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Qualité des haricots surgelés: impact de la conservation chez le consommateur ainsi que les matériaux d'emballage.

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

Auteurs : MARTINS R. C., ALMEIDA M. G., SILVA C. L. M.

Type d'article : Article, Article de la RIF

Résumé

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.

Documents disponibles

Format PDF

Pages : 850-861

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : The effect of home storage conditions and packaging materials on the quality of frozen green beans.
  • Identifiant de la fiche : 2005-0735
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 27 - n. 8
  • Date d'édition : 12/2004

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