Kinetic Analysis of Food Systems

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and creating models, employing a hand...

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Detaylı Bibliyografya
Yazar: Marangoni, Alejandro G. (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : Imprint: Springer, 2017.
Edisyon:1st ed. 2017.
Konular:
Food science.
Chemistry, Organic.
Food Science.
Organic Chemistry.
Online Erişim:Full-text access
OPAC'ta görüntüle
İçindekiler:
  • Introduction and Philosophy of Modelling
  • Fundamentals of Kinetics
  • Generalities
  • Basic Definitions
  • Dependence of Reaction Rates on Temperature
  • Theory of Reaction Rates
  • Reaction in Solution
  • Diffusion Controlled Reactions
  • Experimental Determination of Reaction Order and Rate Constants
  • Modeling Complex Reaction Pathways
  • Enzyme Kinetics
  • Kinetic Modeling of Complex Processes in Food Systems
  • Differential Equations of First Order: Chlorophyll Degradation in Green Tissues - Olives, Cabbage and Pickles
  • Multiresponse Modelling using Differential Equations: Low-Temperature Sweetening in Potato Tubers
  • Fourier Series: Sucrose Oscillations in Cold-Stored Potatoes
  • Biodiesel Synthesis via Transesterification of Soybean Oil with Methanol
  • Nonlinear differential equations: Crystallization Kinetics - The Avrami Model
  • Mechanistic Modelling: Steady State Nucleation Kinetics - The Fisher-Turnbull Model
  • Stochastic Modelling: Non-Isothermal Nucleation Kinetics in Fats
  • The Power of Numerical Techniques: Oil Migration Kinetics through cocoa butter
  • Von Smoluchowski revisited: Aggregation Kinetics of Whey Protein Isolates
  • Chaos and chaotic behavior
  • Micromath Scientist (or other software package).

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