Review Article

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

Table 4

Kinetic factors affecting overall sensory quality of thermally processed vegetables.

Type of productTemperature range (°C)Activation energy (KJ/mol)Reaction rate, (×103/s)Thermal destruction Rate, (10−3 s) -value (°C)Reference

Peas100–12181.6160.1532.2 [94]
Green beans84–116171.6380.0615.6 [94]
Green beans80–148104100.2028.8 [94]
Corn whole kernel80–14894.6700.2631.7 [94]
Corn whole kernel100–12167160.1536.6 [212]
Carrots80–116160270.08416.7 [212]
Broccoli100–12154.48.70.2644.4 [212]
Beetroot80–110142190.1219 [212]
Vegetable puree110–134125–16718–24 [183]
Tomato sauce110–134111–18716–27 [183]