The effect of home storage conditions and packaging materials on the quality of frozen green beans

Home storage is the final step of the frozen foods distribution chain, and little is known on how it affects the products quality. The present research describes frozen green beans (Phaseolus vulgaris, L.) quality retention profile during the recommended ‘star marking’ system dates, at the storage temperatures of +5, −6, −12 and −18 °C (along 1, 4, 14 and 60 days, respectively).

The quality profile was assessed by a simulation system. Simulations were set by a response surface methodology to access the effect of different packaging materials (thermal conductivities and thickness), surface heat transfer coefficient, and refrigerator dynamics (effect of refrigeration cycles at the different storage temperatures) on the average retentions of Ascorbic Acid, total vitamin C, colour and flavour.

Green beans quality losses along frozen storage are significantly influenced by temperature, refrigerator dynamics and kinetic properties. Quality is also highly dependent on packaging materials thermal insulation (e.g. at temperatures above the melting point). Temperature cycles inside frozen chambers have a long term effect, and at the higher storage temperatures (e.g. T>−6 °C) are detrimental to frozen green beans quality after shorter periods.     

丙烯酸酯聚氨酯紫外固化凝胶生成动力学研究

采用丙烯酸酯聚氨酯和二苯甲酮/安息香乙醚复合光敏剂,对该体系紫外光固化反应的凝胶生成动力学进行分析。用红外光谱定量测定光聚合过程的变化,发现光聚合反应主要是以双键打开,交联为特征的,并得出1408cm~(-1)双键吸收峰随光照时间而变化的关系式:P_(c=c)=0.325 t~(0.135)。临界凝胶点可由双键反应程度与凝胶分数之间关系外推得到,凝胶点后,体系中存在一个凝胶与溶胶之间分配关系,此时凝胶与溶胶共存,凝胶中双键反应程度P_(A(g))>总双键反应程度P_A>溶胶中双键反应程度P_(A(S))。随着凝胶增加,P_A和P_(A(g))逐渐上升,而P_(A(s))下降。此体系的紫外固化实验工作曲线与理论值基本一致。     

Absorbability of Calcium From Common Beans

Absorption of calcium from white, red, and pinto beans, labeled with ⁴⁵Ca, was measured in 24 women in a three-way randomized design using a calcium load of 72 mg and milk as the referent. Fractional absorption for the three beans averaged 0.219 ± 0.047 and did not differ by type. Milk calcium absorption at the same load was more than two times higher, 0.451 ± 0.088 (P < 0.001). Oxalate content averaged 0.34%, and phytate averaged 1.7%, a stoichiometric excess relative to calcium. To evaluate the relation of phytate to reduced absorbability, labeled pinto beans were pre-treated with phytase and fed to 10 subjects. Fractional absorption rose, averaging 0.318 ± 0.071, (P <0.01 vs. untreated beans), but was significantly below that of milk. The difference was partly accounted for by phytate, with the remainder probably due to relatively high oxalate.     

Optimizing Thermal Process for Canned White Beans in Water Cascading Retorts

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.     

2,4,6-三溴苯胺对环氧树脂固化物阻燃耐热性的影响

用氧指数 (LOI) ,TG法测定研究了 2 ,4,6-三溴苯胺 (TBA)对环氧树脂酸酐固化物阻燃耐热性的影响 ,结果表明 TBA能较好地阻燃树脂固化物 ,TBA与 Sb2 O3 和磷酸三苯酯 (TPP)配用时具有阻燃协同效应 ,且对环氧树脂酸酐固化物的热稳定性影响较小。     

Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions

Effects of various roasting conditions on antioxidant properties of five Theobroma cacao L. varieties were investigated. The cocoa beans were roasted at four different temperatures (110–150°C) and three different air humidities (0.3–5.0%). The raw cocoa beans were characterized by high antioxidant activities. The antioxidant properties of the roasted cocoa beans varied markedly among the analyzed cultivars and geographical regions and were affected by roasting conditions. Generally, cocoa beans of the cv. Forastero from Brazil exhibited higher total phenolic content, free radical scavenging activity, and metal chelating ability than samples of the other analyzed cocoa varieties. Roasting at 110°C caused negligible changes in total phenolics content and antioxidant activity of cocoa beans, while almost all samples tended to have lower antioxidant potential when roasting temperature increased. The air humidity used in roasting did not affect the total phenolics content and antioxidant activity for lowest roasting temperature (110°C). Moreover, the obtained results revealed that thermal processing at the higher temperatures and elevated air humidity resulted in the higher antioxidant capacities. It was also found that the ferrous ion chelating activity of cocoa beans increased with the roasting temperature (in the range from 110 to 150°C), with the exception of cv. Trinitario from Papua New Guinea. The data showed that roasting at lower temperatures with humid air are more favorable in terms of preserving the bioactivity of roasted cocoa beans.     

