Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)

R. C. Martins; C. L. M. Silva

doi:10.1016/S0140-7007(01)00050-0

Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)

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

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Abstract

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.

Original language	English
Pages (from-to)	966-974
Number of pages	9
Journal	International Journal of Refrigeration
Volume	25
Issue number	7
DOIs	https://doi.org/10.1016/S0140-7007(01)00050-0
Publication status	Published - Nov 2002

Keywords

Vegetable
Green bean
Frozen food
Chlorophyll
Colour
Measurement
Modelling

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10.1016/S0140-7007(01)00050-0

19577621Accepted author manuscript, 227 KBLicence: CC BY-NC-ND

http://hdl.handle.net/10400.14/6810Licence: CC BY-NC-ND

Cite this

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title = "Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)",

abstract = "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.",

keywords = "Vegetable, Green bean, Frozen food, Chlorophyll, Colour, Measurement, Modelling",

author = "Martins, {R. C.} and Silva, {C. L. M.}",

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T1 - Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)

AU - Martins, R. C.

AU - Silva, C. L. M.

PY - 2002/11

Y1 - 2002/11

N2 - 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.

AB - 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.

KW - Vegetable

KW - Green bean

KW - Frozen food

KW - Chlorophyll

KW - Colour

KW - Measurement

KW - Modelling

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DO - 10.1016/S0140-7007(01)00050-0

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EP - 974

JO - International Journal of Refrigeration

JF - International Journal of Refrigeration

IS - 7

ER -

Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)

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