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Prediction of Kinetic Parameters for Food Quality Changes Using Equivalent Time at Standard Temperature

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Developments in Food Engineering

Abstract

The effectiveness of three different numerical methods has been assessed for the estimation of kinetic parameters from literatural and experimental data. Generalized one step procedure using equivalent time, which provides a method for converting any variable temperature history to equivalent time at specified reference temperature, gave the smallest sum of squares for error and 6∼15 times faster computing rate than those estimated by the conventional one step method.

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References

  1. Arabshahi, A. and Lund, D.B., Considerations in calculating kinetic parameters from experimental data. J. Food Pro. Eng., 1985, 7, 239–43.

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Author information

Authors and Affiliations

  1. Department of Food Engineering, Yonsei University, Seoul, 120-749, Korea

    Hyung-Yong Cho & Yu-Ryang Pyun

Authors
  1. Hyung-Yong Cho
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  2. Yu-Ryang Pyun
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Editor information

Editors and Affiliations

  1. Department of Bioengineering, Faculty of Engineering, Yokohama National University, Tokiwadai, Hodogaya-ku, Yokohama 240, Japan

    Toshimasa Yano (Professor Emeritus, University of Tokyo) (Professor Emeritus, University of Tokyo)

  2. Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-01, Japan

    Ryuichi Matsuno

  3. Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan

    Kozo Nakamura

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© 1994 Springer Science+Business Media Dordrecht

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Cho, HY., Pyun, YR. (1994). Prediction of Kinetic Parameters for Food Quality Changes Using Equivalent Time at Standard Temperature. In: Yano, T., Matsuno, R., Nakamura, K. (eds) Developments in Food Engineering. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2674-2_144

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  • DOI: https://doi.org/10.1007/978-1-4615-2674-2_144

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6149-7

  • Online ISBN: 978-1-4615-2674-2

  • eBook Packages: Springer Book Archive

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