Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)

详细信息    查看全文

• 作者：Martins ; R.C. ; Silva ; C.L.M.
• 关键词：Vegetable ; Green bean ; Frozen food ; Chlorophyll ; Colour ; Measurement ; Modelling ; Lé ; gume ; Haricot vert ; Produit congelé ; Chlorophylle ; Couleur ; Mesure ; Modé ; lisation
• 刊名：International Journal of Refrigeration
• 出版年：2002
• 出版时间：November, 2002
• 年：2002
• 卷：25
• 期：7
• 页码：966-974
• 全文大小：232 K

文摘

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 (TCD_H) 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.