AbstractAn experiment was performed to measure the oxygen transmission rate through the Gamma squeeze bottle for tomato ketchup and to determine the permeability constant for the Gamma material itself. Another experiment was carried out to study the change in the co lour of ketchup after long‐term exposure to an oxygen‐rich environment and to establish a minimum acceptable redness level for ketchup as measured by a standard Chroma Meter®. (Minolta Camera Co). The combined results were then used to determine the reaction rate between oxygen and ketchup and to predict the shelf‐life for co lour stability of ketchup packaged in the Gamma bottle. The predicted shelf‐life is at least
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