کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4752913 1416463 2017 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Short communicationModeling in food and bioproducts processing using Boltzmann entropy equation: A viewpoint of future perspectives
ترجمه فارسی عنوان
ارتباطات کوتاه مدولاسیون در پردازش مواد غذایی و فرآورده های زیستی با استفاده از معادله انتروپی بولتزمن: دیدگاه های آینده
کلمات کلیدی
آنتروپی بولتزمن، مدل سازی، مدل تصادفی، سینتیک آنزیم، بازیافت زباله های مواد غذایی، مهندسی زیستی، مواد غذایی فرعی، جدایی غذا،
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی


- Developing stochastic models in food and bioproducts processes.
- Enzyme kinetics modeling explores processes, structures and functions.
- A generalized approach of Boltzmann entropy equation was discussed.
- Two cases (starch hydrolysis and β-glucan microstates) were critically revised.
- The possibility of applying this model in other applications was highlighted.

This viewpoint discusses the possibility of developing stochastic models in food and bioproducts processes based on the thermodynamic properties of the involved molecules and particularly a generalized approach of Boltzmann entropy equation (S = k·lnW). To this line, enzyme kinetics modeling is discussed as a bioengineering practice to explore relationships between processes, structures and functions in food products, prior describing the macro- and micro-states according to Boltzmann entropy equations. Thereafter, two case studies (starch hydrolysis and β-glucan microstates) that followed this approach are critically revised. Finally, the possibility of applying this concept in modeling efforts of other applications in bioproducts processing, food industry, and food waste recovery are highlighted.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Bioproducts Processing - Volume 106, November 2017, Pages 102-107
نویسندگان
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