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Authors
Advisor(s)
Abstract(s)
Frozen green beans (Phaseolus vulgaris, L.) thawing is one of the operations that compromises significantly quality. The present
research aims at studying the effects of thawing, at environmental and refrigeration temperatures, on the quality profile of a frozen
green beans package. Quality losses were computationally evaluated, using a simulation system based on object-oriented technologies.
Simulations show that sensory parameters, such as flavour and colour, are more sensitive to thawing at environmental
temperatures, than nutritional parameters, such as vitamin C and starch contents.
The study demonstrates that green beans quality retention is also influenced by packaging materials, with different degrees of
thermal insulation, and environmental conditions, such as temperature and surface heat convection coefficients.
Important conclusions are discussed on shelf-life limiting quality parameters during thawing and temperature abuses, as well as
on thawing green vegetables to maximise their quality profile. Results emphasise that the principle of high-temperature–short-times
is not directly applicable to frozen green beans thawing. Furthermore, simulations lead to the conclusion that overall quality profile
is maximised by thawing under refrigeration temperatures.
Description
Keywords
Green beans Thawing Quality retention Computer simulation
Pedagogical Context
Citation
MARTINS, R. C. ; SILVA, C. L. M. - Green beans (Phaseolus vulgaris, L.) quality loss upon thawing. Journal of Food Engineering. ISSN 0260-8774. Vol. 65, n.º 1 (2004), p. 37–48
Publisher
Elsevier