Title: Dynamic mathematical model of the crystallization kinetics of fats
Authors: Foubert, Imogen ×
Vanrolleghem, Peter
Vanhoutte, Bert
Dewettinck, Koen #
Issue Date: 2002
Publisher: Elsevier science bv
Series Title: Food research international vol:35 issue:10 pages:945-956
Abstract: A new model able to describe the kinetics of isothermal crystallization is presented: it is a model written in the form of a differential equation allowing use under dynamic temperature variations. It describes the crystallization process as if it is a reversible reaction with a first order forward reaction and a reverse reaction of order n. The model has the advantage of having an analytical solution under isothermal conditions that facilitates parameter estimation. The quality of this model was compared with the more traditional Avrami (with and without induction time) and Gompertz models using different model selection criteria. To show the universality of the model, different fat samples, different crystallization temperatures and different measuring techniques were used for model evaluation. The new model was selected as the best for the majority of the samples and this independent of the model selection criterion used. (C) 2002 Elsevier Science Ltd. All rights reserved.
ISSN: 0963-9969
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Microbial and Molecular Systems, Campus Kulak Kortrijk
Interdisciplinary Research Facility Life Sciences, Campus Kulak Kortrijk
× corresponding author
# (joint) last author

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