Journal article
Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review
International journal of food science, Vol.2013, pp.271271-29
2013
Handle:
https://hdl.handle.net/2376/108888
PMCID: PMC4745515
PMID: 26904594
Abstract
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.
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Details
- Title
- Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review
- Creators
- Muhammad Aamir - School of Food Science, Washington State University, Pullman, WA 99164-6376, USAMahmoudreza Ovissipour - School of Food Science, Washington State University, Pullman, WA 99164-6376, USAShyam S Sablani - Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USABarbara Rasco - School of Food Science, Washington State University, Pullman, WA 99164-6376, USA
- Publication Details
- International journal of food science, Vol.2013, pp.271271-29
- Academic Unit
- Food Science, School of; Biological Systems Engineering, Department of
- Publisher
- Hindawi Publishing Corporation
- Identifiers
- 99900548450001842
- Language
- English
- Resource Type
- Journal article