Water sorption and cooking time of red kidney beans (Phaseolus vulgaris L.): part I – Effect of freezing and drying conditions on water sorption and cooking time

Water sorption and cooking time of kidney beans were determined. The beans were manually harvested at 19.2 ± 0.1% moisture content and stored at ?20 and ?10 °C for about half a year. The beans were further dried at 30, 40 and 50 °C inside a thin‐layer drier for 7.5 h or under room conditions for 4 week. The freezing storage temperature before the beans were dried did not influence their cooking time and water sorption. The saturated kernel volumes decreased approximately 7% after drying. The beans decreased their sphericity during water sorption and had a larger swelling ratio in the thickness direction than in other directions. Lower initial moisture content, especially with a higher drying temperature, decreased water sorptivity and resulted in higher percentage of uncooked kernels if the beans were not soaked before cooking. However, there was no relationship between initial moisture content and uncooked percentage if the beans were soaked before cooking. High drying temperature resulted in hard‐to‐cook (HTC) phenomenon.     

Intrinsic 42Ca-Labelling of Green Bean Pods for Use in Human Bioavailability Studies

A hydroponic growth procedure which enables the intrinsic ⁴²Ca-labelling of green beans ( Phaseolus vulgaris L) has been developed. Whole-plant Ca influx was measured from planting through the period of pod expansion for a crop of 60 plants grown hydroponically in a 3m²area. Total Ca influx was 10·1mmol per plant; 35% of this influx occurred during the period of pod growth. Plants were labelled with ⁴²Ca via the nutrient solution during the period of pod expansion; isotopic composition of harvested pods was nearly identical to that of the administered solution. Recovery of isotopic tracer at harvest was as follows: pods 8·4%; leaves, 61·1%; stems, 17·1%, roots, 9·0%. Pod yield was 98·8g FW per plant. ⁴²Ca-labelled green beans can be used safely to investigate Ca bioavailability in humans.     

Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption

 The effects of four culinary treatments (steaming and boiling in a covered pot, a pressure cooker or a microwave oven) on the volatile component profile of green beans were evaluated. Volatile compounds in raw and cooked beans were analysed by means of dynamic headspace sampling onto an adsorbent, followed by microwave desorption into a gas chromatograph equipped with a mass spectrometric detector. Twenty-seven compounds were identified, including alcohols, aldehydes, ketones, esters, terpenes, sulphur compounds and alkenes. All of the thermal treatments caused important changes in the volatile compound profile in particular an increase in carbonyl compounds and a decrease in alcohol compounds, most notably in the case of the covered pot. It is concluded that the change in aroma during the cooking of green beans depends on compounds from lipid oxidation as well as compounds from other types of reactions, for instance the Strecker degradation. Received: 8 March 1999 / Revised version: 23 April 1999     

COMPARISON STUDY OF EGG YOLKS AND EGG ALTERNATIVES IN FRENCH VANILLA ICE CREAM

Egg alternatives may replace egg as a functional ingredient in French vanilla ice cream due to their functional and dietary benefits. These egg alternative ingredients include modified corn starch (MCS), whey protein concentrate (WPC) and soy protein isolate (SPI). The objective of this study was to compare the physical and sensory properties of several commercially available egg alternatives in a vanilla ice cream formulation. The SPI exhibited a significantly lower L value compared with the other egg alternatives, whereas the control exhibited a significantly higher b value compared with the other treatments. The apparent viscosity value of MCS was approximately 10-fold greater than the other egg alternatives. There were no significant differences in appearance and mouth-feel among the control, MCS or WPC treatments, whereas SPI exhibited a significantly lower mouth-feel score compared with the other treatments. The control exhibited significantly higher flavor and acceptability scores compared with the other egg alternatives, whereas SPI treatment exhibited least desirable flavor and acceptability. Consumer panelists would purchase the control with the egg alternative formulations.

PRACTICAL APPLICATIONS

The egg alternatives were used to replace egg as a functional ingredient in French vanilla ice cream production. These alternatives can deliver functionality at a lower cost and can be incorporated to produce a suitable ice cream.