LIBRARY Michigan State University 1 J PLACE iN RETURN BOX to remove this checkout from your record. TO AVOID FINES return on or before one due. DATE DUE DATE DUE DATE DUE J W5“ lim— MSU to An Affirmative ActionlEquel Opportunity institution cMMuna-M IEASIEILITY AND ASSESSMENT 0? HIGH TEMPERATURE SHORT TIME (HTST) PROCESSING ON THE QUALITY CHARACTERISTICS OF DRY EDIELE BEANS 3? Karen Kay Kane A THESIS Submitted to Michigan state University in partial tulltillment of the requirements for the degree of “ASTER OF SCIENCE Department of Food Science and Human nutrition 1992 :IA" 'ub. .- -..€ ‘7' O A ‘l' u) If, 1'34 l at e 1 .‘y A]. _( ) ABSTRACT PEASIEILITY AND ASSESSMENT OF HIGH TEMPERATURE SHORT TIME (HTST) PROCESSING ON THE QUALITY CHARACTERISTICS OF DRY EDIBLE BEANS BY Karen Kay Kane Soaked legumes were processed under high temperature- short time (HTST) steam blanching. The purpose was to measure the effects of soak agents (CaClz, NaCl, and P0,) and HTST processing times and pressures on the quality characteristics (%splitting, color, texture) of the beans. Study I: Dark red kidney (DRK), navy and.pinto beans were soaked for 16 hours in the following: 0, so, 100, 150 and 200 ppm Ca”, 100 ppm Ca2+ plus 0.25, 0.50 and 0.75% NaC1, and 100 ppm Cap'plus 0.10 and 0.25% P0,. HTST processing parameters were 50 PSIG and 30 or 45»seconds of blanching. Study II: DRK beans were soaked 100 PPIn Cal2+ processed at 30 and 50 PSIG for 40, 50 and 60 seconds, 70 and 90 P816 for 10, 20, 30, 40, and 50 seconds. Bean quality changes in Study I were: decreased texture compression and color lightness values with increased HTST Processing time, increased Ca2+ concentration increased texture firmness, while NaCl and P0,. decreased texture values. Study II found increased HTST times and pressures decreased texture and color values, and increased percent splitting. Copyright by KAREN KAY KANE 1992 DEDICATION To my late grandfather, Erwin (Pete) Alexander Kane my ally in life. ‘l"; “H n m .u’ r . _ ‘ :"=I~ n ....N‘~ee :‘In'en R Usujul U I t..:‘~‘_< ”a... "~ e_- ‘ I ‘IIAI-t o.““~.'- .k“. 1 ‘Rh 4 Nv"ee n‘ .1 \.‘ U. b. 'y‘ I .. .' FO- J‘Ifiue”~< .I .‘e h e. ~ b . “€ :- ACKNOWLEDGEMENTS Many special thanks are extended to all the warm and caring people with whom I have had the pleasure of starting friendships. Those that come to mind are Tom Welch, Anita Singh, David Haley and Luis and Anna Rayas. Also, the infamous "bean team"-Cecilia Cabello, Jayne Lowery and Craig Pijanowski. My relationships with you have gotten me through the tough times. To the one "constant" throughout all of this-Mark Reedy-THANKS TONS!! I would like to acknowledge Mike Rogell, whose non- judgmental, compassionate and frank counseling changed my life. He taught me how to believe in the talents, skills and ideas that I now have and encouraged me to use my strength to grow personally and professionally. Mike helped me see the reason for living and opened my soul to the excitement of change. For these experiences and any that fallow, I will always be grateful to Mike. By being a role model of personal and professional growth Christine Bergman, has helped me to continually conquer the never ending battle against change. She has opened many doors for both herself and others because of her unwillingness to settle for the 2212:: : Name! u‘ne.vu W‘ "at: an! H '1- ‘m “a, ev. . Q e NW N O V'I.‘ tam YE To Jan and Peter Kozma who put the meaning of friendship on a entirely new plane. I give them a standing ovation for all the times they provided a warm, friendly, and caring environment along with encouragement and support. Jan, for your long hours of help I am tremendously grateful, I could have never completed this milestone without it. THANK YOU 1! ii "w AV: up I 0" "3" a: -. a... u. H! ' . OI '-'... ”WU-uh Ni '. \‘V-vu‘ .'n .- Nee-eu.. ..\. ‘3..e,,..'". nlb‘...v..: \ y‘annvn‘.’ neefl‘....‘ . - ~ . .:.D' "p‘ I... ‘ ‘ "~Ve .fi‘y.‘ ‘ 1 NH“! P‘U‘. “." View, 5 (I, :‘n t “w n: d 6 CA. A‘. H.5‘ Q ‘- TABLE OF LIST OF TABLES . . . . . . . . LIST OF FIGURES. . . . . . . . LIST OF EQUATIONS. . . . . . . INTRODUCTION . . . . . . . . . LITERATURE REVIEW . . . . . . Nutritional Value of Preparation Convenience . . . Water Imbibition . . . . . . Microstructural Changes with Water Imbibition . . Quick Cook Methods . . . . . . Soaking Agents . . . . . Calcium chloride . Sodium chloride . . Polyphosphates . . History of Steam in the Food Steam Engine . . . . . Beginning of Steam Utilization in Food Preservation Properties of Steam . . . Steam in Processing . . . . . Blanching . . . . . . HTST Processing (prior to Frozen Storage) . . . . . MATERIAL and METHODS . . . . . Materials Bean Receipt and Storage Methods ' Soak Procedure . . . . . Soak Treatments . . . . . Calcium chloride (CaClz) . . . Sodium chloride (NaCl) . . . Trisodium phosphate (Na High Temperature Short Time Storage Procedures . . . Frozen Storage . . . Phaseolus vulgaris Industry . . . . . . . . . CONTENTS vii xviii xix 28 . . 28 . . 29 . . 29 . . 30 31 32 32 32 aPO ‘* 12 0) . . . . ogrocessing (HTST) . iii " RV: u. U.‘ s ‘. Ch‘ .. Text: :‘Me\ hey . a :"'#;t.- T "H' l. a Q.- - '67:...‘ eh: .i.‘. 9 V H: ' ‘H ‘."Oe. b V . I -‘w- P A, uniqfl" b t . u a.“ "v‘ ~u oi u.... C ‘fie “L 'v “H.‘.: H. I I‘IQA \ «a... sea:- 2-4 ,. ‘ “‘1 L'N. L.‘ . ‘e. .. ..' I‘u“.J P‘ “ ‘ 5. .' e :‘.,I: ‘ "‘11, I? 3. ‘ ~- I “JCS: ._ “-3 r- ~‘v a. ‘H'H . . § ““‘5' “L 5“ “e 3 an ‘ 3'2"... \~‘ . Q u I is , e a 'y“"r Y e ‘ x. s \fera‘” D L‘, 5“ Ix: “‘ Dried Storage . . . . . . . . . . . . . . . 32 Microwave Cooking Procedure . . . . . . . . . . . . 33 Quality Measurements . . . . . . . . . . . . . . . 33 Percent splitting . . . . . . . . . . . . . . 33 Color . . . . . . . . . . . . . . . . . . . . 34 Soluble Solids (°Brix) . . . . . . . . . . . . 34 Soaked Bean Weight Gain . . . . . . . . . . . 35 HTST Bean Weight Gain/Loss . . . . . . . . . . 35 Rehydration Ratio . . . . . . . . . . . . . . 36 Texture Analysis . . . . . . . . . . . . . . . . . 36 HTST Processed Bean Texture . . . . . . . . . 38 Thawed Bean Texture . . . . . . . . . . . . . 38 Rehydrated Bean Texture . . . . . . . . . . 39 Microwave Cooked Bean Texture . . . . . . . . 39 Total Bean Solids . . . . . . . . . . . . . 39 Experimental Design . . . . . . . . . . . . . . . . 39 Preliminary Study . . . . . . . . . . . . . . 39 Study I . Eva luat ion of Soak Water Treatments and High Temperature Short Time Processing on Dry Edible Bean Qua 1 ity O O O O I O O O O O O O O O O O O O O O O I O O 4 0 Experiment #1. The Effect of Calcium Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Navy, Dark Red Kidney and Pinto Beans. . . . . . . . . . . . . . . . . . . . . . 40 Experiment #2. The Effect of Sodium Chloride Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Navy, Dark Red Kidney and Pinto Beans. . . . . . . . . . . . 41 Experiment #3. The Effect of Phosphate Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Navy, Dark Red Kidney and Pinto Beans. . . . . . . . . . . . . . . . . . . . . . 42 Study II. The Effect of High Temperature Short Time Processing and Various Pressures (P816) and Times on the Quality Characteristics of Dark Red Kidney Beans. . . . 43 Statistical Analysis . . . . . . . . . . . . . . . . . 44 RESULTS 0 O O O O C O O O O O O O O O O O O O O O O O O 4 5 Study I. Evaluation of Soak Water Treatments and High Temperature Short Time Processing on Dry Edible Bean quality. 0 O O O O O O O O O O O O O O O O O O O O O O 45 iv \‘i 3:35 .I m Em A .; :40- :U “.11. N\:‘ :0" 1' ‘uaaeu‘! \ 57:3... at Access: Er ... ' b e..- . I ' ' l 3“ 3‘!"- ‘h-i “an“ d 3'4 U' ab h" “.34.. “‘O. u «“3“ ' n Y » Pm... .- 5‘; . T O u: H to QOVID-e“. PTress" - .e‘ NAVY BEANS Experiment #1. The Effect of Calcium Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Navy Beans. . . . . . . . . 45 Experiment #2. The Effect of Sodium Chloride Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Navy Beans. 55 Experiment #3. The Effect of Phosphate Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Navy Beans. . . . . . . . . 58 PINTO BEANS Experiment #1. The Effect of Calcium Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Pinto Beans. . . . . . . . . 65 Experiment #2. The Effect of Sodium Chloride Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Pinto Beans. 76 Experiment #3. The Effect of Phosphate Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Pinto Beans. . . . . . . . . 82 DARK RED KIDNEY BEANS Experiment #1. The Effect of Calcium Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Dark Red Kidney Beans. . . . 89 Experiment #2. The Effect of Sodium Chloride Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Dark Red Kidney Beans. . . . . . . . . . . . . . . . . . . . . . 102 Experiment #3. The Effect of Phosphate Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Dark Red Kidney Beans. . . . 108 Study II. The Effect of High Temperature Short Time Processing and Various Pressures (P816) and Times on the Quality Characteristics of Dark Red Kidney Beans. . . . 114 DISCUSSION 0 O O O I I O O O O O O O O O O O O O O O O O 13 2 Study I . Evaluation of Soak Water Treatments and High Temperature Short Time Processing on Dry Edible Bean qual ity O O O O O O O O O O O O O O O O O O O O O O O O 1 3 4 PX? M ”In: 3‘ Nb a.“ uoj‘ 5.1".tu image!!! kit-3y B r m e.)-r ~335-e‘n be but ban" >*'=ssi ecvbv ”4 D: v‘ hand an. Er; aft}: ' ~‘- "I ‘.j. A":‘ ‘.‘ue I“oobl ‘ KLifiey 5. -~~.ess;: N s v .‘ [.3.‘ b}. ‘ v.5‘ ‘.\ .- “" v. t . Experiment #1. The Effect of Calcium Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics on Navy, Pinto and Dark Red Kidney Beans. . . . . . . . . . . . . . . . . . . . . 134 Experiment #2. The Effect of Sodium Chloride Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics on Navy, Pinto and Dark Red Kidney Beans. . . . . . . . . . . . . . . 138 Experiment #3. The Effect of Phosphate Treatment and High Temperature Short Time (HTST) Processing on the Quality Characteristics on Navy, Pinto and Dark Red Kidney Beans O O O O O O O O O O O O O O O O O O O O O 14 0 Study II. The Effect of High Temperature Short Time Processing and Various Pressures (P816) and Times on the Quality Characteristics of Dark Red Kidney Beans. . . . 142 CONCLUSIONS . . . . . . . . .'. . . . . . . . . . . . . 148 APPENDICES O O O O O O O O O O O O O O O O O O O O O O 0 150 LISTOFREFERENCES................... 225 vi LIST OF TABLES Table Page 1. Composition of Dry Beans - Major Components. . . . 3 2. Means and Standard Deviations of physical measures for Navy beans after Soaking in five levels of Calcium Chloride O O O O I O O O O I O O O O O O O O O O O O O 4 6 3. Means and Standard Deviations for Navy bean Quality Characteristics after HTST Processing following presoaking in five levels of Ca“; . . . . . . . . . . . . . . . . . 47 4. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans after presoaking in five levels of Ca“’and then frozen and thawed. . . . . . . . . . 50 5. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans after presoaking in five levels of ca” and then dehydrated and rehydrated. . . . . . . 51 6. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans after presoaking in five levels of ca” and then dehydrated/rehydrated and microwave cooked. . . . . . . . . . . . . . . . . . . . . . . . . 53 7. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans after presoaking in five levels of ca“ and then frozen and microwave cooked. . . . . . . . . . . . . . . . . . . . . . . . . 54 8. Means and Standard Deviations of physical measures for Navy beans after Soaking in 100 ppm CaClZ plus three levels of Sodium Chloride. . . . . . . . . . . . . . . . . . . . . 56 9. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans following presoaking in 100 ppm CaCl2 plus three levels of NaCl. . . . . . . . . . . . . 57 10. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans after presoaking in 100 ppm CaCl2 plus three levels of NaCl and then frozen and thawed. . 59 vii to do. a; 2." He no ‘ Q I . ....S 0 AAA. 1 bv‘v... .‘I .e-Qe \‘ i .u' .. 'hA-u eee'il e .C. A; ve- h’. “ A A‘ “v.1 '1 .1. A... "- V. e. A .- WV-- .- eve at N.- v. u A... I.... ‘AA‘. 'V-U.. U“- U . a ll! ~€ y w. .I e G": ‘5' 11. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans after presoaking in 100 ppm CaCl2 plus three levels of NaCl and then frozen and microwave cooked. . . . . . . . . . . . . . . . . . . . . . . . . 60 12. Means and Standard Deviations of physical measures for Navy beans after Soaking in 100 ppm CaCl2 plus two levels of Phosphate. O O O O O O O O O O O O O O O O O O O O O O O 61 13. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans following soaking in 100 ppm CaCl2 plus two levels of PO‘. . . . . . . . . . . . . . 63 14. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans following presoaking in 100 ppm CaCl2 plus two levels of P04 and then frozen and thawed. 64 15. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans following presoaking in 100 ppm CaClz plus two levels of P0,. and then frozen and microwave cooked. . . . . . . . . . . . . . . . . . . . . . . . . 66 16. Means and Standard Deviations of physical measures for Pinto beans after Soaking in five levels of Calcium Chloride O O O O O O O O O O O O O O O O O O O O O O O O 67 17. Means and Standard Deviations for Quality Characteristics HTST processed Pinto beans following presoaking in five levels Of Ca”. O O O O O O O O O O O O O O O O O O O O O O O 68 18. Means and Standard Deviations for Quality Characteristics of HTST processced Pinto beans following presoaking in five levels of Ca++ and then frozen and thawed. . . . . . . 71 19. Means and Standard Deviations for Quality Characteristics HTST processed Pinto beans following presoaking in five levels of Ca’+ and then dehydrated and rehydrated. . . . . . . 73 20. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans following presoaking in five levels of Ca“ and then dehydrated/rehydrated and microwave cooked. . . . . . . . . . . . . . . . . . . . . . . . . 75 21. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans following presoaking in five levels of Ca“ and then frozen and microwave cooked. . 77 22. Means and Standard Deviations of physical measures for Pinto beans after Soaking in 100 ppm CaCl2 plus three levels Of sadium Chloride O O O O O O O O O O O O O O O O O O 79 viii 23. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans following presoaking in 100 ppm CaClZ plus three levels of NaCl. . . . . . . . . . . . . 80 24. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans after presoaking in 100 ppm CaCl2 plus three levels of NaCl and then frozen and thawed.........................81 25. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans after presoaking in 100 ppm CaCl2 plus three levels of NaCl and then frozen and microwave cooked. . . . . . . . . . . . . . . . . . . . . . . . . 83 26. Means and Standard Deviations of physical measures for Pinto beans after Soaking in 100 ppm CaCl2 plus two levels of PhosphateO O O O O O O O O O O O O O O O O O O O O O O O 84 27. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans following presoaking in 100 ppm CaCl;z plus two levels of P04. . . . . . . . . . . . . . 85 28. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans following presoaking in 100 ppm CaClz plus two levels of PO‘ and then frozen and thawed. 87 29. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans following presoaking in 100 ppm CaCl2 plus two levels of P04 and then frozen and microwave COOkedO O O O O O O O O O O O O O O O O O O O O O O O O 88 30. Means and Standard Deviations of physical measures for DRK beans after Soaking in five levels of Calcium Chloride O O O O O O O O O O O O O O O O O O O O O O O O 90 31. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans following presoaking in five levelsofCa“. . 91 32. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans following presoaking in five levels of Ca” and then frozen and thawed. . . . . . . . 94 33. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans following presoaking in five levels of Ca’+ and then dehydrated and rehydrated. . . . 96 34. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans following presoaking in five levels of Ca” and then dehydrated/rehydrated and microwave cooked. O O O O O O O O O O O O 99 ix 35. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans following presoaking in five levels of ca” and then frozen and microwave cooked. . 101 36. Means and Standard Deviations of physical measures for DRK beans after Soaking in 100 ppm CaCl2 plus three levels of SOdium Chloride O O O O O O O O O O O O O O O O O O O 103 37. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans following presoaking in 100 ppm CaCl2 plus three levels of NaCl. . . . . . . . . . . . 104 38. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans after presoaking in 100 ppmeaCl2 plus three levels of NaCl and then frozen and thawed. 106 39. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans after presoaking in 100 ppm CaCl2 plus three levels of NaCl and then frozen and microwave cooked. . . . . . . . . . . . . . . . . . . . . . . . . 107 40. Means and Standard Deviations of physical measures for DRK beans after Soaking in 100 ppm CaCl2 jplus two levels of Phosphate. . . . . . . . . . . . . . . . . . . . . . . 109 41. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans after presoaking in 100 ppm CaCl2 plus two levels of PO‘. . . . . . . . . . . . . . . . 110 42. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans after presoaking in 100 ppm CaCl2 plus two levels of PO and then frozen and thawed. . . 112 43. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans after presoaking in 100 ppm CaCl2 plus two levels of PO and then frozen and microwave cooked. . . . . . . . . . . . . . . . . . . . . . . . 113 44. Overall means of physical measures for DRK beans to be HTST processed at various pressures (PSIG) times after soaking. . . . . . . . . . . . . . . . . . . . . . . 115 45. Overall means of physical measures for DRK beans after HTST processing at various pressures (PSIG) and times. 118 46. Overall means of physical measures for DRK beans after HTST processing at various pressures (PSIG) and times and then freezing and microwave cooking. . . . . . . . . . . . 123 47. Overall means of physical measures for DRK beans after HTST processing at various pressures (PSIG) and.times and then dehydration. . . . . . . . . . . . . . . . . . . . . . 126 X 48. Overall means of physical measures for DRK beans after HTST processing at various pressures (PSIG) and times and then dehydration and rehydrated. . . . . . . . . . . . . . 127 49. Overall means of physical measures for DRK beans after HTST processing at various pressures (PSIG) and times followed by dehydration/rehydration and microwave cooking. . . . 129 50. Preliminary Study I. . . . . . . . . . . . . . . . 151 51. Retorted bean comparison values for data obtained in Preliminary Study I. . . . . . . . . . . . . . . . . 153 52. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Calcium Chloride Soak Treatment. . . . . . . . . . . . . . . . 154 53. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time. . . 155 54. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time. . . 156 55. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Freezing and Thawing. . . . . . . . . . . . . . . . . 157 56. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Dehydration and Rehydration. . . . . . . . . . . . . . . . . . . 158 57. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Freezing and Microwave Cooking. . . . . . . . . . . . . . . . . . 159 58. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Calcium Chloride Soak.Treatment and HTST Processing Time, Dehydration and Rehydration. . . . . . . . . . . . . . . . . . . 160 59. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Rehydration and Microwave Cooking. . . . . . . . . . . . . . . . . 161 60. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Sodium Chloride soak Treatment O O O O O O O O O O O O O O O O O O O O 1 6 2 xi 61. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time. . . . . . . . 163 62. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time. . . . . . . . 164 63. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time, Freezing and Thawing. . . . . . . . . . . . . . . . . . . . . . . . 165 64. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time, Freezing and Microwave Cooking. . . . . . . . . . . . . . . . . . . 166 65. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Phosphorus Soak Treatment O O O O O O O O O O O O O O O O O O O O O O 167 66. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Phosphorus Soak Treatment and HTST Processing Time. . . . . . . . . . 168 67. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Phosphorus Soak Treatment and HTST Processing Time. . . . . . . . . . 169 68. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Phosphorus Soak Treatment and HTST Processing Time, Freezing and Thawing. 170 69. General Linear Model (mean squares) for Quality Characteristics of Navy Beans as Influenced by Phosphorus Soak Treatment and HTST Processing Time, Freezing and Microwave Cooking. . . . . . . . . . . . . . . . . . . . . . . . 171 70. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Calcium Chloride Soak Treatment. . . . . . . . . . . . . . . . 172 71. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time. . . 173 ‘72. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time. . . 174 xii 73. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Freezing and Thawing. . . . . . . . . . . . . . . . . . . . . . . . 175 74. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Dehydration and Rehydration. . . . . . . . . . . . . . . . . . . 176 75. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Freezing and Microwave Cooking. . . . . . . . . . . . . . . . . . . 177 76. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Dehydration and Rehydration. . . . . . . . . . . . . . . . . . . . 178 77. General Linear Model (mean squares) for Quality Characteristics of ZPinto ZBeans as Irnfluenced by' Calcium Chloride Soak Treatment and HTST Processing Time, Rehydration and Microwave Cooking. . . . . . . . . . . . . . . . . 179 78. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Sodium Chloride Soak Treatment. . . . . . . . . . . . . . . . 180 79. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time. . . 181 80. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time. . . 182 81. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time, Freezing and Thawing. . . . . . . . . . . . . . . . . . 183 82. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time, Freezing and Microwave Cooking. . . . . . . . . . . . . 184 83. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Phosphorus Soak Treatment. . . . . . . . . . . . . . . . . . . . . 185 xiii 84. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Phosphorus Soak Treatment and HTST Processing Time. . . . . . . . 186 85. