Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
J Agric Food Chem. 2009 Aug 26;57(16):7377-86. doi: 10.1021/jf9012423.
A process or reaction that peaks at high temperatures but not at low ones indicates competition between synthesis and degradation. A proposed phenomenological model composed of a decay factor superimposed on a growth term can describe both. Temperature elevation shortens the two subprocesses' characteristic times and increases their rates. The degradation's characteristic time relative to the experiment's determines whether a peak is observed. All of the parameters determine the peak's height and shape as can be seen in two interactive Wolfram demonstrations on the Web. Detailed knowledge of the underlying mechanisms is unnecessary for the model's construction, and uniqueness is not a prerequisite either. However, different expressions might be needed for ongoing processes and ones initially undetectable. The model's applicability is demonstrated with published results on very different reactions in foods. In principle, it can be converted into a dynamic rate equation for simulating a process's evolution under non-isothermal conditions.
在高温而非低温时达到峰值的过程或反应表明合成和降解之间存在竞争。一个由衰减因子叠加在增长项上构成的拟议现象模型可以描述这两者。温度升高缩短了这两个子过程的特征时间并提高了它们的速率。降解的特征时间相对于实验的特征时间决定了是否观察到峰值。所有参数决定了峰值的高度和形状，这可以在两个网络上的交互式 Wolfram 演示中看到。对于模型的构建，不需要对底层机制有详细的了解，也不需要唯一性。然而，对于正在进行的过程和最初无法检测到的过程，可能需要不同的表达式。该模型的适用性通过在食品中非常不同的反应的已发表结果得到了证明。原则上，它可以转换为一个动态速率方程，用于模拟非等温条件下的过程演化。
