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

Table 4

Kinetic factors affecting overall sensory quality of thermally processed vegetables.

Type of product	Temperature range 𝑇 (°C)	Activation energy (KJ/mol)	Reaction rate, 𝑘𝑇 (×10^3/s)	Thermal destruction Rate, 𝐷𝑇 (10^−3 s)	𝑍-value (°C)	Reference
Peas	100–121	81.6	16	0.15	32.2	[94]
Green beans	84–116	171.6	38	0.06	15.6	[94]
Green beans	80–148	104	10	0.20	28.8	[94]
Corn whole kernel	80–148	94.6	70	0.26	31.7	[94]
Corn whole kernel	100–121	67	16	0.15	36.6	[212]
Carrots	80–116	160	27	0.084	16.7	[212]
Broccoli	100–121	54.4	8.7	0.26	44.4	[212]
Beetroot	80–110	142	19	0.12	19	[212]
Vegetable puree	110–134	125–167	—	—	18–24	[183]
Tomato sauce	110–134	111–187	—	—	16–27	[183]