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A COMPARISON OF THE KINETICS OF 2 WAYS OF CHLOROPHYLL DEGRADATION IN BLANCHED OR UNBLANCHED FROZEN GREEN BEANS.

COMPARAISON DES CINETIQUES DE 2 VOIES DE DEGRADATION DES CHLOROPHYLLES CHEZ DES HARICOTS VERTS CONGELES BLANCHIS OU NON BLANCHIS.

Author(s) : ABBAS J., ROUET-MAYER M. A., PHILIPPON J.

Type of article: Article

Summary

A COMPARISON OF THE KINETICS OF CONVERSION INTO PHEOPHYTINS AND OF CHLOROPHYLL OXIDATIVE DISCOLOURATION IN FROZEN GREEN BEANS WITH OR WITHOUT PREVIOUS BLANCHING WAS MADE AT 267, 263, 258, 253 AND 248 K (-6, -10, -15, -20 AND -25 DEG C). DEGRADATION DEVELOPS AS A FUNCTION OF TEMPERATURE ACCORDING TO A FIRST ORDER LAW OF KINETICS BOTH IN NON BLANCHED AND BLANCHED BEANS. THE Q10 (RATIO OF DETERIORATION RATES AT 10 K INTERVALS) ARE EQUAL TO 7.8 FOR BLANCHED AND TO 2.8 FOR THE NON BLANCHED BEANS. THIS EXPLAINS WHY, AT 267 K, THE CHLOROPHYLLS OF THE BLANCHED GREEN BEANS DETERIORATE MORE RAPIDLY, WHEREAS IT IS THE OPPOSITE AT 255 K (-18 DEG C).

Details

  • Original title: COMPARAISON DES CINETIQUES DE 2 VOIES DE DEGRADATION DES CHLOROPHYLLES CHEZ DES HARICOTS VERTS CONGELES BLANCHIS OU NON BLANCHIS.
  • Record ID : 1990-0170
  • Languages: French
  • Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 2
  • Publication date: 1989

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