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Resumen de Mathematical Modelling in Food Engineering

Juan Antonio Infante del Río Árbol académico, Benjamín Ivorra Árbol académico, Ángel Manuel Ramos del Olmo Árbol académico, José María Rey Cabezas Árbol académico, Nadia Smith, Andrés Fraguela

  • This work deals with the modelling and simulation of the effect of the combination of thermal and high pressure processes, focusing on the inactivation that occurs during the process of certain enzymes and microorganisms that are harmful to food. We propose various mathematical models that study the behavior of these enzymes and microorganisms during and after the process, and study some related inverse problems.

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