Mathematical/Kinetic Modeling of Safety and Quality Attribute Changes during Food Processing or Storage
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 20 July 2024 | Viewed by 147
Special Issue Editors
Interests: sustainable food process engineering; modelling and numerical simulation; interfacial transport phenomena; rheology
Interests: food engineering; biological engineering; physicochemistry and thermodynamics of biomaterials and bioprocess; rheology, micro-rheology and interfacial dynamics; modeling and computational simulation
Special Issue Information
Dear Colleagues,
Understanding the intricate dynamics of safety and quality attribute changes during food processing or storage is pivotal for ensuring food safety and maintaining product quality throughout shelf-life. Mathematical and kinetic modeling techniques play a pivotal role in this pursuit, offering predictive insights into the complex transformations within food systems.
This Special Issue aims to curate original research and reviews focused on mathematical and kinetic modeling methodologies, encompassing a broad spectrum of approaches. Contributions are invited to explore various mathematical models, including reaction kinetics, transport phenomena, predictive algorithms, statistical modeling, computational simulations and machine learning applications. The focus is on decoding and forecasting alterations in chemical, microbiological, physical and sensory attributes. Submissions should demonstrate the application of diverse modeling frameworks across different food categories and processing scenarios, aiming to unravel the kinetics underlying safety and quality changes.
We encourage submissions that highlight the diverse array of mathematical models utilized, showcasing their transformative potential in enhancing our comprehension of safety and quality dynamics during food processing or storage.
Dr. Jiakai Lu
Dr. Carlos M. Corvalan
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- food process engineering
- storage
- food quality and safety
- mathematical/kinetic modeling
- interfacial transport phenomena
- rheology
