Accelerated life testing of frozen green beans (Phaseolus vulgaris, L.) quality loss kinetics: colour and starch

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

Publication

Accelerated life testing of frozen green beans (Phaseolus vulgaris, L.) quality loss kinetics: colour and starch

2005Journal article

dc.contributor.author	Martins, R. C.
dc.contributor.author	Lopes, I. C.
dc.contributor.author	Silva, C. L. M.
dc.date.accessioned	2010-11-10T18:53:11Z
dc.date.available	2010-11-10T18:53:11Z
dc.date.issued	2005
dc.description.abstract	This study uses the information derived from a computational research for the design of accelerated life testing (ALT) to implement experimentally the step stress methodology for the quantification of frozen green beans (Phaseolus vulgaris, L.) colour and starch degradation kinetics. Colour loss and starch degradation were successfully modelled, respectively, by a first-order reversible and apparent first-order kinetics, under dynamic temperature fluctuations. Results show that the step stress produces models with lower regression standard errors than the conventional isothermal methodology, increasing the accuracy of the estimated kinetic parameters. The ALT methodology, produces however, higher confidence intervals for the estimated kinetic parameters, than the isothermal methodology (e.g. colour b-coordinate by the: (i) isothermal methodology: k₋₁₅ ºC=22.189±0.349 day⁻¹·10⁻³; and (ii) ALT methodology: k₋₁₅ ºC=22.189±0.349 day⁻¹·10⁻³). Furthermore, as expected, higher Arrhenius activation energies (Ea) were estimated by the ALT step-stress methodology, than by the isothermal methodology (e.g. Hunter total colour difference (TCDH): (i) isothermal methodology: Ea=106.272±18.67 kJmol⁻¹; and (ii) ALT methodology: Ea=140.344±18.670 kJmol⁻¹). Accelerated tests are valuable tools, that can aid the study of quality losses in frozen foods. Although ALT tests increase the complexity of data analysis, they produce satisfactory results, when applied to frozen green beans kinetics of starch and colour losses.	por
dc.description.version	info:eu-repo/semantics/acceptedVersion
dc.identifier.citation	MARTINS, R.C. ; LOPES, I.C. ; SILVA, C.L.M. - Accelerated life testing of frozen green beans (Phaseolus Vulgaris, L.) quality loss kinetics: colour and starch. Journal of Food Engineering. ISSN 0260-8774. Vol. 67, n.º 3 (2005), p. 339–346	por
dc.identifier.doi	10.1016/j.jfoodeng.2004.04.037
dc.identifier.uri	http://hdl.handle.net/10400.14/3371
dc.language.iso	eng	por
dc.publisher	Elsevier	por
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject	Accelerated life testing	por
dc.subject	Kinetics	por
dc.subject	Frozen green beans	por
dc.subject	Colour	por
dc.subject	Starch	por
dc.title	Accelerated life testing of frozen green beans (Phaseolus vulgaris, L.) quality loss kinetics: colour and starch	por
dc.type	journal article
dspace.entity.type	Publication
person.familyName	Martins
person.familyName	Silva
person.givenName	Rosa
person.givenName	Cristina
person.identifier	1473674
person.identifier.ciencia-id	051A-5A02-E227
person.identifier.ciencia-id	6611-634A-132C
person.identifier.orcid	0000-0003-1842-4840
person.identifier.orcid	0000-0002-0495-3955
person.identifier.rid	A-3568-2013
person.identifier.scopus-author-id	56275265400
person.identifier.scopus-author-id	7201387397
rcaap.rights	openAccess	por
rcaap.type	article	por
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