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Mathematical Models Based on Transition State Theory for the Microbial Safety...
AbstractPrior to the development of transition state theory, the Arrhenius equation was the principal relationship used in describing the temperature dependence of chemical reaction rates. Research...
View ArticleChemical Kinetics for the Microbial Safety of Foods Treated with High...
AbstractThe application of chemical kinetics is well known in food engineering, such as the use of Arrhenius plots and D- and z-values to characterize linear microbial inactivation kinetics by thermal...
View ArticleA Quasi-chemical Model for Bacterial Spore Germination Kinetics by High Pressure
AbstractHigh pressure processing (HPP) is an emerging non-thermal technology that is growing exponentially in use worldwide for the pasteurization of commercial foodstuffs. At combinations of elevated...
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