Accelerated life testing of frozen green beans (Phaseolus vulgaris, L.) quality loss kinetics: Colour and starch

Journal of Food Engineering

Volumn 67, Issue 3, 2005, Pages 339-346

  Martins, R C ^a   Lopes, I C ^a   Silva, C L M ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

Accelerated life testing; Colour; Frozen green beans; Kinetics; Starch

Indexed keywords

COLOR; FOOD PRESERVATION; FOOD PRODUCTS; ISOTHERMS; LIFE CYCLE; PARAMETER ESTIMATION; REGRESSION ANALYSIS; STARCH;

ACCELERATED LIFE TESTING; COLOR DIFFERENCE; FROZEN GREEN BEANS;

FOOD PROCESSING;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 9944220460     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.04.037     Document Type: Article

References (24)

1. Bates, D., & Watts, D. (1988). Non-linear regression analysis and it's applications. New York: John Wiley and Sons.
2. Box, G., Hunter, W., & Hunter, J. (1978). Statistics for experimenters. New York: Wiley.
3. Brandão, T. R. S., & Oliveira, F. A. R. (1997). The influence of the temperature increase rate on the accuracy of diffusion parameters estimate under non-isothermal conditions. International Journal of Food Science and Technology, 32, 63-72.
4. DrLange (1994). Colour review. DrLange application report no. 8e. DrLange, USA.
5. Ehart, M. S. (1970). Effect of storage and other variables on composition of frozen broccoli. Food Technology, 24, 1009-1032.
6. Fennema, O., Powrie, W., & Marth, E. (1973). Low-temperature preservation of foods and living matter. New York: Marcel Dekker.
7. Frias, J. (1998). The development and application of product history indicators (PHI) for optimising product quality in drying process. Phd thesis, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.
8. Høyland, A., & Rausand, M. (1994). System reliability theory: Models and statistical methods. New York: John Wiley and Sons.
9. Labuza, T. (2004). Available from: URL http://fscn1.fsci.umn.edu/ ted_labuza/tpl.html. Visited 08-04-2004.
10. Labuza, T. P., & Schimdl, M. K. (1985). Accelerated shelf-life testing. Food Technology, 39, 57-64, 134.
11. Martins, R. C. (2004). Modelling temperature abuses to frozen foods and effects on quality. Phd thesis, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.
12. Martins, R. C., & Silva, C. L. M. (2002). Modelling colour and chlorophyll's losses of frozen green beans (Phaseolus vulgaris, L.). International Journal of Refrigeration, 25, 987-995.
13. Martins, R. C., & Silva, C. L. M. (2003). Kinetics of frozen stored green beans (Phaseolus vulgaris, L.) quality changes: texture, vitamin C, reduced sugars and starch. Journal of Food Science, 68(7), 2232-2237.
14. Moreira, L. A., Oliveira, F., Silva, T., & Oliveira, J. (1993). Development of a non-isothermal method for determination of diffusional parameters. International Journal of Food Science and Technology, 28, 575-586.
15. Neter, J., Kutner, M., Nachtsheine, C., & Wasserman, W. (1996). Applied linear statistical models (fourth ed.). Chicago: IRWIN.
16. NP-1420, N. P. (1987). Determinação dos açúcares totais, dos açúcares redutores e dos açúcares não redutores (sacarose), Técnica de Luff-Schoorl, Processo corrente. Instituto Português da Qualidade (IPQ), Portugal.
17. Nunes, R. V., Rhim, J. W., & Swartzel, K. R. (1991). Kinetic parameter evaluation with linearly increasing temperature profiles: integral methods. Journal of Food Science, 56, 1433-1437.
18. Rafael, S. (1992). Effect of storage time - food processing plants and marketing conditions on the quality of some frozen vegetables. Phd. thesis, University of Alexandria, Egypt.
19. Ragnarsson, J. O., & Labuza, T. P. (1977). Accelerated shelf-life testing for rancidity in foods - a review. Food Chemistry, 2, 291-308.
20. Reid, D., Kotte, K., & Kilmartin, P. (1999). A new method for accelerated shelf-life prediction for frozen foods. In Proceedings of the 20th International Congress of Refrigeration, IIR/IIF, Sydney, Australia.
21. Rhim, J. W., Nunes, R. V., Jones, V. A., & Swartzel, K. R. (1989a). Determination of kinetic parameters using linearly increasing temperature. Journal of Food Science, 54, 446-450.
22. Rhim, J. W., Nunes, R. V., Jones, V. A., & Swartzel, K. R. (1989b). Kinetics of colour change of grape juice generated using linearly increasing temperature. Journal of Food Science, 54, 776-777.
23. Veldhuizen, T. (2001). Blitz++ user's guide. Available from URL http://oonumerics.org/blitz/manual/BLITZ.ps. Visited 23-03-2004.
24. Waletzko, P., & Labuza, T. P. (1976). Accelerated shelf-life testing of an intermediate moisture food in air and in oxygen-free atmosphere. Journal of Food Science, 41, 1338-1344.