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Phosphorus Soak Treatment and HTST Processing Time. . . . . . . . 187 86. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Phosphorus Soak Treatment and HTST Processing Time, Freezing and Thawing. . . . . . . . . . . . . . . . . . . . . . . . 188 87. General Linear Model (mean squares) for Quality Characteristics of Pinto Beans as Influenced by Phosphorus Soak Treatment and HTST Processing Time, Freezing and Microwave Cooking. . . . . . . . . . . . . . . . . . . 189 88. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Calcium Chloride Soak Treatment. . . . . . . . . . . . . . . . . . . . . 190 89. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time. . . . . . . . 191 90. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time. . . . . . . . 192 91. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, and Thawing. 193 92. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Dehydration and Rehydration. . . . . . . . . . . . . . . . . . . . . . 194 93. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Freezing and Microwave Cooking. . . . . . . . . . . . . . . . . . . 195 94. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Dehydration and Rehydration. . . . . . . . . . . . . . . . . . . . . . 196 95. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Calcium Chloride Soak Treatment and HTST Processing Time, Rehydration and Microwave Cooking. . . . . . . . . . . . . . . . . . . 197 xiv 96. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Sodium Chloride Soak Treatment. . . . . . . . . . . . . . . . . . . . . 198 97. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time. . . . . . . . 199 98. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time. . . . . . . . 200 99. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time, Freezing and Thawing. . . . . . . . . . . . . . . . . . . . . . . . 201 100. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Sodium Chloride Soak Treatment and HTST Processing Time, Freezing and Microwave Cooking. . . . . . . . . . . . . . . . . . . 202 101. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Phosphorus Soak Treatment O O O O O O O O O O O O O O O O O O O O O O O 2 o 3 102. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Phosphorus Soak Treatment and HTST Processing Time. . . . . . . . . . . 204 103. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Phosphorus soak Treatment and HTST Processing Time. . . . . . . . . . 205 104. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Phosphorus Soak Treatment and HTST Processing Time, Freesing and Thawing. 206 105. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Phosphorus Soak Treatment and HTST Processing Time, Freezing and Microwave Cooking. . . . . . . . . . . . . . . . . . . . . . . . 207 106. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Calcium Chloride Soak Treatment. . . . . . . . . . . . . . . . . . . . . 208 107. General Linear Model (mean squares) for Quality Characteristics of DRK’ Beans as Influenced by Time and Pressure of HTST Processing. . . . . . . . . . . . . . 209 XV 108. General Linear Model (mean squares) for Quality Characteristics of DRK. Beans as Influenced by Time and Pressure of HTST) Processing. . . . . . . . . . . . . . 210 109. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Time and Pressure of HTST Processing After Dehydration and Rehydration. . . . . . . . . . . . . . . . . . . . . . 211 110. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Time and Pressure of HTST Processing After Freezing and Microwave Cooking. . . . . . . . . . . . . . . . . . . . . . . . 212 111. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Time and Pressure of HTST Processing After Dehydration and Rehydration. . . . . . . . . . . . . . . . . . . . . . 213 112. General Linear Model (mean squares) for Quality Characteristics of DRK Beans as Influenced by Time and Pressure of HTST Processing After Rehydration and Microwave Cooking. . . . . . . . . . . . . . . . . . . . . . . . 214 113. Means and Standard Deviations for Quality Characteristics of DRK Beans presoaked to be HTST processed at various Pressures and Times after soaking in 100 ppm CaClz. . . . . . . . . . . . . . . . . . . . . . . . . 215 114. Means and Standard Deviations for Quality Characteristics of DRK Beans presoaked HTST processed at various Pressures and Times after soaking in 100 ppm CaClz. . . . . . . . . . . . . . . . . . . . . . . . . 216 115. Means and Standard Deviations for Quality Characteristics of DRK Beans (presoaked in 100 ppm CaCl 2) HTST processed at various Pressures and Times and then Frozen and Microwave coooked. . . . . . . . . . . . . . . . . . . 217 116. Means and Standard Deviations for Quality Characteristics of DRK Beans (presoaked in 100 ppm CaClz) HTST processed at various Pressures and Times after Dehydration. . . . . . . . . . . . . . . . . . . . . . 218 117. Means and Standard Deviations for Quality Characteristics of DRK Beans (presoaked in 100 ppm CaCl 2) HTST processed at various Pressures and Times after Dehydration/Rehydration and Microwave Cooked. . . . . 219 xvi 118. Means and Standard Deviations for Quality Characteristics of DRK Beans presoaked to be HTST processed at various Pressures and Times after soaking in 100 ppm CaClz. . . . . . . . . . . . . . . . . . . . . . . . . 220 119. Means and Standard Deviations for Quality Characteristics of DRK Beans presoaked HTST processed at various Pressures and Times after soaking in 100 ppm CaClz. . . . . . . . . . . . . . . . . . . . . . . . . . 221 120. Means and Standard Deviations for Quality Characteristics of DRK Beans (presoaked in 100 ppm CaCl 2) HTST processed at various Pressures and Times and then Frozen and Microwave coooked. . . . . . . . . . . . . . . . . . . 222 121. Means and Standard Deviations for Quality Characteristics of DRK Beans (presoaked in 100 ppm CaCl 2) HTST processed at various Pressures and Times after DehYdration O O O O O O O O O O O O O O O O O O O O O O 2 2 3 122. Means and Standard Deviations for Quality Characteristics of DRK Beans (presoaked in 100 ppm CaCl 2) HTST processed at various Pressures and Times after Dehydration/Rehydration and Microwave Cooked. . . . . . 224 xvii LIST OF FIGURES Figure rage 1” External structures of leguminous (Phaseolus vulgaris) seed O O O O O O O O O O O O O O O O O O O O O O O O O O 6 2. Newcomen's steam engine. . . . . . . . . . . . . . . 17 3. Enthalpy diagram for water steam at 101.3 KPa + 1 “Pa. O O O O O O O O O O O O O O O O O O O O O O O O O 22 4. Texture profiles showing shear and compression characteristics exhibited by various legume genotypes. . 37 5. % Splitting of DRK Beans HTST Processed at Different Times and Pressures. . . . . . . . . . . . . . . . . . 144 6. Hunter Color L (lightness) values of DRK Beans HTST Processed at Different Times and Pressures. . . . . . . 145 7. Compression Values for DRK Beans HTST Processed at Different Times and Pressures. . . . . . . . . . . . . 146 8. Shear Force Values for DRK Beans HTST Processed at Different Times and Pressures. . . . . . . . . . . . . 147 LIST 0? EQUATIONS Equation are 1. Calculation of desired sample weight. . . . . . . . 28 2. Calculation of the percent of calcium in CaClZ. . . 29 3. Calculation of the treatment levels (ppm) for CaCl2 soaked beans. . . . . . . . . . . . . . . . . . . . . . 29 4. Calculation of the treatment levels (%) for NaCl soaked beans. . . . . . . . . . . . . . . . . . . . . 30 5. Calculation of the percent of phosphorus in NasPO‘ *12H20O O O O O O O O O O O O O O O O O O O O O 31 6. Calculation of the treatment levels (%) for P04 soaked beans O O O O O O O O O O O O O O O O O O O O O O O O O 3 1 7. Calculation of soaked bean weight gain. . . . . . . 35 8. Calculation of HTST processed bean weight gain or loss O O O O O O O O O O O O O O O O O O O O O O O O O O 36 9. Calculation of bean rehydration ratio. . . . . . . 36 10. Calculation of Kramer Shear Press force (kg) required for compression of bean sample (100g). . . . . . . . . 37 11. Calculation of total bean solids content. . . . . . 39 xix INTRODUCTION Soak agents traditionally used in the canning industry for dry edible beans have been calcium chloride, sodium chloride and polyphosphates. Processors use these soak agents with in the soak water or brine of canned bean products. By regulating the quantity and/or kind of soak agent processors can maintain more control over the quality parameters associated with canned bean products (ie. percent splitting, color, texture, etc). Canned bean products have acceptable appeal to many consumers, but offer few choices for others. Dry bean preparation in the home is too time consuming and cumbersome in today's convenience oriented market. Therefore, a dry bean product that offers expanded preparation options while being convenient to prepare may have a niche in today's market. Steam processing equipment used for individually quick blanching vegetables often remains idle or at low usage after the typical "green" season. Since legumes are not harvested until early September, processors would have the potential to utilize idle equipment and increase plant production. The objectives of this study are: 1) to examine the fmfility of .‘ . S C "3:11:39 LC: d '3; . “ r uutaves b . an @911 we vvkgt n-mud Ind v ' \ ”an; 1 g I q :-d~=55.ng “a 0" "99'! .e :.:. prose: 2 feasibility of a high temperature, short time (HTST) steam blanching for dry edible beans, 2) to determine if soak additives affect processed legume quality and 3) to determine what bean quality changes occur with HTST processing and during subsequent frozen or dried storage of the HTST processed beans. mm .5425 SE' .»-=.A':‘_H FA'I" It'..vi...’ ~v‘4‘ o . ‘ ‘ '00... A VhAp. .‘--.=.u' La. h»..‘ “”3. c‘ a... “5:65, .-:‘Ie ‘A 'I “A; tho... by ~ ~V‘ ‘ I:‘-9‘=-~‘ . : A“ ~..~.~..v‘av..‘.s ".‘w ‘ ‘ ~ In, No.1 cub~ease I... .‘ - )Iv “ . H ' P v Vt." L‘~e.’ " N; 22433335, fit {Q 5‘. same .3332: distr‘l ‘. 3'53: . LITERATURE REVIEW nutritional Value of Phaseolus vulgaris Legumes serve as a staple in underdeveloped and developing countries. They are an important source of protein, carbohydrates, vitamins and minerals. In the United States, legumes are moving from an ethnic or regional cuisine to becoming a "health" food. The latest Dietary Recommendations and Guidelines (1989) suggest that Americans should increase consumption of complex carbohydrates and dietary fiber, while limiting fat intake. Legumes can help meet this dietary objective since they offer 60-70% carbohydrates, 17-262 protein, 4-10% dietary fiber and only 1-3% fat (Sathe et al., 1984). Table 1 summarizes the percent distribution of these macronutrients in the legume seed commercial classes: navy, pinto and red kidney beans. Table 1. Composition of Dry Beans - Major Components (%)1 Variety goigtgge groggin Fat Carbohydrate Fiber Ash Navy 18.20 21.10 1.50 56.30 6.60 2.90 Pinto 14.70 18.80 1.20 61.80 6.30 3.50 ed K d e .70, 21.50 1110 61.70 7.00 3.00 Source: Meiners, et al., 1976. Since bea.. =.ti.',e a: :z'enie..: 1n :exaticn 1S 2‘ a: .one or t afl‘ ?‘A“a 5.3a.5.\“. ”W'nkO . A o ":ouahny . ‘5' 9.4 kn“v A III . “U H F ‘\A I . ”TLLNI“ _e n .. V I‘ :45: 3;! rviug ~‘5 to a“cvt ‘- §: y 4 Preparation Convenience Since beans are being recognized as a healthy alternative, attention needs to be directed towards their convenience in food preparation. Conventional legume preparation is time-consuming and usually involves planning a meal one or two days in advance. Traditional cook methods involve soaking beans overnight (10-12 hours) in cold water, followed by cooking for 1-4 hours depending on bean type. Other traditional preparation methods; such as germination, fermentation, roasting/frying are even more time consuming (Salunkhe et al., 1985b). Germination of legumes involves soaking seeds for 12-24 hours and keeping them moist and in the dark for 24 to 48 hours to allow germination. Germination of seeds improves the nutritional quality of legumes by increasing the availability of vitamins; such as ascorbic acid, riboflavin, choline, thiamine, tocopherol and pantothenic acid (Salunkhe et al., 1985a). According to Salunkhe et al., (1985b) fermented legume products are common in Eastern countries and are derived from a wide variety of beans. The advantage of fermented legume products is their high nutritional value and sensory characteristics, thereby contributing protein and flavor to the diet. ‘ "‘ assent-55, a. "W 2 A an”: “he-sen pgv.‘ ‘az-s "uh“ . '|AQU§L .. I‘ll‘ ‘ 7 I. R \.~ t:odl 5001‘s.“: ' ”:‘Qfev up: C‘. h‘n-U . ““ ;":“‘v o; n ‘ 0:”..“3'.Un a‘ . . ("-6. 3 13;...“ 5'0“ 55., o .«.. ‘ \ '“~3S cu.:;'" M.” .. “' ‘ v ., oifii 'e5e‘ 1“ h" ‘ _ 5‘ s. an _ w. 1. ‘V‘sblse ‘ u: IF ’ m . ' ‘ew‘lre a..\‘ . \u' ‘A. ‘ 3 ‘U‘Sbure c s‘ 'h ‘Ao. "' mCiS‘n .‘ .ode :ECR : “ d““ "n‘. “530:“; “"."“:c te are, . I..‘ I ~ ‘ ‘ “e ::e h: I. . ~.a“tsc‘ i‘u“. \ ‘E ‘ . ‘1 \ p‘353 k be \fi“ “‘k. “23$ 5 Water Imbibition Soaking dry legumes is necessary to ensure product tenderness, uniform expansion during thermal processing, increased product yields and facilitated cleaning of the beans (Hoff and Nelson, 1965). According to Swanson et al., (1985) soaking is essential for chemical reactions, heat transfer and chemical transformations such as protein 7 denaturation and starch gelatinization. Water imbibition, a mass movement of water in response to a diffusion pressure deficit (Agbo et al., 1987) is an essential step in dry bean preparation. However, factors such as cultivar, moisture content and storage temperature affect water uptake. Burr et al., (1968) demonstrated that high moisture (>11%) pinto, Sanilac, and lima beans stored at 90°F required substantial increases in cook time. Yet, high moisture content beans actually absorbed water faster than low moisture beans. The mechanism of water uptake has been extensively studied, and is becoming more clear with the use of radiographic techniques. Since Phaseolus vulgaris seedcoats have a.waxy cuticle that is believed to be impermeable to water, the mode of water entry must occur at another site or sites. Swanson et al. (1985) demonstrated that in Great Northern beans most water uptake was via the micropyle, while in pinto beans the hilum and raphe were more important. Figure 1 shows the hilum, raphe and micropyle, all ‘ ‘ a *" fltirtal SJJ w- 0'. A". "‘\ ‘ ‘l. .e do .g.ual ¢ I 3...... . ‘ ‘. .vo-ong a sdab‘ R {3:93 near t..e ' ‘ H t. :e 5.3 . T.. b .' . mama}! he {Lice et a1. la‘i.. ‘4 °~ a1 ( o :;3:‘n Nu" \ k be. \; h.‘ 5‘ ‘5':th l 3.0.», in ‘: ":r % 6 external structures of a leguminous seed. The micropyle is the original site where the pollen tube entered the ovum, forming a small opening. The hilum is a large oval scar formed near the middle edge where the seed breaks away from the stalk. The raphe represents the base of the stalk which upon maturity has fused with the seedcoat forming a ridge (Salunkhe et al., 1985a). Figure 1. External structures of leguminous (Phaseolus vulgaris) seed. ’Autoradiography is an analytical technique used that provides information on the mode and depth of water penetration into seeds over time (Jackson et al., 1980). Jacksom.et al. (1980) demonstrated that within one hour of soaking black beans, water that entered via the hilum was distributed along the seedcoat. After 8 hours of soaking, water had penetrated all but the centermost portions of the v I 1 I rageccn and A t . ' ' ‘ ‘tezratm. . u agony-6y 6.93 i‘: ‘“\u ha 1'- .‘I ‘V“:w‘ o‘- v‘e ?. .uu-: ...'“.;RI ‘va mtgfl‘EQth .g. a I..‘ s:.}. E551; (j ‘ W _ ‘0.."II‘ '3 "2‘ 1:55....“ I“ u. ""‘n.. ~98 353‘“. ~. . ' on . ‘ .'.O‘~ ,An hoalq.". taf 16h 98.. ‘h 1 ‘ a “a ~.I.e v..a_-“e ( 's.. .. . Av. ...: Lfims t3! 0‘ 4- fi‘ ’1 A, ‘. ‘ I \'u‘ N ‘ h “:95 ‘.‘ E‘h I "p a. . ,_ . 33M 6 «I CCEC \" ‘ V A ‘ .‘btah, 19 s-. ‘ *9. 5- '~::~k. -S; Q ‘v., ‘ “'be;‘ ‘3; ‘4. b in In.“ ‘ ) can v .C 3' ‘ 1.6? ‘. ‘ s 5h , ‘~(| M. JR- ‘and m. «Cr, a. ‘ 135' fiv 7 cotyledon and 14 hours of soaking showed more complete water penetration. In general, autoradiographic studies demonstrated that water diffusion into the solid endosperm is the primary mechanism that controls the rate of absorption in seeds regardless of the mode of entry (Hsu, 1983). Hsu (1983) developed a mathematical diffusion model describing water movement in legumes during soaking based on three assumptions: 1) the seeds are spherical, 2) diffusion takes place radially only, and 3) the effect on volume change is negligible with increased water uptake. This allows the prediction of water diffusivity for legume seeds based on their initial moisture content. ost u Chan es wit Water I bibition Scanning Electron Microscopy (SEM) provides a dynamic view of the structure of plant tissues and has been used to view changes in leguminous seeds microstructures during water uptake. In their review of SEM studies, Swanson et al. (1985) concluded that water imbibition results in noticeable swelling of the palisade, hourglass, and parenchyma cells; there is a swelling of starch granules and protein bodies; the middle lamella begins to breakdown; and the protein matrix loses its granular appearance. Agbo et a1. (1987) concluded that seed microstructure may be related to water imbibition patterns. Using SEM to evaluate water uptake and microstructure changes in isogenic lines of dry beans, these workers found that the seedcoat palisade cell Livers :ay hav me p ate: agate. on” p~;a‘ IVA, “in...“ No v; a no“. CL F .‘Ay “:5! hue.e‘v. ““- ~12. ‘55:? scaI-t ”‘0 My “f: I ‘L a ‘ ‘ v ““a ‘ \gvflfitsnj :C: d . k .: e, ‘h‘ ‘. o ‘ b,» He 2!» “age aiSAV‘ V 5’ 1.9m ‘ 31o Sch. ‘ ‘ .. Q‘LE‘“ ‘ Ab metncl O “I ‘1‘ t. . N.e ‘95 x": .. h «kw b95- b“ N "3.32‘ V ..‘y CCa* ‘J . ‘- I u'c‘ 'v o {E .3. 8 layers may have regulated water movement into the seed. The thicker the palisade cell layer, the slower the rate of water uptake. Quick Cook Methods The most common preparation method in North America, Western Europe, and the United Kingdom is the traditionally soaked/cooked and thermally processed (canned) beans. Commercial processing of beans requires long soak and cook times, therefore, much attention has been directed towards decreasing soak and cook times to save energy and labor costs. Hoff and Nelson (1965) found that soaking time could be decreased by removing adsorbed or trapped gases from bean surfaces. By reducing the partial pressure of gasses in surrounding media or by raising water temperature, the rate of water uptake was enhanced. Three methods were used to decrease adsorbed or trapped gasses; 15 psi steam pressure, 30 second vacuum, or 10 kilocycles per second of sonic energy. Sonification was determined to be the most efficient method. . In the 1960's and 1970's several methods for quick- cooking beans were developed. These included: pressure cooking, addition of chemicals to soak or cook water, chemically coating beans, splitting cotyledons and removal of testa or seedcoat (Deshpande et al., 1984). Feldberg et a1. (1956) described a pressure cooking find for prep ea sca‘ in Late: at 212° lite: coating 3' Bars}, these i Katie textur. m; water, The use of ‘hau' ' ‘ ‘ a" n .. v ."y‘o .Ze : “ I 1;”: 5F. I. .. ""-ug._° A. g . int. y. ‘3 A .. H; . at ir:au.c $3.: 6'. - r-A . \edaole' scde‘4‘ . 4. 52"“! R ‘ ““ 4350: te H. | "‘“583 + 4‘ q s e}: o"'-.., “N Se A. 9‘ Cfi‘: :iég‘ \eed beans ‘ 5:“ "I 0F ‘ u u“ ~30; ”I H h.‘ .E~.Cal aa ‘3 De" 3" ~ 1: i. -; r‘ne to I a |"\‘ ‘E:c~a“ ‘ . u 9 method for preparing quick cooking beans. The process involved soaking beans for 8 hours, then cooking for 105 minutes at 212°F followed by 13 psi (245°F) for 20 minutes. After coating with sugar and dehydrating (130°F for 1.5 hours), these investigators found the beans were of a suitable texture within 30 minutes of reconstituting in boiling water. The use of organic salts as a hydrating media was popularized by Rockland and Metzler (1967) with the development of the Hydravac process (intermittent vacuum). The organic salt solution used was a combination of sodium chloride, sodium tripolyphosphate, sodium bicarbonate and sodium carbonate. The solution rapidly hydrated the inner membranes of the beans. After hydration the beans were rinsed, then dried. The dried beans cooked within 35 minutes. Kon et al. (1973) found that by removing the seedcoat of legumes they would cook more rapidly. Sanilac beans without seedcoats soaked overnight cooked 36% faster than unpeeled beans, while unsoaked peeled beans cooked 53% faster than unsoaked/unpeeled beans. Soaking Agents Chemical agents have been added to either the soak water or brine to improve or attain certain quality aspects (of commercially canned beans. Quality attributes affected by soak agents have included color, texture, splits or 29:33, and a ‘ , :: caucus, afar“ n- mugol ' b. roan-ea. p: u nU'Nev. “7“". kg 9:“ ' ‘.‘- “UxHA—u One. A ." a ':‘¢a.ave sly "RF.“ ; inn .5 "'6 ”5“! g " "New: C ‘ » ‘7 .u - 2 .~ ~""¢u\-_ a: 4 M, Ia‘. - 'I- :‘V.l~ 1:“. ‘ A . ....b..\,")‘ N‘ » ~=“.‘ A! I. ‘vo.".s \~ 10 checks, and drained weight (yield). The following is a list of commonly used soak agents: Calcium chloride, sodium chloride, citric acid, calcium sulfate, calcium lactate, monocalcium phosphate, sodium tripolyphosphate (NaTPP), sodium hexametaphosphate (NaHMP), and ethylene-diamine- tetra-acetic acid (EDTA). EDTA is often added to brine solutions to help preserve the color of processed beans. It functions as a metal chelating agent, preventing cations such as iron and copper; cofactors and/or part of the prosthetic groups of polyphenoloxidase; from interacting in enzymatic browning reactions (Lindsay, 1985). Calcium and phosphate salts have a pronounced effect on texture, splitting and drained weight of processed beans. While sodium chloride has a less dramatic effect on bean quality. C 'um 0 'de Dry beans, 60-70% starch, contain large amounts of pectic substances which are located in the middle lamella of plant cells. The structure of these substances with their free carboxyl groups, provides a site for divalent cations, such as calcium chloride, to interact. The use of calcium chloride in soak water or brine is common due to its solubility and dissociation to yield free calcium ions. The resultant calcium ions in the solution allow for the formation of the relatively insoluble calcium pectinate "1;:isay, 1985; fang a brid; Ti: pectic cha: "c '95“"* ‘IS : udv a» U.» ‘ :e.. wall, 5 ~~ V. I . ' "Aq-ua‘“ f. r. , ‘ f”“"“g a e. 3hr .' n - t..:. 5‘3» it ;:::esse:.‘- beans 1" ”a “ v... '1‘ ‘3'“? C .0..‘ to .. f a '1. u , \ .(Kq ‘ I "“. ‘HA ~ul ‘41 “5bre .‘. . Q ‘ ’ st“ : A .:.'E., and nay. .' 1.. ”NE A . Se“ 1” f;' b. _e\‘4“ I "fin‘lVE‘ y I ‘ I ‘I. .:'~4 . “‘95 tna‘ < ‘0 .n)\ .‘s. 6‘ ' it ls l‘v-a, “TV. 3‘»; “.