Kinetics of Food Quality Changes During Thermal Processing a Review-食品热处理中品质动力学研究综述.pdfVIP

Food Bioprocess Technol (2015) 8:343–358 DOI 10.1007/s11947-014-1398-3 ORIGINAL PAPER Kinetics of Food Quality Changes During Thermal Processing: a Review B. Ling J. Tang F. Kong E. J. Mitcham S. Wang Received: 28 November 2013 /Accepted: 25 August 2014 /Published online: 18 September 2014 # Springer Science+Business Media New York 2014 Abstract Thermal treatments are extensively used in the food Introduction industry for control of pathogenic and spoilage microorgan- isms and spoilage enzymes. Food quality degradation during Thermal sterilization, pasteurization, and blanching tech- those treatments can be a major concern for consumer accep- niques have been extensively used in the food industry to tance. Kinetic studies and mathematical models on quality control bacteria, fungi, and other microorganisms as well as changes of foods are essential in proper design of thermal undesirable enzymes in foods. To meet the food safety and treatments to ensure consumer satisfaction. This study pro- shelf life-stable requirements, however, thermal processing vides a comprehensive review of recent progresses on quality may involve long time heating at high temperatures, promot- kinetics for thermal treatments to inactivate microorganisms ing chemical and physical reactions in foods, and rendering and enzymes in foods of both plant and animal origins. This the product unwholesome or causing quality degradation paper mainly covers the theoretical basis for studying quality (Fellows 2009). For example, color changes, development of kinetics, common and special kinetic models to describe ma- off-odors or off-taste, and loss of freshness or nutrients occur jor quality attributes, such as appearance, texture, and nutri- frequently during and after thermal processing (Liaotrakoon ents, and