食物と栄養障害のジャーナル

The Thermal Kinetic Parametersof Vegetable Canned Food Preservation Processes

Agustin Leon-Alonso-Cortes, Gonzalo Sacristan Perez-Minayo and Javier Lopez-Robles

The Thermal Kinetic Parametersof Vegetable Canned Food Preservation Processes

Food canning preservation makes extensive use of food thermal preservation to eliminate microbial agents, thereby ensuring that products remain microbiologically safe. The aim of the present study is to assess the sterilization treatment of canned foods-beans, chickpeas and lentils-and to determine the D, z and C parameters of their thermal process kinetics. The food samples underwent several sterilization (autoclave) treatments at working temperatures(Tai) for different time periods. The D and z values of the beans were higher than those of the chickpeas and the lentils. When applied to bean and chickpea samples, the Bigelow model performed better assays at lower temperatures.