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.

Provides a hands on approach to kinetic modelling in food systems, utilizing exercises and application examples which help researchers think about systems in a practical manner Presents a comprehensive overview of kinetic modelling in food systems, from the basic chemical knowledge through to its application in different food systems Includes a number of helpful exercises that allow researchers to put the knowledge gained in this text to use in solving problems relating to utilizing kinetic modeling in various food systems Includes supplementary material: sn.pub/extras

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

Inhalt
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). <p