Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing

Food Engineering Reviews

Volumn 1, Issue 1, 2009, Pages 16-30

  Ramirez, Rosario ^a,b   Saraiva, Jorge ^c   Lamela, Concepción Pérez ^d   Torres, J Antonio ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b Instituto Tecnologico Agroalimentario de Extremadura   (Spain)

^c UNIVERSITY OF AVEIRO   (Portugal)

^d UNIVERSITY OF VIGO   (Spain)

Author keywords

Activation energy; Activation volume; Chemical changes in foods; Pressure assisted thermal processing; Reaction kinetics

Indexed keywords

ACTIVATION VOLUME; BACTERIAL SPORE; CHEMICAL CHANGE; COMPLEX EFFECTS; ENZYME INACTIVATION; FLAVOR RETENTION; FOOD MATRIXES; HIGH PRESSURE; HIGH PRESSURE PROCESSING; PRESSURE SENSITIVITIES; PROCESSING TIME; THERMAL PROCESSING;

ASSOCIATION REACTIONS; CHEMICAL CONTAMINATION; DISSOLUTION; DISSOLVED OXYGEN; ENZYMES; PH EFFECTS; RAPID THERMAL ANNEALING; REACTION RATES;

ACTIVATION ENERGY;

EID: 78049299237     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-009-9002-8     Document Type: Article

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