[...]... M.T.G (Eds.) Wageningen: Wageningen Press, 1998 Boekel /Kinetic Modeling of Reactions in Foods DK3903_S001 Final Proof page 1 22.10.2008 6:36pm Compositor Name: VAmoudavally The Basics I I-1 Boekel /Kinetic Modeling of Reactions in Foods DK3903_S001 Final Proof page 2 22.10.2008 6:36pm Compositor Name: VAmoudavally Boekel /Kinetic Modeling of Reactions in Foods DK3903_C002 Final Proof page 1 22.10.2008... Boekel /Kinetic Modelling of Reactions in Foods DK3903_C000 Final Proof page xviii 12.11.2008 10:19pm Compositor Name: JGanesan Boekel /Kinetic Modeling of Reactions in Foods DK3903_C001 Final Proof page 1 5.11.2008 6:48pm Compositor Name: VBalamugundan 1 Kinetic View on Food Quality 1.1 Introduction The aim of this book is to discuss kinetics of reactions in foods in relation to food quality By reactions. .. when dealing with kinetics This concerns discussions as to why kinetics in foods can be quite different from reactions in simple model Boekel /Kinetic Modeling of Reactions in Foods DK3903_C001 Final Proof page 8 5.11.2008 6:48pm Compositor Name: VBalamugundan 1-8 Kinetic Modeling of Reactions in Foods systems in test tubes, how we can identify such problems and take them into account when using model... affecting quality indicators comprising the quality attribute Chain element 4 Chain element 5 Quality attribute out Chain element 6 FIGURE 2.3 Schematic presentation of quality models in elements of the food chain Factors affecting quality indicators Boekel /Kinetic Modeling of Reactions in Foods DK3903_C002 Final Proof page 4 22.10.2008 6:37pm Compositor Name: VAmoudavally Kinetic Modeling of Reactions in. .. believed to be indicative of quality Examples are red color of meat, or information concerning the origin of the product This leads to certain quality expectations When the consumer starts eating, he is confronted with the physical 1-1 Boekel /Kinetic Modeling of Reactions in Foods DK3903_C001 Final Proof page 2 5.11.2008 6:48pm Compositor Name: VBalamugundan Kinetic Modeling of Reactions in Foods 1-2 Quality... 11.3.1 Kinetics of Aggregation of Colloids 11-14 11.3.2 Kinetics of Creaming or Settling 11-19 11.3.3 Kinetics of Coalescence 11-21 11.3.4 Kinetics of Ostwald Ripening 11-23 11.3.5 Kinetics of Gelation of Particles 11-24 11.3.6 Kinetics of Crystallization 11-28 11.4 Kinetics of Texture Changes 11-29 11.5 Partitioning Phenomena... part of the quality perceived Boekel /Kinetic Modeling of Reactions in Foods DK3903_C001 Final Proof page 6 5.11.2008 6:48pm Compositor Name: VBalamugundan 1-6 Kinetic Modeling of Reactions in Foods by the consumer However, we limit ourselves deliberately to the indicators mentioned because we consider them the principal domain of the food technologist An important consideration is that these indicators... depiction of extrinsic quality attributes Ei (1:3) Price After sales service Boekel /Kinetic Modeling of Reactions in Foods DK3903_C001 Final Proof page 4 5.11.2008 6:48pm Compositor Name: VBalamugundan Kinetic Modeling of Reactions in Foods 1-4 As with the overall quality function Q, we do not know the nature of the functions Qint and Qext In other words we do not know how the quality attributes interact... from data but there will be an error involved in this estimate because the data are obtained by using an error-prone method By doing more experiments (and perhaps better designed when we get Boekel /Kinetic Modeling of Reactions in Foods DK3903_C002 Final Proof page 6 22.10.2008 6:37pm Compositor Name: VAmoudavally Kinetic Modeling of Reactions in Foods 2-6 80 60 Minimum acceptable level 40 20 0 (A)... kinetics of relevant reactions in foods and deals with questions such as: what is kinetics, what are models, how do we apply kinetics to practical problems in foods, what are pitfalls and opportunities, how to deal with uncertainty, and how to interpret results A key question to be answered is why the kinetics of reactions in foods is often different from, say, that of chemical engineering processes In this . University of Guelph, Canada Boekel /Kinetic Modelling of Reactions in Foods DK3903_C000 Final Proof page ii 12.11.2008 10:19pm Compositor Name: JGanesan Kinetic Modeling of Reactions in Foods Martinus. Contents 11.3 Kinetics of Changes in Dispersity 11-14 11.3.1 Kinetics of Aggregation of Colloids 11-14 11.3.2 Kinetics of Creaming or Settling 11-19 11.3.3 Kinetics of Coalescence 11-21 11.3.4 Kinetics of.