‘VEHCQ a. of b E 341. The aCAEV- 11 (Lindsay, 1985). Calcium ions interact with pectin by forming a bridge between the negatively charged carboxyl of two pectic chains, helping to stabilize the middle lamella. The result is less separation of the middle lamella from the cell wall, decrease in leaching of pectic substances; producing a firmer product. Calcium chloride is a common addition to dry bean soak water since it has important contributions to the quality of processed beans. The relative firmness (texture) of beans can be greatly influenced as demonstrated by Davis and Cockrell (1976) and Uebersax and Bedford (1980), lima beans soaked in increasing concentrations of CaCl2 (1-5%) had shear press values which increased significantly at each level, and navy beans soaked in CaCl2 solutions (0-150 ppm), increased in firmness with increased calcium concentration, respectively. Wang et al. (1988) and Lee (1979) also concluded that CaCl2 addition increased firmness of canned beans. It is important to note, however, that sensory panel acceptance of beans requires that the beans are not too firm. The acceptable sensory level of CaClziaddition was found to be 50 ppm by Uebersax and Bedford (1980) and 0.1% Davis and Cockrell (1976), respectively. Not only does the addition of CaCl2 provide for optimal texture of processed legumes but CaCl2 may increase other important quality characteristics associated with (commercially canned bean products. In commercially canned beets the a: :i..'a1 accej ia: the ad .: 1‘49...” ’0 3 Odhbfibl « t A 1 use 05 Law. I mixed bx- :::.: that . . D ”"9 ‘RI- “”3 SQU.‘- 4 a.-- ,. 5““.6- n c . ' . 1 a...” h a...“ C..-. an”, . .- nNev.j (‘r 24‘: h. J Nut.‘e C:: if “’5. - ‘H :“V. ‘H .533" ‘k " “' Late C: .. . 5 lb ‘h ‘ . I _ ‘ ‘ N5. “a ‘.‘ e .‘ C'E l .“. 0 \l. 12 beans the amount of splitting and clumping are important for visual acceptance of the beans. Wang et al. (1988) noted that the addition of CaCl2 to the brine decreased the degree of splitting and clumping in both navy and pinto beans. The use of CaCl2 to reduce splitting in kidney beans was examined by Van Buren et al. (1986). These researchers found that CaCl2 addition to 66°C soak water and to the brine significantly decreased splitting. Commercial processors are concerned with product yield. Calcium chloride has been shown to negatively correlate with drained weight [Van Buren et al. (1986); Uebersax and Bedford (1980); Lee (1979); McCurdy et al. (1983)]. This negative correlation is due to less hydration by the starch and protein components in the presence of CaClz. However great the concern with yield, processors cannot ignore the other quality enhancements gained using CaC12.as a soaking agent. od' 0 ° e .The addition of sodium chloride or other sodium salt agents to either the soak water or brine of processed beans is a common practice. The sodium salts may help to regulate the firmness of beans by facilitating water uptake with their solubilizing effect on globulin proteins. Hoff and Nelson (1965) suggested that globulin proteins require a certain ionic strength to stay solubilized and that salt addition to soak water helps to maintain solubilization of 13 the proteins. Varriano-Marstson and Deomana (1979) demonstrated that sodium salts effected the mineral content as well as the amount of pectic substances solubilized during soaking and cooking. X-ray analysis revealed that sodium was bound by both intercellular "cementing substances" and protein bodies. Therefore, ion-exchange of sodium for magnesium or potassium plays an important role in the solubilization. Phosphate salts function primarily by chelation resulting in the solubilization of pectinates (Lindsay, 1985). The phosphate acts as a chelating agent for magnesium and potassium ions, converting insoluble pectinates to soluble pectin substances. When heated, the H-bond links between pectic substances are easily disrupted. This disruption creates a softer, less firm, bean. This softening affect on bean firmness was demonstrated by HcMurdy et al. (1983) with dry peas. The addition 2% NaCl resulted in significantly lower shear press values than peas heated with CaClz. Since NaCl acts as a solubilizing agent, it may be expected to increase yield, i.e. greater drained weight. This expected result was seen by McMurdy et a1. (1983) but not by Van Buren et a1. (1986) when kidney beans were soaked with NaCl at 66°C. Beans soaked or brined with NaCl are typically less firm than those soaked or brined with CaC12:solutions as noted by McMurdy et al. (1983) and Hoff and Nelson (1965). Wig-“r2. r‘. _. _A-s-« - ~: :u.. e“‘ "e. I... a “- :2 a U‘. . 14 0 es The use of phosphates to increase the water-holding capacity has been utilized for some time in the meat industry. The mechanism by which phosphates enhance meat hydration is not clearly understood. Phosphates are believed to complex with calcium and magnesium and have a solubilizing effect (Lindsay, 1985). These same mechanisms are probably operative in dry beans soaked in polyphosphate solutions, such as NaHMP and NaTPP. Hoff and Nelson (1965) demonstrated that the addition of polyphosphates increased water uptake and produced higher soaked weights in dry beans. Also, Rockland and Metzler (1967) concluded that a solution of inorganic salts, including NaTPP, in a vacuum process, readily hydrated legumes expanding them to their maximum dimensions within a few minutes. The chelating and solubilizing effects of phosphates play a vital role in legumes textures. Therefore, careful attention must be given to the level of phosphate addition used or a product which is too soft in texture and possesses decreased overall quality will result (Hoff and Nelson, 1965). History of Steam in the Food Industry The use of steam in the food industry is vital. It provides energy for operating equipment and heat transfer. Steam serves as a potable water source during processing .,..30 e at....C . .‘;.-n.'- gun“- we: I P \.:z‘ o‘ .c»-— Q... -~ I beet "v.0 f. ‘ E 0.9-. y u- . ‘_ I5...) r: ‘:.‘~ '- .- Q ...E 'P1 ‘A a“: I~ . I. A ‘~ \“ ‘ -' ‘ .VV\ \.:‘. \ ‘.~’ .~ I ‘.‘2v~ F‘. “.“ l: q *--‘ ~\E‘ 'a It: . ‘- “n . hifl‘ . wé , “ ‘- L me i ' ‘ I-Q ‘: ‘uh ‘& § w u.“ ‘‘e ‘?- Q a. 'a‘ ‘ :h a \.1 ‘ 'r1 15 operations. The relationship between steam and the food industry has an interesting history. Wine The first description of a steam boiler was in the first century A.D., by Hero of Alexandria. In 1680, Dr. Denis Papin invented a steam digester for culinary purposes, using "a boiler under heavy pressure." To avoid an explosion, Dr. Papin added a contrivance, which is the first safety valve of record (Babcock and Wilcox, 1975). The industrial and military growth occurring throughout England during the 17th Century propelled the development of a steam engine which could perform mechanical work. Thomas Savery, with the help of Dr. Papin, in 1698, patented the first successful steam engine, which worked by direct water replacement. The need for a water removal system stemmed from the mining industry. As mines became deeper, the conventional divets and sluices were not effective in water removal. The reliance of ore for military and industrial growth meant that increased ore had to be mined. In 1712, the Thomas JNEwcomen steam engine displaced the Savery engine because it :was designed to mechanically pump water out of the mines. The mechanism behind the Newcomen steam engine (Figure 2) was that as steam vapor pressure increased, it lifted a piston which was attached to a piston rod--causing the pump .rtxi and pump attached on the other side to descend. When 2e steam- in ' O u-OA I 5 '1 Igvbvt’ .a. “| c.2er p n eke en”: H ' "9 Iovgnl «93.. P g '- w..utuse‘ .. lu' . :OO\~. ‘fl‘.’ ....'. 0‘0" p C 3‘: ‘A O I ,' Inn ‘5 b rc'l '1" 8;. "JS' Huere I - An . 3&3?” m .‘I .g'. . “- o. 30:" “x‘ "'“n 587 .a:es Y,“ 5 3‘ s ‘ a... ~er t! 9e u V“‘Je:. u 1.. 3;. 0" 0‘ “ « “he \‘I ugh 16 the steam inside the cylinder condensed, lowering the piston, water was then elevated out of the mine via the pump (Pursell, 1969). Other principle inventors made significant improvements on the engine; such as James Watt, who separated the condenser from the steam chamber—-increasing the machine's efficiency. In America, where ore was extremely abundant and most power requirements for mills being served by water- ways, there seemed to be no need for the steam engine. However, expansion West, where ideal water-ways were not plentiful saw the need for the steam engine. James Watt made a further improvement which was to eventually make the steam engine an essential component of practically every industry. He engineered a gear device to transfer the vertical energy into rotary movement. Oliver Evans, in 1809, applied Watt's improvement to design and build his most famous invention: the automatic miller and the first steam driven grist (flour) mill in Pittsburgh. Thus, starting the America's history of steam use in the food industry. In 1838, stationary steam engines were being used in salt, rice, cottonseed oil, and sugar processing. The historical accounts do not delineate if the was used in processing the raw ingredients. However, by 1861, of the 1,291 sugar houses in Louisiana, 1027 used steam (Pursell, 1969). ’- \ Ne}, w .. Z , q. a walk ham“... “5‘ .3 .-... an.“ lied: 1222:;- :“n‘ :iea A Water reservoir I Water pipe 3 Boiler K Water valve C Cylinder 1. Pump rod D Piston rod M Pump 3 Piston N Hanger for weight F Steam pipe G Valve 1 H Beam V/ ”Ti D F | Z,___ ._ 1.... Figure 2. Newcomen's steam engine. 18 e ' ' t' ' 'on ' ood P e e atio Close to 100 years after the first patent had been issued for the steam engine, Nicholas Appert began his experiments in the commercial bottling of food. At Ivry- sur-Seine, France between 1795-1798 Nicholas Appert conducted his experiments with bottled foods. In 1810, he was awarded 12,000 francs from the Society of Agriculture for developing thermal processing/preservation of food. Appert wrote a book on the subject, with the first English edition written in 1812. Thus, the knowledge of thermal food preservation transfered to the United States. Increased food demands caused by the Civil War (1860's) lead Isaac Slolmon, a Baltimore canner, to discover a method that decreased processing time. Solomon added calcium chloride to the water, increasing its boiling temperature to 240 °F and reducing processing time from 5 to 6 hours down to 25 to 40 minutes. However, previously in 1831 Appert had overcome long processing times by cooking food under steam pressure. The autoclave he used was actually a larger scale Papin digester. The autoclave was dangerous to operate and difficult to control because precise monitoring of the fire, temperature and steam pressure were impossible. The threat of harm by autoclave usage was removed in 1875 when Shriver 'developed and patented the forerunner of a vertical retort. (Shriver's pressure cooker received its steam supply via a separate boiler; the pressure cooker had a safety valve, pressure guage and thermometer (Goldbilth, 1971) . .. .... I bbv‘v "Zia. f‘w-s. 19 About this same time, Underwood and Prescott were researching the spoilage of canned foods. However, the first scientific research on the spoilage of canned food products was carried out by Dr. Harry L. Russell. Dr. Russell once a student of Robert Koch, investigated a Wisconsin pea processor's concerns regarding the swelling and exploding of cans. Russell quickly demonstrated that the cause of spoilage was microbiological. Simple increases in processing temperatures overcame the problem. Underwood and Prescott unaware of this investigation conducted the same type of experiments on peas processed in another state. In their investigation they established principals still used today in the fields of food microbiology and thermal processing. Underwood and Prescott used the following four principals: 1) Bacteria were the causative agents of spoilage and sterilization of the product would only result when temperatures exceeded the boiling point of water. 2) Using maximum registering thermometers they were able to measure the rate of heat penatration into the center of the can. 3) They demonstrated the importance of cooling. 4) Recommended microbiological incubation tests on prepared products. Underwood and Prescott, by working on an "industrial " problem became one of the earliest examples of academia and industry working together. Thereby, removing canning from an "art" to a science (Goldblith, 1972). 20 Properties of Steam The physical and chemical properties of steam are unique. Under atmospheric conditions, when water is heated the temperature increases in an almost linear fashion as the temperature increases to 100°C the water commences to boil. This stage is known as the "saturated liquid condition." The vapor pressure of the water in this stage is equal to atmospheric pressure. The volume of water increases as vapor (steam) is formed; however, the temperature remains constant at 100°C, "saturation temperature". Some droplets of water are mixed with the steam. As further heat is applied, more water is converted to steam. When 100% of the water has been converted to steam, it has reached "saturated vapor" condition. The temperature remains at 100°C throughout the phase change of liquid to vapor, expanding nearly 1700 times during this time (see Appendix A for the properties of saturated steam). During the saturated vapor state, further heating results in the steam having gaslike properties; increasing in temperature, pressure, and volume. The steam is now "superheated". The amount of heat put into the water system from .01°C to 100°C is known as sensible heat. The energy needed to convert water to vapor (while maintaining the same 'temperature of the liquid) is known as latent heat. This latent heat energy can be utilized by reversing the phase change (Kinsky, 1977) . 21 The pressure effects on water result in an increase in the boiling temperature, therefore an input of more sensible heat. The latent heat decreases slightly, but the total (latent + sensible) heat has increased as demonstrated in (Figure 3). steam in Processing Because of steam's unique physical and chemical properties, it serves many purposes in the food industry. Examples include pasteurization, peeling, blanching, heating, and sterilization. One of the most important of these is blanching. Blanching Blanching is a heat treatment used prior to freezing, drying, or canning vegetables. Blanching serves to denature enzymes, decrease microbial load, remove trapped gases, and soften texture. It is essential to denature enzymes prior to frozen or dehydrated storage of vegetables. Failure to destroy the enzymes prior to storage results in undesirable changes in color, flavor and texture producing products of poor quality. There are many different enzymes whose specific reactions on color and flavor changes are not known. Jwaever, it is known that catalase and peroxidase are two heat resistant enzymes that lose their reactivity in the Jblanch temperature range of 200-205°F (93-96°C). T (' e) 22 LINE OF CONSTANT PRESSURE (101-3 kPa) SATURATED 05" Q s Q 5’ la VAFOUR g LU 5‘ a, LIQUID *- VAPOUR (WET) T, . mo - - ~ SATURATED " LIQUiD t o n. . 419 n, . 2676 h (IN/kg) L "'9 3 2257 J V VI Figure 3. Enthalpy diagram for water steam at 101.3 KPa + lMPa. 23 Destruction of these enzymes is important for producing a stable product. Peroxidase inactivation is very commonly used in determining the adequacy of the blanching operation, through rapid quantitative tests. These tests are highly correlated with quality stability throughout storage (Desrosier and Tressler, 1977). There is a great variety of blanch equipment available, designed for the needs of differing commodities. However, the types of blanch methods are limited to two or three. Microwave blanching is feasible, but is not widely practiced today due to its high cost. The two most common blanch methods are hot-water and steam. Steam blanches are usually used at atmospheric pressure. The efficiency of steam use in blanchers can range from 33% to 90%, depending if the unit is well designed, eliminating heat loss through walls, vents, or leaks (Desrossier and Tressler, 1977). Blanching in itself is a costly operation; Chinnan et al. (1980) reported that the blanching operation for spinach consumes 34% of the total energy required to process the product. Out of this 34%, only 31% of the energy was utilized directly in the product blanching, while the remaining (69%) portion was lost. Drake and Swanson (1986) compared the energy efficiency :of a counter-flow water blancher and conventional steam 'tunnel blancher in the blanching of sweet corn. These vmorkers found that the counter-flow water blancher required 444% less steam overall, and on an hourly basis was 31% more 24 efficient than the steam tunnel blancher. Equipment design is an important factor in processing and energy efficiency. McGowen et al. (1984) developed a high-temperature-short-time (HTST) blancher (Thermo-Flom) that is extremely energy efficient. Several features of the Thermo-Flo” blancher increase its efficiency and include: hydraulic motors which cushion start up and stopping, speed changes are accomplished by turning a valve and microprocessor controls regulate the sequences, speed, filling, emptying, temperature, pressure and time of blanch. The steam-flow production rate tests show that 8 1/4 pounds of product are blanched per pound of steam. Blanching cut corn at a through put of 32,000-34,000 lb/hr required only 1/4 of the time required by an open end blancher. Based on these results the Thermo-Flom HTST blancher saved over $3600/day in steam energy costs, while producing a higher quality product. Besides energy efficiency, another consideration during the blanching phase is nutrient retention. The heat necessary to inactivate enzymes can be destructive to certain vitamins. The challenge to the food industry is to minimize vitamin losses while providing extended shelf life. Since thermal nutrient destruction is dependent upon time- temperature interaction, one blanching method is not advantageous over another. However, optimal blanching with respect to vitamin retention involves the consideration of nutrient losses in addition to thermal degradation. Hot 25 water blanching can result in loss of water-soluble nutrients, such as; vitamins, minerals and sugars through leaching. Exposure to hot air during the blanching operation may result in oxidative nutrient losses (Lund, 1975). Blanching may have other effects on bean quality characteristics, aside from nutrient retention. Norstrom and Sistrunk (1979) water blanched or steam blanched hydrated legumes prior to fill and found that steam blanching increased the shear values. This occurred especially in the dry beans with a high moisture content (16%) prior to soaking. However, the steam blanched beans were rated higher in color, liquor viscosity, bean wholeness, and general appearance by sensory panelists. The authors concluded that steam blanching may aid in the setting of color and facilitate better starch gelatinization without leaching. These results were opposite of those found by McCurdy et al. (1983) using hydrated peas. The steam blanch produced less firm (decreased shear press values) peas, increased brine starch, soluble solids, and turbidity, but had higher drained weights than water blanch peas. The authors did conclude, however, that the optimum processing method involved steam blanching. Drake and Kinman (1984) compared water blanched legumes 'to high-temperature-short-time (HTST) steam-blanched beans. {The HTST treatment involved blanching soaked legumes in a 26 Thermal Flo“ Food Processor at 80 psi for 40, 60, or 80 seconds prior to canning. It was concluded that moisture content after blanching was greater in water-blanched beans. This resulted in lower drained weights and shear values for water-blanched beans, because there were less bean solids available to absorb water. HTST blanched beans resulted in increased drained weights and less brine turbidity. HTST blanch resulted in darker colored beans (rated lower by sensory panelists), increasing in darkness with increasing blanch time. Overall, the authors concluded that high quality canned beans can be produced with HTST steam blanching, but differences between water and HTST steam blanching and canning quality is highly dependent on cultivar and length of HTST steam blanch. HTST Progessing (prior to Frozen Storage) Drake and Carmichael (1986) investigated HTST steam blanching influence on frozen vegetable quality. The vegetables chosen for the study were snap beans, sweet peas, lima beans, and carrots. Time and pressure of HTST steam blanch treatment were chosen based upon requirements for ;peroxidase inactivation. Water blanched vegetables served as controls. Vegetables were frozen 90 days prior to evaluation of texture, moisture, soluble solids, and ascorbic acid . HTST blanch treatment (45 psi, 55 seconds) resulted in asloughing, significantly decreasing snap bean quality. Drip 27 loss in lima beans was greater for water blanched beans, while shear values for HTST blanched beans were greater. Color of carrots were darker with the HTST blanch, however shear values were significantly lower. Minor differences were noted between treatments on the sweet peas. The authors concluded that high- quality frozen vegetables can be produced with HTST steam blanching, but quality is dependent upon the particular vegetable and pressure and time of HTST steam blanch. MATERIALS and METHODS Materials e ec ' tor e Certified seed of predominant cultivars representing three commercial classes were received from Michigan Foundation Seed Company, Okemos, Michigan. The commercial classes and cultivars used included: Dark red kidney (DRK, Montcalm), navy (Seafarer) and pinto (Sierra) beans. All bean varieties were stored at 4°C prior to use. Methods §2§L.E£Q§§QB£§ Bean samples containing 100 g of solids were used in all studies. Percent moisture of the dry beans was determined using a Motomco Moisture Meter, model 919, (Motomco Inc., Electronic Division, Clark, New Jersey). The desired sample weight (100 grams, dry basis) was calculated using the following equation: (Eq. 1) sample weight (g) = 100 g solids 100 - % moisture content 28 29 Samples of 100 gram solids were placed in a tared closeable styrofoam container with dimensions approximately 8 1/2 x 6 x 3 inches. The styrofoam containers were of foodservice quality and did not absorb any moisture. The beans were covered with 250-300 ml of appropriate soak solution and soaked for 16 hours (18-22°C). Seek Treatments Calcium Chloride (CaClz) Dry edible bean samples (100 g solids) of DRK, navy and pinto beans were soaked in five treatment levels of CaCl2 (Calcium Chloride, Dihydrate, granular, reagent grade, J.T. Baker, Inc., Phillipsburg, NJ). Calcium chloride was dissolved in distilled water to obtain the following treatment levels; 0, 50, 100, 150 and 200 ppm of calcium. The soak period was 16 hours at room temperature range 18- 21°C. Treatment levels were calculated as follows: Formula Weight for CaCl2 * 2820: CaClz * 2320 = 40.08g Ca2" + 2(35.48g 012) + 2[2(1.00g H) + (15.99g 0)] = 147.02g (Eq. 2) %Calcium = 49.08 g x 100 = 27.26 147.02 g Treatment Level: 100 ppm.