3.9 Ohmic heating .................................................................................... 109
3.9.1
Introduction ............................................................................ 109
3.9.2 Basic principles ........................................................................ 110
3.9.3 Applications and equipment .................................................... 112
4
Reaction kinetics ........................................................................................ 115
4.1 Introduction ....................................................................................... 115
4.2 Basic concepts .................................................................................... 116
4.2.1
Elementary and non-elementary reactions ................................. 116
4.2.2 Reaction order ........................................................................ 116
4.2.3 Effect of temperature on reaction kinetics ................................. 119
4.3 Kinetics of biological processes ............................................................ 121
4.3.1
Enzyme-catalyzed reactions ...................................................... 121
4.3.2 Growth of microorganisms ...................................................... 122
4.4 Residence time and residence time distribution .................................... 123
4.4.1
Reactors in food processing ..................................................... 123
4.4.2 Residence time distribution ...................................................... 124
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