Table 1 Published texture kinetic parameters of foods

Subject	Kinetic model	Property	k, k1 or kA at 100 °C (/min)	Ea (kJ/mol)	Reference
Apricot (canned)	S	Maximum force	0.269	146.2	Mallidis & Katsaboxakis (2002)
Asparagus	S	Maximum force	0.106	79.5	Rodrigo et al. (1997)
	S		0.120	83.7
	S		0.078	96.2
	S		0.134	76.6
	S		0.089	87.4
	S		0.056	100.4
	S	Maximum shear force	0.128	76.9	Rodrigo et al. (1998)
(butt)	S	Maximum shear stress	0.065	102.5	Lau et al. (2000)
(bud)	S		0.103	98.3
Bean	S	Time to be acceptable product	0.144	171.5	Mansfield (1974)
(canned)	S	Time to reach 150 g	0.023	131	Silva et al. (1981a)
(canned)	S	of puncture force	0.015	79.9
(canned)	S		0.082	162.8
(canned)	D1	Peak extrusion force	0.040	EaA =104.2, EaB =54.0	Huang & Bourne (1983)
(canned)	D1		0.107	EaA = 82.8, EaB = -136.8
Beef	C	Maximum force	-	604.6 (net, <65oC), 362.4 (hardening, 65oC<)	Bertola et al. (1994)
Beet	S	Time to be acceptable product	0.115	142.3	Mansfield (1974)
(canned)	D1	Peak extrusion force	0.088	EaA = 94.6, EaB = 54.0	Huang & Bourne (1983)
(canned)	D1	Peak extrusion force	0.084	EaA = 113.4, EaB = 77.0	Huang & Bourne (1983)
	D2	Maximum force	2.960	Ea1 =82, Ea2 = 118 (<70oC), 17 (70oC<)	Feng et al. (1989)
	D2		5.930	Ea1 = 105, Ea2 = 188 (<70oC), 47 (70oC<)
Broccoli	S	Time to be acceptable product	0.217	54.4	Mansfield (1974)
Cabbage	S	Maximum shearing force	0.146	71.4	Jaiswal et al. (2012)
Carrot	S	Time to be acceptable product	0.126	159	Mansfield (1974)
	S	Rupture stress	0.049	92.05	Paulus & Saguy (1980)
	S		0.052	112.97
	S		0.069	117.15
	S		0.047	112.97
(canned)	D1	Peak extrusion force	0.083	EaA = 63.6, EaB = 21.3	Huang & Bourne (1983)
	C	E-modulus	0.161	138	Verlinden et al. (1996)
	C	Rupture work	0.660	156
	C	Rupture deformation	0.500	162
	C	Rupture stress	0.381	143
	C	Rupture stress	-	EaC = 149, EaR = 26.9, EaD = 360	Verlinden & De Baerdemaeker(1997)
	F	Peak force of the first compression	0.222	117.56	Vu et al. (2004)
	F	Maximum compression force to 70% of initial thickness	0.296	152.12	De Roeck et al. (2010)
Corn	S	Time to be acceptable product	0.325	66.9	Mansfield (1974)
Litchi	S	Peak compression force	0.008	59.13	Yu et al. (2011)
	F	Peak compression force	0.027	79.70
Mushroom	D2	Compression force to 50% of initial thickness	0.269	Ea1 = 15.22, Ea2 = 10.32	Ko et al. (2007)
Pea	S	Time to be acceptable product	0.439	81.6	Mansfield (1974)
	S		0.246	81.6
(canned)	S	Extrusion tests	0.071	77.3	Rao et al. (1981)
(canned)	D1	Peak extrusion force	0.080	EaA = 113.4, EaB = 102.1	Huang & Bourne (1983)
(canned)	D1		0.101	EaA = 146.4, EaB = 92.5
Potato	S	Time to be acceptable product	0.298	115.1	Mansfield (1974)
	S	Compression work	0.702	117.2	Loh & Breene (1981)
	S	Maximum shear force	0.396	133.3	Harada et al. (1985)
	S		0.279	140.2
	S		0.387	145
	S	Force resisting probe	0.224	70.91	Nisha et al. (2006)
	D2	Peak force	0.781	Ea1 = 165.6, Ea2 = 127.0	Kozempel (1988)
	C	Rupture force	-	EaF = 103, EaG = 820 (<67.5°C), 244 (67.5°C<)	Verlinden et al. (1995)
	S		0.720	102
	D2 (70-80oC)	Rupture force	0.098	104.4	Alvarez et al. (2001)
	D2 (70-80oC)	Apparent modulus	0.067	88.2
	D2 (70-80oC)	Shear force	0.081	117.4
Potato	D2 (70-80oC)	Apparent modulus (shear)	0.059	100.5	Alvarez et al. (2001)
	D2 (70-80oC)	Tension force	0.095	97.5
	D2	Hardness	0.169	Ea1 = 107.5, Ea2 = 79	Nourian & Ramaswamy (2003)
	D2	Stiffness	0.167	Ea1 = 107.0, Ea2 = 80
	D2	Firmness	0.127	Ea1 = 103.6, Ea2 = 70
	S	Tangent modulus (Axial)	0.069	51.1	Solomon & Jindal (2003a)
	S	Tangent modulus (Radial)	0.290	84.5
	F	Tangent modulus (Axial)	0.078	18.1	Solomon & Jindal (2003b)
	F	Tangent modulus (Radial)	0.152	26.9
Rice	F	Deformation ratio	0.230	79.5 (75-100oC), 36.8 (110-150°C)	Suzuki et al. (1976)
Salmon	S	Shear force	0.004	100.47 (second phase)	Kong et al. (2007)
Shrimp	S	Shear force	0.007	100.4	Ma et al. (1983)
(canned)
Squash	S	Time to be acceptable product	0.282	104.6	Mansfield (1974)

S: Simple first order kinetic model
D₁: Dual mechanism model; two simultaneous first order kinetics
D₂: Dual mechanism model; two separate first order kinetics
C: Compartment model
F: First order kinetic model using the fractional conversion technique