Q₁₀ expresses the effect of temperature on the rates of quality-related reactions occurring in food systems during processing and subsequent distribution and storage. It is a dimensionless number defined as the ratio of the reaction rate constants at temperatures differing by 10°C.

In this article, reaction kinetics in foods and kinetic modeling of food quality are addressed. Effective and quantitative knowledge of the modes and rate of food deterioration during and postprocessing is a valuable tool for food process design optimization and determination and modeling of the shelf life or keeping quality of the food products.