Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.) |
| |
Authors: | R. C. Martins C. L. M. Silva |
| |
Affiliation: | Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072, Porto, Portugal |
| |
Abstract: | Colour changes and chlorophyll degradation of frozen green beans (Phaseolus vulgaris, L., variety bencanta) were studied during 250 days of storage at −7, −15 and −30 °C. Chlorophyll a and b losses and colour Hunter a and b co-ordinates and total colour difference (TCDH) 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. |
| |
Keywords: | Vegetable Green bean Frozen food Chlorophyll Colour Measurement ModellingLé gume Haricot vert Produit congelé Chlorophylle Couleur Mesure Modé lisation |
本文献已被 ScienceDirect 等数据库收录! |
|