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Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.).

Author(s) : MARTINS R. C., SILVA C. L. M.

Type of article: Article, IJR article

Summary

Colour changes and chlorophyll degradation of frozen green beans (Phaseoulus vulgaris, L., variety bencanta) were studied during 250 days at -7, -15 and -30 °C. Chlorophyll a and b losses and colour Hunter a and b coordinates and total difference changes were successfully described by first order and reversible first order models, respectively. The temperature effect was described by the Arrhenius law. Disagreement between the colour co-ordinates and chlorophyll content was obtained. Therefore, chlorophyll content is not a good colour index of frozen green beans. The results emphasise that colour is a more important parameter to assess frozen green beans visual quality.

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Pages: 966-974

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Details

  • Original title: Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.).
  • Record ID : 2003-0856
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 25 - n. 7
  • Publication date: 2002/11

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