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Physical-chemical properties of foods : new tools for prediction

Author: Aïchatou Musavu Ndob; Malik Melas; André Lebert
Publisher: London, UK ISTE Press Ltd Kidlington, Oxford, UK Elsevier Ltd, 2015. ©2015
Series: Modeling and control of food processes set
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Aïchatou Musavu Ndob; Malik Melas; André Lebert
ISBN: 9781785480072 1785480073
OCLC Number: 944534582
Notes: Contents note continued: Appendix 5.
Description: viii, 98 pages ; 23 cm.
Contents: Machine generated contents note: ch. 1 The Main Physical-chemical Properties --
1.1.Physical-chemical properties and qualities of biological products --
1.2.Semi-empirical modeling of physical-chemical properties --
1.2.1.The Rougier et al. model (2007) --
1.2.2.The aw designer --
1.2.3.The Wilson et al. model (2000) --
1.3.From thermodynamic state quantities to the physical-chemical properties of food --
1.3.1.Quick thermodynamics primer --
1.3.2.Chemical potential, activity and activity coefficient --
1.3.3.Activities and physical-chemical properties --
ch. 2 A Thermodynamic Approach for Predicting Physical-chemical Properties --
2.1.A brief historical overview --
2.2.The structure of the thermodynamic model --
2.2.1.The interactions to be taken into account --
2.2.2.The UNIFAC model --
2.2.3.The electrolyte model --
2.3.The Achard model --
2.3.1.The Achard model structure --
2.3.2.Management of chemical species --
2.3.3.Decomposition into functional groups --
Note continued: 2.3.4.Advantages and disadvantages of the Achard model --
ch. 3 Applications to Biological Media --
3.1.Simple media --
3.1.1.Sugar solutions --
3.1.2.Salt solutions --
3.1.3.Amino acid solutions --
3.2.Integration of complex media in the thermodynamic model --
3.3.Microorganisms culture media --
3.3.1.Peptones and TMB medium --
3.3.2.Gelatin --
3.3.3.TMBg medium --
3.4.Meat products --
3.4.1.Beef and pork --
3.4.2.Poultry meat --
3.4.3.Fish --
3.5.Dairy products --
3.6.Conclusion on the use of the software for the prediction of physical-chemical properties of biological media --
ch. 4 Usage in Process Simulators --
4.1.Introduction to numerical simulation --
4.2.Prediction of the growth of microorganisms during a drying process --
4.2.1.Presentation of the problem --
4.2.2.Growth curves --
4.2.3.Use of the numerical simulation in order to explain growth curves --
Conclusion --
Appendices --
Appendix 1 --
Appendix 2 --
Appendix 3 --
Appendix 4 --
Series Title: Modeling and control of food processes set
Responsibility: Aïchatou Musavu Ndob, Malik Melas, André Lebert.

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