Effect of High Pressure and Irradiation Treatments on Hydration Characteristics of Navy Beans
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Raghupathy Ramaswamy
The effects of high-pressure (33, 400 and 700 MPa for 3 min at 24 and 55°C) and irradiation (2 and 5 kGy) pre-treatments on hydration behavior of navy beans were studied by soaking the treated beans in water (1:2, w/w) at 24 and 55°C. Beans hydrated at 55°C and allowed to cool by natural convection served as the control. Treating beans under moderate pressure (33 MPa) resulted in high initial moisture uptake (0.59 to 1.02 kg/kg dry mass) and reduced loss of soluble materials. The final moisture content after three hours of soaking was the highest in irradiated beans (5 kGy) followed by HPP (33 MPa; 3 min; 55°C). Within the experimental range of the study, Peleg’s model was found to satisfactorily describe the rate of water absorption of navy beans. Peleg's constant K1 had an inverse correlation with soaking temperature whereas K2 increased with increases in temperature and pressure.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Article
- Drying of Red Pepper (Capsicum Annuum): Water Desorption and Quality
- Effect of Emulsifying Salts on Casein Peptization and Apparent Viscosity of Processed Cheese
- Effect of High Pressure and Irradiation Treatments on Hydration Characteristics of Navy Beans
- Sizing of an Innovative and Improved Meat Smoking System
- Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, l. Merill) (1): Selected Thermal Treatment
- Effects of Single and Combined Atmosphere Packages on Preservation of Strawberries
- Shorter Communication
- Recovery of Gallic Acid with Colloidal Gas Aphrons (CGA)
