ABSTRACT
In general, the result of the cumulative effect of the product-treatment history is dened as the “impact of a process on a product.” The impact of a process on a product can be determined at the end of the process (end-point measurements). However, this is a blackbox impact evaluation and no information is obtained in the origin of the impact. To obtain this information, the changes in the product characteristics need to be quantied as a function of the process parameters. In other words, there is a need for systematic kinetic studies on the evolution of important aspects during processing, such as microorganisms, enzymes, quality factors, and structural properties (Sizer et al., 2002; Heinz and Buckow, 2010).
