Review: Production and functionality of active peptides from milk

Handbook of Food Process Modeling and Statistical Quality Control with Extensive MATLAB® Applications, Second Edition......Page 3
Contents......Page 7
Preface......Page 9
Author......Page 13
1.1 The Property Balance......Page 14
1.2 What Is Process Modeling?......Page 27
1.3 Empirical Models and Linear Regression......Page 29
References......Page 49
2.1 The Differential General Property Balance Equation......Page 51
2.2 Equation of Continuity......Page 52
2.4 Equation of Motion......Page 60
2.5.1 Eyring’s Theory of Liquid Viscosity......Page 61
2.5.3 Hydrodynamic Theory of Diffusion in Liquids......Page 65
2.5.4 Eyring’s Theory of Liquid Diffusion......Page 66
2.6 Analytical Solutions to Ordinary Differential Equations......Page 68
2.7 Transport Phenomena Models Involving Partial Differential Equations......Page 82
2.8 Chart Solutions to Unsteady State Conduction Problems......Page 113
2.9 Interfacial Mass Transfer......Page 120
2.10.2 Specific Heat......Page 125
2.10.3 Thermal Conductivity of Meat......Page 126
2.10.4 Viscosity of Microbial Suspensions......Page 127
2.10.6 Convective Heat Transfer Coefficients during Heat Transfer to Canned Foods in Steritort......Page 128
2.10.7 Mass Transfer Coefficient k for Oxygen Transfer in Fermenters......Page 129
2.11 Rheological Modeling......Page 136
2.12 Engineering Bernoulli Equation......Page 153
2.13 Laplace Transformations in Mathematical Modeling......Page 163
2.14 Numerical Methods in Mathematical Modeling......Page 170
References......Page 195
3.1 Kinetics and Food Processing......Page 198
3.2 Rate Expression......Page 199
3.3 Why Do Chemicals React?......Page 208
3.4 Temperature Effects on Reaction Rates......Page 211
3.5 Precision of Reaction Rate Constant and Activation Energy Determinations......Page 213
3.6 Enzyme-Catalyzed Reaction Kinetics......Page 216
3.7 Analogy Kinetic Models......Page 239
3.8 Metabolic Process Engineering......Page 247
3.9 Microbial Kinetics......Page 259
3.10 Kinetics of Microbial Death......Page 280
3.11 Ideal Reactor Design......Page 293
References......Page 317
4.1 Thermal Process Modeling......Page 320
4.2 Moving Boundary and Other Transport Phenomena Models for Processes Involving Phase Change......Page 354
4.3 Kinetic Modeling of Crystallization Processes......Page 400
4.4.1 Basic Computations for Evaporator Operations......Page 421
4.4.2 Basic Computations for Filtration and Membrane Separation Processes......Page 435
4.4.3 Basic Computations for Extraction Processes......Page 461
4.4.4 Mathematical Analysis of Distilled Beverage Production Processes......Page 494
References......Page 515
5.1 Statistical Quality Control......Page 519
5.2 Statistical Process Analysis......Page 521
5.3 Quality Control Charts for Measurements......Page 586
5.4 Quality Control Charts for Attributes......Page 608
5.5 Acceptance Sampling by Attributes......Page 618
5.6 Standard Sampling Plans for Attributes......Page 630
5.7 HACCP and FMEA Principles......Page 655
5.8 Quality Assurance and Improvement through Mathematical Modeling......Page 666
References......Page 687