Journal of Food and Nutritional DisordersISSN: 2324-9323

Reach Us +1 850 754 6199

Research Article, J Food Nutr Disor Vol: 2 Issue: 4

The Thermal Kinetic Parametersof Vegetable Canned Food Preservation Processes

Agustín León-Alonso-Cortés1, Gonzalo Sacristán-Pérez-Minayo2* and Javier López-Robles3
1Food Technology Section, High School of Agricultural Engineering, University of Valladolid, Avda. de Madrid 44, 34004 Palencia, Spain
2Microbiology Section, Faculty of Sciences, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain
3Edaphology and Agricultural Science Section, Faculty of Sciences, University of Burgos, Pza Misael Bañuelos s/n, 09001 Burgos, Spain
Corresponding author : Gonzalo Sacristán-Pérez-Minayo
Microbiology Section, Faculty of Sciences, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain
Tel: +0034947258812
E-mail: [email protected]
Received: May 15, 2013 Accepted: October 08, 2013 Published: October 15, 2013
Citation: León-Alonso-Cortés A, Sacristán-Pérez-Minayo G, López-Robles J (2013) The Thermal Kinetic Parameters of Vegetable Canned Food Preservation Processes. J Food Nutr Disor 2:4. doi:10.4172/2324-9323.1000119

Abstract

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.

Keywords: Food preservation; Bigelow model; Thermal-death kinetics; Canned foods

Track Your Manuscript

Share This Page