= ,1g Ca”’ 1 kg water (Eq. 3) ,1g Ca?“ x 100 = .366 g Cac12 27.26% Ca+ 30 £292 Qa<':lz gzkg water 0 0.0 50 0.183 100 0.366 150 0.549 200 0.732 All reagent levels were weighed using an analytical balance, with an accuracy of one thousandth of a gram. Sodium Chloride (NaCl) Dry edible bean samples (100 g solids) of navy, DRK and pinto beans were soaked in three treatment levels of NaCl (Sodium Chloride, crystals, reagent grade, Columbus Chemical Industries, Inc., Columbus, WI). The soak solution consisted of 3000 m1 of 100 ppm calcium plus .25, .50 or .75% NaCl. The soak period was 16 hours at room temperature. Treatment levels were calculated by the following method. Treatment Level: (Eq. 4) .25% NaCL = egeg = r 100 ml 3000 ml x = 750glml 100 ml x = 7.5g gereeer Neel gigoole water .25 7.5 .50 15.0 .75 22.5 All samples were weighed on a top loading scale with an accuracy of one hundreth (0.01) of a gram. risodiul Phc 3.. edit :33: beans '. :zsctates. ( :eagent grade 32k scluticr 51' .25? plus: ‘:"gv:e..,.e . I 5.33121] :e‘. Formula M3PO‘ : 31 Trisodium Phosphate (Na3PO‘ * 12 1120) Dry edible bean samples (100 g solids) of navy, DRK and gfinto beans were soaked in two treatment levels of phosphates. (Trisodium Phosphate, Dodecahydrate, granular, reagent grade, J.T. Baker, Inc., Phillipsburg, NJ). The soak solution consisted of 3000 ml of 100 ppm CaCl2 plus .10 and .25% phosphates. The soak period was 16 hours at room temperature. Phosphate levels were calculated by the following method. Formula Weight for Na3PO‘ * 12320: 210,390,. * 12320 = 3(23.009 Na) + 31.009 P) + 4(16.00g 0) + 12[2(l.00g H) + (16.00g 0)] = 380.00g (Eq. 5) %Phosphate = 95.00 g x 100 = 25 380.0 g Treatment Level: (Eq. 6) .10% P0; = .lgg = x 100 mi 3000 m1 x = 300 ml 100 m1 x = 3.0g g P0,. = .Og x 100 = 12.00g 25.0 Percent 20, gzaooo ml water .10 12.0 .25 30.0 All samples were weighed on a top loading scale with an accurracy to one hundreth (0.01) of a gram. 32 High Iempereture Sherr Time Processing (HI§I) HTST processing was conducted at Michigan Biotechnology Institute (MBI), East Lansing, Michigan using a pressure controlled steam chamber. The steam chamber is a vertical, direct infusion steam pipe with ball valve ports at both top and bottom to facilitate filling and emptying samples. A small needle valve port enabled removal of condensate from the sample/steam chamber. Individually soaked bean samples were processed at different times and pressures according to the study protocol. Sto a e Proc dures All DRK, navy and pinto beans were stored either frozen or dried after HTST processing until further analyses. Frozen Storage HTST processed bean samples were placed in a single layer on an aluminum pie plate and placed in a walk-in freezer (-20°C). The beans were turned over once every twenty minutes for one hour and twenty minutes. This procedure allowed the beans to be individually frozen. The individually frozen samples were then transferred into plastic storage bags and remained frozen until used (1 week - 9 months). Dried Storage HTST processed bean samples of the same variety and :masoak treatments were placed together on stainless steel 33 flow through trays. Beans were dried 13 hours at 55°C in a Proctor & Schwartz laboratory tray drier (Proctor & Schwartz, Inc., Horsham, Pennslyvannia). After 13 hours the drier was turned off and the beans were allowed to cool to room temperature. The bean samples were transferred into plastic storage bags and stored at 20°C until used (1 - 9 months). Microweve Coekirg Procedure Frozen and rehydrated bean samples of 100 grams plus 50 ml of distilled water were placed into a Microwave Tender Cooker”, a pressure cooker designed for microwave use. The Tender Cooker” was then placed in an Amana Radarange Microwave, (model, RS458P, 700 watts, Amana Refrigeration, Inc., Amana, Iowa) and heated on the high power setting. The bean samples were cooked for 1.5 minutes after the appropriate pressure (as designated by a pressure indicator, approximately 2 - 3 minutes) was obtained in the Tender Cooker”. Qgelity Meesurements Percent Splitting The amount of splitting in the bean samples was determined visually at various stages of processing. Samples were rated prior to soaking, after soak treatments, following HTST steam processing and forced air drying. The .number of split beans was rated as a percentage of the total 34 sample. Sample size was estimated to be approximately 200 beans. Each sample was inspected and the number of split beans estimated, that number was then halved to represent a percentage. Color Color of the beans was determined objectively using the Hunter Color Difference Meter, model D-25, Hunter Associates Laboratory, Inc., Reston, Virginia. The instrument was standardized with a white tile (Y=85.06, x=82.93, Z=100.31) for navy bean samples and the pink tile (Y=42.8, X=47.0, Z=40.3) was used for DRK and pinto beans. A 100 gram sample was placed in a shallow dish made of polarized, non- distorting glass. The sample was read and then rotated 90° for a second reading. The mean of the two readings were considered n=1. Color measurements were taken after soaking, HTST processing and after drying. Soluble Solids (°Brix) Soluble solids of the soak water and HTST steam condensate were measured at room temperature with a hand held Fisher Refractometer, (Fisher Scientific, Pittsburg, Pennslyvannia). Soak water soluble solids were determined following 16 hour soak treatment. Condensate from each HTST processed sample was collected in a small container via an outlet valve. The container was placed on ice and cooled to room temperature (approximately 10-20 minutes). When at 35 room temperature the percent soluble solids (°Brix) was measured. Soaked Bean Weight Gain Closed styrofoam containers containing soaked beans were suspended on end and drained into a plastic tub. The water was allowed to drain from the styrofoam container for 2 minutes. The bean samples were then reweighed in their containers and weight gain calculated by: (Eq. 7) soak wt (g) - initial wt (g) = wt gain (g) The scale used was Sartorius, model L2200 S, Sartorius GmbH, Goettingen, West Germany having accuracy to one hundreth (0.01) of a gram. HTST Bean Weight Gain/Loss Soaked, weighed bean samples were poured from their container into the steam pressure chamber and HTST processed for either 30 or 45 seconds. After HTST processing the bean samples were emptied from the chamber by releasing the pressure within the chamber. The beans and any condensate were emptied into a glass pyrex dish and then transferred to their tared styrofoam container, leaving any condensate (water) in the pyrex dish. The beans were weighed using an OHaus scale, model E400-D (OHaus Scale Corporation, Florham Park, New Jersey) having accuracy to one hundreth (0.01) of 36 a gram. Weight loss or gain was calculated by the following equation: (Eq. 8) HTST wt. (g) - soak wt. (g) = wt. gain/loss (g) Rehydration Ratio Fifty grams (50 g) of dehydrated beans were placed into tared styrofoam containers then 250 ml of deionized and distilled water (20°C) was added. The dehydrated beans were allowed to rehydrate for 10 minutes at 20°C. Closed styrofoam containers were suspended on end and drained into a plastic tub. The water was allowed to drain from the styrofoam container for 2 minutes and then reweighed. Rehydration ratio was calculated by the following equation: (Eq. 9) Rehydration = soaked wt. of rehydrated beans (g) Ratio initial wt. of dehydrated beans (9) W Bean samples (100 g) were poured into the cavity of the Standard Shear-Compression cell (Model CS-1) unit of a Kramer Shear Press, Model TR-S Texturecorder, Model T-1200G (Technology Food Corporation, Rockville, Maryland). The instrument was calibrated using the 3000 pound transducer. A range setting of either x=1, X=1/3 or X=1/10 was used depending on bean type, soak treatment and HTST processing 37 time/pressure. Results are reported in force per 100 grams (kg/100g) and calculated as follows: (Eq. 10) Force 3 n due or e lb ran x 1 kg 2: Peak 100 2.204lbe Height Sample size (g) Kramer Shear Press texturographs of several legume genotypes were evaluated by Hosfield and Uebersax, (1980). These investigators determined that two distinct Kramer Shear Press texture profiles were exhibited by the canned bean genotypes (Figure 4). IOO _ SC = Shear Component CC = Compression Component .q (H I SC PRESS FORCE , KG /|00 0 (fl 0 Type A Type B CURVE CONFIGURATION Figurez4. Texture profiles showing shear and compression characteristics exhibited by various legume genotypes. 38 Type A texture profile has a large shear component. This shear peak is produced after beans have been compressed and are extruded through the slots of the Kramer Shear Press load cell. Type B curves have a large compression component. This compression peak records the amount of resistance offered by the beans before being extruded out of the load cell. Texture results are described using the terminology compression and shear peaks. HTST Processed Bean Texture Bean samples of 100 grams were removed from the weighed HTST processed samples and placed in small aluminum pie tins. The pie tins were placed back inside the styrofoam containers until texture analysis, 2 to 4 hours. The HTST processed beans were at room temperature at the time of texture analysis. Thawed Bean Texture Frozen bean samples were thawed by placing the sealed plastic bags in a sink of warm water for 4-6 hours. Texture was measured when the bean samples were at room temperature, using the same model and range settings of the Kramer Shear Press previously described. 39 Rehydrated Bean Texture Rehydrated bean samples at room temperature (22°C) were analyzed for texture changes using the Kramer Shear Press as described above. Microwave Cooked Bean Texture Frozen and rehydrated bean samples were microwaved cooked as the final preparation. After microwaving a 100 gram sample was removed and cooled to room temperature for texture analysis using the Kramer Shear Press methodology. Total Bean Solids Bean sample texture residues were used for total solids analyses. A 50 gram sample was weighed into a small tared aluminum dish, the sample was placed in an isotemp oven (Fisher Scientific, Model 630G, Pittsburgh, Pennsylvannia) at 80°C for 72 hours. After drying the sample was weighed and total solids content determined using the following equation: Tbtal (Eq. 11) . Solids :3 Initial wt (9) - [Initial wt (9) - Dried wt (9)] (9/509) WM Preliminary Study A variety of soaked or unsoaked legumes, such as, garbanzo, lentil, navy, dark and light red kidney, pinto and 40 black-eyed peas were processed at MBI for various lengths of time. The most successful soak method, process time and pressure, and legumes were selected for further study. Results from this preliminary study are found in Appendix B. Study 1. Evaluation of Soak Water Treatments and High Temperature Short Time Processing on Dry Edible Bean Quality. Experiment #1. The Effect of Calcium Treatments and High Temperature Short Time (HTST) Processing on the Quality Characteristics of Navy, Dark Red Kidney and Pinto Beans. All DRK, navy and pinto bean samples were soaked overnight using 5 calcium levels (0, 50, 100, 150 and 200 ppm). The following quality measurements were determined: color, weight gain, and % splitting, °Brix of the soak water was also measured. Soaked beans were HTST processed at 2 different pressures and times. A combination of 30 and 50 PSIG were used along with 30 and 45 seconds for the processing time. During processing condensate from the bean sample was collected for °Brix measurement. After HTST processing cook weight was recorded, beans were measured for color, % splitting and texture. HTST processed beans were either stored frozen or dehydrated and then stored. Dried samples were measured for color and percent splitting. Dried samples were rehydrated, the rehydration ratio calculated, and texture analysis conducted. Frozen samples were thawed and texture analysis performed. All samples were microwaved cooked, dried 41 samples were first rehydrated and frozen samples were frozen until time of microwave preparation. After microwave cooking all samples had weight gains recorded and texture measurements performed. The experimental design was as follows: 5 Cab'treatments @ 50 PSIG @ 30 seconds & dried 5 Caa'treatments 9 50 PSIG @ 30 seconds & frozen 5 Caa'treatments @ 50 PSIG @ 45 seconds & dried 5 Cah'treatments @ 50 PSIG @ 45 seconds & frozen Experiment #2. The Effect of Sodium Chloride Treatment and High Temperature Short Time Processing on the Quality Characteristics of Navy, Dark Red Kidney and Pinto Beans. DRK, navy and pinto bean samples were soaked overnight in 100 ppm Ca2+ plus the addition of sodium chloride, at either .25, .50 or .75 percent. Quality measurements of color, weight gain, and % splitting were determined on the bean samples; soluble solids (°Brix) of the soak water was also measured. Soaked beans were HTST processed at 2 different pressures and times. A combination of 30 and 50 PSIG were used along with 30 and 45 seconds for the processing time. During processing condensate from the bean sample was collected for °Brix measurement. After HTST processing cook weight was recorded, beans were measured for color, % splitting and texture. HTST processed beans were stored frozen and thawed for texture analysis. All samples were microwaved cooked, samples were frozen until time of microwave preparation. 42 After microwave cooking all samples had weight gains recorded and texture measurements performed. The experimental design was as follows: 3 NaCl treatments @ 50 PSIG @ 30 seconds 3 NaCl treatments @ 50 PSIG @ 45 seconds Experiment #3. The Effect of Phosphate Treatment and High Temperature Short Time Processing on the Quality Characteristics of Navy, Dark Red Kidney and Pinto Beans. DRK, navy and pinto bean samples were soaked overnight in 100 ppm Cab’plus the addition of phosphates, at either .10 or .25 percent. Quality measurements of color, weight gain, and % splitting were determined on the bean samples; soluble solids (°Brix) of the soak water was also measured. Soaked beans were HTST processed at 2 different pressures and times. A combination of 30 and 50 PSIG were used along with 30 and 45 seconds for the processing time. During processing condensate from the bean sample was collected for °Brix measurement. After HTST processing cook weight was recorded, beans were measured for color, % splitting and texture. HTST processed beans were stored frozen and thawed for texture analysis. All samples were microwaved cooked, samples were frozen until time of microwave preparation. .After microwave cooking all samples had weight gains recorded and texture measurements performed. The experimental design was as follows: 2 PO"treatments G 50 PSIG @ 30 seconds 2 P0,. treatments 9 50 PSIG 9 45 seconds 43 Study II. The Effect of High Temperature Short Time Processing and various Pressures (PSIG) and Times on the Quality Characteristics of Dark Red Kidney Beans. Dark red kidney beans were soaked in 100 ppm Cab'for 16 hours. Soluble solids of the soak water was determined, along with weight gain, % splitting and color of the bean samples. HTST processing was conducted at 4 different pressure levels and times ranging from 10 to 70 seconds. The following protocol was used: PSIG Time (seconds) 30 40, 50, 60 50 40, 50, 60 70 10, 20, 30, 40, 50 90 10, 20, 30, 40, 50 After HTST processing bean sample cook weight and % split were recorded and °Brix of the condensate determined. Bean color and texture were objectively analyzed. One half of the beans were air dried; color, % split, and total weight loss were determined. The dried samples ‘werezstored in air tight containers. The other half of the samples were stored frozen until microwave cook preparation. Dried bean samples were rehydrated prior to microwave cooking, and the rehydration ratio calculated. Frozen samnples remained frozen until microwave cooked. Weight gain during microwave cooking was recorded and texture analysis conducted on the cooked samples. 44 Statistical Analysis All data was statistically analyzed using the SAS Institute Inc. SAS/STAT“ Guide for Personal Computers, Release 6.03 Edition. Cary, NC: SAS Institute Inc., 1988. Mean separation was conducted using the General Linear Model procedure with Tukey's honestly significant differences test. RESULTS Study 1. Evaluation of Soak Water Treatments and High Temperature Short Time Processing on Dry Edible Bean 'Quality. Means and standard deviations for each experiment are included with each type of bean processed. Significance level used in all experiments was 95 percent (p s 0.05). All analysis of variance tables are included in Appendix C. NAVY BEANS Experiment #1. The Effect of Calcium Treatments and High Temperature Short Time Processing on the Quality Characteristics of Navy beans. Quality measurements of weight gain, 9Brix and % splitting showed no significant differences among soak treatments (Table 2). Lightness (L value) and redness (aL value) were not effected by soak treatment, however navy beans soaked in 100 ppm Cah'or more had significantly lower yellowness (hi value) than navy beans soaked without Ca”; HTST processing time of 45 seconds reslulted in significantly less weight loss, greater splitting, lighter, more red and yellow navy beans than processing for 30 seconds (Table 3). Soak treatment was also shown to significantly effect lightness of the beans, with 100 ppm, Ca2+ producing the lightest navy bean. Kramer Shear Press compression and shear values were signficantly effected by .Ammma.>oxsav mo.o w m an accumuuHu wauceoHuHcmHm mum umquH menu on» an UO3OHHOu uoc nceozn 46 mango." Homing mnecpeuune nmocusmHaun muc~ mac. no.o H om.mH ea. H oe.~ we. H mm.¢m o.H H H.m HH. H no.H mm.n H om.ooa com neo. H mw.mH e0. H mm.~ hm. H ou.vm o.H H o.m OH. H eo.H me.n H Nn.OOH omH Ava. H mo.ma mm. H me.~ ho. H mo.mm N.H H e.~ «H. H mo.H 0H.n H hN.Hoa OOH hero. H om.ma HH. H mm.m ma. H m¢.¢m m. H m.m ea. H vo.H mo.n H hm.00H om mead. H mo.mH Ha. H ne.~ mm. H mo.mm m. H N.N HH. H No.H mH.m H hm.Hon o an an A Ana—duo. 3&3 ~uoHoo ”mummw .uHHnm x puHum. .sHeo asu«em..3eo .moHHoHso SsHoHeU mo mae>0a 0>Hu :H ocHxnom nevus manna >>6z you announce HooHnasm mo mcoHueH>0o puooceum use mane: .N canes 47 Table 3. Means and Standard Deviations for Navy bean Quality Characteristics after HTST Processing following presoaking in five levels of Ca“. Quality Soak HTST Proce_ss_ihrg___ Measurement (ppm) MSD1 30 sec. 45 sec Weight Gain/Loss2 0 3.96 -8.21 116.72 1.80 1 7.08 (9/1009 solids) 50 -6.77 1 7.29 1.26 1 6.78 100 -8.12 1 9.49 -5.83 1 5.27 150 -6.28 1 8.67 -5.89 1 4.25 200 -10.00 1 5.72 -8.53 1 6.04 °Brix2 0 .18 .50 1 .40 .44 1 .11 50 .43 1 .17 .58 1 .12 100 .56 1 .17 .73 1 .18 150 .51 1 .16 .60 1 .05 200 .60 1 0.00 .60 1 .12 % Split2 0 3.96 20.8 1 19.5 45.0 1 9.3 50 23.5 1 22.0 45.4 1 16.6 100 28.1 1 25.1 40.6 1 15.2 150 27.9 1 25.4 45.6 1 14.3 200 26.5 1 26.1 46.9 1 10.7 Hunter_§212r? L (lightness) 0 1.34 51.18 1 .32 52.58 1 .53 50 51.23 1 1.10 53.08 1 .92 100 52.50 1 .92 54.33 1 .18 150 52.50 1 .28 53.08 1 .18 200 52.78 1 .60 52.70 1 .64 aL (redness) 0 .57 3.88 1 .53 4.13 1 .04 50 3.98 1 .46 4.33 1 .18 100 3.43 1 .04 4.25 1 .07 150 3.70 1 0.00 4.40 1 .21 200 3.58 1 .04 4.48 1 .18 bl. (yellowness) 0 .77 15.50 1' .42 16.40 i 0.00 50 15.43 1 .67 16.43 1 .32 100 16.00 1 .49 16.68 1 .04 150 15.83 1 .11 16.03 1 .04 200 15.93 1 .18 15.95 1 .28 W Ice/1009) Compression 0 45.63 255.21 1 20.85 186.02 1 12.85 50 254.08 1 32.08 215.51 1 9.62 100 267.69 1 25.66 250.67 1 27.27 150 283.56 1 22.46 249.54 1 6.41 200 299.45 1 12.83 256.34 1 3.21 ;-Minimum significant difference for the average of soak treatments n-S 3 n-2 48 Table 3 (cont'd). Wag/1009) Shear 0 6.28 50 100 150 200 5211453" 0 1. 38 50 100 150 200 3 ‘n=2 IIgrame remaining from a 50 9 sample H- H- H- H- H- 1.12 .39 1.18 .51 .16 145.18 171.27 176.94 186.02 181.48 21.51 23.24 23.92 23.91 23.65 H- H- l+ H- H- l+ I+ H- l+ H- 0.00 4.81 0.00 0.00 .48 .02 .17 .31 .25 49 processing time. Navy beans processed for 30 seconds had greater compression values (Table 3) than those HTST processed 45 seconds. Navy beans processed 30 seconds also did not show the shear peak in the texture profile, while all bean samples except one, soaked in 200 ppm Ca”) processed for 45 seconds did exhibit shear peaks. Soak treatment was shown to significantly affect compression values of navy beans, values increased with increasing calcium concentration. HTST beans with 0 ppm Caa'in the soak had significantly lower solids content than those soaked with 150 ppm o12+ (Table 3) . Kramer Shear Press texture profiles and total solids analysis of navy beans after freezing and thawing showed no significant differences (Table 4). Navy beans HTST processed and then dried showed no significant differences in Hunter Color lightness or redness (Table 5), however yellowness values were significantly greater for beans HTST processed 45 seconds. Rehydrated navy bean textures and total solids measurements (Table 5) showed significant differences due to an interaction between soak treatment and processing time. Rehydration texture profiles only produced a shear force peak in beans presoaked in 100 ppm Cab’and IHFST processed 30 seconds. Dried navy beans rehydrated, prior to texture measurement showed no significant differences in their rehydration ratio (Table 5). However, beans rehydrated Table 4. Means 50 and Standard Deviations for Quality Characteristics of HTST processed Navy beans after presoaking in five levels of ca” and then frozen and thawed. Quality Soak HTST Processing Measurement (ppm) MSD1 30 sec. 45 sec. Kramer Shearz(kg/1009) IQQW Terrere 0 4.76 198.50 1 46.52 251.81 i 35.29 Compression 50 167.87 1 22.46 245.00 1 ---- 100 245.00 i 57.74 199.63 1 77.00 150 269.95 i 3.21 188.29 i 3.20 200 337.44 i 55.34 238.20 i 35.30 0 5.31 147.45 1 22.46 156.53 i 16.04 Shear 50 136.11 1 16.04 152.00 i ---- 100 163.33 i ---- 151.99 i 9.63 150 NO peak 138.38 i 22.46 200 NO peak 161.07 1 16.04 Solidszv3 0 4.25 20.87 1 2.77 21.25 1 .38 50 17.22 i .54 22.57 i 1.13 100 21.73 i 2.29 20.45 i 3.73 150 22.75 i .79 21.89 i 1.51 200 22.37 i .92 22.07 i 1.02 1 2n=2 agrams remaining from a 509 sample 8Minimum significant difference for the average of soak treatments 51 Table 5. