Table of Contents
Introduction and Philosophy of Modelling
Section 1. 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
Section 2. Kinetic Modeling of Complex Processes in Food Systems
Section 1. Differential Equations of First Order: Chlorophyll Degradation in Green Tissues – Olives, Cabbage and Pickles
Section 2. Multiresponse Modelling using Differential Equations: Low-Temperature Sweetening in Potato Tubers
Section 3. Fourier Series: Sucrose Oscillations in Cold-Stored Potatoes
Section 4. Biodiesel Synthesis via Transesterification of Soybean Oil with Methanol
Section
5. Nonlinear differential equations: Crystallization Kinetics – The Avrami Model
Section 6. Mechanistic Modelling: Steady State Nucleation Kinetics – The Fisher-Turnbull Model
Section 7. Stochastic Modelling: Non-Isothermal Nucleation Kinetics in Fats
Section 8. The Power of Numerical Techniques: Oil Migration Kinetics through cocoa butter
Section 9. Von Smoluchowski rev
isited: Aggregation Kinetics of Whey Protein Isolates
Section 10. Chaos and chaotic behavior.
Chapter 3. Micromath Scientist (or other software package)
Section 4. Problems