Kinetic Analysis of Food Systems
(Sprache: Englisch)
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...
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Klappentext zu „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 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.
Inhaltsverzeichnis zu „Kinetic Analysis of Food Systems “
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 revisited: Aggregation Kinetics of Whey Protein Isolates
Section 10. Chaos and chaotic behavior.
Chapter 3. Micromath Scientist (or other software package)
Section 4. Problems
Autoren-Porträt von Alejandro G Marangoni
Alejandro Marangoni is a Professor and Canada Research Chair in the Department of Food Science at University of Guelph in Guelph, Ontario, CA.
Bibliographische Angaben
- Autor: Alejandro G Marangoni
- 2018, Softcover reprint of the original 1st ed. 2017, XIV, 173 Seiten, Maße: 15,5 x 23,5 cm, Kartoniert (TB), Englisch
- Verlag: Springer, Berlin
- ISBN-10: 3319846124
- ISBN-13: 9783319846125
Sprache:
Englisch
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