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On The Modelling And Simulation Of High Pressure Processes And Inactivation Of Enzymes In Food

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Infante del Río, Juan Antonio y Ivorra, Benjamin y Ramos del Olmo, Ángel Manuel y Rey Cabezas, Jose María (2009) On The Modelling And Simulation Of High Pressure Processes And Inactivation Of Enzymes In Food. Mathematical Models & Methods In Applied Sciences, 19 (12). pp. 2203-2229. ISSN 0218-2025

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URL Oficial: http://www.worldscinet.com/m3as/19/preserved-docs/1912/S0218202509004091.pdf


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Resumen

High Pressure (HP) Processing has turned out to be very e®ective in prolonging the shelf life of some food. This paper deals with the modelling and simulation of the e®ect of the combination of high pressure and thermal treatments on food processing, focusing on the inactivation of certain
enzymes. The behavior and stability of the proposed models are checked by various numerical examples. Furthermore, various simpli¯ed versions of these models are presented and compared with each other in terms of accuracy and computational time. The models developed in this paper provide a useful tool to design suitable industrial equipments and optimize the processes.


Tipo de documento:Artículo
Palabras clave:Modelling; sensitivity analysis; food technology; High Pressure; heat and mass transfer; inactivation of enzymes; simulation;Global Optimization; Thermophysical Properties; Kinetic-Parameters; Bacillus-Subtilis; Burgers-Equation; Alpha-Amylase; Temperature;Mathematics, Applied
Materias:Ciencias > Matemáticas > Análisis numérico
Código ID:16048
Depositado:24 Jul 2012 09:28
Última Modificación:06 Feb 2014 10:37

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