Wolfram Demonstrations Project
Food Science
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Demonstrations 1 - 20 of 54
Hysteresis in the Flow Curves of Pseudoplastic Semiliquid FoodsAssessing the Risk of Food PoisoningExtracting Fixed-Order Degradation Kinetics by the Endpoints MethodProbabilistic Model Showing Sigmoid Semilogarithmic SurvivalWeibullian versus Log-Linear Microbial Survival Models
Hysteresis in the Flow Curves of Pseudoplastic Semiliquid Foods
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Assessing the Risk of Food Poisoning
Extracting Fixed-Order Degradation Kinetics by the Endpoints Method
Probabilistic Model Showing Sigmoid Semilogarithmic Survival
Weibullian versus Log-Linear Microbial Survival Models
Brix Corrections for Citric Acid and TemperatureKjeldahl Method for Determining Percent Protein from Percent NitrogenStructure of Dilute SuspensionsFood Preservation Hurdle TechnologyRelaxation of a Discrete Maxwell Model
Brix Corrections for Citric Acid and Temperature
Kjeldahl Method for Determining Percent Protein from Percent Nitrogen
Structure of Dilute Suspensions
Food Preservation Hurdle Technology
Relaxation of a Discrete Maxwell Model
Estimating Processing Times in a Row of Storage TanksNonisothermal Degradation KineticsExpanded Fermi Solution to Retrodict the Initial from the Final Number in a Stochastic ProcessIsothermal Germination of Seeds and Microbial SporesExtracting Microbial Inactivation Parameters from Final Survival Ratios
Estimating Processing Times in a Row of Storage Tanks
Nonisothermal Degradation Kinetics
Expanded Fermi Solution to Retrodict the Initial from the Final Number in a Stochastic Process
Isothermal Germination of Seeds and Microbial Spores
Extracting Microbial Inactivation Parameters from Final Survival Ratios
Dehydration by a DesiccantErosion Index for ParticulatesEyring-Polanyi versus Exponential Model for Chemical ReactionsComparing Measures of Line JaggednessSimulating Temperature versus Time Relationships in the Thermal Preservation of Foods
Dehydration by a Desiccant
Erosion Index for Particulates
Eyring-Polanyi versus Exponential Model for Chemical Reactions
Comparing Measures of Line Jaggedness
Simulating Temperature versus Time Relationships in the Thermal Preservation of Foods

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