Kinetic Analysis of Food Systems

ISBN-13: 9783319846125 / Angielski / Miękka / 2018 / 173 str.

Alejandro G. Marangoni

Spis treści

Introduction and Philosophy of Modelling

 

Section 1. 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

 

Section 2. Kinetic Modeling of Complex Processes in Food Systems

Section 1. Differential Equations of First Order: Chlorophyll Degradation in Green Tissues – Olives, Cabbage and Pickles

Section 2. Multiresponse Modelling using Differential Equations: Low-Temperature Sweetening in Potato Tubers

Section 3. Fourier Series: Sucrose Oscillations in Cold-Stored Potatoes

Section 4. Biodiesel Synthesis via Transesterification of Soybean Oil with Methanol

Section

5. Nonlinear differential equations: Crystallization Kinetics – The Avrami Model

Section 6. Mechanistic Modelling: Steady State Nucleation Kinetics – The Fisher-Turnbull Model

Section 7. Stochastic Modelling: Non-Isothermal Nucleation Kinetics in Fats

Section 8. The Power of Numerical Techniques: Oil Migration Kinetics through cocoa butter

Section 9. Von Smoluchowski rev

isited: Aggregation Kinetics of Whey Protein Isolates

Section 10. Chaos and chaotic behavior.

 

Chapter 3.  Micromath Scientist (or other software package)

 

Section 4. Problems

O autorze

Alejandro Marangoni is a Professor and Canada Research Chair in the Department of Food Science at University of Guelph in Guelph, Ontario, CA.

Blurb

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.