Advertisement

Kinetics of Chemical Reactions in Foods

  • Romeo T. Toledo
Part of the FOOD SCIENCE TEXT SERIES book series (FSTS)

Abstract

Chemical reactions occur in foods during processing and storage. Some reactions result in a quality loss and must be minimized, whereas others result in the formation of a desired flavor or color and must be optimized to obtain the best product quality. Kinetics is a science that involves the study of chemical reaction rates and mechanisms. An understanding of reaction mechanisms coupled with quantification of rate constants will facilitate the selection of the best conditions of a process or storage, in order that the desired characteristics will be present in the product.

Keywords

Polyphenol Oxidase Product Inhibition Microbial Inactivation Pectin Methyl Esterase Unimolecular Reaction 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

SUGGESTED READING

  1. Burton, H. 1954. J. Dairy Res. 21:194.CrossRefGoogle Scholar
  2. Holdsworth, D.G. 1985. J. Food Eng. 4(1):89.CrossRefGoogle Scholar
  3. Holdsworth, S. D. 1990. Kinetic data, what is available and what is necessary. In: Processing and Quality of Foods. Vol I. Zeuthen, P.,Cheftel, J. C., Eriksson, C., Gormley, T. R., Linko, P., and Paulus, K. Eds. Elsevier, New York, pp 74–90.Google Scholar
  4. Lund, D. B. 1977. Maximizing nutrient retention. Food Technol. 31(2):71.Google Scholar
  5. Perry, R. H., Chilton, C. H., and Kirkpatrick, S. D. 1963. Chemical Engineers Handbook. 4th ed. McGraw-Hill, New York.Google Scholar
  6. Rao, M. A et al. 1981. J. Food Sci. 46:636.CrossRefGoogle Scholar
  7. Skinner, G. B. 1974. Introduction to Chemical Kinetics. Academic Press, New York.Google Scholar
  8. Wilkinson, S. A. et al. 1981. J. food Sci. 46:32.CrossRefGoogle Scholar
  9. Williams, D. C. et al. 1986. Food Technol. 40(6):130.Google Scholar

Copyright information

© Springer 2007

Authors and Affiliations

  • Romeo T. Toledo
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of GeorgiaAthensUSA

Personalised recommendations