title: Engineering aspects of rate-related processes in food manufacturing.
abstract: Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.
authors.affiliation: a Division of Food Science and Biotechnology, Graduate School of Agriculture , Kyoto University , Sakyo-ku, Kyoto , Japan.
authors.forename: Shuji
authors.initials: S
authors.lastname: Adachi
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D002853:Chromatography, Liquid / Q000295:instrumentation; D004339:Drug Compounding; D004655:Emulsions; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D006801:Humans; D007700:Kinetics; D015227:Lipid Peroxidation; D013997:Time Factors; D014867:Water / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004655:Emulsions; D014867:Water
keywords: chromatographic separation; lipid oxidation; pasta; subcritical water; water migration