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STORAGE and HANDLING of BLACK BEANS
Author(s) -
AGUILERA J. M.,
RIVERA J.
Publication year - 1990
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1990.tb00144.x
Subject(s) - polypropylene , polyethylene , aluminum foil , materials science , water content , hardening (computing) , moisture , composite material , foil method , aluminium foil , food science , chemistry , engineering , geotechnical engineering , layer (electronics)
Black beans with 10% moisture content were stored for one year in different packaging materials under simulated tropical conditions of 30 ± 3°C, 70–80% RH. Due to improved moisture control, beans stored in impermeable packages (polypropylene/polyethylene and aluminum foil laminate) hardened at a lower rate than beans kept in conventional woven polypropylene bags. Beans stored underground in impermeable packages hardened even less due to lower temperatures. Modified atmospheres of CO 2 and N 2 did not have a major effect on hardness of roasted and untreated beans. Optimal moisture content for storage is 10‐14% which is adequate for delaying hardening and minimizing mechanical damage during the handling of beans.