Question 1: Food spoilage involves chemical reactions which are often very complex. Consider that the following consecutive reactions occur in a food matrix. k1 k2 A => B => C where, k = 580 exp (2450) and k = 5.9 105 exp (- 5200) Initial concentration of A and B are, CA = 0.9, CB = 0.1. The storage temperature of the food, T = 280 K. Use the gPROMS program Problem1.gPJ (can be found in CANVAS) to evaluate: [100%] (a) What will be the concentration of A after 48 hr? (b) After how many hours, the concentration of A will be CA = 0.45? (c) If the storage temperature is increased to T = 298 K, what will be the concentration of A after 40 hr? Present the results of (a), (b) and (c) in one single table and provide a critical evaluation of the results. Note: You have to use correct equations for k, and k in Problem1.gPJ (d) (e) Pick 2 different types of vegetables of your choice and explain how the shelf life of these vegetables can be improved. Describe the edible oil hydrogenation process. Must reflect on different types of catalyst used in hydrogenation process and their impact on the final product and health.