Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgar...

• Author(s): Martins, R.C. ; Silva, C.L.M.
• Date: 2002
• Persistent ID: http://hdl.handle.net/10400.14/6810
• Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Subject(s): Vegetable; Green bean; Frozen food; Chlorophyll; Colour; Measurement; Modelling
• Document Type: Article
• Language: English

Description

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 coordinates 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. # 2002 Elsevier Science Ltd and IIR. All rights reserved.