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Optimizing Thermal Process for Canned White Beans in Water Cascading Retorts
Author(s) -
LOEY A.,
FRANSIS A.,
HENDRICKX M.,
MAESMANS G.,
NORONHA J.,
TOBBACK P.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08138.x
Subject(s) - retort , food science , softening , phaseolus , chemistry , pulp and paper industry , mathematics , materials science , biological system , horticulture , composite material , biology , engineering , organic chemistry
Based on thermal degradation kinetics and heat transfer expressed as the Ball formula method, a simplified approach was used to optimize sterilization processes for thermal softening of white beans ( Phaseolus vulgaris , subsp. nanus Metz., variety Manteca de Leon ) Constant retort profiles in a still and end‐over‐end rotary water cascading retort (Barriquand Steriflow) were used. Quality attributes of beans processed at the optimum were evaluated by a trained taste panel and by a tenderometer. Both approaches could distinguish (P<0.01) between attributes of products from optimal rotary and still processes. End‐over‐end rotation resulted in faster heat penetration and better quality retention of beans. Texture of white beans processed at 4° or 8°C from the optimal temperature could be distinguished (P<0.01) by the sensory panel and by the tenderometer.