Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review
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 f...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/271271 |
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| _version_ | 1850221615689760768 |
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| author | Muhammad Aamir Mahmoudreza Ovissipour Shyam S. Sablani Barbara Rasco |
| author_facet | Muhammad Aamir Mahmoudreza Ovissipour Shyam S. Sablani Barbara Rasco |
| author_sort | Muhammad Aamir |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-64a025e4f6784dc8bc36a539f538772e |
| institution | OA Journals |
| issn | 2314-5765 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-64a025e4f6784dc8bc36a539f538772e2025-08-20T02:06:40ZengWileyInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/271271271271Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A ReviewMuhammad Aamir0Mahmoudreza Ovissipour1Shyam S. Sablani2Barbara Rasco3School of Food Science, Washington State University, Pullman, WA 99164-6376, USASchool of Food Science, Washington State University, Pullman, WA 99164-6376, USADepartment of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USASchool of Food Science, Washington State University, Pullman, WA 99164-6376, USAA 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.http://dx.doi.org/10.1155/2013/271271 |
| spellingShingle | Muhammad Aamir Mahmoudreza Ovissipour Shyam S. Sablani Barbara Rasco Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review International Journal of Food Science |
| title | Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review |
| title_full | Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review |
| title_fullStr | Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review |
| title_full_unstemmed | Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review |
| title_short | Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review |
| title_sort | predicting the quality of pasteurized vegetables using kinetic models a review |
| url | http://dx.doi.org/10.1155/2013/271271 |
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