The effect of home storage conditions and packaging materials on the quality of frozen green beans

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

23 Citations (Scopus)


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 +5, -6, -12 and -18 °C (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 > -6 °C) are detrimental to frozen green beans quality after shorter periods.

Original languageEnglish
Pages (from-to)850-861
Number of pages12
JournalInternational Journal of Refrigeration
Issue number8
Publication statusPublished - 1 Dec 2004


  • Domestic refrigerator
  • Frozen foods
  • Green beans
  • Heat transfer
  • Modelling
  • Packaging
  • Storage life


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