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Title: Optimizing thermal-process for canned white beans in water cascading retorts
Authors: Van Loey, Ann ×
Fransis, A
Hendrickx, Marc
Maesmans, G
de Noronha, J
Tobback, Paul #
Issue Date: Jan-1994
Publisher: Inst food technologists
Series Title: Journal of food science vol:59 issue:4 pages:828-832
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 degrees or 8 degrees C from the optimal temperature could be distinguished (P<0.01) by the sensory panel and by the tenderometer.
ISSN: 0022-1147
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Quantum Chemistry and Physical Chemistry Section
× corresponding author
# (joint) last author

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