ABSTRACT
A number of different reactions occur in foods during processing and subsequent storage. The objective of processing is the optimization of specific food quality characteristics, such as: food flavor, color, texture, and nutritional profile; inactivation of undesirable microorganisms, enzymes, or toxicants; and extension of food shelf life. The specific conditions and methodology applied are often determined by the target quality parameters of the food because processes are designed to cause an action and selectively improve food features. Therefore, to successfully design and implement a process, it is necessary to both quantify the rates at which the attributes of interest change with time, 1 and estimate the effect of environmental factors, such as temperature, the system pH, the moisture content, catalysts, etc. on these rates.
