Optimizing Thermal Process for Canned White Beans in Water Cascading Retorts |
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Authors: | A VAN LOEY A FRANSIS M HENDRICKX G MAESMANS J de NORONHA P TOBBACK |
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Affiliation: | The authors are affiliated with the Food Preservation Unit, Katholieke Universiteit te Leuven, Faculty of Agricultural and Applied Biological Sciences, Centre for Food Science and Technology, Kardinaal Mercierlaan 92, B-3001, Leuven, Belgium. |
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Abstract: | 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. |
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Keywords: | canned beans softening thermal processing optimization |
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