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The effect of home storage conditions and packaging materials on the quality of frozen green beans.

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

Type of article: Article, IJR article

Summary

Home storage is the final step in the frozen foods distribution chain, and little is known on how it affects the quality of the products. This research describes frozen green bean (Phaseolus vulgaris, L.) quality retention profile during the recommended 'star marking' system dates, at storage temperatures of 5, -6, -12 and -18 °C (for 1, 4, 14 and 60 days, respectively). The quality profile was assessed by a simulation system. Simulations were based on a response surface methodology to assess the effect of different packaging materials (thermal conductivities and thickness), surface heat transfer coefficient, and refrigerator dynamics (effect of refrigeration cycles at the different storage temperatures) on the average retentions of ascorbic acid, total vitamin C, colour and flavour. Green bean quality losses following frozen storage are significantly influenced by the thermal insulation of packaging materials (e.g. at temperatures above the melting point). Temperature cycles inside frozen chambers have a long-term effect, and the higher storage temperatures are detrimental to frozen green bean quality after shorter periods.

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Pages: 850-861

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Details

  • Original title: The effect of home storage conditions and packaging materials on the quality of frozen green beans.
  • Record ID : 2005-0735
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 27 - n. 8
  • Publication date: 2004/12

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