Kinetic Modeling Of Reactions In Foods - Van Boekel Martinus A.J.S. | Libro Crc Press 12/2008 -

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van boekel martinus a.j.s. - kinetic modeling of reactions in foods

Kinetic Modeling of Reactions In Foods

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Lingua: Inglese

CRC Press

Pubblicazione: 12/2008
Edizione: 1° edizione

Note Editore

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates how to effectively capture these changes in an integrative fashion using mathematical models. Thus, kinetic modeling of food changes creates the possibility to control and predict food quality from a technological point of view. Illustrating how kinetic modeling can predict and control food quality from farm to fork, this authoritative resource: Applies kinetic models using general chemical, physical, and biochemical principles Introduces Bayesian statistics in kinetic modeling, virtually unchartered territory in the food science field Integrates food science, kinetics, and statistics to predict and control food quality attributes using computer models Uses real-world examples rather than hypothetical data to illustrate concepts This essential reference is an indispensable guide to understanding all aspects of kinetic food modeling. Unlike many other kinetic volumes available, this book opens the door to the many untapped research opportunities in the food science realm where mathematical modeling can be applied.


Kinetic View on Food Quality The Basics Models and Modeling Chemical Thermodynamics in a Nutshell Chemical Reaction Kinetics Temperature and Pressure Effects Charge Effects Kinetics and Statistics Application of the Basics to Chemical, Biochemical, Physical, and Microbial Changes in the Food Matrix Multiresponse Kinetic Modeling of Chemical Reactions Enzyme Kinetics Kinetics of Protein and Enzyme Denaturation Kinetics of Physical Changes Kinetics of Microbial Growth Kinetics of Inactivation of Microorganisms Modeling the Food Matrix Retrospective and Outlook Appendix A Some Calculus Rules Appendix B Ways to Express Amounts of Reactants and Products Appendix C Interconversion of Activity Coefficients Based on Mole Fractions, Molalities, and Molarities Appendix D Differential and Integrated Rate Equations for Kinetic Models of Complex Reactions Appendix E McMillan–Mayer and Lewis–Randall Framework and Equations for the Mean Spherical Approximation Theory Appendix F Probability Laws and Probability Models Appendix G Use of Matrix Notation in Model Representation and Regression Analysis Appendix H Some Thermodynamic Activity Coefficient Models Appendix I Reliability Engineering and the Weibull Model List of Symbols and Units Index

Altre Informazioni



Condizione: Nuovo
Collana: Food Science and Technology
Dimensioni: 10 x 7 in Ø 3.40 lb
Formato: Copertina rigida
Illustration Notes:447 b/w images
Pagine Arabe: 767

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