CONSIDERATIONS IN CALCULATING KINETIC PARAMETERS FROM EXPERIMENTAL DATA

TLDR

Engineers need quantitative models to design and optimize processes, but in the food industry these models are complex due to raw‑material variability and the lack of familiarity of food scientists with reaction kinetics, making data analysis essential. The paper investigates how to calculate kinetic parameters from experimental data and proposes guidelines for estimating reaction rates and their temperature dependence. The authors analyze experimental data to derive kinetic parameters and suggest approaches for determining reaction rates and temperature dependence.

Abstract

ABSTRACT Engineers require quantitative models to design and optimize processes. In the food industry, these process models become very complex because of the unique physical/chemical characteristics and variability of the raw material. Furthermore, frequently data describing rates of reactions and/or changes in foods are generated by food scientists who are not thoroughly familiar with reaction models. Analysis of those data to obtain parameters for reaction models thus becomes critical. In this paper, calculating kinetic parameters from experimental data is examined, and suggestions are presented for determining reaction rates and temperature dependence.