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

Table 5

Kinetic parameters associated with chlorophyll and color degradation in mint and coriander at different pH and temperatures.

Product	Temperature (°C)	Form/size	Parameters	𝑘 (min^−1) × 10^−3	𝐸𝑎 (kJ/mol)	Reference
Mint
pH
4.5	80–100	Puree	Chlorophyll degradation	0.0111–0.0228	41.606	[213]
5.5	105–145	Puree	Chlorophyll degradation	0.0228–0.0604	33.785	[213]
6.5	105–145	Puree	Chlorophyll degradation	0.0384–0.0791	20.208	[213]
7.5	105–145	Puree	Chlorophyll degradation	0.0270–0.0465	16.569	[213]
8.5	105–145	Puree	Chlorophyll degradation	0.0274–0.0654	28.746	[213]
Coriander
4.5	80–100	Puree	Chlorophyll degradation	0.0045–0.0233	83.24	[88]
5.5	105–145	Puree	Chlorophyll degradation	0.00633–0.0858	95.29	[88]
6.5	105–145	Puree	Chlorophyll degradation	0.0217–0.0698	38.48	[88]
7.5	105–145	Puree	Chlorophyll degradation	0.0261–0.0365	11.81	[88]
8.5	105–145	Puree	Chlorophyll degradation	0.0168–0.04918	40.47	[88]