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Critical Reviews in Food Science and Nutrition

Modeling is an important tool in the food industry since it is able to simplify explanation of phenomena and optimize processes that cover a broad field from manufacture to by-products treatment. The goal of the current article is to explore the development of enzyme kinetic models and their evolution over the last decades. For this reason, corresponding simulations were classified in deterministic, empirical and stochastic models, prior investigating limitations, corrections and industrial applications in each case. The ultimate goal is to provide an answer to a major problem: how can we develop an intermediate complexity model that achieves satisfactorily representation of the main phenomena with a limited number of parameters?