Chemical Reaction Kinetics Pertaining to Foods

Handbook of Food Process Design

Volumn , Issue , 2012, Pages 113-166

  Ahmed, Jasim ^a   Dolan, Kirk ^b,c   Mishra, Dharmendra ^d  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

^b Michigan State University   (United States)

^c Michigan State University   (United States)

^d NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Basics of chemical reaction kinetics; Chemical reaction kinetics and foods; Chemical, biochemical reactions in processing; Food quality degradation, microbial inactivation kinetics; Fraction conversion concept; Quantitative determination, of chemical reaction rate; Reaction kinetics and food; Reaction order of enzyme inactivation; Sensitivity coefficients, and parameter identification; Weibull, Gumbell, Beta, Poisson distributions

Indexed keywords

EID: 84874843584     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444398274.ch6     Document Type: Chapter

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