BOOK AND MEDIA REVIEW pubs.acs.org/jchemeduc
Review of Kinetic Modeling of Reactions in Foods Michael H. Penner* Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States subsequent chapters. Concluding the first section of the book is a lengthy chapter dealing with the role of statistics in kinetic modeling. The author argues that modeling is an iterative exercise for which statistics can provide valuable information as one proceeds through iterative cycles. The applications section of the book deals with the breadth of issues one would expect when considering food quality. This includes chemical and enzyme-catalyzed reactions, microbial growth and inactivation, and changes in physical properties. The author clearly explains the differences that one may encounter when working with “clean” experimental systems versus actual foods. For example, there are observed differences in protein denaturation kinetics when comparing purified proteins in model buffer systems and the same proteins in a food matrix. An important chapter in this section—one that is unique relative to many modeling texts—deals with the complexities of working with food matrixes. Most of the models presented throughout the text are attempts to apply fundamental chemical principles to complex food systems. This chapter directly addresses the issue of translating results from model studies to those expected for real foods. The book emphasizes mathematical modeling rather than conceptual modeling and, thus, requires some mathematical competency. My impression is that such competency could be attained from introductory courses in calculus, matrix algebra, and statistics. The author succeeds in verbalizing the conceptual basis of the presented equations so readers are guided through many of the mathematical arguments. I recommend this book for those interested in applying mathematical modeling techniques to foods and other systems with comparable matrixes. This includes (advanced) university students, established researchers, and those doing industrial modeling. The subject matter is complex so one should not expect a “light read”; at least that is not my experience. However, the author presents the material in a thoughtful and engaging manner. Importantly, the book is quite well referenced, making it relatively easy to find supplemental material when desired.
Kinetic Modeling of Reactions in Foods by Martinus A. J. S. van Boekel. CRC Press: Boca Raton, Florida, 2009. 767 pp. ISBN: 978-1574446142 (cloth). $195.
Kinetic Modeling of Reactions in Foods is a welcome addition to the food chemistry and food science literature. The author’s stated aim is “to introduce appropriate kinetic models and modeling techniques that can be applied to food science and technology”; this book is an admirable contribution toward that end. Throughout the book, the focus hones in on how to capture changes in food quality attributes within mathematical models. These attributes are typically based on quantifiable physical, biochemical, and microbial indicators. In this sense, the author deals with the breadth of kinetic modeling, rather than limiting the coverage to a single discipline (e.g., chemical kinetics). van Boekel does a nice job of combining this into a single text—albeit a long one (∼750 pages). Each of the presented topics is provided in reasonable detail starting with background coverage and ending with a thorough and well-organized Bibliography and Suggested Further Reading section.
Cover image provided by CRC Press and reproduced with permission.
’ AUTHOR INFORMATION
The text is divided into two sections: (i) The Basics; and (ii) Application of the Basics to Chemical, Biochemical, Physical, and Microbial Changes in the Food Matrix. Chapters within the first section provide a solid introduction to the concepts of modeling and kinetics. Early on, the author presents some of the vocabulary of modeling, explaining concepts such as empirical versus mechanistic modeling and pointing out how these two approaches represent extremes that are blended when modeling food systems. Kinetic models are generally introduced from a mechanistic perspective, including rationales based on temperature, pressure, and charge effects on chemical reactions. An introductory chapter on thermodynamics is included as background material for Copyright r 2011 American Chemical Society and Division of Chemical Education, Inc.
Corresponding Author
*E-mail:
[email protected]. 10.1021/ed200760v
Published: November 30, 2011 15
dx.doi.org/10.1021/ed200760v | J. Chem. Educ. 2012, 89, 15–15
