RT Book, Section
T1 Mathematical modeling for protein folding devices. Applications to high pressure processing and microfluidic mixers.
A1 Bello Rivas, Juan
A1 Infante Del Río, Juan Antonio
A1 Ivorra, Benjamín Pierre Paul
A1 López Redondo, Juana
A1 Martínez Ortigosa, Pilar
A1 Ramos Del Olmo, Ángel Manuel
A1 Rey Cabezas, José María
A1 Smith, Nadia A. S
AB In this paper, we consider two particular devices used for protein folding. The first one is a microfluidic mixer that perform a folding process by mixing a protein solution with a solvent. We are interested in minimizing its mixing time by choosing suitable shape and flow conditions. The second one is related to food processing and we focus on the modeling and simulation of the temperature evolution inside a high pressure food treatment device. Some of the effects of such treatments is to unfold, and thus inactivate, certain enzymes inside the food sample. The behavior and stability of the proposed model is checked by numerical examples. Furthermore, a simplified version of this model is presented and compared in terms of accuracy and computational time.
PB Associação Portuguesa de Mecânica Teórica, Aplicada e Computacional
SN 978-989-9626430
YR 2010
FD 2010
LK https://hdl.handle.net/20.500.14352/45474
UL https://hdl.handle.net/20.500.14352/45474
LA eng
NO EngOpt 2010 (2nd International Conference On Engineering Optimization. Lisbon, 6-9 September 2010)
DS Docta Complutense
RD 19 abr 2025