A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage
José Miguel Aguilera, A. BALLIVIAN
Journal of Food Science
Abstract
ABSTRACT Control and roasted (80°C), dry black beans ( Phaseolus vulgaris ) were stored for 9 months at 8, 10, 12, and/or 14% moisture content and 8.5°, 25°, and 40°C. Similarly, beans heated in a solid‐to‐solid roaster to 51°, 61°, 72.3°, 80°, 85.5°, 89.5°, lO1°, and 111°C were maintained at 8% moisture and 25°C. Final hardness increased with moisture content and temperature. Hardening at 8.5° and 25°C proceeded initially almost linearly reaching a constant value after 4 to 6 months while at 40°C it was sigma‐shaped. A pseudo‐zero order kinetic model fitted for initial rates had an activation energy of 6–11.8 kcal/mol. The hardening rate at 25°C paralleled the shape of the sorption isotherm.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
moisture content and temperature affects hardness of black beans
“Final hardness increased with moisture content and temperature.”
activation energy is 6–11.8 kcal/mol
“A pseudo‐zero order kinetic model fitted for initial rates had an activation energy of 6–11.8 kcal/mol.”
roasting temperature affects hardness of black beans
“Similarly, beans heated in a solid‐to‐solid roaster to 51°, 61°, 72.3°, 80°, 85.5°, 89.5°, lO1°, and 111°C were maintained at 8% moisture and 25°C.”