Martinus A. J. S. van Boekel

Kinetic Modeling of Reactions In Foods

• Gebundenes Buch

Produktbeschreibung

Kinetic Modeling of Reactions in Foods: Modeling of Food Quality Attributes provides an introduction to kinetic models and modeling techniques and their applications in food science and technology. This book argues that the modeling of food changes is kinetic modeling. Integrating food science knowledge, kinetics, and statistics, it explores the potential to predict and control food quality attributes with computer models. It presents applications of kinetic models using general chemical, physical, and biochemical principles. It also includes an introduction to Bayesian statistics in kinetic modeling. The text illustrates concepts using real-world examples rather than hypothetical data.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 786
• Erscheinungstermin: 18. Dezember 2008
• Englisch
• Abmessung: 260mm x 183mm x 46mm
• Gewicht: 1648g
• ISBN-13: 9781574446142
• ISBN-10: 1574446142
• Artikelnr.: 25893452

Autorenporträt

Martinus A.J.S. van Boekel

Inhaltsangabe

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.