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oai:docta.ucm.es:20.500.14352/454742025-02-17T13:15:49Zcom_20.500.14352_14col_20.500.14352_21

Mathematical modeling for protein folding devices. Applications to high pressure processing and microfluidic mixers. Bello Rivas, Juan Infante Del Río, Juan Antonio Ivorra, Benjamín Pierre Paul López Redondo, Juana Martínez Ortigosa, Pilar Ramos Del Olmo, Ángel Manuel Rey Cabezas, José María Smith, Nadia A. S 51-73 High-Pressure Protein folding Mathematical modeling Global Optimization. Física matemática EngOpt 2010 (2nd International Conference On Engineering Optimization. Lisbon, 6-9 September 2010) 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. Depto. de Análisis Matemático y Matemática Aplicada Fac. de Ciencias Matemáticas Instituto de Matemática Interdisciplinar (IMI) TRUE pub 2023-06-20T05:45:39Z 2023-06-20T05:45:39Z 2010 book part https://hdl.handle.net/20.500.14352/45474 XXXX-XXXX eng open access application/pdf Associação Portuguesa de Mecânica Teórica, Aplicada e Computacional