The document discusses food quality changes during distribution from farm to fork. It focuses on quantifying color change and developing a mathematical model for color change over time of frozen beans stored at different temperatures. The methodology measures color, texture, and ascorbic acid content of raw and blanched beans stored at -10C, -5C and 4C. Results show all quality indices depend on storage time and temperature, with ascorbic acid potentially limiting quality at lower temperatures. A temperature survey of retail freezers showed variability requiring models to estimate quality during variable temperature distribution. Future work proposes determining important consumer traits, an ERP system to calculate shelf-life, and applying quality index methods used for fish to beans.

1. Presented by : Subhendu Panigrahi 05AG3303 Under the guidance of : Prof . H.N.Mishra

7. Process Flow for Quality modeling

19. Figures

20. Figure 2 Effect of temperature on reaction constant of frozen beans

23. Fig 3. Effect of temperature on k- values for AA degradation

26. Figure 4: Average storage temperatures measured in different types of retail freezers in several stores of a large supermarket chain