![](https://iifiir-uploads.s3.fr-par.scw.cloud/periodic/492/image/small-f8051aef4e1d31c9f3e5d83ac19adca2.png)
IIR document
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.
Available documents
Format PDF
Pages: 966-974
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
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
Links
See other articles in this issue (15)
See the source
Indexing
-
Themes:
Food engineering;
Vegetables - Keywords: Measurement; Frozen food; Modelling; Vegetable; French bean; Colour; Chlorophyll
-
CORRELATION OF SENSORY AND INSTRUMENTAL METHODS...
- Author(s) : ADAMS J. B., ROBERTSON A.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 792-796; 3 fig.; 1 tabl.; 3 ref.
View record
-
CHLOROPHYLLES DE HARICOTS VERTS (PHASEOLUS VULG...
- Author(s) : ABBAS J.
- Date : 1988
- Languages : French
View record
-
HARICOTS MANGE-TOUT CONGELES SANS BLANCHIMENT P...
- Author(s) : PHILIPPON J., ROUET-MAYER M. A., ABBAS J.
- Date : 1984
- Languages : French
- Source: In: Therm. Process. Qual. Foods, Elsevier - 729-734; 5 fig.; 10 ref.
View record
-
COMPARAISON DES CINETIQUES DE 2 VOIES DE DEGRAD...
- Author(s) : ABBAS J., ROUET-MAYER M. A., PHILIPPON J.
- Date : 1989
- Languages : French
- Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 2
View record
-
Influence of critical storage temperatures on d...
- Author(s) : MONREAL M., ANCOS B. de, CANO M. P.
- Date : 1999
- Languages : English
- Source: J. agric. Food Chem. - vol. 47 - n. 1
View record