ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING

被引：16
|
作者：
Infante, J. A. [1 ]
Ivorra, B. [1 ]
Ramos, A. M. [1 ]
Rey, J. M. [1 ]
机构：
[1] Univ Complutense Madrid, Dept Matemat Aplicada, E-28040 Madrid, Spain
来源：
MATHEMATICAL MODELS & METHODS IN APPLIED SCIENCES | 2009年 / 19卷 / 12期
关键词：
Modelling; sensitivity analysis; food technology; High Pressure; heat and mass transfer; inactivation of enzymes; simulation; GLOBAL OPTIMIZATION; THERMOPHYSICAL PROPERTIES; KINETIC-PARAMETERS; GENETIC ALGORITHMS; BACILLUS-SUBTILIS; ALPHA-AMYLASE; TEMPERATURE;
D O I：
10.1142/S0218202509004091
中图分类号：
O29 [应用数学];
学科分类号：
070104 ;
摘要：
High Pressure (HP) Processing has turned out to be very effective in prolonging the shelf life of some food. This paper deals with the modelling and simulation of the effect 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 simplified 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.
引用
收藏
页码：2203 / 2229
页数：27
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