ABSTRACT
Equation ...............................................................................94 5.2.3 Toward Knowledge Models ................................................................94
5.2.3.1 A Brief History ....................................................................95 5.2.3.2 Group-Contribution Models ................................................96 5.2.3.3 Selection of Thermodynamic Model ...................................97 5.2.3.4 Structure of Achard’s Thermodynamic Model ...................98 5.2.3.5 Extension to Complex Media ............................................. 102
5.3 Some Applications of Thermodynamic Model ............................................ 103 5.3.1 Biological Molecules ........................................................................ 103
5.3.1.1 Sugars and Salts ................................................................. 103 5.3.1.2 Amino Acids ...................................................................... 103
5.3.2 Broth Media and Gelatin Gel ........................................................... 106 5.3.2.1 Composition of Broth Media and Gelatin Gel ................... 106 5.3.2.2 Titration and Sorption Curves of Broth Media .................. 108 5.3.2.3 Titration and Sorption Curves of Gelatin .......................... 109
5.3.3 Food Products ................................................................................... 110 5.3.3.1 Sugar Mixtures .................................................................. 110 5.3.3.2 Beef .................................................................................... 112
A major goal for food researchers and engineers in the food and biotechnology industry is to nd effective simulation tools permitting the increase of nutritional and safety qualities in transformed products as well as to assure a better homogeneity of production and a cost allowing an increased competitiveness for the companies.
