Kinetic Analysis of Food Systems (eBook)

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

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