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans after presoaking in five levels of Ca"+ and then dehydrated and rehydrated. Quality Soak HTST Proceeeirg_______ Measurement (ppm) MSD1 30 sec. 45 sec. W2 L (lightness) 0 4.14 53.65 1' .42 58.29 i' .86 50 56.44 i 1.51 55.61 i 3.58 100 56.92 i 2.64 58.20 i 2.67 150 56.90 i .56 57.13 i .93 200 57.94 i .01 55.46 i .63 aL (redness) 0 .84 3.77 2!: .11 2.97 i' .48 50 3.43 i .42 3.17 i .01 100 3.19 i .40 2.95 i .38 150 3.58 i .20 3.36 i .02 200 3.37 i .11 3.69 i .73 13L (yellowness) 0 1.52 17.03 i .08 17.60 :t 1.13 50 17.43 i .30 18.37 i .50 100 17.04 i .23 18.42 i .21 150 17.53 i .25 17.23 i .63 200 17.02 i .86 17.73 i 1.16 Begygretiog Ratio 0 .13 1.09 i .01 1.15 t .11 50 1.07 i .01 1.03 i .04 100 1.05 i .01 1.07 i 0.00 150 1.04 i .01 1.14 i .13 200 1.06 i .01 1.05 i .01 Kramer Shear2(kg/100g) Compression 0 49.71 299.44 1 19.25 299.45 1 6.41 50 231.39 1 19.25 315.32 1 48.13 100 493.40 1 24.06 266.55 1 4.81 150 309.65 1 14.44 359.56 1 1.61 200 323.26 1 4.81 376.58 i 12.83 Shear 0 --- No peak No peak 50 No peak No peak 100 428.75 1 9.62 No peak 150 No peak No peak 200 No peak No peak $94115” 0 .89 22.35 1 .25 22.43 1 .08 50 22.57 i .41 22.97 i .94 100 23.30 i .12 22.24 t .07 150 23.14 i .18 22.57 i .32 200 22.97 t .28 21.69 i .33 1«Min um significant difference for average of soak treatments 2332, -grams remaining from a 509 sample 52 prior to microwave cooking showed significant differences due to soak treatments (Table 6). Beans soaked in 50 ppm Caa'had significantly more water uptake than beans soaked in 150 ppm Ca”; Navy beans rehydrated prior to microwave cook had no significant differences in weight gain (Table 6) during microwave cooking. However, beans HTST processed for 45 seconds then frozen and microwave cooked had significantly less weight gain (Table 7) during microwave cooking than beans processed for 30 seconds. Kramer Shear Press readings indicated that frozen/microwave cooked navy bean compression and shear force values were significantly effected by soak treatment; increasing Caa'presoak levels resulted in greater compression values. Processing time also signficiantly effected compression values with HTST processing for 45 seconds producing lower peaks. Frozen/microwave cooked navy beans processed for 45 seconds had significantly higher solids content than beans processed for 30 seconds (Table 7). All navy bean samples rehydrated/microwave cooked produced both compression and shear force peaks during texture measurement. Shear force peaks were effected by calcium soak treatment (Table 6) with values increasing with increased Caa'levels, beans soaked in 200 ppm Caa'level had significantly greater shear force values than beans soaked in 0 ppm Ca”; 53 Table 6. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans after presoaking in five levels of Ca” and then dehydrated/rehydrated and microwave cooked. Quality Soak _______JEEELJhaaassahEL_______ Measurement (ppm) MSD1 30 sec. 45 sec. Rehydration Ratio2 0 .13 1.07 1 .01 1.15 1 .04 50 1.11 1 .01 1.14 1 .01 100 1.07 1 .06 1.08 1 .13 150 1.02 1 .01 .97 1 .05 200 1.03 1 .08 1.07 1 .02 Microwave Cook Weight Gain2 0 11.12 21.08 1 3.27 15.1912.08 (g/lOOg solids) 50 18.13 1 1.34 12.49 1 4.67 100 22.18 1 6.82 20.97 1 9.14 150 20.34 1 3.26 18.89 1 5.73 200 16.86 1 3.12 21.97 1 2.51 Wz(k9/1009) Compression 0 45.92 128.86 1 2.57 137.70 1 4.17 50 124.77 1 16.04 176.95 1 32.08 100 124.77 1 41.71 131.58 1 6.41 150 142.92 1 9.62 174.68 1 22.45 200 176.95 1 6.41 122.50 1 12.83 Shear 0 27.35 68.74 1 .96 66.70 1 1.93 50 72.60 1 6.41 87.34 1 20.85 100 77.13 1 25.67 83.94 1 3.21 150 87.34 1 4.82 98.68 1 14.44 200 106.62 1 0.0 88.47 1 0.0 52119553” 0 1.32 18.77 1 .19 19.22 1 .10 50 19.00 1 .29 19.43 1 .47 100 18.67 1 1.34 19.00 1 .11 150 19.31 1 .45 19.87 1 .56 200 19.97 1 .11 18.78 1 .72 1 n=2 sgrams remaining from a 509 sample 8Minimum significant difference for average of soak treatments 54 Table 7. Means and Standard Deviations for Quality Characteristics of HTST processed.Navy beans after presoaking in five levels of ca“ and then frozen and microwave cooked. Quality Soak HTST Proceeeirg________ Measurement (ppm MSD1 30 sec. 45 sec. Weight Gain2 0 5.48 32.46 1 1.04 24.96 1 1.19 (g/lOOg solids) 50 31.52 1 .35 26.04 1 2.79 100 27.12 1 3.84 26.69 1 .55 150 29.40 1 .74 26.69 1 2.96 200 30.02 1 4.16 25.29 1 1.87 WWW/1009) Compression 0 26.79 106.62 1 9.63 88.47 i 3.21 50 122.50 1 12.83 105.49 1 1.16 100 126.93 1 12.93 94.60 1 6.74 150 130.44 1 1.61 119.10 1 14.43 200 146.23 1 11.23 133.84 1 22.46 Shear 0 14.29 61.25 1 0.00 56.70 1 3.21 50 68.06 1 6.41 63.52 1 0.00 100 76.23 1 9.62 77.92 1 2.40 150 81.10 1 .81 76.87 1 9.62 200 90.74 1 6.42 83.94 1 9.62 Solidst3 0 1.29 18.64 1 .40 19.27 1 .41 50 19.17 1 .59 19.62 1 .23 100 19.13 1 .64 19.76 1 .21 150 18.60 1 .54 19.75 1 .30 200 19.00 1 .37 20.22 1 1.18 gzMinimum significant difference for the average of soak treatments 82 3n-grams remaining from a 509 sample 55 Experiment #2: The Effect of Sodium Chloride Treatment and High Temperature Short Time Processing on the Quality CHaracteristics of Navy beans. Navy beans soaked in 0.75% sodium had significantly more leached solids than beans soaked in 0.25% sodium (Table 8). Navy beans soaked in 0.75% sodium were significantly darker (decreased L value) than those soaked in 0.50% sodium, whereas beans soaked at the 0.25% level were not significantly different from any of the treatments (Table 8). Beans which had been presoaked in three levels of NaCl and HTST processed for 45 seconds had significantly greater weight loss, leached solids and splitting than beans HTST processed for 30 seconds (Table 9). Hunter Color lightness and yellowness values were significantly effected by an interaction among soak treatments and processing times. Lightness values decreased with the longer HTST processing time, while navy beans soaked in 0.75% sodium chloride were significantly more yellow than those soaked in 0.25% sodium chloride. Redness of navy beans processed for 45 seconds ‘was signficantly greater than those processed for 30 seconds (Table 9). Compression values of beans presoaked in NaCl and processed 45 seconds were lower than navy beans processed 30 seconds (Table 9) . Soak treatments also significantly affected compression of navy beans, with the 0.25% presoak producing the largest value and the 0.50% level the lowest. Shear force peaks were not generated for beans presoaked in ' a. .1 inhale "ell‘etm‘ 56 .Ammma.>0xsav mo.o w a up ucmummusp xausmonscmHm one nausea name on» >n ooonHOH uoc acne: moo—Sod Hounds .4 emocoouusm muscusmqauq "C 0.3” ~ ONCF «H. H mm.md on. H oo.m non. H Stem Him H m.~ mom. H ¢O.N oo.~ H HN.oo.n wmb. mm. H om.m.n ma. H nn.m mam. H wo.mm m. H m.m nmNN. H ob.H no.N H mm.ooa won. mo. H wb.m.n ma. H Hm.m neon. H omJVm m. H m.m «new. H om.H mm.~ H amt—”0H «mm. in so a .332 3. Weillmlsoo no on: assume 4. .53. .33 page: 3.... .mCHuoHco EsHpom. no mae>0a 00.5.3 mean ~Homo San coa :H mcmeom nevus mason >>nz How meanness HoOHmhnm mo mcoHuoH>mo oumocmum one acme: . w manna Table 9. Characteristics and Standard Deviations of HTST processed Navy beans 57 for Quality following presoaking in 100 ppm CaCl2 plus three levels of NaCl.1 Quality Soak HTST Proceeeieg______ Measurement (NaCl%) MSD2 30 sec. 45 sec. Weight Gain/Loss3 .25 5.84 -5.23 1 3.50 -9.99 1 3.31 (g/lOOg solids) .50 -3.81 1 5.43 -9.05 1 .95 .75 -2.49 1 5.19 -8.58 1 4.09 °Brix3 .25 .28 .55 1 .06 .75 1 .19 .50 .73 1 .26 .90 1 .12 .75 .80 1 .28 1.05 1 .30 % Split3 .25 18.05 4.3 1 4.0 36.3 1 12.5 .50 7.3 1 5.3 42.5 1 21.0 .75 11.3 1 7.0 48.3 1 22.7 Hunte o or‘ L (lightness) .25 .96 54.03 1 .60 50.85 1 .64 .50 53.23 1 .18 52.35 1 .28 .75 53.65 1 .07 52.73 1 .18 aL (redness) .25 .50 3.50 1 .14 5.10 1 .14 .50 3.68 1 .18 4.98 1 .46 .75 3.60 1 .07 5.18 1 .18 bL (yellowness) .25 .53 16.48 1 .18 15.75 1 .49 .50 16.25 1 0.00 16.30 1 .07 .75 16.43 1 .25 16.90 1 .14 WWW/1009) Compression .25 25.97 292.64 1 9.62 210.97 1 19.25 .50 256.35 1 9.62 187.15 1 14.44 .75 288.10 1 9.63 200.77 1 1.61 Shear .25 24.84 No peak 122.50 1 0.00 .50 No peak 115.70 1 9.62 .75 No peak 115.70 1 3.20 eplieefis .25 .82 23.63 1 .33 22.81 1 .46 .50 22.95 1 .13 22.62 1 .52 .75 23.63 1 .49 23.82 1 .04 1===for comparison with control (100 ppm Ca”) see Table 3. 2«Minimum significant difference for average of soak treatments n=8 1. n-2 5 sgrams remaining from a 509 sample SS NaCl and processed 30 seconds. However, beans processed 45 seconds did produce a shear force peak (Figure 4). No significant differences in shear among soak treatments were found in navy beans HTST proCessed 45 seconds. Total solids measurement of beans presoaked in NaCl and HTST processed showed that the 0.75% level had significantly more solids than navy beans soaked at the 0.50% level (Table 9). Compression, shear force and total solids of processed beans frozen and then thawed showed no significant differences (Table 10). Navy beans HTST processed, frozen and microwave cooked showed no significant difference in weight gain during microwave cooking (Table 11). However, all quality measurements after microwaving were a result of an interaction among soak tratments and processing times. Experiment #3. The Effect of Phosphate Treatment and High Temperature Short Time Processing on the Quality Characteristics of Navy beans. Phosphate soak treatments did not affect the weight gain or % splitting of navy beans (Table 12). However, the navy beans became significantly darker and more red with increased phosphate level (Table 12). Hunter color bL (yellowness) was not affected by the soak treatment. Soduble solids (°Brix) measurements significantly increased with increase phosphate level (Table 12) . Navy bean quality measurements after presoaking in 2 levels of phosphate and HTST processing showed no significant difference in weight loss. Whereas, the higher Table 10. Means 59 and Standard Deviations for Quality Characteristics of HTST processed Navy beans after presoaking in 100 ppm CaClZ plus three levels of NaCl and then frozen and thawed. Quality Soak HTST Processing Measurement (Neon) MSD2 30 sec. 45sec. Kramer Shear3(kg/100g) IDQE_I§¥§E£§ Compression .25 62.57 326.67 i 6.41 251.81 i 9.62 .50 245.00 1 38.49 254.08 i 12.83 .75 243.65 1 55.83 229.12 1 9.62 Shear .25 4.60 201.90 1 28.87 158.80 1 0.00 .50 140.65 1 ---- 157.66 i 14.44 .75 158.80 1 32.08 155.40 1 1.61 SoiidsL‘ .25 6.06 23.44 1 .59 22.21 1 3.87 .50 22.12 i 1.11 22.63 i 5.25 .75 22.19 i 1.43 24.28 i .76 1sfor comparison with control (100 ppm Caafi see Table 4. 3n=2 agrams remaining from a 509 sample IIMinimum significant difference for average of soak treatments 60 Table 11. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans after presoaking in 100 ppm CaCl2 plus three levels of NaCl and then frozen and microwave cooked.1 Quality Soak HTST Processing Measurement (NaCl%) MSD2 30 sec. 45 sec. Microwave Cook W3 .25 4.88 26.42 1 2.74 24.41 1 3.74 (g/lOOg solids) .50 27.32 i 1.46 27.21 i' .70 .75 27.77 i' .41 24.19 i 2.47 Kramer Shear3(kg/1009) Mieroweve Cook Compression .25 15.19 131.35 1 12.51 93.01 i 3.21 .50 112.29 1 8.02 78.95 1' 7.70 .75 90.74 i' 0.00 88.47 i 1.92 Shear .25 12.61 65.56 i' 9.31 56.71 i 3.21 .50 58.98 i 6.42 45.26 1' .48 .75 45.37 i 6.42 57.85 i 4.82 spring“ .25 1.10 20.47 1 .02 20.56 1 .47 .50 20.16 i .47 19.40 i .78 .75 18.94 i: .11 20.73 i .40 1sfor comparison with control (100 ppm Cab) see Table 7. =Minimum significant difference for average of soak treatments n=2 agrams remaining from a 50g sample 61 .Ammma.>0xsav no.0 w a no ucmuouuHo >HucmOHuHcmHm sum Houuma 02mm on» an ooonHOM no: ecemxe cm. H «H.0H nmo. H wn.m meme—30H Hearse mmosoouuam mmocunoHHuq NHQM mug mucm nmm. H mm.dm w. H h.~ non. H mm.~ h¢.~ H ¢¢.¢OH wmm. mHm. I vv.mm 0.0 H o.~” «mmm. H mb.H mo.n H o¢.moa ”OH. as. H ne.os emu. H mm.m + 3.. so a .6098. «C a: o 3 a Mazes 4. .528. .53 336- on mstoom nevus mason >>oz Mom .mumsmmosm no massed 03» mean ~Homo some ooH CH meanness HmOHmasa no msoHueH>0o oueocmum one name: .NH canoe 62 level of phosphate and longer processing time significantly increased QBrix and splitting, respectively (Table 13). Navy beans soaked in 0.10% phosphate and HTST processed were significantly lighter compared to those soaked at the 0.25% level (Table 13). Navy beans HTST processed for 45 seconds were significantly more red and less yellow than those processed for 30 seconds. Yellowness was also significantly affected by soak treatment with the 0.10% phosphate level producing more yellow beans. Texture compression and shear force values (Table 13) were significantly higher for navy beans soaked in 0.10% phosphate, however only navy beans processed 45 seconds produced a shear force peak. Solids analysis showed that both processing time and soak treatments had an interactive effect on solids content. Navy beans soaked in two levels of phosphate, HTST processed, frozen and then thawed were analyzed for texture. Compression values (Table 14) were significantly greater for beans soaked at 0.10% phosphate compared to samples soaked at 0.25%. However, an interaction among both soak treatments and processing times resulted in these differences. Navy beans soaked in the 0.25% phosphate level (and.processed for 30 seconds, did not produce a shear force Z (peaks No significant differences were shown in shear force peak values produced (Table 14) . Total solids were significantly higher in beans HTST processed 45 seconds. Soaked, HTST processed, frozen navy beans microwave 63 Table 13. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans following soaking in 100 ppm CaCl2 plus two levels of P0,.1 Quality Soak HTST Proceeeing______ Measurement (PO,%) MSD2 30 sec. 45 sec. Weight Gain/Loss3 .10 7.65 - 7.41 i 2.18 -15.24 i 5.83 (g/lOOg solids) .25 -16.32 1 12.55 -11.23 1 1.08 °Brix3 .10 .32 .68 1 .30 1.10 1 .42 .25 1.13 i .25 1.55 i .10 % Split3 .10 13.78 5.5 1 3.7 42.5 1 19.4 .25 4.5 i 1.0 50.0 i 15.8 H n Co ‘ L (lightness) .10 .90 53.05 i' .07 52.30 i .07 .25 51.40 i .42 51.58 i .81 aL (redness) .10 .58 4.03 i .46 5.10 i .14 .25 3.93 i .32 5.10 i .14 1'.)L (yellowness) .10 .18 16.80 i' .14 16.53 i' .04 .25 16.48 i .11 16.53 i 0.00 White/1009) Compression .10 23.42 254.07 1 19.25 214.38 1 4.82 .25 151.99 1 3.21 163.34 1 12.84 Shear .25 ---- No peak 127.04 1 0.00 .50 No peak 86.21 i 6.41 Soiidsms .10 .62 23.41 1 .23 23.26 1 .28 .25 21.18 i .24 22.46 i .47 éafor comparison with control (100 ppm Caz’) see Table 3. sMinimum significant difference for average of soak treatments n-S n=2 4 sIrgrams remaining from a 50g sample 64 Table 14. Means and Standard Deviations for Quality Characteristics of HTST processed Navy beans following presoaking in 100 ppm CaCl2 plus two levels of P0,. and then frozen and thawed.1 Quality Soak HTST Processing Measurement (P0,.%) MSDz 30 sec. 45 sec. Kramer Shear3(kg/ 100g) w e re Compression .10 32.24 271.09 1 27.27 254.98 1 14.76 .25 116.83 1 4.84 183.75 1 9.62 Shear .10 2.67 163.33 1 19.24 171.95 1 26.30 .25 No peak 124.77 1 9.62 egiidsl‘ .10 3.42 21.86 1 2.36 25.35 1 .30 .25 19.95 1 2.50 24.24 1 .46 gafor comparison with control (100 ppm Cam? see Table 4. 3=Minimum significant difference for average of soak treatments n82 8grams remaining from a 509 sample 65 cooked resulted in no differences for weight gain or texture evaluations (Table 15). Solids were signficantly higher in beans presoaked in 0.10% phosphate (Table 15). PINTO BEANS Experiment #1. The Effect of Calcium Treatments and High Temperature Short Time Processing on the Quality Characteristics of Pinto beans. As the soak treatment calcium levels increased from 0 to 200 ppm Cab'pinto beans yellowness value also increased. Beans soaked in 200 ppm Cab'significantly weremore yellow than beans soaked in 0 or 50 ppm calcium (Table 16). Weight gain during soaking decreased with increased calcium concentration, with significant difference occurring between the 50 and 200 ppm level (Table 16). HTST processing time and soak treatments both functioned by causing significant differences in weight gain/loss (Table 17). Pinto beans HTST processed for 45 seconds had less weight loss than beans processed 30 seconds. The addition of calcium in the soak resulted in increased weight loss with 0 ppm Cab’lossing significantly less weight than pinto beans soaked in 100, 150 or 200 ppm Ca2+. Soak treatments had a role in the amount of soluble solids leached during processing. QBrix measurements (Table :r7) were significantly greater for beans soaked in 100, 150 or 200 ppm calcium when compared to beans soaked in 0 or 50 puma Caa'levels. Pinto bean lightness and % splitting were 66 Table 15. Means Characteristics frozen and microwave cooke and Standard Deviations of HTST processed Navy beans presoaking in 100 ppm CaCl12 ‘plus two levels of P0,. and then for Quality following Quality Soak HTST Processing Measurement (PO4%) MSD2 30 sec. 45 sec. Microwave Cook Weignt Gain3 .10 3.78 26.88 i .64 26.33 i .03 (g/lOOg solids) .25 28.98 1 1.23 24.97 1 3.59 Kramer Shear3(kg/1OOg) Mierowave Cook Compression .10 22.04 95.28 i 6.41 89.84 i 3.85 .25 76.56 i 20.05 66.01 i 6.73 Shear .10 23.65 47.64 i 3.21 55.81 i 7.70 .25 43.10 1 22.46 37.09 i 2.40 So 31‘ .10 .54 19.68 1 .41 19.95 1 .08 .25 18.81 i .06 19.36 i .35 1: 2 n=2 egrams remaining from a 509 sample for comparison with control (100 ppm Caafi see Table 7. =Minimum significant difference for average of soak treatments 67 .Ammma.>oxsav mo.o w e um ucouomwwo sandmOHHHcmHm one uouuoa osom osu >2 oo30HH0u no: memo: mmoconHohunn n omocoouuse emocusoHHuq Nflc QNCN — who. H mN.OH HH. H mm.h mm. H mm.Nm N.H H M.N Hm. H Hh.N noo.m H 0N.NHH com need. H mm.OH Ne. H mm.h HH. H mm.Hm N.H H ¢.N mm. +l hw.m nemN.N H oo.mHH 00H 05000. H oe.OH v0. H ma.h mm. H no.Hm o.H H m.N mm. 'H mo.N nemn.m H om.¢HH OOH need. H ON.oH 50. H mo.h vb. H mH.Hn m.H H m.N mm. H bo.N emn.m H hm.mHH om OHH. H mo.OH mm. H mm.w Ne. H oo.Hm H.H H o.N me. H em.N fiimm.v H Hm.mHH o 1n as a Elena. can. a o o o s .ueaom « .ueum. .osuo use«e:..:eo .ooHuoHro ssHono no mHo>o o> nouns mason ouch How mousmmos Housmazn mo msoHuoH>oo ousccoum osmamsmw“ smowcwflmmm uos‘o h 68 Table 17. Means and Standard Deviations Characteristics HTST processed Pinto presoaking in five levels of Ca“. for Quality beans following Quality Soak HTST Procg§§13g_____ Measurement (ppm) MSD1 30 sec. 45 sec. Weight Gain/Lossz 0 6.13 -11.15 i 12.28 -3.58 i' 6.09 (g/lOOg solids) 50 -14.98 i 4.51 -10.58 i: 2.99 100 -16.12 i' 5.41 -11.05 i 3.39 150 -16.63 i: 4.08 -10.80 i’ 4.17 200 -15.48 i 7.65 -12.84 1' 5.70 °Brix2 o .22 .92 i .20 .91 i .20 50 1.14 :t .12 1.09 i' .16 100 1.38 i' .31 1.35 i .23 150 1.39 i' .10 1.40 i' .25 200 1.30 i .24 1.41 i’ .32 % Split2 0 1.30 25.75 1 17.09 18.63 i 12.64 50 25.63 1' 19.68 26.88 1' 11.63 100 31.00 1‘ 23.53 21.25 i 8.76 150 24.25 i 12.26 21.25 3: 10.26 200 23.13 1' 13.91 20.00 i' 7.56 Ifluugaisgu£g9 L (lightness) 0 1.50 24.50 i' .99 24.30 i .64 50 25.50 i .57 25.78 i .53 100 25.85 i’ .64 25.05 i .14 150 25.70 1' 1.20 25.70 i .49 200 25.53 i .04 25.48 i .18 aL (redness) 0 .70 6.20 i .28 5.95 i' .49 50 6.73 i .18 6.05 :t .28 100 6.68 i .11 6.58 i .32 150 6.78 i .46 6.60 i’ 0.00 200 6.93 1' .32 6.90 i' .21 bL (yellowness) 0 .66 7.63 i“ .25 7.10 i' .42 50 8.13 i .46 7.63 i“ .39 100 8.15 i .14 7.73 1' .18 150 8.38 i’ .18 7.80 1' 0.00 200 8.30 i .35 8.20 i .07 1=M:I.ni.mum significant difference for average 1188 1182 of soak treatments Table 17 (cont'd). 69 Wag/1009) Compression 0 23.98 267.69 50 302.85 100 324.40 150 379.98 200 333.47 Shear 0 ---- No peak 50 No peak 100 No peak 150 No peak 200 No peak §olid§3" o 2 . 03 19.89 i 50 21.33 i 100 21.53 i 150 22.84 i 200 21.37 i 31132 ‘sgrams remaining from a 509 sample H- H» H- H- H- 57.75 24.06 16.04 17.64 16.04 1.47 .23 .13 .31 .85 186.02 215.51 250.67 249.54 256.34 No peak No peak No peak No peak No peak 19.85 20.25 21.84 21.75 21.52 l+ H- H- l+ H'- |+ H- H- H- H- 1. .13 12.83 9.62 27.27 6.41 3.21 .98 71 31 58 70 not effected by either processing time or soak treatments (Table 17). Pinto bean redness and yellowness values were significantly higher for beans soaked in 200 ppm Ca”) respectively. However, yellowness values were significantly greater for pinto beans processed 30 seconds than for those processed 45 seconds. Kramer Shear Press texturographs showed that none of the pinto beans soaked in Cab’and HTST processed for 30 or 45 seconds exhibited the shear peak (Table 17). Compression peaks were significantly smaller for pinto beans which had been processed 45 seconds compared to those processed 30 seconds. Pinto beans soak treatments of 100, 150, and 200 ppm Cab'produced significantly higher compression values than for beans soaked at 0 and 50 p Ca”) Significantly greater solids content resulted for HTST processed beans soaked in 150 ppm when compared to pinto beans soaked in 0 ppm Cabx Compression measurements (Table 18) of thawed beans were significantly lower for pinto beans which had been processed for 45 seconds than for beans processed for 30 seconds. All beans HTST processed for 45 seconds developed the shear force peak (Table 18) on the Kramer Shear Press texturograph after thawing, while only one sample processed for 30 seconds (soaked in 150 ppm Cab) produced a shear force peak when thawed. Soak treatments of O and 50 ppm Caz” produced significantly smaller shear force peaks than pinto beans soaked in 150 ppm calcium. The solids content 71 Table 18. Means and Standard Deviations for Quality Characteristics of HTST processced Pinto beans following presoaking in five levels of ca“ and then frozen and thawed. Quality Soak HTSTProcgsgigg_______ Measurement (ppm MISD1 30 sec. 45 sec. Kramer Shear2(kg/100g) W 0 81.10 283.57 1- 48.12 183.75 i 22.46 Compression 50 271.09 1 33.69 233.66 i 16.04 100 373.17 i 36.90 242.73 i 3.21 150 347.08 i 41.71 238.65 i 53.90 200 321.01 i 43.30 235.93 1 6.41 0 5.67 No peak 79.40 i 9.62 Shear 50 No peak 102.08 i 3.21 100 No peak 113.43 i 6.41 150 190.55 i --- 114.56 i 17.56 200 No peak 116.16 i 3.21 M93 0 4.18 20.83 i 1.08 17.94 i 2.07 50 19.91 i 1.92 18.94 i 2.60 100 21.97 i .66 18.99 i 2.31 150 21.85 i .24 19.21 i 3.20 200 22.09 i .15 17.89 i .54 1-Minimum significant difference for average of soak treatments n=2 -grams remaining from a 509 sample 72 for thaw texture residues from beans HTST processed for 30 seconds were significantly higher than those processed for 45 seconds (Table 18). Pinto beans soaked in 200 ppm Ca”, HTST processed and dried were significantly lighter and more yellow than beans soaked in 100 and 150 ppm Cab'and 50, 100 and 150 ppm calcium, respectively. Pinto beans HTST processed for 45 seconds had significantly higher rehydration ratios than those processed for 30 seconds (Table 19). Rehydrated texture measurements (Table 19) indicated that the 100 ppm soak treatment produced significantly higher compression force values than all other soak treatments. Pinto beans processed for 45 seconds had signficiantly greater texture readings than those HTST processed for 30 seconds. Rehydrated pinto bean texture measurements did not produce shear force peaks for any samples (Table 19). Rehydrated solids analyses showed significantly more solids remaining in pinto beans processed for 45 seconds. Dehydrated pinto beans were rehydrated prior to microwave cooking, no significant differences were found in either the rehydration ratio or weight gain during microwave cooking (Table 20). Rehydrated/microwave cooked pinto bean textures showed significant differences among soak treatments (Table 20). Pinto beans soaked in 150 or 200 ppm Cab'had significantly larger compression values compared to beans soaked in 0 ppm Ca”; Microwave cooking of rehydrated pinto beans did not produce the shear force peak on Kramer 73 Table 19. Means and Standard Deviations for Quality Characteristics HTST processed Pinto beans following presoaking in five levels of Ca” and then dehydrated and rehydrated. Quality Soak HTST Processing Measurement (ppm) MSD1 30 sec. 45 sec. W2 L (lightness) 0 2.58 23.83 1' 1.13 26.22 i 2.33 50 24.17 i .17 22.64 i .59 100 22.75 i .89 23.31 i .71 150 23.57 i .20 22.95 i .57 200 25.24 i 1.77 26.62 i .61 aL (redness) 0 .47 5.69 i .18 5.69 i' .27 50 5.89 i .53 6.31 i .08 100 6.51 i .37 6.06 i .48 150 6.60 i .88 6.21 i .33 200 6.86 i .54 5.44 i .52 bl. (yellowness) 0 1.00 6.84 i’ .18 7.82 i' .64 50 7.06 i .47 6.68 i .35 100 6.73 i .06 6.75 i .77 150 6.72 i .47 6.88 i .21 200 7.69 i .01 8.06 i .45 Rehydration Ratio2 0 .07 1.04 i .02 1.06 i .06 50 1.05 i .01 1.04 i .01 100 1.03 i .01 1.12 i .01 150 1.05 i .04 1.09 i .03 200 1.06 i .02 1.09 i .02 Wang/1009) Compression 0160.19 534.24 3 24.06 585.28 i 38.50 50 544.44 1 19.25 752.01 1 24.06 100 884.72 1134.74 816.66 i 153.99 150 564.85 i 9.62 741.80 1 28.88 200 537.64 1 9.62 639.72 i 38.49 Shear 0 ---- No peak No peak 50 No peak No peak 100 No peak No peak 150 No peak No peak 200 No peak No peak 1I‘Minimum significant difference for average of soak treatments ru2 Table 19 (cont'd). 