文章基本信息

标题：Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review
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作者：Muhammad Aamir ; Mahmoudreza Ovissipour ; Shyam S. Sablani 等
期刊名称：International Journal of Food Science
电子版ISSN：2314-5765
出版年度：2013
卷号：2013
DOI：10.1155/2013/271271
出版社：Hindawi Publishing Corporation
摘要：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.