Kinetics of frozen stored green bean (Phaseolus vulgaris L.) quality changes: texture, vitamin C, reducing sugars, and starch

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)

Abstract

Texture, vitamin C, reducing sugars, and starch quality changes of frozen green beans (Phaseolus vulgaris L.) were studied for 250 d at storage temperatures of -7, -15, and -30°C. All studied parameters suffered significant changes during frozen storage. Texture loss was described by a fractional conversion model, while ascorbic acid and starch evolution were successfully modeled with first-order reaction kinetics. Dehydro-ascorbic acid (DHAA) degraded only 8% during storage time, and thus frozen storage well preserves total vitamin C. The low estimated Arrhenius activation energies of texture, starch, and ascorbic acid losses emphasize that low temperatures do not substantially reduce degradation rates.

Original languageEnglish
Pages (from-to)2232-2237
Number of pages6
JournalJournal of Food Science
Volume68
Issue number7
DOIs
Publication statusPublished - Sep 2003

Keywords

  • Frozen storage
  • Green beans
  • Kinetics
  • Modeling
  • Quality degradation

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