59.1118” 0 1.57 50 100 150 2(H) 2n=2 sgrams remaining from a 509 sample 74 23.42 23.54 24.00 22.78 23.13 H- H- H- H- H- .94 .43 .69 .17 .09 24.80 23.88 23.43 24.56 23.82 H- H- H- H- H- 1.28 .70 .19 .33 .83 75 Table 20. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans following presoaking in five levels. of Ca“' and then dehydrated/rehydrated and microwave cooked. Quality Soak HTST Proce§§19g______ Measurement (ppm) MSD1 30 sec. 45 sec. Rehydration Ratio 0 .04 1.07 t .01 1.11 i .02 50 1.10 i .02 1.10 i 0.00 100 1.07 i .01 1.11 i .01 150 1.08 t .04 1.08 i .01 200 1.07 i .00 1.06 i .01 Microwave Cook Weight Gain2 0 7.84 17.81 i .21 23.41 i 3.97 (g/lOOg solids) 50 No peak 20.30 i' 6.34 100 18.07 i 2.40 20.67 i 1.47 150 15.11 i 2.11 19.14 i 4.48 200 15.34 i .37 21.28 i 4.14 Kramer Shear3(kg/1OOg) Compression O 42.45 195.09 1 19.25 154.26 1 6.42 50 No peak 170.14 1 35.29 100 191.69 i 4.81 172.41 i 6.41 150 226.85 i 12.83 186.02 i 32.08 200 240.46 i 0.00 181.48 1 6.42 Shear 0 ---- No peak No peak 50 No peak No peak 100 No peak No peak 150 No peak No peak 200 No peak No peak Solids‘ 0 1.17 20.14 i .48 19.16 i .54 50 20.15 i .54 20.15 i .78 100 20.12 i .23 19.89 i .57 150 20.45 i .21 20.23 i .77 200 20.66 i .15 19.83 i .25 gsMinimum significant difference for average of soak treatments n=8 n=2 s«grams remaining from a 509 sample 76 Shear Press texturographs. Also, no significant differences were found among solids analyses (Table 20). Pinto beans samples soaked in 150 ppm calcium, HTST processed, frozen and then microwave cooked gained significantly less weight during microwave cooking than samples soaked in 0 ppm Ca”’(Table 21). Compression of microwave cooked beans, as measured with the Kramer Shear Press was influenced by interactions among soak treatments and processing times (Table 21). HTST processing for 45 seconds produced lower compression values compared to those processed for 30 seconds. Pinto beans soaked in 150 ppm Cab'produced significantly firmer beans when microwave cooked than did soak treatments of 0, 50, and 100 ppm calcium. Texture measurements of beans HTST processed for 30 seconds, frozen and microwave cooked developed significantly larger shear force peaks than beans processed for 45 seconds. Pinto beans soaked in treatments of 0 and 50 ppm calcium had significantly lower shear force values than beans soaked in 150 and 200 ppm calcium. Solids content of frozen/microwave cooked beans were significantly less for pinto beans soaked in 0 and 100 ppm calcium when compared to beans soaked in 150 and 200 ppm calcium. Experiment #2: The Effect of sodium Chloride Treatment and High Temperature Short Time Processing on the Quality Characteristics of Pinto beans. Sodium chloride soak treatments did not result in any :fignificant differences in quality characteristics measured 77 Table 21. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans following presoaking in five levels,of Ca“'and then frozen.and microwave cooked. Quality Soak HTST Processing______ Measurement (ppm) MSD1 30 sec. 45 sec. Weight Gain2 0 6.89 30.20 i 4.01 28.41 i 2.09 (g/lOOg solids) 50 24.22 i 5.35 24.73 i 1.68 100 26.65 i 1.53 29.08 i 2.73 150 21.41 i 1.02 23.16 i 1.05 200 28.72 i 4.14 23.14 i 2.60 Kramer Shear3(kg/1OOg) Compression 0 23.05 131.58 i 12.83 77.13 i 6.42 50 145.19 i 19.25 122.50 1 6.42 100 158.80 1 6.41 102.08 1 3.21 150 186.02 i 0.00 138.38 i 3.21 200 156.53 i 9.62 153.13 1 14.43 Shear 0 11.07 54.44 i 0.00 36.30 i 6.41 50 65.79 i 9.62 54.45 i 6.41 100 79.40 i 3.21 56.71 i 3.21 150 83.94 i 3.20 61.25 i 3.21 200 74.86 i 3.21 70.32 i 0.00 §giidsl3 o .77 18.28 i .06 17.96 i .54 50 18.84 i .64 18.69 i .34 100 18.07 t .06 18.36 i .30 150 19.18 i .18 19.35 i .34 200 18.65 i .01 19.92 i .12 18Minimum significant difference for average of soak treatments n82 3agrams remaining from a 509 sample 78 after soaking (Table 22). Pinto beans soaked in sodium and HTST processed for 45 seconds leached significantly more solids than beans processed for 30 seconds (Table 23). Also, the longer process time resulted in significantly more splitting. The 45 second process time significantly decreased bean lightness and yellowness, leaving redness values unaffected (Table 23). Kramer Shear Press compression values significantly decreased with increased processing time, in addition only beans processed for 45 seconds exhibited a shear force peak on the texturograph (Table 23). Compression values of pinto beans HTST processed were affected by soak treatments, presoaking with 0.50 and 0.75% NaCl produced signficantly more tender beans than presoaking with 0.25% NaCl. Pinto beans HTST processed showed no significant differences in solid content (Table 23). Compression values of thawed pinto beans which were processed for 45 seconds were significantly lower than those processed 30 seconds (Table 24). The freeze/thaw cycle caused one bean sample processed for 30 seconds to produce the shear peak on the texturograph, whereas all samples processed for 45 seconds exhibited the shear peak prior to freezing and maintained this peak in the thawed analyses. Thawed bean samples processed for 45 seconds had significantly higher solids content than beans processed for 30 seconds (Table 24). Frozen, HTST processed pinto bean samples, presoaked in 79 mm0§0aao>lsn muocpoHIee mmocunUHAIA NICM mue~ an... vm.H HH.0H mm. H om.w mm. H ve.am ~.H H N.m me. H mm.m bo.H H mm.MHH wmh. mH.H nN.OH ma. H nm.m mm. H mm.Hm m.H H N.m av. H om.m ho.H H bm.nHH won. mo.H ¢¢.oa an. H Ho.b mm. H ms.Hm m.H H w.~ ea. H ¢H.m No.n H MN.mHH «mm. in 3n a 3:33 a: 38 an: $33 6. .528. .58 230: goes .opwuoHno ssHoom mo mao>ma manna mafia ~Homo Ema ooa aw 093.com nevus mcmmn oucfim you mmuammma Hmowmhnm mo mcoHumH>mo ounvcmum can mace: .NN manna Table 23. Means and Standard Deviations 80 for Quality Characteristics of HTST processed Pinto beans following presoaking in 100 ppm CaCl2 plus three levels of NaCl.1 Quality Soak HTST Procgsgigg______ Measurement (NaCl%) MSD2 30 sec. 45 sec. Weight Gain/Loss3 .25 4.80 -11.22 i 3.49 -15.98 i 5.58 (g/lOOg solids) .50 -10.33 i 2.90 -14.18 1 3.76 .75 -13.45 i 1.55 -14.68 i 4.08 °Brix3 .25 .53 1.38 i .39 1.90 $1.58 .50 1.40 i .28 2.18 t .18 .75 1.55 i .25 2.13 i .19 % Split3 .25 30.61 21.8 i 15.9 33.8 i 16.0 .50 16.3 i 11.1 51.3 i 31.2 .75 33.3 i 29.3 58.8 i 31.5 Hunter Color‘ L (lightness) .25 1.34 26.00 :t .78 24.58 i .04 .50 25.10 i .28 24.23 i .67 .75 26.15 i .71 24.18 i .81 aL (redness) .25 .66 6.60 i .42 6.78 i' .38 .50 6.83 i .46 6.60 i 0.00 .75 6.13 i .04 6.53 i .11 bL (yellowness) .25 .73 8.13 i' .67 7.55 i’ .14 .50 8.05 i .42 7.40 i .07 .75 8.20 i .14 7.30 i .07 White/1009) Compression .25 21.13 333.47 1 9.63 205.30 i 1.60 .50 297.18 i 16.04 195.09 i 6.42 .75 301.71 i 3.21 190.56 i 12.83 Shear .25 19.57 No peak 95 28 i 6.41 .50 No peak 83 94 i 3.20 .75 No peak 83 71 i 3.53 m” .25 .79 21.84 i .57 21.27 i- .36 .50 21.75 i .22 21.89 i .11 .75 21.67 i .42 21.62 i .33 1sfor comparison with control (100 ppm CaaU see Table 17. aMinimum significant difference for average of soak treatments n-8 ‘n-2 5agrams remaining from a 509 sample 81 Table 24. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans after presoaking in 100 ppm CaCl2 plus three levels of NaCl and then frozen and thawed. Quality Soak HIST Processing Measurement (NaCl%) MSD2 30 sec. 45 sec. Kramer Shear3(kg/1OOg) EDEE_I§¥EEI§ Compression .25 58.67 298.31 i 46.51 260.88 1 28.87 .50 313.05 i 19.25 222.09 i 18.93 .75 290.37 i 25.67 227.99 1' 1.61 Shear .25 6.00 No peak 116.38 i 11.87 .50 163.33 i --- 104.12 i 6.10 .75 No peak 110.71 1 3.85 solidsl‘ .25 3.26 20.23 i 2.86 23.64 i .21 .50 21.95 i .31 24.05 i .60 .75 20.60 i 2.20 23.98 i .11 1afor comparison with control (100 ppm Caafi see Table 18. aMinimum significant difference for average of soak treatments n-2 ‘agrams remaining from a 509 sample 82 3 levels of NaCl, showed no significant difference in weight gain during microwave cooking (Table 25). Microwave cooked texture measurements of pinto beans HTST processed for 30 seconds were significantly more firm than beans processed for 45 seconds; these compression values also were affected by soak treatments (Table 25). Pinto beans presoaked in 0.25% NaCl were significantly more firm than beans soaked in 0.75% NaCl. Pinto bean shear force peaks, after microwave cooking, were significantly lower for beans processed for 45 seconds than for those processed 30 seconds. Microwave cook texture residue analyses indicated that no significant differences existed in pinto bean sample solids content (Table 25). Experiment #3. The Effect of Phosphate Treatment and High Temperature Short Time Processing on the Quality Characteristics of Pinto beans. Phosphate soak treatments resulted in beans which were significantly lighter and less yellow when 0.25% phosphate was used in the presoak compared to 0.10% phosphate (Table 26). No other significant differences were observed in the quality characteristics measured after phosphate soaking. HTST processing times did not produce significantly different results for weight gain/loss, QBrix, % splitting of color of pinto beans presoaked in phosphate (Table 27). However, pinto beans in 0.10% phosphate and HTST processed were significantly lighter and more yellow than beans presoaked in 0.25% phosphate. The effects of 83 Table 25. Means ,and Standard Deviations for Quality Characteristics of HTST processed Pinto beans after presoaking in 100 ppm CaCl2 plus three levels of NaCl and then frozen and microwave cooked.1 Quality Soak HTST Processing Measurement (NaCl%) MSD2 30 sec. 45 sec. Microwave Cook Weight Gain3 .25 6.71 30.33 i 3.52 32.47 t 3.89 (g/lOOg solids) .50 29.78 1' 1.17 30.06 i' 5.10 .75 32.35 i .95 29.41 i 1.28 Kramer Shear-"(kg/lomg) Microwave Qogk Compression .25 12.71 127.04 i 6.41 88.47 i 3.21 .50 120.24 i 9.62 81.67 i 6.41 .75 102.08 1 3.21 79.40 i 3.21 Shear .25 4.60 49.91 i 0.00 39.70 i 1.61 .50 45.37 i 6.42 37.43 i 4.81 .75 36.30 i 0.00 No peak Soiids“ .25 .64 18.45 i .49 17.81 t 06 .50 18.54 i .14 18.24 i .49 .75 18.10 i .08 18.40 i .02 g-for comparison with control (100 ppm Card see Table 21. sMinimum significant difference for average of soak treatments n-2 sgrams remaining from a 509 sample ~s(pmd~ «93¢ Pea~0~ N~Hve~xd =:&.~ 33~ heu ~.:~,¥.\-.~..u [8"vfify Rep-reeva- AeUF-qfin -enuu nu-eL-uadcpfls -Psn.-et>-.n .h.u nu-,~A.~—Ue->'\A~ seat-1.975.... .v-pr Tie-{Fez -95.... 1~.een.~. 84 .Ammma.>mxsav mo.o w 9 us ucmummmwp maucmoamacoam mum umuuma mass can kn oozoaaou so: madman mmoczoa Hahn...“ unaccouuye mmocusoaauq NNGN munuw Amo. H vm.m OH. H maioa Ame. H om.m~ m.H H m.m mm. H mv.m oo.~ H mo.oma wmm. emu. H «m.m «e. H em.m when. H mN.mN H.N H m.m we. H HN.n beta H vH.ONH ”OH. 3A 3s A 38.5. «a. ~mmdmw|ummmmm .uedam » .xwum. .sese usage: on .oumnamocm no mao>oa o3». mafia ~Homo sea cos a.“ 050.com nouns mason oucfim sou meanness Housmaca no mcoHumH>oo pumccsum pas mass: .om manna Table 27. Ch racteri presoaking Quality Heasuremen Height Gai {;,".COg 501‘. QA‘:\ IS 85 Table 27. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans following presoaking in 100 ppm CaCl2 plus two levels of P04.1 Quality Soak HTST Processing______ Measurement (P0433) MSD2 30 sec. 45 sec. Weight Gain/Loss3 .10 13.97 -19.08 i 5.41 -18.26 i 4.37 (g/lOOg solids) .25 -30.63 i- 6.04 -21.01 1 17.43 °Brix3 .10 .46 1.48 i- .44 1.88 : .22 .25 1.68 i .47 2.15 i .50 % Split3 .10 38.10 60.8 i 39.0 78.8 i 14.9 .25 53.8 i 50.6 43.8 i 14.9 W‘ L (lightness) .10 1.22 23.50 i' 0.00 24.30 '1' .57 .25 22.90 i 1.06 20.63 i .32 aL (redneBS) .10 .85 6.45 i' 0.00 6.15 i' .42 .25 6.33 i .74 6.25 i .14 1:)L (yellowness) .10 .37 6.55 i .28 6.78 i .04 .25 6.03 i .18 6.03 i .18 Kramer shear‘ucg/mOg) Compression .10 12.27 216.65 t 1.61 189.42 i 8.02 .25 171.28 i 1.61 129.08 i 9.31 Shear .25 ---- No peak 81.67 i --- .50 No peak No peak was .10 1.60 21.41 i- .34 21.51 i .73 .25 22.40 i 1.31 20.80 i .54 1-for comparison with control (100 ppm Caafi see Table 17. g-Minimum significant difference for average of soak treatments n-8 ‘n-2 sagrams remaining from a 509 sample both 50 texture gasp-ha 0.25% I produce 86 both soak treatments and processing time were noted in texture compression values, presoaking with 0.10% level of phosphate resulted in significantly firmer beans than the 0.25% level (Table 27) . Also, the longer processing time produced significantly softer beans. Only one sample produced a shear peak and this was at the 0.10% soak treatment and 45 second processing time (Table 27) . No differences were seen in total solids analyses. Thawed pinto bean compression values showed no Eiignificant difference, however the freeze/thaw cycle developed shear texture peaks in all phosphate soak treatments for pinto beans HTST processed for 45 seconds (frable 28). Total solids analyses of thaw texture residues Showed that pinto beans processed for 30 seconds had Significantly lower solids content than those processed for 45 seconds (Table 28) . Pinto beans HTST processed for 30 seconds and then frozen had significantly greater weight gain during 1microwave cooking than pinto beans HTST processed for 45 seconds (Table 29). Microwave cooked pinto beans presoaked in 0.10% phosphate were significantly more firm than beans presoaked in 0.25% phosphate (Table 29). Only compression texture peaks were exhibited by pinto beans presoaked in phosphate, HTST processed, frozen and microwave cooked. Solids content of pinto beans after microwave cooking were not significantly different among soak treatments or HTST processing times (Table 29) . Table Charact presoa) frczen malit) Heasure Kramer ”haw Te ”Run “rare 5 . Shear loo '4 II N u ' 5) O‘- ~:':' {‘1' m 87 Table 28. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans following presoaking in 100 ppm CaCl2 plus two levels of P0,. and then frozen and thawed.1 Quality Soak HTST Processing Measurement (P0456) MSDZ 30 sec. 45 sec. Kramer Shear-"(kg/loom W Compression .10 3.43 181.48 1 25.67 180.35 i 20.85 .25 127.04 1 --- 146.32 i 1.61 Shear .10 ---- No peak 76.26 i 8.02 .25 No peak 51.72 i 15.40 M34 .10 3.43 19.23 a: 2.47 23.41 i- 1.36 .25 16.77 i --- 22.56 i .17 1-for comparison with control (100 ppm Caafi see Table 18. =Minimum significant difference for average of soak treatments n-2 ‘sgrams remaining from a 509 sample table 2 Characte presoaki frozen a Quality Measure: Hicrowav iezght G {g‘ 13:)"; Si 3:318: E firs-wan Pomp UV—rress Shear :AQ; 5 “*j‘ss" 88 Table 29. Means and Standard Deviations for Quality Characteristics of HTST processed Pinto beans following presoaking in 100 ppm CaCl 1plus two levels of P0,. and then frozen and microwave cookecf. Quality Soak HTST Processing Measurement (P0456) MSDZ 30 sec. 45 sec. Microwave Cook Weight Gain” .10 2.17 29.75 i 2.05 26.88 i .57 (g/lOOg solids) .25 33.38 i- .20 23.03 i- .54 Kramer Shear3(kg/1009) W Compression .10 11.78 79.40 i 9.62 68.06 3: 0.00 .25 52.18 i 3.20 49.91 i 6.41 Shear .10 ---- No peak No peak .25 No peak No peak Solids“ .10 1.31 17.65 i .17 18.27 i .24 .25 16.73 i .96 18.38 i .87 gafor comparison with control (100 ppm Caafi see Table 21. =Minimum significant difference for average of soak treatments n82 =grams remaining from a 509 sample maria Taper: mach 89 DARK RED KIDNEY BEANS Experiment #1. The Effect of Calcium Treatments and High Temperature Short Time Processing on the Quality Characteristics of DRK beans. .Calcium soak treatments decreased weight gain with increased concentration. DRK beans soaked in 0 ppm Cab' weighed significantly more than those soaked at 100, 150, or 200 ppm calcium (Table 30). No other significant difference in quality characteristics resulted during soaking (Table 30). Soluble solids (°Brix) readings of the condensate collected during HTST processing generally increased as calcium soak concentration increased. DRK beans soaked in 0 ppm Cab'had significantly lower QBrix measurements than beans soaked in 100 and 200 ppm calcium (Table 31). Processing time significantly affected the number of split beans, beans HTST processed for 45 seconds had significantly more split cotyledons or cracked seedcoats (Table 31). Due to experimental error only one sample of DRK beans HTST processed for 45 Seconds could be measured for color after processing. DRK beans HTST processed for 30 seconds were significantly less red and yellow than beans processed for 45 seconds (Table 31). Lightness values remained similar for beans HTST processed either 30 or 45 seconds (Table 31). Kramer Shear Press results measured after HTST processing demonstrated a significant reduction in fable Charactt presoak: :aality Heasure: Height C .~I'efifl 'E’I .UVg s =Brix2 . (381'- 1‘" ‘v _. a.“ 1 2:: 3““ x U 1‘ . ‘ -\ ‘4 .‘A 91 Table 31. Means and Standard Deviations for Characteristics of HTST processed (DRK beans presoaking in five levels of ca”. Quality following Quality Soak HTST Processing Measurement (ppm) MSD1 30 sec. 45 sec. Weight Gain/Loss2 0 5.50 -12.77 i 5.56 -8.13 i 4.53 (g/lOOg solids) 50 -10.36 i' 3.92 -9.85 i 6.19 100 -10.13 i 7.68 -7.23 i 4.21 150 -11.26 i 6.50 -7.55 i 3.65 200 -11.74 i 6.23 -ll.67 i 5.68 °Brix2 o .22 .18 i .16 .38 i .28 50 .46 i .28 .44 i .23 100 .46 i .30 .60 i .16 150 .40 i .26 .56 i .14 200 .56 i .14 .58 i .23 % Split2 0 8.38 8.3 i 5.8 21.3 i 11.3 50 10.1 i 6.3 21.0 i 11.5 100 8.4 i 6.7 18.5 i 7.5 150 11.1 i 8.5 23.4 i 10.7 200 9.3 i 6.3 18.4 i 6.5 Heater_9919r3 L (lightness) 0 1.82 14.63 i .67 14.60 i- --- 50 14.05 t .78 14.90 i --- 100 14.63 i .25 14.80 : --- 150 14.48 i .25 15.65 i --- 200 14.13 i .60 15.65 i --- aL (redness) 0 1.60 7.15 i- .14 7.60 i --- 50 7.25 i .28 9.40 : --- 100 6.95 i .35 8.20 i --- 150 7.60 i .78 8.30 i --- 200 7.48 i .60 7.56 i --- 1::L (yellowness) 0 1.04 2.45 i 0.00 2.95 i- --- 50 2.48 i .04 3.50 i --— 100 2.63 z .60 3.00 i --- 150 2.53 i .25 2.95 1 ~-- 200 2.50 i .28 2.95 : --- 1aI-Minin'mm significant difference for average of soak treatments ns8 3n=2 for beans processed 30 sec, 1 for HTST processed 45 sec Table 31 3:328: 51 Cenoress 1 Ssear I t-‘h: 30 “Veda \ 1 M f 31' bee 'a» Table 31 (cont'd). Wag/1009) Compression 50 100 150 200 Shear 0 50 100 150 200 fioiids“ 0 50 100 150 200 33.56 92 342.53 i 331.20 i 374.31 1 383.38 i No No No No No 21. 22. 22. 22. 22. peak peak 92 32 06 50 55 H- H- H- l+ H- 0 51.63 310.79 1 9.62 54.54 6.42 28.87 16.04 .16 .61 1.82 .60 .71 232.53 260.87 256.34 256.35 285.83 181.48 201.90 199.63 190.56 210.97 23.02 22.91 22.82 23.06 23.69 3n=2 for beans processed 30 sec, 1 for HTST processed 45 sec agrams remaining from a 509 sample H- I+ H- H- H- l+ H- H- l+ H- 1.61 9.62 12.83 16.04 19.25 H- l+ l+ H- H- 6.42 9.62 12.83 6.42 3.21 .06 .38 1.41 1.08 .04 cczpressj vrsus 3| also res eeasurem increasi ,. a. .a‘ wen 3:1 cal: Be :4 ‘e‘. he in: i 93 compression force when DRK beans were processed for 45 versus 30 seconds (Table 31). However, soak treatment was also responsible for differences seen in texture measurements. Beans had a tendency to be more firm with increasing calcium soak level. DRK beans soaked in 0 ppm Caa'were significantly less firm than those soaked in 200 ppm calcium prior to processing (Table 31). Beans HTST processed for 30 seconds did not develop a shear peak on the Kramer Shear Press texturograph, while those processed for 45 seconds did (Table 31). No soak treatment effects were noted for the shear peak. Solids content of DRK beans showed no significant differences (Table 31). Thawed bean samples demonstrated a trend toward increased firmness with higher calcium soak treatments, however no significant difference among samples was detected (Table 32). Processing time did significantly effect bean firmness, decreased compression values were noted for DRK beans HTST processed for 45 versus 30 seconds (Table 32). The freeze/thaw cycle caused a shear peak to be exhibited on the Kramer Shear Press texturograph for two samples HTST processed for 30 seconds. All beans HTST processed for 45 seconds and then frozen/thawed maintained their shear peak (Table 32). No significant differences were noted for thaw texture shear values. Solids content of thawed DRK beans showed no significant differences among soak treatments or processing times (Table 32). Table 3‘ Cr. racte presoaki reality Eeasure: Kramer : Thaw T81 Cczpres Uv-‘ 94 Table 32. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans following presoaking in five levels of Ca"+ and then frozen and thawed. Quality Soak HTST Broom Measurement (ppm) MSD1 30 sec. 45 sec. Kramer Shear2(k9/lOOg) Iggg_1g3§gr§ 0 83.44 282.43 i 1.61 172.41 1 38.50 Compression 50 302.85 i 56.14 242.73 1 35.28 100 324.40 i 9.62 216.19 t 55.50 150 317.59 i 51.34 230.94 i 26.31 200 355.02 1 11.23 231.84 1 18.61 0 51.95 172.41 i --- 149.73 i 12.83 Shear 50 No peak 181.48 1 6.42 100 No peak 170.14 i 16.04 150 181.48 1 --- 191.01 i .64 200 No peak 183.75 i 22.46 SgiigsL3 o 4.06 20.92 i 2.79 19.41 t 1.61 50 19.99 i .88 21.80 i 1.51 100 22.75 i .68 20.63 i 2.81 150 23.08 i .69 21.24 i 1.18 200 21.99 i 1.79 21.29 i 1.88 1 n=2 sgrams remaining from a 509 sample =Minimum significant difference for average of soak treatments q i E Bea ile re seconds .igbmne J U: 1 | chtne b. HIST pr 1 Ca“ an i" 3' .75 d” e C88 1., ‘\ .