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KINETICS of THERMAL SOFTENING of WHITE BEANS EVALUATED BY A SENSORY PANEL and the FMC TENDEROMETER
Author(s) -
LOEY A. VAN,
FRANSIS A.,
HENDRICKX M.,
MAESMANS G.,
TOBBACK P.
Publication year - 1994
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.1745-4549.1994.tb00262.x
Subject(s) - activation energy , softening , linear regression , kinetics , atmospheric temperature range , softening point , chemistry , thermodynamics , food science , thermal , phaseolus , materials science , analytical chemistry (journal) , composite material , mathematics , horticulture , chromatography , physics , statistics , biology , quantum mechanics
The temperature dependence of the rate index of thermal softening of white beans ( Phaseolus vulgaris , subsp. nanus Metz. variety Manteca de Leon ) was determined within the temperature range of 90C to 122C using an industrial FMC tenderometer and a trained sensory panel. Based on sensorial results a first order reaction was assumed, whereas the tenderometer values were described by a biphasic model. Using a multiple linear regression analysis on the sensorial data, the activation energy for the heat induced firmness degradation of beans was calculated as 130.8 kJ/mole. Activation energies of both phases of the biphasic model were obtained by a two‐step linear regression on the tenderometer data. Activation energies of both phases were equal, namely 105.1 kJ/mole.