Colour and chlorophyll's degradation kinetics of frozen green beans (Phaseolus Vulgaris, L.)

Martins, R. C.; Silva, C. L. M.

http://hdl.handle.net/10400.14/6968

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Authors

Martins, R. C.

Silva, C. L. M.

Abstract(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.

URI

http://hdl.handle.net/10400.14/6968

Citation

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