6,619
Views
210
CrossRef citations to date
0
Altmetric
Original Articles

The Arrhenius Equation Revisited

, &
Pages 830-851 | Published online: 14 Jun 2012

REFERENCES

  • Anthon , G. E. and Barrett , D. M. 2002 . Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes . J. Agric. Food Chem. , 50 : 4119 – 4125 .
  • Canjura , F. L. , Schwartz , S. J. and Nunes , R. V. 1991 . Degradation kinetics of chlorophylls and chlorophyllides . J. Food Sci. , 56 : 1639 – 1643 .
  • Cerf , K. , Davey , R. and Sadoudi , A. K. 1996 . Thermal inactivation of bacteria-a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity . Food Res. Int. , 29 : 219 – 226 .
  • Cisse , M. , Valliant , F. , Acosta , O. , Dhuique-Mayer , C. and Dornier , M. 2009 . Thermal degradation kinetics of anthocyanins from blood orange, blackberry and reoselle using the Arrhenius, Eyring and Ball models . J. Agric. Food Chem. , 57 : 6285 – 6291 .
  • Cohen , I. and Weihs , D. 2010 . Rheology and microrheology of natural and reduced-calorie Israeli honeys as a model for high-viscosity Newtonian liquids . J. Food Eng. , 100 : 366 – 371 .
  • Corradini , M. G. and Peleg , M. 2006 . Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems . Crit. Rev. Food Sci. , 46 : 489 – 517 .
  • Dermesonlouoglou , E. K. , Giannakourou , M. C. and Taoukis , P. S. 2007 . Kinetic modelling of the degradation of quality of osmo-dehydrofrozen tomatoes during storage . Food Chem. , 103 : 985 – 993 .
  • Dhuique-Mayer , C. , Tbatou , M. , Carail , M. , Caris-Veyrat , C. , Dornier , M. and Amiot , M. J. 2007 . Thermal degradation of antioxidant micronutrients in citrus juice: Kinetics and newly formed compounds . J. Agric. Food Chem. , 55 : 4209 – 4216 .
  • Dogan , S. and Dogan , M. 2004 . Determination of kinetic properties of polyphenol oxidase from Thymus (Thymus longicaulis subsp chaubardii var. chaubardii) . Food Chem. , 88 : 69 – 77 .
  • Domenek , S. , Morel , M. H. , Bonicel , J. and Guilbert , S. 2002 . Polymerization kinetics of wheat gluten upon thermosetting. A mechanistic model . J. Agric. Food Chem. , 50 : 5947 – 5954 .
  • Donth , E. J. 2001 . The Glass Transition: Relaxation Dynamics of Liquids and Disordered Materials , New York : Springer .
  • Dutta , D. , Dutta , A. , Raychaudhuri , U. and Chakraborty , R. 2006 . Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree . J Food Eng. , 76 : 538 – 546 .
  • Duyvesteyn , W. S. , Shimoni , E. and Labuza , T. P. 2001 . Determination of the end of shelf-life for milk using Weibull hazard method . Lebensm-Wiss. Technol. , 34 : 143 – 148 .
  • Fachin , D. , Van Loey , A. , Indrawati, Ludikhuyze , L. and Hendrickx , M. 2002 . Thermal and High-Pressure inactivation of tomato polygalacturonase: A kinetic study . J. Food Sci. , 67 : 1610 – 1615 .
  • Fernandez , A. , Collado , J. , Cunhan , L. M. , Ocio , M. J. and Martinez , A. 2002 . Empirical model building based on Weibull distribution to describe the joint effect of pH and temperature on the thermal resistance of Bacillus cereus in vegetable substrate . Int. J. Food Microbiol. , 77 : 147 – 153 .
  • Giannakourou , M. C. and Taoukis , P. S. 2004 . Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions . Food Chem. , 83 : 33 – 41 .
  • Giannakourou , M. C. , Koutsoumanis , K. , Nychas , G. J.E. and Taoukis , P. S. 2005 . Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain . Int. J. Food Microbiol. , 102 : 323 – 336 .
  • Gómez-Alonso , S. , Mancebo-Campos , V. , Salvador , M. D. and Fregapane , G. 2004 . Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25-75 C) . Eur. J. Lipid Sci. Tech. , 106 : 369 – 375 .
  • Goncalves , E. M. , Cruz , R. M.S. , Abreu , M. , Brandao , T. R.S. and Silva , C. L.M. 2008 . Biochemical and color changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage . J. Food Eng. , 93 : 32 – 39 .
  • Hecht , W. and Konrad , M. 1889 . Z. Physik. Chem. , 3 : 468 – 470 . 472
  • Hood , J. J. 1885 . On retardation of chemical change . Philosophical Magazine , 20 : 444 – 456 .
  • Hosseini-Parvar , S. H. , Matia-Merino , L. , Goh , K. K.T. , Razavi , S. M.A. and Mortazavi , S. A. 2010 . Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature . J. Food Eng. , 101 : 236 – 243 .
