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

Table 6

Kinetic parameters associated with texture degradation in asparagus, peas, beans, and dry beans.

Product	Temperature (°C)	Form/size	Parameters	𝑘 (min^−1) × 10^−3	𝐸𝑎 (kJ/mol)	Reference
Asparagus
Asparagus	70–98	Spears	Texture degradation	0.0034–0.0618	24.5	[91]
Mushrooms	70–100	Strip	Hardness	0.152–0.269	15.22	[214]
Mushrooms	70–100	Strip	Adhesiveness	0.068–0.269	38.77	[214]
Mushrooms	70–100	Strip	Chewiness	0.129–0.178	0.70	[214]
Mushrooms	70–100	Strip	Cohesiveness	0.105–0.157	11.96	[214]
Mushrooms	70–100	Strip	Gumminess	0.028–0.237	59.64	[214]
Peas	120	Whole peas	Hardness	7.85	89.9	[4]
Beans	90	Whole beans	Hardness	7.64	97.0	[4]
Dry peas	70–100	Whole peas	Peak compression force (cook chill)	0.0017–0.1114	146.69	[185]
Dry peas	70–100	Whole peas	Peak compression force (sous vide)	0.0015–0.0534	125.78	[185]