On The Modelling And Simulation Of High Pressure Processes And Inactivation Of Enzymes In Food
| dc.contributor.author | Infante Del Río, Juan Antonio | |
| dc.contributor.author | Ivorra, Benjamín Pierre Paul | |
| dc.contributor.author | Ramos Del Olmo, Ángel Manuel | |
| dc.contributor.author | Rey Cabezas, José María | |
| dc.date.accessioned | 2023-06-20T09:37:49Z | |
| dc.date.available | 2023-06-20T09:37:49Z | |
| dc.date.issued | 2009 | |
| dc.description.abstract | High Pressure (HP) Processing has turned out to be very e®ective in prolonging the shelf life of some food. This paper deals with the modelling and simulation of the e®ect of the combination of high pressure and thermal treatments on food processing, focusing on the inactivation of certain enzymes. The behavior and stability of the proposed models are checked by various numerical examples. Furthermore, various simpli¯ed versions of these models are presented and compared with each other in terms of accuracy and computational time. The models developed in this paper provide a useful tool to design suitable industrial equipments and optimize the processes. | |
| dc.description.department | Depto. de Análisis Matemático y Matemática Aplicada | |
| dc.description.faculty | Fac. de Ciencias Matemáticas | |
| dc.description.refereed | TRUE | |
| dc.description.sponsorship | Ministry of Education and Science[MTM2007-64540, MTM2007-04621/MTM]; Ingenio Matematica (i-MATH)[CSD2006- | |
| dc.description.status | pub | |
| dc.eprint.id | https://eprints.ucm.es/id/eprint/16048 | |
| dc.identifier.doi | 10.1142/S0218202509004091 | |
| dc.identifier.issn | 0218-2025 | |
| dc.identifier.officialurl | http://www.worldscinet.com/m3as/19/preserved-docs/1912/S0218202509004091.pdf | |
| dc.identifier.relatedurl | http://www.worldscinet.com/ | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14352/50070 | |
| dc.issue.number | 12 | |
| dc.journal.title | Mathematical Models & Methods In Applied Sciences | |
| dc.language.iso | eng | |
| dc.page.final | 2229 | |
| dc.page.initial | 2203 | |
| dc.publisher | World Scientific | |
| dc.relation.projectID | projects No. MTM2007-64540, MTM2008-04621/MTM and "Ingenio Matematica (i-MATH)" No. CSD2006-00032 (Consolider-Ingenio 2010); from the "DGUI de la Comunidad de Madrid" and the "Universidad Complutense de Madrid (UCM)" in Spain, under the project No. CCG07- | |
| dc.rights.accessRights | restricted access | |
| dc.subject.cdu | 519.6 | |
| dc.subject.keyword | Modelling | |
| dc.subject.keyword | sensitivity analysis | |
| dc.subject.keyword | food technology | |
| dc.subject.keyword | High Pressure | |
| dc.subject.keyword | heat and mass transfer | |
| dc.subject.keyword | inactivation of enzymes | |
| dc.subject.keyword | simulation | |
| dc.subject.keyword | Global Optimization | |
| dc.subject.keyword | Thermophysical Properties | |
| dc.subject.keyword | Kinetic-Parameters | |
| dc.subject.keyword | Bacillus-Subtilis | |
| dc.subject.keyword | Burgers-Equation | |
| dc.subject.keyword | Alpha-Amylase | |
| dc.subject.keyword | Temperature | |
| dc.subject.keyword | Mathematics | |
| dc.subject.keyword | Applied | |
| dc.subject.ucm | Análisis numérico | |
| dc.subject.unesco | 1206 Análisis Numérico | |
| dc.title | On The Modelling And Simulation Of High Pressure Processes And Inactivation Of Enzymes In Food | |
| dc.type | journal article | |
| dc.volume.number | 19 | |
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