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Kinetic Analysis of Food Systems
Author
Title
Kinetic Analysis of Food Systems [electronic resource] / by Alejandro G. Marangoni.
ISBN
9783319512921
Publication
Cham : Springer International Publishing : Imprint: Springer, 2017.
Physical Description
XIV, 173 p. 89 illus : online resource.
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
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 hands-on approach focused on putting the content discussed to direct use. The book lays out the requisite basic information and data surrounding kinetic modelling, presents examples of applications to different problems and provides exercises that can be solved utilizing the data provided. Kinetic Analysis of Food Systems pursues a practical approach to kinetic analysis, providing helpful exercises involving chlorophyll degradation in processed vegetables, metabolic oscillations and sugar accumulation in cold-stored potatoes, transesterification of oils to manufacture biodiesel, aggregation of whey proteins to make protein gels and crystallization of fat stabilizers used in nut butters, among others. The book lays out the basics of kinetic modelling and develops several new models for the study of these complex systems. Taken together with the accompanying exercises, they offer a full portrait of kinetic analysis, from its basic scientific groundwork to its application.
Variant and related titles
Springer ebooks.
Other formats
Printed edition:
Format
Books / Online
Language
English
Added to Catalog
March 03, 2017
Contents
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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