ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING

DOI10.1142/S0218202509004091zbMath1180.35526MaRDI QIDQ3400125

Juan-Antonio Infante, Benjamin Ivorra, José-Manuel Rey, Angel Manuel Ramos

Publication date: 5 February 2010

Published in: Mathematical Models and Methods in Applied Sciences (Search for Journal in Brave)

zbMATH Keywords

modellingsimulationsensitivity analysishigh pressureheat and mass transferfood technologyinactivation of enzymes

Mathematics Subject Classification ID

Related Items (6)

Identification of a heat transfer coefficient depending on pressure and temperature ⋮ On the identification of a thermal expansion coefficient ⋮ Application of the laminar Navier-Stokes equations for solving 2D and 3D pathfinding problems with static and dynamic spatial constraints: implementation and validation in Comsol Multiphysics ⋮ Analysis and simplification of a mathematical model for high-pressure food processes ⋮ Estimating a pressure dependent thermal conductivity coefficient with applications in food technology ⋮ Two- and three-dimensional modeling and optimization applied to the design of a fast hydrodynamic focusing microfluidic mixer for protein folding

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• Shape optimization of geotextile tubes for sandy beach protection

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