~vLES \V syn. H A hr 9 I I ~\ 1 95 Beans processed and then cabinet dried demonstrated significant differences in all Hunter Color values. Lightness and yellowness values were significantly greater while redness values were significantly lower for DRK beans HTST processed for 45 seconds than those processed for 30 seconds (Table 33). Soak treatments also played a role in lightness and yellowness values. Dried beans presoaked at 50 ppm Cab'were significantly darker than beans presoaked in 100 ppm Ca”) while dried beans presoaked in 50 and 200 ppm Cafl’were significantly less yellow than beans presoaked in 100 ppm Ca”’(Table 33). Dehydrated beans rehydrated in distilled water were significantly affected by soak treatments and HTST processing time. The rehydration ratios for DRK beans processed 30 seconds were greater than for beans HTST processed 45 seconds (Table 33). Whereas, beans soaked in 100 ppm calcium prior to HTST processing absorbed significantly less water than beans from all other soak treatments. Compression texture values of rehydrated bean samples HTST processed for 45 seconds were significantly smaller than those processed for 30 seconds (Table 33). DRK beans presoaked in 100 ppm Cab'were significantly more firm than beans presoaked in any other calcium concentration (Table 33). Rehydrated compression values resulted from an interaction among soak treatments an processing time. Rehydrated DRK bean solids content results also were caused fable Charac prescal I Q r M'fl bad!“ talit Heasur 5 3 3.8? D.‘ . . .;" ~ n .5 U“..Snb p U 1‘.‘ ._ . ‘ n "5“- e\-“ 7d '4 {I u "I II I Table 33. Characteristics Means 96 and Standard Deviations of HTST processed DRK beans for Quality following presoaking in five levels of Ca’+ and then dehydrated and rehydrated. Quality Soak HTST Procgggirg______ Measurement (ppm) MSD1 30 sec. 45 sec. W2 L(lightness) 0 3.11 16.65 i .47 18.64 i .25 50 17.37 i .98 15.99 i .13 100 18.58 i 3.75 21.23 i .98 150 16.39 i .93 18.85 i .25 200 16.77 i .33 17.71 i .69 aL (redness) 0 1.45 6.60 i: .51 4.82 '1' .34 50 6.32 i .76 5.83 i .57 100 6.12 i .20 5.32 t .91 150 6.27 i .91 5.41 i .73 200 7.28 t .62 6.44 i .17 bL(yelhwmess) 0 1.25 2.31 i .47 2.96 i .28 50 2.69 i .55 2.13 i .28 100 3.19 i 1.42 4.54 i .21 150 2.24 i .19 3.59 i .15 200 2.40 i .25 2.72 i 09 Rehydration Ratio2 0 .09 1.09 i .03 1.00 i .06 50 1.15 i .04 .94 i .01 100 .99 t .01 .90 i .08 150 1.11 i .01 1.09 i .04 200 1.10 i .04 1.05 i .01 Wz(kg/1009> Compression 0 29.51 292.64 i 9.62 235.93 1 12.83 50 231.39 i 19.25 235.93 i 6.41 100 442.36 i 9.62 302.85 i 14.43 150 224.59 i 9.62 258.61 1 12.83 200 285.83 1 19.25 251.80 i 3.21 Shear 0 ---- No peak No peak 50 No peak No peak 100 No peak No peak 150 No peak No peak 200 No peak No peak 1=Minimum significant difference n=2 agrams remaining from a 509 sample S G 3:33 ‘- o Table 33 (cont'd). Seliiez" o 1.17 50 1100 15f) 1200 2n-2 cgrams remaining from a 509 sample 97 23.38 22.62 24.91 22.85 22.90 H- H- H- H- H- .21 .04 .18 .36 .29 24.30 24.89 24.68 23.10 23.52 H- H- H- l+ H- .60 .07 .60 1.17 .41 an 1 ess sc treatme uric: ‘ s" 7 4 tines. }. no. at .t he at T S a 2 n .3 s. c e 2. ma e .Kh B e I u .Iye F... was ,6 e s . g he. edcwe I IESOE inter; b e 98 by an interaction among soak treatments and processing times. Beans processed for 30 seconds had significantly less solids than those processed for 45 seconds. Presoak treatments of 150 and 200 ppm Cab'had significantly less solids content than beans soaked in 100 ppm Ca”'(Table 33). HTST processed dehydrated DRK beans were rehydrated prior to microwave cooking. Rehydration ratios for beans HTST processed for 45 seconds were significantly less than those HTST processed for 30 seconds (Table 34). Presoak treatments in Cab'affected water uptake, DRK beans soaked in 200 ppm Cab'had significantly greater rehydration ratios than those soaked in 0 ppm Ca”. The soak treatment of 0 ppm Cay'also had significantly less water uptake than beans presoaked in 150 ppm Ca”; Statistical results indicated that both HTST processing times and soak treatments had an interactive effect on DRK bean rehydration ratio. Weight gain during microwave cooking of rehydrated DRK beans HTST processed for 45 seconds had significantly greater weight gain than those processed for 30 seconds (Table 34). Beans presoaked in 0 ppm Caa'had significantly greater weight gain than those presoaked in 150 ppm Caa' (Table 34). DRK beans rehydrated and microwave cooked showed no significant differences among texture compression values for samples HTST processed 30 versus 45 seconds or among soak treatments (Table 34). However, shear force peaks of the bean texture profiles were significantly larger for beans HTST processed for 30 versus 45 seconds (Table Table Charact presoak d hydra halit) Heasure LCIOW .. in a "945?... :R" “A“ ‘1: ev.‘ ' i: a“ m A-“ 5.“.er ”“631: N :e‘ : 99 Table 34. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans following presoaking in five levels of Ca“' and then dehydrated/rehydrated and microwave cooked. Quality Soak T_____§T§T_£rgce§§ing______ Measurement (ppm) MSD 30 sec. 45 sec. Rehydration Ratio2 0 .06 1.05 e .01 .72 r 0.00 50 1.07 r .03 .79 r .04 100 1.05 r .06 .81 i .03 150 1.04 r .01 .93 t .01 200 1.09 r .01 .93 r .01 Microwave Cook Weight Gain2 0 4.09 19.56 i 3.31 30.36 i 2.28 (9/1009 solids) 50 16.58 i' 1.80 27.92 i' 1.05 100 18.78 i 1.15 26.99 i 2.26 150 15.57 i 1.34 22.56 i .54 200 18.89 i .80 25.22 i 1.15 White/1009) Compression 0 40.19 144.05 1 1.60 140.65 1 12.84 50 146.32 3 1.61 145.19 3 32.08 100 147.46 1 28.87 131.58 3 6.41 150 163.33 1 19.25 149.73 i 12.84 200 141.78 3 14.44 122.50 1 12.83 Shear 0 23.96 97.55 i 9.62 88.48 i 9.62 50 105.49 1 4.82 106.62 1 22.46 100 110.03 1 4.82 83.94 i‘ 3.20 150 128.17 x 17.65 117.96 2 0.00 200 121.37 1 1.61 88.47 i 0.00 o i 0 1.32 31.19 i .60 28.62 i 1.34 50 30.64 i .07 29.29 t .07 100 30.58 i .78 29.99 i .47 150 30.35 t .09 29.69 t .07 200 31.78 i .40 30.80 s .23 1aMinimum significant difference for average of soak treatments 3n22 II=9rams remaining from a 509 sample presoa beans for 3C t .rsze Carin 100 34). Among soak treatments, 150 ppm Caa'required significantly more force to shear when compared to beans presoaked in 0 and 100 ppm Ca”; Solids content of DRK beans after rehydration and microwave cook showed significantly more solids remaining in beans HTST processed for 30 seconds than for those processed for 45 seconds (Table 34). DRK beans presoaked in 200 ppm Caa'retained significantly more solids than beans soaked in 0 or 50 ppm Ca2+ (Table 34) . DRK beans soaked in 100 ppm Ca”, HTST processed, frozen and microwave cooked gained significantly more weight during microwave cooking than those soaked in 200 ppm Cab' (Table 35). Microwave cooked DRK beans HTST processed for 30 seconds were significantly firmer, posessed larger compression and shear force readings, than those processed for 45 seconds (Table 35). Compression and shear force texture measurements for DRK beans also depended on soak treatment. Beans presoaked in 200 ppm calcium had significantly larger compression values than for DRK beans presoaked in 0 and 100 ppm Cab'(Table 35). Microwave cooked DRK beans presoaked in 100 and 200 ppm Cab'required more force to shear than those presoaked in 0 ppm calcium (Table 35). Solids content of frozen, microwave cooked DRK beans were greater for samples HTST processed for 30 versus 45 seconds (Table 35). Tabl: Char: pres: S CCCKE Quail fleas: uélgi at. A’- I", .U‘e ”he I “ A 0% so...‘ \ Ffi‘nv bv-‘~‘ ”u Cr o"? I" o s‘. 9353-5 101 Table 35. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans following presoaking in five levels.of Ca“'and.then frozen.and microwave cooked. Quality Soak HTST Procm Measurement (ppm) MSD1 30 sec. 45 sec. Weight Gain2 0 6.69 20.94 i 2.51 19.01 i 1.56 (9/1009 solids) 50 18.56 1' 1.77 15.37 i 1.03 100 20.95 i 1.18 24.06 i .21 150 13.69 i .49 21.32 i 5.44 200 12.83 t 1.96 15.23 i 5.88 Whiter/1009) Compression 0 46.28 140.65 1 6.41 76.56 i 5.61 50 149.72 1 6.42 148.59 1 8.02 100 176.94 1 0.00 133.84 1 16.04 150 192.82 i 3.21 191.16 1 22.46 200 199.63 1 19.25 149.72 i 51.33 Shear 0 27.46 83.94 i 3.20 63.52 i 6.42 50 95.28 i 0.00 99.82 i 19.25 100 127.04 1 12.83 106.62 i 3.21 150 110.03 1 1.61 90.74 i 6.42 200 120.24 i 9.62 108.89 i 25.67 Soiidsa3 0 2.04 20.38 i .94 18.85 i .35 50 20.29 i .13 21.38 i 1.94 100 20.98 i .25 19.66 i .27 150 21.71 i .31 19.59 i 1.36 200 21.53 i .20 20.90 i .86 1 n=2 agrams remaining from a 509 sample =Minimum significant difference for average of soak treatments uperu nigh 'h au:301 q 1918-5 6‘ oy- .2- “ea.1 ““Rf‘n‘r- rt essay beans ,- \- 33 se me 5 310., Has 5: 102 Experiment #2. The Effect of Sodium Chloride Treatment and High Temperature Short Time Processing on the Quality Characteristics of DRK beans. Quality measurements of DRK beans soaked in three levels of sodium chloride showed that only soluble solids (OBrix) readings were significantly different among soak treatments (Table 36). The soluble solids measurement for beans presoaked in 0.50 and 0.75% NaCl were significantly greater than those soaked in 0.25% NaCl (Table 36). HTST processing affected the amount of splitting which occurred in DRK beans. Beans processed for 45 seconds produced significantly more splits than those processed for 30 seconds (Table 37). Sodium chloride level also affected splitting, DRK beans soaked in 0.75% NaCl had significantly more split cotyledons or cracked seedcoats than those soaked in 0.25% NaCl (Table 37). Soluble solids of the condensate was significantly higher in beans HTST processed for 45 seconds (Table 37). Also, condensate from beans treated with 0.75% NaCl had leached significantly more soluble solids when compared to condensate from beans presoaked in 0.25% NaCl (Table 37). However, statistical analyses indicated that any differences were caused by an interaction among processing times and soak treatments. Hunter Color measurements of DRK beans after HTST processing showed that beans became significantly lighter, more red and yellow when processed for 45 versus 30 seconds (Table 37). Kramer Shear Press texturographs exhibited a compression peak for DRK beans HTST processed for 30 seconds . sue-J. Lav u :.J n=1. u assume. «no .8 ~ mv>ee N. OQHCH hem-.5; Nw he the Cesiai A»: N as m nur- « 29:93 (sewn-U a... ears-ans: v.2: L5..- sflsfi.1-....mres.d.= - f4... — n¢>zsn LC muss: a (at. ‘ >9: 99L n.s..:-se.r.. his... mes-sud: . my a, absaessk. 103 .Ammmu.aoxsav mo.o w m as econouuap maucmoquacoem mum umuuoa 05mm on» an poonHOM no: name: mmocsoaao»n._a n moo—scouts mmocusoqaaa Ne": QIQN — em. s 66.6 no. s es.ss me.s s mm.o~ 6.6 s m.m sum. s mn.s mm.e s mo.mss ems. as. s me.m om. s mm.os on.s s om.o~ 6.4 s m.s smm. s om.a m~.~ s om.~ss «on. mm. s as.a mm. s m~.ss e~.H s mm.o~ m.e s n.e sums. H mm. om.n s as.mss emu. so as a insane. .m. smmdmmlmmmmmm .ussmm a .sesm. .ssso «some: use: .mowmoHcU asfioom no mHo>oH moms» moan maomo Sam ood CH osfixmom nouns memos Mme you momsmmmfi Hmon>29 mo mcoHumH>oo ousocmum one name: .on wanes Table Charac presoa . . 1, '5 Q‘hailu 1493511! Height 1"). n,‘ (3' eng 811143 e 1 z w- “‘U“ 2*‘nb . k'e L('~- \“V‘ .r Ha “hear Table 37 . Characteristics 104 Means and Standard Deviations for Quality of HTST processed DRK beans following presoaking in 100 ppm CaCl2 plus three levels of NaCl.1 Quality Soak HTST Procggigg_____ Measurement (NaCl%) MSDz 30 sec. 45 sec. Weight Gain/Loss3 .25 6.01 -9.44 t 1.01 -7.53 r 3.52 (9/1009 solids) .50 -7.40 i' 6.64 -7.68 i' 4.48 .75 -14.43 i 7.21 -6.42 s 1.83 °Brix3 .25 .33 .55 1 .19 .60 s .33 .50 .75 r .31 1.05 r .34 .75 .65 r .13 1.45 r .19 % Split3 .25 7.05 4.8 i 4.5 7.8 i 2.1 .50 6.5 r 4.4 11.3 s 6.3 .75 9.0 s 8.2 18.0 r 5.7 aggrer Qolor‘ L (lightness) .25 1.37 14.15 i .49 15.88 i .67 .50 14.05 i .64 16.78 i .74 .75 14.40 i .85 16.40 s .14 aL (redness) .25 1.08 7.38 i .46 9.53 1' .60 .50 6.73 i .46 9.03 r .67 .75 6.85 r .21 9.33 r .46 bL (yellowness) .25 .49 2.45 i .28 3.55 i’ .42 .50 2.13 r .18 3.20 r .07 .75 2.28 i .04 3.13 r .11 White/1009) Compression .25 54.26 344.82 1 12.83 224.58 1 48.13 .50 313.06 1 32.08 193.96 x 14.44 .75 324.40 x 3.20 187.15 3 4.81 Shear .25 39.51 No peak 183.07 i 8.66 .50 No peak 170.14 1 9.62 .75 No peak 156.53 i 9.62 .Selids55 .25 .84 22.79 i .46 23.32 i .45 .50 22.73 i .46 22.50 i .38 .75 22.66 i .36 22.68 i .06 1=for comparison with control (100 ppm Ca”) see Table 31. =Minimum significant difference for average of soak treatments n-8 n-2 agrams remaining from a 509 sample e ‘ v’h‘ ' 'Leoo bean :43 sisv .e s it 6. U. . e- r >— 2:63 105 while compression and shear peaks were recorded for all beans processed 45 seconds. Process time significantly affected the compression readings, producing firmer beans when HTST processed for 30 seconds (Table 37). No significant differences were demonstrated due to soak treatments for either peak. The freeze/thaw cycle induced the shear peak on the Kramer Shear Press texturograph for all but one sample HTST processed for 30 seconds (Table 38). However, no significant differences were found among shear peak texture readings (Table 38). Kramer Shear Press compression values were significantly greater for beans processed for 30 seconds compared to those processed for 45 seconds (Table 38). Thaw texture residues analyzed for solids showed that beans processed 45 seconds contained significantly higher amount of solids compared to those processed for 30 seconds (Table 38). DRK beans HTST processed, frozen and microwave cooked showed no significant differences in weight gain during microwave cooking (Table 39). All bean samples microwave cooked produced a texture profile with both compression and shear force peaks. Compression and shear measurements of DRK beans microwave cooked were signficiantly higher for samples HTST processed for 30 versus 45 seconds (Table 39). Texture compression peaks demonstrated that the beans presoaked in 0.75% NaCl produced significantly softer beans when compared to the 0.50% NaCl soaked beans. While shear Tabl Char in 1! thaw Qual HeaS' ” mam ”‘2" .Ce“ ~ A!“- beau. Q 6.. .cr o/"u I: s .‘ "-6‘.‘ L“ {I H N ' e? r: Table 38. 106 Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans after presoaking in 100 ppm CaCl2 plus three levels of NaCl and then frozen and thawed. Quality Soak HIST Progessigg Measurement (NaCl%) MSD2 30 sec. 45 sec. Kramer Shear3(kg/1OOg) IDQE_I§3§BI§ Compression .25 75.21 226.55 1 52.93 179.21 r 16.04 .50 254.07 1 64.16 190.55 i 0.00 .75 276.76 1 50.0 194.64 i 5.78 Shear .25 4.60 167.87 1 19.25 158.80 i 0.00 .50 145.19 1 12.84 157.66 1 14.44 .75 163.33 i --- 155.40 1 1.61 So s5“ .25 2.24 22.74 i .30 23.77 i 1.42 .50 21.55 i 1.53 25.32 i 1.28 .75 23.17 i .35 24.61 i .40 1sfor comparison with control (100 ppm Caafi see Table 32. -Minimum significant difference for average of soak treatments n-2 ‘sgrams remaining from a 509 sample F \ .83 Bk: Me“ 1.1 a; c “av 9‘. Dnea 107 Table 39. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans after presoaking in 100 ppm CaCl2 plus three levels of NaCl and then frozen and microwave cooked.1 Quality Soak ._____1flfifl11::rsssflurL_____. Measurement (NaCl%) MSD2 30 sec. 45 sec. Microwave Cook We a' 3 .25 6.71 20.43 s 2.22 21.44 i .46 (9/1009 solids) .50 19.93 i 1.32 23.86 i .52 .75 23.34 i .85 24.77 s 7.04 Kramer Shear3(kg/100g) Higrggaxe_segk Compression .25 30.14 156.53 1 3.21 82.80 1 14.44 .50 140.65 r 6.41 110.02 1 8.02 .75 108.89 1 0.00 74.86 1 28.88 Shear .25 8.65 86.20 i 0.00 58.98 i 6.42 .50 70.33 t 3.20 ' 73.73 i 4.82 .75 56.71 i 3.21 47.64 i 3.21 Soiidsl‘ .25 2.42 20.63 i .39 19.12 s 1.02 .50 20.30 t .12 20.35 i 2.36 .75 20.14 t .20 19.55 i .81 1afor comparison with control (100 ppm Ca2+) see Table 35. =Minimum significant difference n=2 ‘sgrams remaining from a 509 sample 108 peaks of beans presoaked in 0.75% NaCl were also significantly softer than the other soak treatments (Table 39), an interaction effect among soak treatments and HTST processing time was shown to exist. EXperiment #3. The Effect of Phosphate Treatment and High Temperature Short Time Processing on the Quality Characteristics of DRK beans. DRK beans soaked in 0.25% phosphate leached significantly more soluble solids than beans soaked in 0.10% phosphate (Table 40). Phosphate soak treatment produced significantly darker beans at the 0.25% level as indicated by decreased Hunter L values (Table 40). DRK beans soaked in two levels of phosphate had no significant differences in weight loss where HTST processed (Table 41). Condensate collected from beans HTST processed for 45 seconds contained significantly more soluble solids than those processed for 30 seconds (Table 41). Percent splitting during processing was demonstrated to be affected by soak treatment level. Beans soaked at the 0.25% phosphate level had significantly more split cotyledons and cracked seedcoats than beans soaked in 0.10% phosphate (Table 41). Hunter Color readings of DRK beans measured after HTST processing indicated no significant differences among lightness values (Table 41). However, both redness and yellowness of the beans increased when HTST processed for 45 compared to 30 seconds (Table 41). Redness values also were significantly affected by soak treatment, with beans presoaked in 0.10% phosphate 109 .Ammmu.>oxsev mo.o w m ue ucououueo sauceoemacoem one mouuoa oeem onu an oo3oHH0u no: mceozn mmoczogoauan neocoowuae mmocunoeauq «as Qua—N — om. H mo.m met—H H mh.m.fi awe. H mm.m.n o.m H o.m ohm. H 0min ob.m H meVNH «mm. coin H om.m 0min H om.m.n emain H «6.5—u m.~. H m.m nemH. H mm. .vo.w H HmJVNH «OH. 3m as a 8:33 «a. «Modmmlmmwmmm .uwamm x puqum. .sHeo venue: on .ouesmwonm no mHo>oH 03» made ~4er sag ooa :H ocexeom uouue oceon man you monomeos Heon>no mo ecoHueH>oo omeoceum one memo: .ov oHneB 110 Table 41. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans after presoaking in 100 ppm CaClZ plus two levels of P04.1 Quality Soak HTST Procggging Measurement (PO,%) MSD2 30 sec. 45 sec. Weight Cain/Loss3 .10 ---- -18.82 i 6.29 -14.20 i 3.83 (9/1009 solids) .25 - 7.32 1- 17.48 -13.36 i 6.69 °Brix3 .10 .19 .55 1 .21 1.48 s .22 .25 .90 r .12 1.50 s .12 % Sp1it3 .10 6.86 7.8 i 6.1 18.5 r 7.5 .25 30.0 i 28.3 31.3 i 8.5 flunter Color‘ L (lightness) .lo 2.53 14.23 s 1.17 15.88 i .18 .25 16.70 i 2.26 16.00 i .35 aL (redness) .10 .52 6.45 i .21 9.55 '1' .42 .25 5.80 r .21 8.40 r .07 hr. (yellowness) .10 .50 2.20 éi' 0.00 3.45 i‘ .28 .25 3.05 r .42 3.43 s .04 gamer Shear"(kg/100g) Compression .10 19.43 274.49 1 3.21 162.65 1 .96 .25 195.12 1 19.28 158.57 1 2.88 Shear .25 --—- No peak 149.72 1 0.00 .50 No peak 122.50 : 0.00 Solids“5 .10 .87 22.41 i .40 21.70 i .16 .25 21.33 i .43 21.41 i .34 g-for comparison with control (100 ppm Cay) see Table 31. sMinimum significant difference for average of soak treatments n=8 n82 agrams remaining from a 509 sample 111 being significantly more red than those presoaked in 0.25% phosphate (Table 41). Kramer Shear Press texturographs of DRK beans HTST processed for 30 seconds only exhibited a compression peak, compared to beans HTST processed for 45 seconds which exhibited both a compression and shear peak. Compression values of beans HTST processed for 30 seconds were significantly greater than for beans processed for 45 seconds (Table 41). DRK beans presoaked in 0.25% phosphate generated lower compression values than those soaked in 0.10% phosphate (Table 41). However, statistical analysis indicated that compression effects were a result of an interaction among soak treatments and processing time. No significant differences were found among texture shear values or solids content of DRK beans (Table 41). The freeze/thaw cycle produced a shear peak from each soak treatment level for beans HTST processed for 30 seconds (Table 42). No statistical differences were noted for thaw texture compression or shear peak values. However, solids analyses of thaw texture residues demonstrated that samples HTST processed for 45 seconds had significantly higher solids content compared to those processed for 30 seconds (Table 42). DRK beans soaked in two levels of phopshate, HTST processed, frozen and microwave cooked showed no significant differences in weight gain during microwave cooking (Table 43). All microwave cooked samples portrayed both 112 Table 42. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans after presoaking in 100 1ppm CaClz plus two levels of P0,. and then frozen and thawed. Quality Soak figs: Processing Measurement (Po‘ft) M802 30 sec. 45 sec. Kramer Shear3(kg/1009) W Compression .10 45.91 220.05 1 22.45 170.14 i 35.29 .25 158.80 i 19.25 153.13 i 8.03 Shear .10 ---- 117.96 i --- 171.95 i 26.30 .25 90.74 i --- 124.77 i 9.62 solidsl‘ .10 2.16 21.93 1 .25 25.35 1 .14 .25 19.75 i 2.13 24.54 i .47 g-for comparison with control (100 ppm Caafl see Table 32. =Minimum significant difference for average of soak treatments n=2 8grams remaining from a 509 sample 113 Table 43. Means and Standard Deviations for Quality Characteristics of HTST processed DRK beans after presoaking in 100 ppm CaCl plus two levels of P0,. and then frozen and microwave cooked. Quality Soak 31$: grocessing Measurement (Po,%) MSD2 30 sec. 45 sec. Microwave Cook flgign§_§gig§ .10 5.49 23.11 i 1.50 22.35 i 4.26 (g/lOOg solids) .25 27.33 i: .83 21.56 i' 3.17 Kramer Shear3(kg/1OOg) Microwave Cook Compression .10 13.82 97.55 i 9.62 65.79 i 9.62 .25 74.86 i 3.21 57.85 i 1.61 Shear .10 12.70 52.18 i 3.20 49.91 i 9.62 .25 36.30 i 6.41 41.97 i 4.82 M3" .10 .91 19.32 i- .08 19.55 1- .81 .25 18.18 i .37 18.82 i .23 ;-for comparison with control (100 ppm Caafi see Table 35. sMinimum significant difference for averageof soak treatments n=8 8grams remaining from a 509 sample 114 compression and shear peaks on Kramer Shear Press texturographs regardless of HTST processing time (Table 43). DRK beans presoaked in 0.10% phosphate remained significantly more firm than those presoaked in 0.25% phosphate (Table 43). Compression values of microwaved cooked beans were significantly greater for samples HTST processed for 30 compared to 45 seconds (Table 43). Shear peaks of microwave cooked beans showed no statistical differences. Solids analyses indicated that beans presoaked in 0.10% phosphate retained more solids during microwave cooking than those presoaked in 0.25% phosphate (Table 43). Study II. Effect of High Temperature Short Time processing and Various Pressures (PSIG) and Times on the Quality Characteristics of DRK beans. Overall means to establish differences among processing times and pressure are given with the results. Time/pressure means for individual samples HTST processed are included in Appendix D. This study was carried out on two different days, therefore beans were soaked two different nights. Beans soaked the first night (those to be HTST processed at 30 seconds) gained significantly less weight than those soaked the second night (beans to be HTST processed for 50 seconds) (Table 44). Differences in Hunter Color lightness and redness values were seen after soaking between beans to be processed at 30 and 90 PSIG. Beans to be processed at 30 PSIG were significantly lighter and less red than those to 115 mosooom om Ham emu: «uncooou on a oo.ov.on.on.oH u0m Naucn .mo.o w my mocouowmao pseuduqsuau Esaqswanm onm cm can on Ham onus «chm cm one on ecu mans? w.H Oh b.H om m.H om ¢.H ow h.H om w.H on h.H Oh m.H om w.H om mm. m.H cs om. e.H on ufiaom « mm. Oh mm. ow em. om mm. oe mm. om em. on mm. Oh em. ON on. om Axaumov ma. mm. 0H mo. mm. on moflaom GHQsHom mm.