ABSTRACT
Kinetic models are used in engineering to quantify changes
taking place in products during processing and storage.
Furthermore, kinetics can also be used to obtain scientific
information on the reaction that is actually described (i.e.,
kinetics also supplies information on basic mechanisms).
The author has recently written a monograph on the impor-
tance of kinetic modeling in food science, including the
statistical aspects of it.[1] The current entry highlights some
key points.
