Abstract
In order to account for the deviations from the Arrhenius rate law for the effect of temperature on food processes, we adopt an alternative approach inspired by the deformed exponential based on the Euler limit. The non-enzymatic browning of onions and the growth of bacteria were chosen to validate our proposal, which provides a better description than other formulas previously tested for these systems. These results show that the deformed Arrhenius rate law is suitable for describing the effect of rate-temperature on different food systems and suggest a relationship between the kinetic behavior of food processes and classical collective phenomena.
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