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

Table 7

Kinetic parameters associated with color degradation in vegetables.

Product	Temperature (°C)	Reaction rate 𝑘 (min^−1) × 10^−3	𝐸𝑎 (kJ/mol)	Thermal destruction rate 𝐷 (×10^−3 s)	𝑍-value	Reference
Asparagus	70	0.0029±0.0002	12.9±0.4	—	—	[91]
Asparagus	80	0.0050±0.0002		—	—	[91]
Asparagus	90	0.0087±0.0005		—	—	[91]
Asparagus	98	0.0130±0.0010		—	—	[91]
Asparagus	70	0.0032±0.0002		—	—	[91]
Asparagus	80	0.0054±0.0004		—	—	[91]
Asparagus	90	0.0069±0.0006		—	—	[91]
Asparagus	98	0.0167±0.0010		—	—	[91]
Asparagus	70–89	0.11	54.6	—	—	[91]
Peas	90	8.22	85.4	—	—	[4]
Peas	80–148	1.5	76	1.50	39.4	[95]
Peas	121–148	1.23	67.9	31.1	42.9	[89]
Peas	90–122	0.09	102.4	25.8	26.4	[4]
Pea puree	94–132.2	0.34	92	6.90	32.5	[4]
Spinach	127–148	0.10	66.9	0.21	51.1	[4]
Spinach	116–126	2.8	114.2	0.82	26.2	[59]
Spinach	127–148	5	34.8	0.46	98.3	[59]
Spinach	116–148	1.36	103.4	1.70	29	[59]
Spinach	94–132.2	0.23	79.5	9.80	17.7
Carrot betanin	61.5–100	1.8	76.2	1.28	36.5	[215]
Carrot vulgaxanthin	61.5–100	1.96	83.4	1.17	33.4	[215]
Carrot vulgaxanthin	61.5–100	2.2	64.5	1.05	43.1	[215]
Tomato puree	50–120	0.0004–0.0028	—	—	—	[79]
Mustard leaves	75–115	—	36.42	—	—	[82, 83]