Ders Kitabı / Malzemesi / Önerilen Kaynaklar
Cemeroğlu, B., 2005, Gıda Mühendisliğinde Temel İşlemler, Gıda Teknolojisi Derneği Yayınları NO:29, 505 pp.
Aktaş,N. 2006. Gıda Mühendisliğinde Reaksiyon Kinetiği. Atatürk Üniversitesi. 211s.
Boekel, M.A.J.S., 2009, Kinetic Modeling of Reactions in Foods, CRC Press, Taylor and Francis Group, Boca Raton.
Göksungur, Y, 2009, Reaction and Fermentation Kinetics in Food Engineering, Sidas Medya Ltd. Şti., İzmir, 143 sayfa
Wright, M.R., 2004, An Introduction to Chemical Kinetics, John Wiley ve Sons Ltd, West Sussex, 429 pp.
Stanbury, P.F., Whitaker, A., Hall, S.J., 1995, Principles of Fermentation Technology, Elsevier Science Ltd, Oxford, 357 pp.
Shuler, M.L., Kargi, F., 1992, Bioprocess Engineering: Basic Concepts, Prentice-Hall Inc., New Jersey, 479 pp.
Chemical kinetic principles, Dependent and independent variables, Reaction rate and factors affecting the reaction rate, Collision theory, Molecularity and Order, Speed laws, Reaction degree determination methods, Zero-degree reactions, First-order reactions, Second-order reactions, Effect of temperature on reaction rate and Activation energy, calculation of Q 10, calculation of Z value, calculation of half-life, calculation of accelerated shelf life of foods.
The aim of the course is to provide the students with the basic reaction types, velocity constants and their calculations, examples of food systems. In addition, the aim of this course is to give information about calculation of shelf life and degree of reaction.