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2 edition of Mathematical modelling of oxygen diffusion in foods found in the catalog.

Mathematical modelling of oxygen diffusion in foods

June Elizabeth Hall

Mathematical modelling of oxygen diffusion in foods

by June Elizabeth Hall

  • 8 Want to read
  • 19 Currently reading

Published by University of Birmingham in Birmingham .
Written in English


Edition Notes

Thesis (Ph.D) - University of Birmingham, School of Mathematics and Statistics, Faculty of Science.

Statementby June Elizabeth Hall.
ID Numbers
Open LibraryOL22834588M

  efficacy of polyethylene liners in multi-layer apple cartons: mathematical modelling and experimental testing (d.j. tanner) homogeneous fruit in packinghouse rooms: model for apple storage (g. yom din, z. zugman, y. saks) a windows interface for numerical modelling software (q.t. pham, d.h. le).   The model considered oxygen consumption as a 1st‐order kinetic reaction and oxygen transfer as a 3‐step process: (1) oxygen from the atmosphere being absorbed in the packaging material; (2) diffusion of oxygen through the package; (3) desorption of oxygen from package and solubilization into the by:

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Mathematical modelling of oxygen diffusion in foods by June Elizabeth Hall Download PDF EPUB FB2

Most of the efforts in terms of mathematical modelling have focused on microbiological safety and spoilage (Blackburn, ) and this chapter will be devoted to mathematical modelling of chemical and physical deterioration of foods. Factors influencing shelf life Cited by: 3. Fick's laws of diffusion describe diffusion and were derived by Adolf Fick in They can be used to solve for the diffusion coefficient, 's first law can be used to derive his second law which in turn is identical to the diffusion equation.

A diffusion process that obeys Fick's laws is called normal diffusion (or Fickian diffusion); otherwise, it's called Anomalous diffusion (or. This showed that when GOX/CAT is present in the emulsion, lipid oxidation rate, enzymatic oxygen removal rate, and oxygen penetration through the packaging material were significant for the overall reaction rate, whereas all the diffusional resistances in the oil and in the aqueous phase could be neglected in a mathematical modelling of the by: 4.

We consider the effect of global warming on the coupled plankton-oxygen dynamics in the ocean. The net oxygen production by phytoplankton is known to depend on the water temperature and hence can be disrupted by warming.

We address this issue theoretically by considering a mathematical model of the plankton-oxygen system. The model is generic and can account for Cited by: 3. In water, the diffusion coefficient of oxygen is 10, times smaller than in air. One reason is that the viscosity of water is cP, while the viscosity of air is cP at 20 °C.

A validated hydrodynamic-biogeochemical model was applied to investigate the effects of physical forcing (i.e., river discharge, winds, and tides) on the summertime dissolved oxygen (DO) dynamics and hypoxia (DO.

Mathematical Modelling of Diffusion Channel Length to Maintain Steady-state Oxygen Concentration for June International Journal of Food Properties P.

Kandasamy. The Cambridge Series in Chemical Engineering has been established to meet the needs of this evolving discipline. Presents a complete coverage of formulations and instances in modelling where optimization can be applied for quantitative decision-making.

foods and pharmaceuticals. This book is the first devoted to the study of colloidal. The biggest share of mathematical modelling in aiding biofuel production process engineering probably lies in metabolic modelling, which is a key part of the systems biology approach to metabolic engineering.

However, as such techniques are performed on the scale of genomes, rather than bacterial populations, these models are beyond the scope Cited by: 1. The use of polymer materials in food packaging field is one of the largest growing market area.

Actually the optimization behaviour of packaging permeability is of crucial importance, in order to extend the food shelf-life and to reach the best engineering solution. Studying the permeability characterization of the different polymer material (homogeneous and heterogeneous polymer Cited by: Each book has its strength, and Plummer's book stands out in terms of its broad, in-depth coverage of modern silicon CMOS technology.

It doesn't cover MEMS or other exotic nanofabrication. Many students who've read the book said that Chap 2, where a modern CMOS process flow is described step by step from the substrate to back-end, was the best Cited by:   Zou, Q, Opara, L, McKibbin, R (a) A CFD modeling system for airflow and heat transfer in ventilated packaging for fresh foods: I.

Initial analysis and development of mathematical models. Journal of Food Engineering – Cited by: 4. Ohmic heating or Joule heating has immense potential for achieving rapid and uniform heating in foods, providing microbiologically safe and high quality foods.

This review discusses the technology behind ohmic heating, the current applications and thermal modeling of the process. The success of ohmic heating depends on the rate of heat Cited by:   Modified atmosphere packaging (MAP) of fresh produce relies on the modification of atmosphere inside the package achieved by the natural interplay between two processes: the respiration rates of the commodity and the permeability of the packaging films.

MAP has been a proven technology to meet the consumer’s demand for more natural and fresh foods, which is Cited by:   Supercritical fluid extraction (SFE) of plant material with solvents like CO 2, propane, butane, or ethylene is a topic of growing allows the processing of plant material at low temperatures, hence limiting thermal degradation, and avoids the use of Cited by: Mathematical Modelling • Computer modelling of heat and/or mass transfer in heterogeneous food systems (freezing, cooking, microwave heating and thawing, frying, diffusion of preservatives in tissues) • Modelling of the diffusion of gases and liquids in foods and gels • Modelling of microbial growth and decline Waste treatment.

Created by: Research Gaps A more realistic estimation of diffusion coefficients are needed Effects of swelling phenomenon Environment-package-food systems should be considered Data needed beyond regulatory compliance but a food quality perspective Actual interactions should be considered E.g.

Oxygen effects, Flavor desorption etc. Models of. Passive transport is a movement of ions and other atomic or molecular substances across cell membranes without need of energy input. Unlike active transport, it does not require an input of cellular energy because it is instead driven by the tendency of the system to grow in rate of passive transport depends on the permeability of the cell membrane, which, in turn.

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Culture conditions are not homeostatic (sudden exchange of media, continuous depletion of nutrients and accumulation of waste products) and oxygen supply is not sufficient (dissolved oxygen is typically consumed during the first hours allowing then only diffusion-limited supply, sometimes resulting in anaerobic culture conditions, i.e Cited by: University of Leicester.

ALL Search. Surrogate-based optimization method with adaptive sampling. Aldo Rona TZ A gamma-ray burst at a redshift of z approximately NR Tanvir TZ.These differences were quantified by mathematical modelling of the kinetic data using a reparametrized logistic model, which was selected for the first time in the context of starch digestion in this work.

The quantified differences were linked to process-induced modifications at the level of starch-surrounding barriers.