Assessment of reaction kinetic models describing delignification fitted to well-defined kraft cooking data

A systematic search is made for semiconductor models displaying non-equilibrium phase transitions induced by recombination and generation processes. Formal conditions are elaborated for some typical classes of reaction kinetic models with a phase transition. Under this aspect various recombination and generation mechanisms involving electrons, holes and traps are surveyed systematically, and subsequently two new classes of band–trap models exhibiting first and second order phase transitions, respectively, are constructed.

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Photolytic and photocatalytic degradation of micro pollutants in a tubular reactor and the reaction kinetic models

Separation and Purification Technology ◽

10.1016/j.seppur.2013.11.011 ◽

2014 ◽

Vol 122 ◽

pp. 105-111 ◽

Cited By ~ 6

Author(s):

Jianbing Wang ◽

Chunli Yang ◽

Can Wang ◽

Wenya Han ◽

Wanpeng Zhu

Keyword(s):

Photocatalytic Degradation ◽

Kinetic Models ◽

Reaction Kinetic ◽

Tubular Reactor ◽

Micro Pollutants

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Similarity of Sensitivity Functions of Reaction Kinetic Models

The Journal of Physical Chemistry A ◽

10.1021/jp026683h ◽

2003 ◽

Vol 107 (13) ◽

pp. 2216-2238 ◽

Cited By ~ 18

Author(s):

István Gy. Zsély ◽

Judit Zádor ◽

Tamás Turányi

Keyword(s):

Kinetic Models ◽

Reaction Kinetic ◽

Sensitivity Functions

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The application and validity of various reaction kinetic models on woody biomass pyrolysis

Energy ◽

10.1016/j.energy.2019.05.021 ◽

2019 ◽

Vol 179 ◽

pp. 784-791 ◽

Cited By ~ 15

Author(s):

Yanming Ding ◽

Juan Zhang ◽

Qize He ◽

Biqing Huang ◽

Shaohua Mao

Keyword(s):

Kinetic Models ◽

Reaction Kinetic ◽

Woody Biomass ◽

Biomass Pyrolysis

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Application of Thermal Kinetic Models in Liquid Foods and Beverages with Reference to Ascorbic Acid, Anthocyanin and Furan – a Review

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v11i0.29645 ◽

2019 ◽

Vol 11 ◽

pp. 1-13

Author(s):

Santosh Dhakal ◽

Dennis R Heldman

Keyword(s):

Ascorbic Acid ◽

Kinetic Models ◽

Thermal Processing ◽

Reaction Kinetic ◽

Quality Attributes ◽

Conventional Heating ◽

Model Parameters ◽

Food Components ◽

Liquid Foods ◽

The Impact

Food processors aim to preserve as much as desirable quality attributes without compromising food safety. Thermal processing is the cheapest and most common method of food preservation across the world due to its outstanding record of assuring safety. The major challenge associated with the conventional heating method is to protect adequately desirable quality attributes like color, flavor, texture, nutrients and bioactive compounds to address the demands of modern health conscious consumers. One approach is to use kinetic models and adopt the principle of optimization. Reaction kinetic models can be used in process design to estimate quantitative impact on food components including microorganisms in foods. There are various types of linear and nonlinear kinetic models proposed by food engineers. However, the selection of appropriate process variables (time, temperature), knowledge on the product factors (e.g. pH, oBrix) and understanding their interactions with the model parameters (rate constant, activation energy) is important for accurately estimating the impact of the process. The purpose of this review is to summarize the principles and functions of thermal processing followed by the application of reaction kinetic models to estimate the impact of thermal process on the food components, namely microbial population, ascorbic acid, anthocyanin and furan in liquid foods and beverages. In addition, it illustrates how the model parameters can be used to optimize the process through time-temperature tolerance (TTT) curve. Furthermore, it explains the significance of high temperature short time process for selected food components.

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