Kinetics in Food Processing

During food processing and storage, chemical, physical and microbial reactions cause various changes in food quality. Kinetics can be used as a valuable tool to describe, predict and optimize these quality changes. The research topics include kinetics of color and nutrient degradation during thermal processing of fruits and vegetables, kinetics of cyanide degradation during processing of cassava starch, shelf life prediction of snack food, kinetics of color formation during processing of meat products, kinetics of microbial growth and inactivation in fruits and vegetable during processing.