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Kinetic Modelling of Reactions in Foods
     

Kinetic Modelling of Reactions in Foods

by Martinus A.J.S. van Boekel
 

ISBN-10: 1574446142

ISBN-13: 9781574446142

Pub. Date: 12/18/2008

Publisher: Taylor & Francis

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates how to

Overview

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates how to effectively capture these changes in an integrative fashion using mathematical models. Thus, kinetic modeling of food changes creates the possibility to control and predict food quality from a technological point of view.

Illustrating how kinetic modeling can predict and control food quality from farm to fork, this authoritative resource:

  • Applies kinetic models using general chemical, physical, and biochemical principles
  • Introduces Bayesian statistics in kinetic modeling, virtually unchartered territory in the food science field
  • Integrates food science, kinetics, and statistics to predict and control food quality attributes using computer models
  • Uses real-world examples rather than hypothetical data to illustrate concepts

This essential reference is an indispensable guide to understanding all aspects of kinetic food modeling. Unlike many other kinetic volumes available, this book opens the door to the many untapped research opportunities in the food science realm where mathematical modeling can be applied.

Product Details

ISBN-13:
9781574446142
Publisher:
Taylor & Francis
Publication date:
12/18/2008
Series:
Food Science and Technology Series
Pages:
767
Product dimensions:
7.10(w) x 10.10(h) x 1.60(d)

Table of Contents

Kinetic View on Food Quality

The Basics

Models and Modeling

Chemical Thermodynamics in a Nutshell

Chemical Reaction Kinetics

Temperature and Pressure Effects

Charge Effects

Kinetics and Statistics

Application of the Basics to Chemical, Biochemical, Physical, and Microbial Changes in the Food Matrix

Multiresponse Kinetic Modeling of Chemical Reactions

Enzyme Kinetics

Kinetics of Protein and Enzyme Denaturation

Kinetics of Physical Changes

Kinetics of Microbial Growth

Kinetics of Inactivation of Microorganisms

Modeling the Food Matrix

Retrospective and Outlook

Appendix A Some Calculus Rules

Appendix B Ways to Express Amounts of Reactants and Products

Appendix C Interconversion of Activity Coefficients Based on Mole Fractions, Molalities, and Molarities Appendix D Differential and Integrated Rate Equations for Kinetic Models of Complex Reactions

Appendix E McMillan–Mayer and Lewis–Randall Framework and Equations for the Mean Spherical Approximation Theory

Appendix F Probability Laws and Probability Models

Appendix G Use of Matrix Notation in Model Representation and Regression Analysis

Appendix H Some Thermodynamic Activity Coefficient Models

Appendix I Reliability Engineering and the Weibull Model

List of Symbols and Units

Index

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