluded that the method of phosphomolybdenum suitability presented analytically. The pasteurization did not affect the analyzed parameters (lipids, TBARS, CATL and 7-CETO), but the spray-drying caused a significant decrease CATL, and an increase in lipids, TBARS and 7-CETO. The hydration and the oxidative stability of OIPA remained stable for 90 days at 5°C, indicating that the packaging and storage conditions were effective. The RSM models proposed for free fat acids and AS-233 could be used for predictive purposes; however, the optimization procedure was performed taken into account only the AS-233 model. The OIPA stored at 5°C for 90 days, with or without the addition of the antioxidant mixture, was more stable in relation to hydration and lipid oxidation.