Kinetics of Food process
The purpose of kinetics is important in many aspects of food research. Enzymatic, chemical, physical and microbial reactions in foods occur simultaneously during processing and storage, and usually it is a chain of reactions. Optimizing the quality of food in a quantitative way can be done with the proper use of kinetics. Furthermore, the food process engineer needs kinetics in order to optimize processes. In addition, kinetic modeling is also useful for the nutritionist, to study the kinetics of changes during digestion and assimilation in the body (bioavailability).