
Neglecting the cooking that occurs during the heating-up period and assum-
ing the rate constant is inversely proportional to the cooking time,
a. Estimate the cooking activation energy of the foods listed below.
b. If we select 2128F as the reference temperature, what is the dimensionless
activation energy of each food?
c. Assuming first-order reaction, what are the characteristic reaction times
at 2128F?
Normal Cooking
Time
Cooking Time in a
Pressure Cooker
Green beans 12 min 3 min
Corn beef 4 h 60 min
Chicken stew 2.5 h 20 min
BIBLIOGRAPHY
More detailed treatments of chemical kinetics, reaction mechanisms, catalysis, and
the theoretical basis for the rate expression can be found in:
S. W. Benson, The Foundation of Chemical Kinetics, McGraw-Hill, New York, 1960.
M. Boudart, Kinetics of Chemical Processes, Prentice-Hall, Englewood Cliffs, NJ, 1968.
J. H. Espenson, Chemical Kinetics and Reaction Mechani sms, McGraw-Hill, New York,
1981.
W. C. Gardiner, Rates and Mechanisms of Chemical Reactions, Benjamin, New York,
1969.
O. A. Hougen and K. M. Watson, Chemical Process Principles III; Kinetics and Catalysis,
Wiley, New York, 1947.
K. J. Laidler, Chemical Kinetics, 3rd, Harper & Row, New York, 1987.
R. I. Masel, Principles of Adsorption and Reaction on Solid Surfaces, Wiley Interscience,
New York, 1996.
R. I. Masel, Chemical Kinetics and Catalysis, Wiley Interscience, Hoboken, NJ, 2001.
Compilations of experimental and theoretical reaction rate data can be found in:
C. H. Bamford, and C. F. H. Tipper, eds., Comprehensive Chemical Kinetics, Elsevier,
Amsterdam, 1989.
J. A. Kerr, and M. J. Parsonage, Evaluated Kinetic Data of Gas-Phase Addition Reactions,
Butterworth, London, 1972.
V. N. Kondratiev, Rate Constants of Gas-Phase Reactions—Reference Book, Trans. L.
J. Holtschlag, R. M. Fristrom, ed., National Bureau of Standards, NITI Service,
Springfield, VA, 1972.
NIST, NIST Chemical Kinetic Database on Diskette, NIST, Gaithersburg, MD, 1993.
BIBLIOGRAPHY 99