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

Table 8

Kinetic parameters for textural softening of vegetables.

Product	Reaction constant 𝑘 (min^−1) × 10^−3	Activation energy (kcal/mol)	Reference
Asparagus	0.005–0.0983	24.5	[91]
Mushroom	0.028–1.161	0.70–59.64	[214]
Peas	7.64	89.9	[4]
Beans	7.64	97.0	[4]
Dry peas	0.0004–0.1319	112.43–146.69	[185]
Asparagus (green)	3.65	56.4	[32]
Beetroot	7.13	65.3	[92]
Carrot	3.9	63.6	[92]
Dry white beans	66	104.2	[92]
Whole kernel corn	0.384	19.5	[94]
Peas	1.0	22.5	[94]
Cut green beans	0.576	22.0	[94]
Peas (extrusion)	0.250	18.5	[96]
Carrot (Rothild, 3 mm)	0.494	27.2	[101]
Carrot (Kundulus, 3 mm)	0.259	22.0	[101]
Carrot (Rubika, 3 mm)	0.422	28.0	[101]
Potatoes	0.516	28.0	[102]
Canned black beans (untreated)	0.057	19.1	[39]
Canned black beans	0.978	31.3	[39]
Canned black beans	0.983	38.9	[39]