ABSTRACT
Abstract ..................................................................................................................591 36.1 Introduction ..................................................................................................592 36.2 Asparagus .....................................................................................................593 36.3 Results and Conclusions of Interest ............................................................594 References..............................................................................................................604
There is great interest in developing and applying HTST and UHT processes for food preservation. These processes provide microbiologically safe, very high quality foods, provided that enzyme inactivation is achieved. To establish these processes, it is necessary to determine kinetic parameters with sufficient precision to quantify the inactivation of microorganisms, enzymes, and quality factors in this temperature range. Given the almost total absence of these parameters, the IATA has been using new heating systems specially designed for high-temperature studies and applying the most appropriate kinetic models in each case so as to make a significant contribution in this field. Some results for the inactivation of
