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

Table 2

Kinetic parameters associated with quality attributes of vegetables.

Reaction type	Vegetable type	Order of reaction	Temperature range (°C)	Activation energy (KJ/mol)	Reference
Thermal inactivation of peroxidase and lipoxygenase	Broccoli (floret)	Biphasic 1st	70–95	58	[182]
Thermal inactivation of peroxidase and lipoxygenase	Green asparagus	Biphasic 1st	70–95	43–53	[182]
Thermal inactivation of peroxidase and lipoxygenase	Carrot	Biphasic 1st	70–95	83–86	[182]
Overall sensory characteristics	Vegetable puree	1st	110–134	125–167	[183]
Ascorbic acid degradation	Mushroom	1st order with two degradation mechanisms	110–140	46.36–49.57	[184]
Green color degradation	Coriander leaves	1st	50–110	21.1–29.3	[82, 83]
Color parameter A	Spinach	Zero-order	65–85	117.7	[57]
B	Spinach	Zero-order	65–85	13.2	[57]
Δ𝐸	Spinach	Zero-order	65–85	199.1	[57]
Betanin	Beet	1st	61.5–100	76.2	[160]
Vulgaxanthin	Beet	1st	61.5–100	83.4	[160]
Chlorophyll degradation	Broccoli juice	1st	80–120	69	[58, 77]
Chlorophylls	Spinach	1st	94–132.2	79.5	[58, 77]
Chlorophylls a and b	Asparagus	1st	70–89	54.6	[91]
Chlorophylls a and b	Green beans	1st	80–148	72	[95]
Chlorophylls	Peas	1st	80–148	76	[95]
Chlorophylls	Peas	1st	90–122	102.4	[2]
Chlorophylls	Pea puree	1st	94–132.2	92	[2]
Chlorophyll a	Spinach	1st	127–148	66.9	[2]
Chlorophyll a	Spinach	1st	116–126	114.2	[59]
Chlorophyll b	Spinach	1st	127–148	34.8	[59]
Chlorophyll b	Spinach	1st	116–126	103.4	[59]
Texture analysis	Dry peas	1st	70–100	146.69	[185]
Texture degradation	Beans	1st	90–120	97.0	[4]
Texture softening	Asparagus (green)	1st	70–98	100.8	[91]
Texture softening	Asparagus (green)	1st	115	56.4	[32]
Texture softening	Beetroot	1st	104.4–121.1	65.3	[92]
Texture softening	Beans (black)	1st	98–127	148.6	[92]
Texture softening	Beans (brown)	1st	98–127	156.9	[92]
Texture softening	Brussels sprouts	1st	100–150	125.7	[2]
Texture softening	Carrot	1st	104.4–121.1	63.6	[92]
Texture softening	Dry white beans	1st	104.4–121.1	104.2	[92]
Texture softening	Peas	1st	90–122	94.6	[4]