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Resumo(s)
Colour changes and chlorophyll's degradation of frozen green beans (Phaseolus vulgaris, L., variety bencanta) were studied during 250 days of storage at -7, -15 and -30°C. Chlorophyll's a and b losses were modelled by a first order reaction kinetics. Colour Hunter a and b coordinates and total colour difference were successfully described by a first order reversible model. The temperature effect was well mathematically described by the Arrhenius law, for both quality parameters.
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Contexto Educativo
Citação
MARTINS, R. C. ; SILVA, C. L. M. - Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.). In International Conference on Predictive Modelling in Foods, 3, Leuven, Belgium, 12-15 September, 2000 - Predictive Modelling in Foods-Conference Proceedings. Leuven : BioTeC, Katholieke Universiteit Leuven, 2000. ISBN 90-5682-400-7. p. 98-100
Editora
BioTeC, Katholieke Universiteit Leuven