Mathematical Modeling of Packaging Properties as Hurdles for Food Degradation: A Case Study on Olive Oil

Context and Objective: Food quality and shelf life are strongly influenced by the interaction between packaging properties and mass transport processes. This study explored how hurdle technology can be applied to food preservation, focusing on olive oil as a practical case due to its high sensitivity to oxidation and light. Methodology: An analogy was developed between transport phenomena in packaging and the fundamental laws of electricity, providing a simple physical basis for understanding preservation mechanisms. This was supported by parametric simulations and mathematical modeling, which were used to predict how different packaging materials and conditions influence product stability. Main Results: The application to olive oil showed that packaging properties such as resistance to oxygen and light permeation have a direct effect on preservation effectiveness. Model predictions highlighted clear differences in stability depending on the choice of packaging, demonstrating the critical role of material selection. Conclusions: The study presents an integrated framework that links packaging characteristics with food preservation outcomes. By combining physical analogies with modeling tools, it offers a practical basis for designing packaging solutions that extend shelf life and protect sensitive foods such as olive oil.