Is the first-order kinetics used for food ?
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First-order kinetics is commonly used in the study of reaction rates in food systems . It is a mathematical model that describes the relationship between the reaction rate and the concentration of reactants. In first-order kinetics, the reaction rate varies proportionally with the concentration of the reactant . This model has been applied to various reactions in food, such as the degradation of ascorbic acid and the digestion of starch . However, it is important to note that there are other kinetics models that may be more suitable for specific food systems. For example, the logarithm of slope transformed kinetics model is suitable for food systems containing multiple digestible fractions . Additionally, the study of reaction kinetics in food systems has also led to the development of the Michaelis-Menten relationship for enzyme-catalyzed reactions . Overall, first-order kinetics is a commonly used model in the study of reaction rates in food, but its applicability may vary depending on the specific food system and reaction being studied.
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| Papers (4) | Insight |
|---|---|
| Yes, first-order kinetics is used to study reaction rates in food. | |
| Yes, the degradation of ascorbic acid has been found to follow first-order kinetics in food systems. | |
16 Citations | Yes, the first-order kinetics modeling is used for food systems in the context of in vitro starch digestion characteristics. |
| Yes, first-order kinetics is mentioned in the paper as one of the possible reaction kinetics that can be observed in food materials. |
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