Nonlinear Kinetics: Principles and Potential Food Applications. In: Gutiérrez-lópez GF, Barbosa-cánovas GV, Welti-chanes J, Parada-arias E, editors. Food Engineering: Integrated Approaches. New York: Springer; 2008. pp. 47-71. [DOI: 10.1007/978-0-387-75430-7_3]

Isothermal and non-isothermal kinetic models of chemical processes in foods governed by competing mechanisms

A process or reaction that peaks at high temperatures but not at low ones indicates competition between synthesis and degradation. A proposed phenomenological model composed of a decay factor superimposed on a growth term can describe both. Temperature elevation shortens the two subprocesses' characteristic times and increases their rates. The degradation's characteristic time relative to the experiment's determines whether a peak is observed. All of the parameters determine the peak's height and shape as can be seen in two interactive Wolfram demonstrations on the Web. Detailed knowledge of the underlying mechanisms is unnecessary for the model's construction, and uniqueness is not a prerequisite either. However, different expressions might be needed for ongoing processes and ones initially undetectable. The model's applicability is demonstrated with published results on very different reactions in foods. In principle, it can be converted into a dynamic rate equation for simulating a process's evolution under non-isothermal conditions.