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Bibliografická citace

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Cham : Springer International Publishing : Imprint: Springer, 2017
1 online zdroj
Externí odkaz    Plný text PDF 
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ISBN 978-3-319-51292-1 (e-kniha)
ISBN 9783319512914 (print)
Printed edition: ISBN 9783319512914
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..

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