Kinetics of quality changes of green peas and white beans during thermal processing

Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safety

“…For the corn grains, the firmness at 121 °C processing temperature was found to be 8.11 ± 0.70 and 5.77 ± 1.57 N, when A2 and A6 were used as brine solutions, respectively. These observations are in good agreement with the reported information in the literature as it is well known that textural changes that occurring during heat treatment follow first‐order degradation kinetics (Van Loey et al ., ). Thus, the textural changes almost decrease with increasing temperature (Bourne & Comstock, ).…”

“…Many studies have demonstrated that texture and colour, contributing to the aesthetic quality of various foods, deteriorated with an increase in the severity of the used heat treatment. The most concerning are the softening and darkening of the canned foods which have been previously observed in several studies (Blair & Ayres, ; Hayakawa & Timbers, ; Lathrop & Leung, ; Bourne, ; Bourne & Comstock, ; Van Loey et al ., ; Scott & Eldridge, ; Garrote et al ., ). Therefore, the parameters of heat processing provide a good indication about the severity of the treatment and the extent of the damage it may cause (Rattan & Ramaswamy, ).…”

Kinetics of chemical marker M-1 formation in whey protein gels for developing sterilization processes based on dielectric heating

“…The r 2 value from modified two-step regression is smaller than those from multi-linear and non-linear methods. The modified twostep regression has the disadvantage of applying regression on regression coefficients, causing larger estimation errors (Cohen & Saguy, 1985;Haralampu et al, 1985;Van Loey, Fransis, Hendrickx, Maesmans, & Tobback, 1995), while the multi-linear regression analysis analyzed the data set as a whole. The multi-linear regression showed a better r 2 value than the modified two-step analysis, but the non-linear regression method resulted in the highest r 2 value among the three methods.…”

Modelling techniques for the control of thermal exchanges in mixed continuous–discontinuous flow food plants

“…The related literature is quite vast and covers several kinds of products as well as unit operations and production processes. Its exhaustive analysis is indeed beyond the scope of this paper, but the interested reader could refer to the papers of Özdemir and Devresb (2000), Nourian et al (2003), Van Loey et al (1995), Kong et al (2007), Ercos ßkun and Özkal (2011), Ko et al (2007), Demir et al (2002), and Hernández et al (2008), for a first limited sample that covers products such as hazelnuts, potatoes, peas, beans, salmon, sausage, mushrooms, and coffee and involves processes such as roasting, storing, thermal processing, fermentation. Other examples can refer to pasteurisation and sterilization of liquid food products in which quality indexes account for the organoleptic and nutrients degradation (see e.g.…”