| Mechanochemistry in Thermomechanical Processing of Foods: Kinetic Aspects. | |
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MedLine Citation:
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PMID: 21824134 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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In some food processing operations, raw materials sustain shearing and heating simultaneously. These thermomechanical treatments will induce chemical, physicochemical, and biochemical changes, such as starch degradation and gelatinization, protein denaturalization, loss of nutritious components, and inactivation of enzymes and their inhibitors. In this article, only kinetic aspects of these changes are reviewed. The Basedow and Zhurkov models are commonly used to describe shear effects on the rate constants of mechanochemical reactions. After a brief description of these 2 models, their applications in food are reviewed deeply, with emphasis on the activation energy reduction in the Zhurkov model and the shear activation energy in the Basedow model. Since the changes occurring in food systems often involve various interactions at the atomic, molecular, and supramolecular levels, they were described only phenomenonlogically by the mechanochemical kinetic models. The limitation, opportunity, and extension of the mechanochemical approach to modeling food kinetics are discussed. |
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Authors:
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Xuewei Zhao; Yimin Wei; Zhangcun Wang; Bo Zhang; Fengliang Chen; Peiqi Zhang |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-8-8 |
Journal Detail:
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Title: Journal of food science Volume: - ISSN: 1750-3841 ISO Abbreviation: - Publication Date: 2011 Aug |
Date Detail:
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Created Date: 2011-8-9 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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© 2011 Institute of Food Technologists® |
Affiliation:
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Authors Zhao, Wang, and P. Zhang are with School of Food and Bioengineering, Zhengzhou Univ. of Light Industry, Zhengzhou 450002, China. Authors Wei and B. Zhang are with Inst. of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Author Chen is with Inst. of Agro-Product Processing, Shandong Academy of Agricultural Sciences, Jinan 250100, China. Direct inquiries to author Zhao (E-mail: zhao_xuewei30@yahoo.com.cn). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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