A study about determinationof quality characteristics of three types of fresh green beans by IGF (individually quick frozen) and household frozen (-18 ̊c)

In this research, it was examined the changes occuring in the nine month storage period of the three different types of green beans which were grown in Afyonkarahisar. The green beans have been frozen by IQF and deep freezing techniques. "Dry matter" , "ash", "fat", "protein" , "pH" , "color changes" , "texture" and "total mezofolic aerobic bacteria counts" parameters were studied to compare IQF and deep freezing techniques during the storage periods. As a result of conducted studies, it has been done to compare as type of the beans, storage period and the type of freezing. Dry matter content between 8,46-10,30%, the amount of ashes between 0,65-0,72, the amount of fat under the 1%, the amount of the protein between 1-3 %, the amount of Ph between 5,84-6,22% were found. Color changes were found similar to both freezing type. Besides, in storage periods there was a little difference in color changes. Texture specisifications were found similar to both freezing type. The total mezafolic aerobic bacteria counts were decreased in storage periods.