  • Huang , L. 2010 . Growth kinetics of Escherichia coli O157:H7 in mechanically-tenderized beef . Int. J. Food Microbiol. , 140 : 40 – 48 .
  • Huang , L. 2011 . Response to Letter to the Editor: Growth kinetics of Escherichia coli O157:H7 in mechanically-tenderized beef . Int. J. Food Microbiol , 140 : 40 – 48 . Int. J. Food Microbiol, 147, 81-82
  • Huang , L. , Hwang , A. and Phillips , J. 2011 . Effect of temperature on microbial growth rate – Mathematical Analysis: The Arrhenius and Eyring-Ploany connection . J. Food Sci. , 76 : E533 – E560 .
  • Karathanos , V. T. , Bakalis , S. , Kyritsi , A. and Rodis , P. S. 2006 . Color degradation of beans during storage . Int. J. Food Prop. , 9 : 61 – 71 .
  • Koutsoumanis , K. , Stamatiou , A. , Skandamis , P. and Nychas , G. J.E. 2006 . Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions . Appl. Environ. Microbiol. , 72 : 124 – 134 .
  • Kreyenschmidt , J. , Christiansen , H. , Hubner , A. , Raab , V. and Petersen , B. 2010 . A novel photochromic time–temperature indicator to support cold chain management . Int. J. Food Sci. Tech. , 45 : 208 – 215 .
  • Langer , J. S. 2007 . The Mysterious Glass Transition . Physics Today , February Issue : 8 – 9 .
  • Lee , D-U. , Heinz , V. and Knorr , D. 2001 . Biphasic inactivation kinetics of Escherichia coli in liquid whole egg by High Hydrostatic Pressure treatments . Biotechnol. Prog. , 17 : 1020 – 1025 .
  • Martins , R. C. and Silva , C. L.M. 2003 . Kinetics of frozen stored green bean (Phaseolus vulgaris L.) quality changes: Texture, vitamin C, reducing sugars, and starch . J. Food Sci. , 68 : 2232 – 2237 .
  • McMeekin , T. A. , Olley , J. and Ross , T. 1993 . Predictive Microbiology: Theory and Application , 340 Taunton , , UK : John Wiley & Sons Ltd .
  • Mendoza , T. F. , Welt , B. A. , Otwell , S. , Teixeira , A. A. , Kristinsson , H. and Balaban , M. O. 2004 . Kinetic parameter estimation of time-temperature integrators intended for use with packaged fresh seafood . J. Food Sci. , 69 : M90 – M96 .
  • Mitchell , D. A. , von Meien , O. F , Krieger , N. and Dalsenter , F. D.H. 2004 . A review of recent developments in modeling of microbial growth kinetics and intraparticle phenomena in solid-state fermentation . Bioch. Eng. J. , 17 : 15 – 26 .
  • Murphy , R. Y. , Marks , B. P. , Johnson , E. R. and Johnson , M. G. 2000 . Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium . J. Food Sci. , 65 : 706 – 710 .
  • Nisha , P. , Singhal , R. S. and Pandit , A. B. 2005 . Degradation kinetics of folic acid in cowpea (Vigna catjang L.) during cooking . Int. J. Food Sci. , 56 : 389 – 397 .
  • Nourian , F. , Ramaswamy , H. S. and Kushalappa , A. C. 2003 . Kinetics of quality change associated with potatoes stored at different temperatures . Lebensm-Wiss. Technol. , 36 : 49 – 65 .
  • Ortega , N. , de Diego , S. , Perez-Mateos , M. and Busto , M. D. 2004 . Kinetic properties and thermal behaviour of polygalacturonase used in fruit juice clarification . Food Chem. , 88 : 209 – 217 .
  • Pedreschi , F. , Moyano , P. , Kaack , K. and Granby , K. 2005 . Color changes and acrylamide formation in fried potato slices . Food Res. Int. , 38 : 1 – 9 .
  • Peleg , M. and Corradini , M. G. 2011 . Microbial growth curves: What do the models tell us and what they cannot . Crit. Rev. Food Sci , 51 : 917 – 945 .
  • Peleg , M. , Corradini , M. G. and Normand , M. D. 2009 . Isothermal and non isothermal kinetic models of chemical processes in foods governed by competing mechanisms . J. Agric. Food Chem. , 57 : 7377 – 7386 .
  • Peleg , M. 2006 . On fundamental issues in texture evaluation and texturization . Food Hydrocolloid. , 20 : 405 – 414 .
  • Peleg , M. , Engel , R. , Gonzalez-Martinez , C. and Corradini , M. G. 2002 . Non-Arrhenius and non-WLF kinetics in food systems . J. Sci. Food Agric. , 82 : 1346 – 1355 .
