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Ramaswamy, H.S., F.R. Van de Voort, and S. Ghazala (1989). An analysis of TDT and Arrhenius methods for handling process and kinetic data. J. Food Sci. 54:1322- 1326. Ratkowsky, D.A., J.Olley, T.A. McMeekin, and A.Ball (1982). Relationship between temperature and growth rate of bacterial cultures. J. Bacteriol. 149: 1-5. Ratkowsky, D.A.,R.K. Lowry, T.A.McMeekin, A.N. Stokes and R.E. Chandler (1983). Model for bacterial culture growth rate throughout the entire biokinetic temperature range. J. Bacteriol. 154:1222- 1226. Riboh, D.K., and T.P. Labuza (1982). Kinetics of thiamine loss in pasta stored in a sine wave temperature condition. J. Food Proc. Pres. 6(4):253. Roos Y.H. (1993). Water activity and physical state effects on amorphous food stability. J. Food Proc. Pres. 16: 433-452. Roos, Y. H. and M. Karel (1990). Differential scanning calorimetry study of phase transitions affecting quality of dehydrated materials. Biotechnol. Prog. 6:159-163. Roos, Y. and M. Karel (1991). Plastisizing effect of water on thermal behavior and crystallization of amorphous food models. J. Food Sci 56:38-43. Ross, T. and T.A. McMeekin (1994). Predictive microbiology. Int. J. Food Micro. 23: 242-264. Rosso, L., J.R. Lobry, S. Bajard and J.P. Flandrois (1995). Convenient model to describe the combined effects of temperature and pH on microbial growth. Appl. Envir. Micro. 61: 610-616. Saguy, I.S. and Cohen, E. (1990) Shelf-life prediction Course Notes. Course #71917. The Hebrew University of Jerusalem, Faculty of Agriculture. Saguy, I., Karel, M. (1980) Modeling of quality deterioration during food processing and storage. Food Technol. 34(2), 78-85. Saguy, I., Kopelman, I.J. and Mizrahi, S. (1979). Extent of nonenzymatic browning in grapefruit juice during thermal and concentration processes: Kinetics and Prediction. J. Food Processing and Preservation 2: 175. Saltmarch, M., and T.P. Labuza (1982). Kinetics of browning and protein quality loss in sweet whey powders under steady and non-steady state storage conditions. J. Food Sci. 47:92. Sapers, G.M. (1970). Flavor quality in explosion puffed dehydrated potato. J. Food Sci. 35:731. 72
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THE HANDBOOK OF FOOD ENGINEERING PR
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It is a working definition for the
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10.2 KINETICS OF FOOD DETERIORATION
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very small, allowing us to treat it
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Data can be fitted to these equatio
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criterion. The value of the R 2 , f
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of reaction systems involved in foo
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Lund, 1985). The standarized residu
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When a Michaelis-Menten rate equati
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∂ ln K eq ∂ (1/T) = - ∆Eo R (
Page 21 and 22: are available, the confidence range
Page 23 and 24: kinetic data is compared. Its main
Page 25 and 26: plot will give a relatively straigh
Page 27 and 28: temperatures (Fennema et al., 1973)
Page 29 and 30: Glass transition phenomena are also
Page 31 and 32: i.e. if T ∞ is chosen correctly,
Page 33 and 34: A number of recent publications deb
Page 35 and 36: The study of the temperature depend
Page 37 and 38: and bakery goods, upon losing moist
Page 39 and 40: ambient temperatures (e.g loss of c
Page 41 and 42: temperature and is an area of curre
Page 43 and 44: and variable temperature conditions
Page 45 and 46: Figure 8. Characteristic fluctuatin
Page 47 and 48: 10.3 APPLICATION OF FOOD KINETICS I
Page 49 and 50: time at each selected temperature.
Page 51 and 52: TTI can be used to monitor the temp
Page 53 and 54: 10.4 EXAMPLES OF APPLICATION OF KIN
Page 55 and 56: Figure 10. Thiamin retention of a m
Page 57 and 58: S = SS {1+ N p n-Np F[N p, n-N p ,
Page 59 and 60: 10.4.2. Examples of shelf life mode
Page 61 and 62: In Fig. 12a aspartame concentration
Page 63 and 64: the approach to follow to increase
Page 65 and 66: REFERENCES Arabshashi, A. (1982). E
Page 67 and 68: Fennema, O., Powrie, W. D., Marth,
Page 69 and 70: Labuza, T. P. (1975) Oxidative chan
Page 71: Mohr, P. W., Krawiec, S. (1980) Tem
Page 75: Yoshioka, S., Aso, Y., Uchiyama, M.
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