| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 595.47 KB | Adobe PDF |
Authors
Martins, R.C.
Almeida, M.G.
Silva, C. L. M.
Advisor(s)
Abstract(s)
Home storage is the final step of the frozen foods distribution chain, and little is known on how it affects the products quality.
The present research describes frozen green beans (Phaseolus vulgaris, L.) quality retention profile during the recommended
‘star marking’ system dates, at the storage temperatures of þ5,26, 212 and 218 8C (along 1, 4, 14 and 60 days, respectively).
The quality profile was assessed by a simulation system. Simulations were set by a response surface methodology to access
the effect of different packaging materials (thermal conductivities and thickness), surface heat transfer coefficient, and
refrigerator dynamics (effect of refrigeration cycles at the different storage temperatures) on the average retentions of Ascorbic
Acid, total vitamin C, colour and flavour.
Green beans quality losses along frozen storage are significantly influenced by temperature, refrigerator dynamics and kinetic
properties. Quality is also highly dependent on packaging materials thermal insulation (e.g. at temperatures above the melting
point). Temperature cycles inside frozen chambers have a long term effect, and at the higher storage temperatures (e.g.
T . 26 8C) are detrimental to frozen green beans quality after shorter periods.
Description
Keywords
Frozen foods Green beans Modelling Heat transfer Packaging Storage life Domestic refrigerator
Pedagogical Context
Citation
MARTINS, R. C. ; ALMEIDA, M. G. ; SILVA, C. L. M. - The effect of home storage conditions and packaging materials on the quality of frozen green beans. International Journal of Refrigeration. ISSN 0140-7007. Vol. 27, n.º 8 (2004), p. 850-861
Publisher
Elsevier