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International Journal of Food Science
Volume 2013 (2013), Article ID 271271, 29 pages
Review Article

Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

1School of Food Science, Washington State University, Pullman, WA 99164-6376, USA
2Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USA

Received 23 January 2013; Revised 19 June 2013; Accepted 26 June 2013

Academic Editor: Rong Di

Copyright © 2013 Muhammad Aamir et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


A resurgence in interest examining thermal pasteurization technologies has been driven by demands for “cleaner” labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and extend shelf life of minimally processed foods and ready-to-eat foods with a concomitant reduction in the use of chemical preservatives. This review describes the effects of thermal pasteurization on vegetable quality attributes including altering flavor and texture to improve consumer acceptability, stabilizing color, improving digestibility, palatability and retaining bioavailability of important nutrients, and bioactive compounds. Here, we provide kinetic parameters for inactivation of viral and bacterial pathogens and their surrogates and marker enzymes used to monitor process effectiveness in a variety of plant food items. Data on thermal processing protocols leading to higher retention and bioactivity are also presented. Thermal inactivation of foodborne viruses and pathogenic bacteria, specifically at lower pasteurization temperatures or via new technologies such as dielectric heating, can lead to greater retention of “fresh-like” properties.