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USE OF THE SHEAR PRESS FOR PROCESS DEVELOPMENT OF SUGAR‐COATED BEANS
Author(s) -
DOLAN K.D.,
SIDDIQ M.,
HARTE J.B.,
UEBERSAX M.A.
Publication year - 2006
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.1745-4549.2005.00078.x
Subject(s) - sugar , isothermal process , significant difference , shear (geology) , food science , chemistry , materials science , reducing sugar , pulp and paper industry , horticulture , composite material , mathematics , biology , engineering , physics , statistics , thermodynamics
ABSTRACT The main objective of this research was to investigate the possibility of using the shear press to develop an alternative isothermal process equivalent (in hardness) to a commercial process for sugar‐coated beans. Control sugar‐coated cranberry beans were processed according to a typical Japanese dynamic temperature process batch recipe (soak for 12 h at 23C, bring to 98C in 15 min, cook at 98C for 8 min, sugar cook in 50% sugar in water at 70C for 45 min). The treatment samples were processed isothermally (initial soak temperature 77C, then left to soak at 23C for 12 h; cook at 98C for 9, 10, 11, 12, 14 or 16 min; sugar‐cook similar to the control sample) to conform to typical commercial bean‐processing conditions. Bean hardness was measured using a Kramer shear press. On the basis of preliminary results, 11‐min cook time treatment was chosen to determine if discriminatory panels could detect a difference in hardness between the control and treatment. The panelists could not detect a significant difference in hardness between the control and chosen treatment (95% confidence). The shear test may save cost and time for process development of sugar‐coated beans.