Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review

Aflatoxins as the remarkable food safety issues are toxic compounds produced by some of the fungus among variety of food and feed products, while their decontamination has been investigated through some proposed kinetics based on the various conversion factors. Among them, in terms of the chemical-based decontamination techniques, the zero-, first- and second-order reaction mechanisms are utilised conventionally alone or in combination with the Arrhenius model. However, the equilibrium adsorption, statistical inactivation models and the first-order reaction kinetics are the most common mathematical description of the physical based decontamination techniques. Finally, for biological based decontamination techniques, as several interconnected factors are involved, the response surface analysis (RSM) and the central composite design (CCD) methods are highly used. In this regard, the present review was aimed to provide an overview regarding the modelling approaches in aflatoxins decontamination based on the kinetics and thermodynamics aspects of the processes.