Kinetic Modeling of Reactions In Foods

Inbunden, Engelska, 2008

Del i serien Food Science and Technology

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Beskrivning

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.

Produktinformation

Utgivningsdatum:2008-12-18
Mått:178 x 254 x 48 mm
Vikt:1 542 g
Format:Inbunden
Språk:Engelska
Serie:Food Science and Technology
Antal sidor:786
Förlag:Taylor & Francis Inc
ISBN:9781574446142

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Wageningen University, The Netherlands

Recensioner i media

"The book is a spectacular accomplishment and a result of monumental work. Well done and timely. Congratulations to the author. It is wonderful to have a comprehensive collection of kinetic models, lucid analyses and data in both tabulated and graphical forms, all in one volume!"—Micha Peleg, Ph.D., University of Massachusetts, Amherst, USA" … a welcome addition to the food chemistry and food science literature. … the author presents the material in a thoughtful and engaging manner. Importantly, the book is quite well-referenced, making relatively easy to find supplemental material when desired."—Journal of Chemical Education

Innehållsförteckning

Kinetic View on Food Quality. The Basics. Application of the Basics to Chemical, Biochemical, Physical, and Microbial Changes in the Food Matrix. 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.