國立高雄大學圖資館 |

Language: English

Back

Kinetic analysis of food systems

Marangoni, Alejandro G.

Kinetic analysis of food systems

Record Type:	Electronic resources : Monograph/item
Title/Author:	Kinetic analysis of food systemsby Alejandro G. Marangoni.
Author:	Marangoni, Alejandro G.
Published:	Cham :Springer International Publishing :2017.
Description:	xiv, 173 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Food industry and tradeMathematical models.
Online resource:	http://dx.doi.org/10.1007/978-3-319-51292-1
ISBN:	9783319512921$q(electronic bk.)

Kinetic analysis of food systems
Marangoni, Alejandro G.

Kinetic analysis of food systems[electronic resource] /by Alejandro G. Marangoni. - Cham :Springer International Publishing :2017. - xiv, 173 p. :ill., digital ;24 cm.

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)

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.

ISBN: 9783319512921$q(electronic bk.)

Standard No.: 10.1007/978-3-319-51292-1doiSubjects--Topical Terms:

292028
Food industry and trade
--Mathematical models.

LC Class. No.: TP370.5

Dewey Class. No.: 664.0015118

Kinetic analysis of food systems
LDR:03461nmm a2200313 a 4500 001 507188
003 DE-He213
005 20170217021658.0
006 m d
007 cr nn 008maaau
008 171030s2017 gw s 0 eng d
020 $a 9783319512921$q(electronic bk.)
020 $a 9783319512914$q(paper)
024 7 $a 10.1007/978-3-319-51292-1 $2 doi
035 $a 978-3-319-51292-1
040 $a GP $c GP
041 0 $a eng
050 4 $a TP370.5
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.0015118 $2 23
090 $a TP370.5 $b .M486 2017
100 1 $a Marangoni, Alejandro G. $3 773708
245 1 0 $a Kinetic analysis of food systems $h [electronic resource] / $c by Alejandro G. Marangoni.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2017.
300 $a xiv, 173 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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)
520 $a 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.
650 0 $a Food industry and trade $x Mathematical models. $3 292028
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Organic Chemistry. $3 274120
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-51292-1
950 $a Chemistry and Materials Science (Springer-11644)