Kinetics of Food Quality Changes During Thermal Processing: a Review

Thermal treatments are extensively used in the food industry for control of pathogenic and spoilage microorganisms and spoilage enzymes. Food quality degradation during those treatments can be a major concern for consumer acceptance. Kinetic studies and mathematical models on quality changes of foods are essential in proper design of thermal treatments to ensure consumer satisfaction. This study provides a comprehensive review of recent progresses on quality kinetics for thermal treatments to inactivate microorganisms and enzymes in foods of both plant and animal origins. This paper mainly covers the theoretical basis for studying quality kinetics, common and special kinetic models to describe major quality attributes, such as appearance, texture, and nutrients, and potential applications of quality kinetic models to developing thermal treatment protocols. Finally, this review describes the challenges in quality kinetic studies and proposes recommendations for future research to maintain food quality and extend shelf life.