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Rendiconti Lincei

, Volume 26, Issue 2, pp 141–149 | Cite as

Description of the effect of temperature on food systems using the deformed Arrhenius rate law: deviations from linearity in logarithmic plots vs. inverse temperature

  • Nayara D. Coutinho
  • Valter H. C. Silva
  • Kleber C. Mundim
  • Heibbe C. B. de OliveiraEmail author
Article

Abstract

In order to account for the deviations from the Arrhenius rate law for the effect of temperature on food processes, we adopt an alternative approach inspired by the deformed exponential based on the Euler limit. The non-enzymatic browning of onions and the growth of bacteria were chosen to validate our proposal, which provides a better description than other formulas previously tested for these systems. These results show that the deformed Arrhenius rate law is suitable for describing the effect of rate-temperature on different food systems and suggest a relationship between the kinetic behavior of food processes and classical collective phenomena.

Keywords

Deformed Arrhenius rate law Temperature effect Foods Browning of onions Growth of bacteria 

Notes

Acknowledgments

The authors gratefully acknowledge the support given to this work by grants from the CAPES, CNPQ and FINATEC Foundations. We are indebted to Professor Vincenzo Aquilanti for valuable discussions.

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Copyright information

© Accademia Nazionale dei Lincei 2015

Authors and Affiliations

  • Nayara D. Coutinho
    • 1
    • 2
  • Valter H. C. Silva
    • 1
    • 2
  • Kleber C. Mundim
    • 2
  • Heibbe C. B. de Oliveira
    • 2
    Email author
  1. 1.Unidade Universitária de Ciências Exatas e TecnológicasUniversidade Estadual de GoiásAnápolisBrazil
  2. 2.Instituto de QuímicaUniversidade de BrasíliaBrasíliaBrazil

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