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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
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