  • Peleg , M. 1992 . On the use of the WLF model in polymers and foods . Crit. Rev. Food Sci. , 32 : 59 – 66 .
  • Ratkowsky , D. A. , Olley , J. , McMeekin , T. A. and Ball , A. 1982 . A relation between temperature and growth rate of bacterial cultures . J. Bacteriol. , 149 : 1 – 5 .
  • Ratkowsky , D. A. , Lowry , R. K. , McMeekin , T. A. , Stokes , A. N. and Chandler , R. E. 1983 . Model for bacterial growth rate throughout the entire biokinetic temperature range . J. Bacteriol. , 154 : 1222 – 1226 .
  • Rekha , P. N. , Singhal , S. and Pandit , A. B. 2005 . A study on degradation kinetics of thiamine in red gram splits (Cajanus cajan L.) . Food Chem. , 85 : 591 – 598 .
  • Rojas , A. M. and Gerschenson , L. N. 2001 . Ascorbic acid destruction in aqueous model systems: an additional discussion . J. Sci. Food Agric. , 81 : 1433 – 1439 .
  • Ross , E. W. 1993 . Relation of bacterial destruction to chemical marker formation during processing by thermal pulses . J. Food Process Eng. , 16 : 247 – 270 .
  • Ross , T. and Dalgaard , P. 2004 . Secondary Models in Modeling Microbial Responses in Food , Edited by: McKellar , R. C. and Lu , X. 63 – 150 . Boca Raton , FL : CRC Press .
  • Ross , T. , Olley , J. , McMeekin , T. A. and Ratkowsky , D. A. 2011 . Some comments on Huang, L. (2010) Growth kinetics of Escherichia coli O157:H7 in mechanically tenderized beef . Int. J. Food Microbiol , 140 : 40 – 48 . Int. J. Food Microbiol 147: 78-80
  • Sapru , V. and Labuza , T. P. 1993 . Temperature-dependence of thermal inactivation rate constants of bacterial-spores in a glassy state . J. Ind. Microbiol. , 12 : 247 – 250 .
  • Seyler , R. J. 1994 . Assignment of the Glass Transition , Philadelphia , PA : ASTM .
  • Shimoni , E. , Anderson , E. M. and Labuza , T. P. 2001 . Reliability of time temperature indicators under temperature abuse . J. Food Sci. , 66 : 1337 – 1340 .
  • Slade , L. and Levine , H. 1991 . Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety . Crit. Rev. Food Sci. , 30 : 115 – 360 .
  • Sporh , J. 1888 . Z. Physik. Chem. , 2 : 194 – 212 .
  • Tan , C. P. , Che Man , Y. B. , Selamat , J. and Yusoff , M. S.A. 2001 . Application of Arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry . JAOCS. , 78 : 1133 – 1138 .
  • Tsironi , T. , Stamatiou , A. , Giannoglou , M. , Velliou , E. and Taoukis , P. S. 2011 . Predictive modelling and selection of Time Temperature Integrators for monitoring the shelf life of modified atmosphere packed gilthead seabream fillets . Lebensm-Wiss. Technol. , 44 : 1156 – 1163 .
  • Uddin , M. S. , Hawlader , M. N.A. , Ding , L. and Mujumdar , A. S. 2002 . Degradation of ascorbic acid in dried guava during storage . J. Food Eng. , 51 : 21 – 26 .
  • van Boekel , M. A.J.S. 2009 . “ Kinetic Modeling of Reactions in Foods ” . Boca Raton , FL : CRC Press .
  • Van't Hoff , J. H. 1884 . Etudes de dinamique chemique, 116 Amsterdam , , The Netherlands
  • Verbeyst , L. , Oey , I. , van der Plancken , I. , Hendrickx , M. and van Loey , A. 2010 . Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries . Food Chem , 123 : 269 – 274 .
  • Voegel-Turenne , C. , Mahfouz , M. and Allaf , K. 1999 . Three models for determining the induction time in the browning kinetics of the Granny Smith apple under static conditions . J. Food Eng. , 41 : 133 – 139 .
  • Warder , R. B. 1881 . Relation between temperature and the rate of chemical reactions . American Chemical Journal , 3 : 203 – 204 .
  • Waterman , K. C. and Adami , R. C. 2005 . Accelerated aging: Prediction of chemical stability of pharmaceuticals . Int. J. Pharm. , 293 : 101 – 125 .
  • Waterman , K. C. , Carella , A. J. , Gumkowski , M. J. , Lukulay , P. , MacDonald , B. C. , Roy , M. C. and Shamblin , S. L. 2007 . Improved protocol and data analysis for accelerated shelf-life estimation of solid dosage forms . Pharm. Res. , 24 : 780 – 790 .
  • Weemaes , C. A. , Ludikhuyze , L. R. , Van den Broeck , I. and Hendrickx , M. E. 1999 . Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase . Biotech. Bioeng. , 60 : 292 – 300 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.