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Another recent study modelled the kinetics of acrylamide formation in French fry production and concluded that both the fructose/glucose ratio and the ratio of asparagine to total free amino acids could affect acrylamide formation (Parker et al., 2012).
Another recent study modelled the kinetics of acrylamide formation in French fry production and concluded that reducing the ratio of free asparagine to total free amino acids could be the best strategy because it would decrease acrylamide formation without affecting quality (Parker et al. 2012).
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Specifically, it describes an application of artificial neural networks for modelling the kinetics of a chemical reaction using methods not based in a kinetic model.
Noe, F. & Fischer, S. Transition networks for modeling the kinetics of conformational change in macromolecules.
ReaxFF has also been employed to model the kinetics of hydrogen adsorption and diffusion in various Pt,112 Pd,113 and Fe114 phases.
The method is based on modeling the kinetics of the thermal inactivation reaction which occurs during the drying process.
The aim of this work was to model the kinetics of hydrotropic-microwave assisted extraction of andrographolide.
Accurately modeling the kinetics of the pyrolysis reaction can lead to improvements in processing.
The ability to model the kinetics of the system allows the design of mixtures for specific applications, and allows better quality control during production.
To model the kinetics of salt crystallisation the simple approach proposed by Espinosa et al. was utilised.
The difficulty in experimentally characterizing the dynamics of gastric contents during digestion has limited the knowledge required to understand and model the kinetics of food disintegration.
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