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Autores
Orientador(es)
Resumo(s)
Colour changes and chlorophyll degradation of frozen green beans (Phaseolus vulgaris, L., variety bencanta) were
studied during 250 days of storage at 7, 15 and 30 C. Chlorophyll a and b losses and colour Hunter a and b coordinates
and total colour difference (TCDH) changes were successfully described by first order and reversible first
order models, respectively. The temperature effect was described by the Arrhenius law. Disagreement between the
colour co-ordinates and chlorophyll content was obtained. Therefore, chlorophyll content is not a good colour index of
frozen green beans. The results emphasise that colour is a more important parameter to assess frozen green beans
visual quality. # 2002 Elsevier Science Ltd and IIR. All rights reserved.
Descrição
Palavras-chave
Vegetable Green bean Frozen food Chlorophyll Colour Measurement Modelling
Contexto Educativo
Citação
MARTINS, R:C.; SILVA, C.L.M. - chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.). International Journal of Refrigeration. ISSN 0140-7007. N.º 25 (2002), p. 966–974
Editora
Elsevier