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Hindi 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: gsacristan@ubu.es |
| 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.
