Optimal experimental design to estimate thermal degradation kinetic parameters for nutraceuticals in intermediate-moisture foods

American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009

Volumn 7, Issue , 2009, Pages 4274-4282

  Mishra, Dharmendra K ^a   Dolan, Kirk D ^b   Beck, James V ^c  

^a Michigan State University   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

^c Michigan State University   (United States)

Author keywords

Anthocyanins; Arrhenius model; Kinetic parameters; Nutraceuticals; Optimal experimental design

Indexed keywords

ARRHENIUS MODELS; CONFIDENCE REGION; FIRST ORDER REACTIONS; GRAPE POMACE; HYPERVOLUME; MATRIX; MAXIMUM VALUES; MOISTURE CONTENTS; NON-ISOTHERMAL PROCESS; NON-LINEAR MODEL; NUTRACEUTICALS; OPTIMAL DESIGN; OPTIMAL EXPERIMENTAL DESIGNS; OPTIMAL HEATING; OPTIMAL TIME; OPTIMUM HEATING; PARAMETER ESTIMATE; SENSITIVITY COEFFICIENT; SENSITIVITY MATRIX; TEMPERATURE HISTORY; THERMAL DEGRADATION KINETICS; THERMAL PROCESSING;

ACTIVATION ENERGY; DEGRADATION; DELTA FUNCTIONS; DESIGN; HEATING; KINETIC PARAMETERS; MOISTURE; OPTIMAL SYSTEMS; RATE CONSTANTS; STATISTICS;

OPTIMIZATION;

EID: 77649102442     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (7)

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3. Cemeroglu B, Velioglu S, Isik S. 1994. Degradation Kinetics of Anthocyanins in Sour Cherry Juice and Concentrate. Journal of Food Science 59(6):1216-8.
4. Cunha LM, Oliveira FAR. 2000. Optimal experimental design for estimating the kinetic parameters of processes described by the first-order Arrhenius model under linearly increasing temperature profiles. Journal of Food Engineering 46(1):53-60.
5. Dolan KD. 2003. Estimation of Kinetic Parameters for Nonisothermal Food Processes. p 728-41.
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7. Mishra DK, Dolan KD, Yang L. 2008. Confidence Intervals for Modeling Anthocyanin Retention in Grape Pomace during Nonisothermal Heating. Journal of Food Science 73(1):E9-E15.