Optimizing Thermal Process for Canned White Beans in Water Cascading Retorts
Ann Van Loey, A. FRANSIS, Marc Hendrickx, G. Maesmans, J. Noronha, Paul Tobback
Journal of Food Science
Abstract
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.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
thermal softening of white beans can be distinguished by sensory panel and tenderometer
“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.”
end-over-end rotary water cascading retort results in faster heat penetration and better quality retention of beans
“End‐over‐end rotation resulted in faster heat penetration and better quality retention of beans.”