Analysis of stability of food emulsions by Eyring's theory: Influence of different biopolymers

2004 ◽  
Vol 92 (4) ◽  
pp. 2653-2657 ◽  
Author(s):  
M. Dolz ◽  
M. J. Hernández ◽  
C. Cabeza ◽  
A. Casanovas ◽  
J. Delegido
Keyword(s):  
Food Emulsions ◽  
Analysis Of Stability ◽  
Eyring's Theory

scholarly journals Analysis of stability of food emulsions by Eyring's Theory: Influence of different biopolymers

2004 ◽  
Vol 93 (1) ◽  
pp. 481-481 ◽  
Author(s):  
M. Dolz ◽  
M. J. Hernández ◽  
C. Cabeza ◽  
A. Casanovas ◽  
J. Delegido
Keyword(s):  
Food Emulsions ◽  
Analysis Of Stability ◽  
Eyring's Theory

THE ANALYSIS OF STABILITY AND DYNAMISM OF THE MOSCOW TERRITORY RELIEF

2015 ◽  
pp. 32
Author(s):  
E. A. Likhacheva ◽  
A. N. Makkaveyev ◽  
G. P. Lokshin ◽  
L. A. Nekrasova
Keyword(s):  
Analysis Of Stability

Nonlinear analysis of stability and control for an F-16 configuration

1997 ◽  
Author(s):  
Zhongjun Wang ◽  
Zhidai He ◽  
C. Lan ◽  
Zhongjun Wang ◽  
Zhidai He ◽  
...  
Keyword(s):  
Nonlinear Analysis ◽  
Stability And Control ◽  
Analysis Of Stability ◽  
And Control

Enhanced Composite Nonlinear Control Technique using Adaptive Control for Nonlinear Delayed Systems

2020 ◽  
Vol 13 (3) ◽  
pp. 396-404
Author(s):  
Sonal Singh ◽  
Shubhi Purwar
Keyword(s):  
Adaptive Control ◽  
Actuator Saturation ◽  
Input Saturation ◽  
Chemical Reactor ◽  
Control Technique ◽  
Control Law ◽  
Nonlinear Feedback ◽  
Composite Nonlinear Feedback ◽  
Delayed Systems ◽  
Analysis Of Stability

Background and Introduction: The proposed control law is designed to provide fast reference tracking with minimal overshoot and to minimize the effect of unknown nonlinearities and external disturbances. Methods: In this work, an enhanced composite nonlinear feedback technique using adaptive control is developed for a nonlinear delayed system subjected to input saturation and exogenous disturbances. It ensures that the plant response is not affected by adverse effect of actuator saturation, unknown time delay and unknown nonlinearities/ disturbances. The analysis of stability is done by Lyapunov-Krasovskii functional that guarantees asymptotical stability. Results: The proposed control law is validated by its implementation on exothermic chemical reactor. MATLAB figures are provided to compare the results. Conclusion: The simulation results of the proposed controller are compared with the conventional composite nonlinear feedback control which illustrates the efficiency of the proposed controller.

scholarly journals Analysis of Stability and Vibration Transmission Law of Type A Metro Vehicles

2021 ◽  
Vol 1846 (1) ◽  
pp. 012029
Author(s):  
Zunwei Feng ◽  
Haijian Xiao
Keyword(s):  
Type A ◽  
Vibration Transmission ◽  
Analysis Of Stability

scholarly journals Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 287
Author(s):  
Donny W. H. Merkx ◽  
Andries Swager ◽  
Ewoud J. J. van Velzen ◽  
John P. M. van Duynhoven ◽  
Marie Hennebelle
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Onset Time ◽  
Predictive Modelling ◽  
Oxidation Products ◽  
Food Emulsions ◽  
Hydroperoxide Formation ◽  
Life Tests ◽  
Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

Properties and functions of stabilizing agents in food emulsions

1987 ◽  
Vol 25 (4) ◽  
pp. 285-315 ◽  
Author(s):  
N. S. Parker ◽  
Niels J. Krog
Keyword(s):  
Food Emulsions ◽  
Stabilizing Agents

Food Emulsions

2013 ◽  
pp. 555-555
Keyword(s):  
Food Emulsions
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