Kinetic Analysis of Food Systems

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.- 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).