A Kinetic Model for Describing the Heterogeneity of Susceptibility to Chemical or Physical Change
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- MATSUNO Ryuichi
- Kyoto University Ishikawa Prefectural University
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- ADACHI Shuji
- Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science
Bibliographic Information
- Other Title
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- 化学的または物理的な変化に対する感受性の不均一性を記述する動力学モデル
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Abstract
<p>Molecules in foods and food ingredients exist in a variety of states, each of which has a different susceptibility to chemical and physical change. A model was proposed for the change in behavior over time based on the assumption that the free energy of activation in relation to the rate constant obeyed a Gaussian distribution. This model could well explain the unique behaviors observed in the thermal inactivation of immobilized enzymes, formation of aldehydes from lignin by alkaline nitrobenzene oxidation, autoxidation processes of microencapsulated lipids, flavor release from microcapsules, and desorption of proteinaceous deposits fouled on stainless steel surfaces.</p>
Journal
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- Japan Journal of Food Engineering
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Japan Journal of Food Engineering 24 (2), 31-36, 2023-06-15
Japan Society for Food Engineering
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Details 詳細情報について
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- CRID
- 1390577928657289216
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- NII Book ID
- AA12076107
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- ISSN
- 18845924
- 13457942
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- NDL BIB ID
- 032931304
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
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- Abstract License Flag
- Disallowed