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Abstract
ABSTRACT Kinetic parameters were determined for the loss of color and firmness of snap beans during thermal processing. The D250 and the z‐values for the loss of color were found to be 12.6 min and 91°F, respectively. Firmness loss was determined as the peak back extrusion force. The D250 and the z‐values for the loss of firmness were 3.4 min and 106°F, respectively. The magnitudes of the kinetic parameters are in the range of values reported in the literature.
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