Jesus Sotelo Rodríguez Grupo 54 QA

Alejandro Vallejo Contreras

Ivonne Nayeli Vazquez
Edgar Fernando Vega Gutiérrez

Potential major Semi-

modes for loss of Environment permeable
quality al conditions container

Initial quality Shelf life Kinetics of the

or nutritional reactions Water
value activity (aw)
pH

Application of
Chemical Kinetics Microbial
Enzymes are to Deterioration of Decay of
denatured Foods Foods

Senescence
Redox Chemical
Potential nature

Agent of
deterioration
 Loss of high
Compartment
notes of
alized system
Membranes flavors
is destroyed
are damaged (staling)

Enzymatic Aldose/hexose Bitter flavors

Chemical and amino
Deterioration group Browning
NEB
pigments

Loss of
Application of
Other redox protein
Chemical Kinetics
reactions digestibility/
to Deterioration of
solubility
Foods
Vitamin
Loss
Lipid
Hydrolysis Oxidation
Direct
or scission
oxidation
due to light, Free radical
by O2 Produce low
heat or acid mechanism molecular-
weight
volatiles
Reaction
between
unsaturated
fat and oxygen
 Direct oxidation
of carotenoids
Nonenzymatic
or co-oxidation
and enzymatic
Mushiness of lipids
browning

Acid
Physical conditions Color
Deterioration Changes

Decreased
solubility
Application of Free fatty acid
Chemical Kinetics production
to Deterioration of
Foods
Sensory Enzymatic
Changes Activity

Volatile off-flavor
Hedonic scores development
Darkening by
polyphenol
oxidase
 Can extrapolate
Reactants and
to As or Bs in the
end products
appropiate plot
of a few data
Moisture loss points
(frozen foods) Assumptions and
is a problem in reaction phase
Canned foods defrost cycle conditions, mean
of moisture pseudo constant k is
exchange given in a food system
doesn´t occur Analytical
precision
General Loss of
Approach to quality
Kinetics of Food
Environm
Overview Deterioration
ental
factors Gain of
undersirable
factor
Application of
Chemical Kinetics
Zero Order to Deterioration of
(loss and Foods
gain) True Slope

First Order Reaction Statistical

(loss or gain) Order Evaluation of Rate
of Loss of Quality

Point by point Standard linear

analysis regression

Reduce the 95%

confidence
limits
 With concetration
Oxygen limiting acceleration, we
can predict the
normal
Water activity at concetration
constant moisture range
content increase with
temperature Moisture or
We increase
humidity
wáter content
Error acceleration
of food into
predicttions (increased aw)
wáter activity

Carbohydrates
Concetration
crystallize
acceleration Introduction
(higher
temperatures)

Temperature
(Kinetic Approach
acceleration
Limitations to Accelerating
of the Shelf-Life
Arrhenius Deterioration) Increasing
Model temperature
extrapolate to
hight T data to
Phases changes
shelf life at low T
(melting of fats)
Arrhenius
Model
Freezing
(reactants are
concetrated) Linear Visual plot
regression

Exponential
With several model
temperatures
Q10 decrease in affect cost and
shelf life for Time Heat transfer
10°C increase limitations

Q10 depends on the

value of activation
energy
 Heat
denaturation
of enzymes

Temperature
Accepted in fluctuation Data of
frozen food field constant
temperatures
Introduction
TTT

Ascorbic acid loss

(Shelf-Life
Microbial death Predictions)

Fluctuating
Temperature
Kinetic Models

Publications of
Hicks and Time/
Schwimmer Temperature/
Tolerance (TTT)