The Molecular Oxygen Content of Dehydrated Foods ^a

Abstract

SUMMARY A polarographic method for measuring the molecular oxygen content of foods is described. Oxygen contents determined by the method were of the same order of magnitude as peroxide oxygen values of non‐rancid fats and oils. Factors that controlled the molecular oxygen content of dehydrated foods were percent moisture, surface area, partial pressure of oxygen, and absorbability of other gases in the headspace.