Mechanistic models for oxygen consumption due to lipid oxidation of peanuts with and without whey protein coatings were developed. An apparent zero/first order kinetics model was found to best describe the oxygen uptake of uncoated peanuts in a closed system. Apparent oxygen permeability of the coatings on the nut meat was found to be higher than oxygen permeability of cast films. Differences in film forming conditions between cast films and coatings were thought to be responsible for the apparent increase in oxygen permeability.