¢HH on em.¢HH ow mm.vaa om mm.vaa ov hm.mHH om Hm.¢HH om N¢.¢HH ch .84: cm 36: cm .6336 6812 ho.H N¢.¢HH OH H.H mm.nHH on :wmo unvwoz om: znm mo momma Haouo>o .Ucflxmom nouns mesa» Aonmv mwusmmoum maofium> .ev manna 116 mocooom om uOu can: «museums on a oo.ov.om.o~.oH sou mans» Amc.o w my oocououuao acoowuqcon EdawcasuN onm om can as see on": «sums cm can on non mans. ms.m on s~.m ow om.m om m>.m o4 No.6 om m¢.oa on Hm.m op so.m om mm.m on $4 2.6 3 mm. 2.6 on $683624: in om.ss on mm.sa om os.ma om ~m.ms ov mo.ma om ma.ms on ms.ma on mm.ms om o~.ms on $4 3.3 3 34 5.5 on .3269: 56 ~m.m~ on mm.m~ om sm.m~ om mm.m~ o4 ~m.¢~ om 6m.m~ on mm.m~ on o~.¢~ om ms.m~ cm 34.. oo.m~ ca ové 3.3 ea $35.53. A mmwmulmwmmmm om: 24m: $9833 .39.. 33034 24845660: ”mass swam susaaso .xs.ucooc vs manna 117 be processed at 90 PSIG. HTST processed beans lost weight during processing, samples processed at 50 PSIG lost significantly less weight than samples processed at 70 and 90 PSIG (Table 45). Processing time also resulted in significant differences in weight loss. DRK beans HTST processed 60 and 70 seconds lost less weight than beans processed for 30 and 40 seconds. The amount of splitting that occurred in DRK beans processed at 90 PSIG was approximately six times greater than those processed at 30 PSIG. The amount of splitting varied tremendously with processing time. Beans processed 40 seconds developed the most split cotyledons, while beans processed 30 seconds fell in the middle and samples processed 10 seconds had the least amount of splits. A significant interaction between the two dependent variables, PSIG and time, was shown statistically; therefore inferences regarding pressure or time alone as the cause of splitting cannot be drawn. Hunter Color values L, aL and b1 of the HTST processed DRK beans were significantly effected by processing pressure and time (Table 45). Hunter Color L (lightness) values decreased as PSIG increased, with 30 PSIG having significantly lighter values than 90 PSIG. However, when examined by time of cook 40 seconds resulted in the darkest bean L= (17.94) and 60 seconds with the lightest bean L= (20.17). Redness (aL) and yellowness (b1) values of the DRK beans also demonstrated that decreased processing pressure ~I‘III .IC!‘ I,IOI.h.'-tu 'u-UP-n H F: v u a; .snwh L: IL-h teat-Ah .1!il\l\l‘lfl ~ ~ thugs. win-Aui iii-\f >5.‘ | m... ‘V .Hu'~e\~lrhuh. 118 mocoomm om How NHuc «monoomm 05 a .oo.o¢.om.om.ou HON oucm onm cm a Ob How mans .OHmm Om a on ROM mace mocoomm om MOM «mus «mucooon oh w oo.oe.om.o~.o~ new maucm chm cm can oh no“ on»: «Gama cm can on may maucm Amo.o w m. mucououuao ucmowuacmam assacaau— sm.ms on sa.om om mm.ma om sm.ss o4 o¢.ma om oe.ms om 4m.mH on mm.ms om mm.ms cm 2.4 5.3 3 34 3.3 on .3223: A NHMMdmwlmdemm mm.H¢ on ~«.ms om 4m.mq om om.sm o4 sm.o¢ om mm.mm on nH.Hm ob mm.~s om Hm.sm om mo.HH 50.0 as m~.s oo.m om nausaom » «5.6 u as mm.m u on mm.msn om mH.mHn o4 m~.4an om wm.¢au on ~4.nau on 3.3... om mm.» .. cm .823. om.e oe.~au oH os.~ oH.HHu on nsmmoq\:emo unmsms om: zen: Amocoommc .omz 24m: onm ucmsmssmaoz mass swam spasmso .moawu one no oswmmoooum Ema: nouns mason man you messages Housmanm mo Aonmv mousmmoum msOwum> msmoa Haeuo>o .me wanna 119 mocooom om ecu man: Nmocooom On a .oo.oe.om.o~.ofl u0u oncn onm om a o» new man: .onm om a on was muc~ Amo.o w my mocouomuqo assuamacmam Essacasu— ms.~ms as m4.~s~ om mm.oma om ~¢.mma o4 m¢.ama om sm.oa~ on nm.em~ on mo.ms~ om om.mms om mm.om Hm.4¢m cs H~.om mm.mm~ on cowmmmudsoo mu~ Hm.n on 06.4 cm mm.n om so.n cs 4~.m om ~m.m on mm.m or Hm.m om H¢.m on B. 2.4 3 S. 3.6 on 33:26:43 in ms.m as os.oH om mo.m om «s.m o6 mm.m om se.m on mm.m on o¢.oH om vm.m cm 34 3.3 3 mm. 3.3 on 36262. in n.~ 00 5 om: zeuz Amocoommc .om: znfieh S A .v at... -.va..,.-h ~ ~ P...~nv>av ||.l..l !Ie-\\.--> -Cnr Id § n~rv6§~ 123 6660006 on 606 an: raccooou as a oo.oq.o6.o6.o6 sou euc6 .mo.o w my oocououuuo useoauacmum Esaasaen~ 0666 o6 can o6 sou o6nc .0666 cm can o6 new mac. ow.ONH on hm.HMH om mw.MHH om mh.wm O¢ HN.@OH om mm.¢OH on mm.wNH on mN.FMH om mm.hHH om mm.o~ mm.mma OH Hm.MH mo.ova on Hmonm hv.©NH on mm.mmH om MN.GMH om 66.666 66 66.666 66 66.666 66 66.666 66 66.666 om 66.666 66 66.66 66.666 66 66.66 66.666 66 :o6mmmumaoo 666qnnmqlummmmlumsmmm 66.66 .66 66.66 om 66.66 cm 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 cm 66.6 66.66 66 66.6 06.66 66 .6816. .6660 6666603 000 m 0 . am: 5666: 1660:0063 696: 246666 .0666 6:056:63: 6686s ems: 6966650 .ocaxooo o>6306063 0:0 vsfiuoouu con» can mmafiu use AUHmmV mousmmmua m5066m> um mcflmwooosm Ema: umuum mason xmo you mmuzmmme Hmo6m>sm no names Hamuo>o .o¢ «Home 124 6666666 66 606 one «6666666 66 6 66.66.66.66.66 666 6uc6 660.0 w my oocououmao acooawacmdm Ezeqsasu~ 0666 66 666 66 606 66»: 40666 66 6:6 66 666 6uc. 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.6 66.66 66 66. 66.66 66 66qmmulmmwflmw 6666 2466: 666660666 666.: 566.62 .0666 6666666666: 6666s 6696 6666666 .66.»:oov 66 66669 125 seconds had significantly lower solids content than beans processed for 10 seconds. DRK beans HTST processed and then dried showed significant changes in Hunter Color lightness and redness values with processing pressure (Table 47). Dried DRK beans which had been processed at 90 PSIG were significantly darker than those processed at 70 PSIG. Whereas, beans processed at 30 PSIG were more red than those processed at all other pressures (Table 47). Yellowness values were not significantly affected by either processing time or pressure (Table 47). Rehydration ratios for HTST processed beans were not significantly affected by pressure or time (Table 48). Rehydrated texture measurements domonstrated significant differences which were caused by an interaction among processing times and pressures. Texture compression values for beans HTST processed for 30, 50, or 70 seconds were similar (Table 48). However, all beans processed for 10, 20, 40 or 60 seconds were significantly different from each other and those processed for 30, 50, and 70 seconds (Table 48). No shear force peaks were exhibited by any rehydrated HTST processed bean sample. Solids analyses conducted on rehydrated texture residues also demonstrated significant differences to be caused by a combination of HTST processing times and pressures (Table 48). HTST processed DRK beans dried and rehydrated prior to microwave cooking showed significant differences in \lll‘l Il‘llll-.. 1:! all I Ilt.‘ ‘ ”31.-I ..\ c line .4656: ~ ~ us.hn~>av h. \. NI :6 .636. mosoomm 06 60u was “upcooom 06 a oo.oe.om.o~.oa now encn 660.0 m a. oocouomuao acmosmacmdm Esachan~ onm cm one Oh 80m CH": «onm cm can on “an on:— 126 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66.6 66 66.6 66.6 66 in 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66.6 66 66.6 66.6 66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.6 66.66 66 66.6 66.66 66 366566666 .6 HMHOU HMUQDH 6666 2562 166660666 666: 2462 .0666 6666666666: 66869 669: 6666660 .cofiumuoazoo can» use 60869 one Aonmv mousmmoum 650666> um mc6mmoooum ems: nouns mason Mme you 60656605 6606m>nm m0 memos Hamuo>o .66 manna «Illt1l‘ill lulu-Fig. uh IR) C-III§I.|~II II...I (‘,w“| ILIIIIINII‘I‘ :-F- EC-rih‘ ~.hl$.‘-nfi'v’i-h ~ iuhv‘Nh>-§!‘ .unv 66.6-saw:- ~ ~ 6.» h->nv o 6.4 a. 6.. ~ ..~ p.36. 127 6660666 66 666 on: 66666666 66 a 66.66.66.66.66 606 6u66 660.0 m a. oucmuoumao uceouuwcm6m 8:86:6Eu6 onm om van or How OH": «onm Om van on MOM mu:— 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.6 66.66 66 66.6 66.66 66 6dmflnulmu6amw 66.666 66 66.666 66 66.666 66 66.666 66 66.666 66 66.666 66 66.666 66 66.666 66 66.666 66 66.66 66.666 66 66.66 66.666 66 60666666600 666qmsm4166666|mmammm 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 66. 66.6 66 66. 66.6 66 mammmuqmflmmmuamwm 6666 5666: 666260666 66666 2.662 .0666 666666666666: 66566 966: 6666660 .Uoumuossou 0:6 :06umuoanmo :05» one mesa» pom Aonmv mousmmmum m50666> um oc6mmmooud Ema: youmm mason xmo 60w mousmmoa 6606m>cd m0 asses 66660>o .o¢ OHQMB 128 rehydration ratios (Table 49). Differences in rehydration ratios were not seen prior to Kramer Shear Press measurements of rehydrated beans (Table 48). The significant differences in the rehydration ratio of rehydrated microwave cooked beans were due to an interaction among processing times and pressures. Weight gain of rehydrated beans during microwave cooking was significantly greater for beans HTST processed 30 and 70 seconds (Table 49). HTST processing times of 30, 40 and 50 seconds produced significantly greater weight gain in DRK beans during microwave cooking than processing times of 10 and 20 seconds (Table 49). Kramer Shear Press readings for beans rehydrated and microwave cooked demonstrated that HTST processing at 30 and 70 PSIG had significantly greater compression values than for beans processed at 50 and 90 PSIG (Table 49). Beans HTST processed for 40 seconds required the least force to compress after rehydration and microwave cooking (Table 49). However, an interaction among processing times and pressures was statistically indicated. The shear force component of the Kramer Shear Press texture profiles were not produced for beans HTST processed for 10 and 20 seconds, and only appeared in 1 and 6 samples processed for 30 and 50 seconds, respectively. Significant shear force peak components resulted between DRK beans HTST processed at 30 and 90 PSIG and those processed for 60 and 30, 40 and 50 seconds (Table 49) . ‘III’I \Ir“ Ii. an". I I Hi IKE—I:- ~ 566‘ afl>6~6~ .flnv nL- -,vn.-:~ ~ ~ a..,~.~>av 129 6666666 66 666 6»6 .6666666 66 6 66.66.66.66.66 666 6u66 660.0 w my 00c060mu6o 96606666666 8386:6386 0666 66 666 66 666 66a: .0666 66 666 66 666 6u6. ¢Q.MMH on w0.hmd ow 66.666 66 66.666 66 66.666 66 66.666 66 66.666 66 66.666 66 66.666 66 66.66 66.666 66 66.66 66.666 66 60666666600 dmaaude66666|666666 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.6 66.66 66 66.6 66.66 66 266616. 6660 666663 66661666666666 66.6 66 66.6 66 66.6 66 66. 66 66.6 66 66.6 66 66.6 66 66.6 66 66.6 66 6o. 6o.6 o6 mo. o6.6 on o6umm sawumuo>s0m 66: .2666 666666066 6662 2.66: .0666 66060666602 66666 666: . 6666660 .mswxooo 0>630606B 0:0 :o6umuoas0uxso6umuoan0o an 6030660u 6056» 0:0 Aonmv 606566069 630660> um 0666600069 969: u0uum 6:602 xmo 606 60636005 66066>sm mo 6:603 66660>o .66 06nma 4i 6 at 66.6 130 6666666 66 666 6«6 .6666666 66 6 66.66.66.66.66 666 6u66 660.0 m n. 0060606660 96006666666 838666Eu~ 066m 06 0:6 06 606 can: 60666 on use on 60m was. 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 66.6 66.66 66 66. 66.66 66 666666|666666 66.66 66 66.666 66 66.66 66 66.66 66 66.66 66 66.66 66 66.66 66 6666 66 66 66.66 66 66.66 6606 66 66 66.66 66.666 66 66066 dmmmsmdlmmwmmlmmmmmm 66: 6666: 666666666 66666 2666: .0666 6666666660: 66666 9666 6666660 .66.66666 66 66666 131 Rehydrated microwave cooked bean texture residues analyzed for solid content were shown to be significantly different from each other based of HTST processing conditions of pressure and time (Table 49). HTST processing at 50 PSIG resulted in significantly lower solids content. than the processing condition of 30 PSIG. Beans HTST procesSed for 40 seconds had a lower solids content than b beans processed for 10 seconds (Table 49). DISCUSSION Steam blanching is an essential process for the preservation of food. Several microstructural changes occur in the seed coat/peel of vegetables during steam peeling, as described by Floros and Chinnan (1988). Legume seed coats have similar structures as vegetable peels and include: 1) waxy cuticle, 2) palisade cell layer, 3) hourglass cells and 4) thick cell wall parenchyma cells (Swanson et al., 1985). During steam blanching, phase transition of the waxy cuticle occurs during which it losses its structural stability. The following initial changes were observed in the cytoplasm of steam treated fruit: high temperatures caused denaturation of enzymes and other proteins, hydrolysis of carbohydrates, and changes in the configuration of other macromolecules. These changes resulted in contraction and seperation of the cytoplasm from the cell wall. Next, the high temperature resulted in degradation of the hemicellulosic polysaccharides in the cell wall (McNeil et al., 1984) and in sections (polygalacturonic acids) of the middle lamella (Alberts et al., 1983). Seperation of the cell wall from the middle lamella was the result of steam blanching, causing a mechanical failure and collapsing of 132 133 cells (Floros and Chinnan, 1988). In steam blanching, as the temperature begins to exceed the boiling point of liquids inside the cell an internal vaporization pressure is created. When external pressure is reduced to atmospheric (i.e. end of blanch) an enormous internal force acts on the cell walls, resluting in physical damage. Therefore, both internal pressure and the effect of heat on tissue are responsible for the disorginization of the cell structure. The effect of heat on the starch in protein matrix found in legume cotyledons, had been examined by Rockland et al. (1977). Intracellular gelatinization of starch was characterized as temperature dependent granule deformations and expansions restricted in part by adjacent granules and intact cell walls. Extracellular gelatinization of large starch granules occured at lower temperatures within gelatinization range. Retardation of starch gelatinization occurred in beans treated with a salt solution. Soaked beans have noticable swelling of palisade, hourglass and parenchyma cells. When soaked beans are fractured, the fracturing of seed coats occurs along cell walls. The pectinaceous middle lamella also expands during soaking (Swanson et al., 1985). The microstructural comparison of isogenic lines of navy bean cultivar between one white, colored and isogenic mutant by Agbo et al. (1987) revealed that seed coat cell layers were different between strains. The colored "San 134 Fernando" bean had a thicker paliside cell layer, and parenchyma cells were smaller and more irregular in shape. These cells were also surrounded by a dense cell wall. San Fernando starch granules appeared tightly embedded in a protein matrix. Beans with the thickest paliside layers had lower water uptakes. Pinto beans have a higher starch gelatinization temperature (77°C) compared to the ranges for navy (66—77 °C), and red kidney beans (64-68°C) (Sathe et al., 1984). Meiners et al. (1976), showed that raw pinto and kidney beans contain more total carbohydrates than navy beans. Study 1. Evaluation of Soak Water Treatments and High Temperature Short Time Processing on Dry Edible Bean Quality BXperiment #1. The Effect of Calcium Treatments and Sign Temperature Short Time Processing on the Quality Characteristics of Navy, Pinto and Dark Red Kidney Beans. Calcium as a divalent cation can cross link polygalaturonic pectin chains together. This covalent bond requires a lot of force to break, therefore, it helps increase firmness of canned legumes [Uebersax (1985); Van Buren, et al (1986); Wang, et a1 (1988)]. Calcium has also been shown to decrease drained weight of canned beans [McCurdy, et a1 (1983); Uebersax and Bedford,(1980)]. Calcuim soak treatments resulted in minor effects on navy, pinto and DRK bean quality characteristics. Water uptake during soaking, as expected, decreased weight gain with increased calcium concentration. Also, weight loss after HTST processing tended to increase with increased 135 calcium ion concentration. The calciun ions may actually be producing an osmotic effect, driving water out of the bean. Processing time of 45 seconds had greater yield than for those processed 30 seconds. The longer procesing time may have allowed for more starch to gelatinize, thus more water was retained. Splitting of seed coats in traditionally canned beans has been shown to decrease with increased calcium concentration (Van Buren et al., 1986). However, in this study, splitting was more dependent on HTST processing time. Beans processed for 45 seconds had significantly more splitting than beans processed for 30 seconds. Split cotyledons and seed coats are most likely to be caused by the denaturation of proteins, hydrolysis of pectic substances, separation of the middle lamella from the cell wall and finally, mechanical rupture of the seed coat. Pinto beans did not show this difference in amount of splitting of seed coats. Perhaps, as a colored bean, it has the characteristics demonstrated by "San Fernando" beans, a thicker paliside layer and a more dense cell wall; resulting in less susceptibility to seed coat rupture. Quality of beans is often related to their being "too firm" or "too soft". Kramer Shear Press texture readings throughout the course of this study followed some general trends. Texture was influenced both by HTST processing and calcium concentration. Texture compression values depicted 136 the increased firmness with increasing calcium concentration. This, of course is related to the cross linking of pectin chains in the cotyledon. The shear press curve reflects extrusion of the cotyledon through the seedcoat. Since the seedcoat contains less pectin than the cotyledon, calcium has less effect on the seedcoat. HTST processing time was crucial in bean softening. The longer HTST processing time of 45 seconds consistently produced lower compression values than beans processed for 30 seconds. The 30 second HTST processing time did not produce shear force peaks in the texture measurements taken after HTST processing. Perhaps the decreased processing time was not sufficient to degrade the hemicelluloses or pectins in the cell wall, causing the middle lamella to seperate, alternatively perhaps, the temperature differential between the bean sample and the atmosphere was not as large as that at 45 seconds, therefore, damage to the seedcoat occured. Pinto beans HTST processed for 45 seconds also did not produce a shear force peak. This may be due to pinto beans higher total carbohydrate content or increased starch gelatinization temperature. These factors may decrease the rate at which seedcoat breakdown or mechanical damage occurs in pinto beans. A characteristic change seen in all texture measurements taken after thawing, was the presence of shear force peaks in some or all bean samples HTST processed for 137 30 seconds (or 45 seconds for pinto beans). Ice crystal size and rate of formation can affect product texture. Slower freezing and thawing can cause large ice crystal formation which disrupts cellular structures by protruding from the middle lamella into other cells. Clearly, disruption of seedcoat structures took place during the freeze/thaw cycle. Dehydration/rehydration of bean samples resulted in Kramer Shear Press compression values higher (navy and pinto) or similiar to (DRK) compression values after HTST processing. Dehydration pulls the remaining moisture out of the collapsed blanched cells. This release of moisture can cause structural damage to cells, causing further collapse anc compression (Crafts, 1944). The trend toward increased texture measurements after rehydration were most likely due to a decrease in hydration of starch needed for adequate softening. Rehydrated microwave cooked beans produced lower compression values than rehydration alone. This indicated that heat and water are needed for sufficient softening of the legume starch. Complete softening was obtained with microwave cooking. Frozen and microwave cooked navy and pinto beans produced the lowest compression peaks compared to any other preparation method. DRK beans rehydrated/microwave cooked had the lowest values, however frozen/microwave cooked textures were only slightly greater. The reason for this is unclear, it may be the difference in 138 legume variety. Frozen/microwaved beans had decreased solids content, which indicated that more moisture was available in frozen microwaved beans. Therefore, a more complete cook or gelatinization of starch could be attained. Beans HTST processed had decreased lightness, redness and yellowness values compared to color measurements taken after soaking. Color changes are most likely due to Maillard browning. This has also been proposed by Quenzer et al. (1978). Dehydrated beans had higher lightness values than HTST processed beans. All beans dehydrated had from 85-100% splitting. This "butterflying" of the bean cotyledon was most likely responsible for the increase in lightness values. Drying also decreased the redness of HTST processed beans, this also was likely to be related to the increase in splitting, since the less of the bean seedcoat was exposed to the color meter. Experiment #2. The Effect of Sodium Chloride Treatments and High Temperature Short Time Processing on the Quality Characteristics of Navy, Pinto and Dark Red Kidney Beans. Navy, DRK and pinto beans soaked in 100 ppm Cab'plus 0.25 to 0.75% sodium all exhibited increased soluble solids (°Brix) with increasing sodium concentration. This is probably due to the presence of more sodium ions in the water and an increase solubilization of protein by the sodium. Soluble solids also increased with HTST processed time. Higher soluble solids in the condensate of beans processed for 45 seconds may have occurred due to increased 139 hydrolysis of pectic substances with the longer processing time. Processing time also affected the amount of splitting which occurred, beans processed for 45 seconds had a greater amount of splitting. The reasons for increased splitting were discussed previously. Hunter color values were affected by processing time. Lightness values decreased with cooking and longer processing decreased lightness values further, except in DRK beans. However, DRK redness and yellowness values increased with HTST processing. The change in color values in all beans suggests that Maillard browning had occurred, producing more brownish or red hues in all beans HTST processed, and that these changes were more marked in beans HTST processed for 45 seconds. Texture values for sodium treated navy, DRK and pinto beans were affected by processing time. All beans processed for 30 seconds did not develop shear peaks, whereas those processed for 45 seconds did. Beans HTST processed for 45 seconds had lower compression values than those processed for 30 seconds. Freezing then thawing the beans resulted in the exhibition of shear force peaks in almost all beans HTST processed for 30 seconds. The disruption of cellular structures (as described previously) during freezing may have been the cause. Thaw texture values of navy and pinto beans were increased from HTST texture values, however DRK beans were lower than after HTST processing. The reason for this occurance is not clear. Microwave cooking of the 140 frozen bean varities produced the lowest texture values, with shear peaks occurring even in beans HTST processed for 30 seconds. Texture compression values were lower for beans HTST processed for 45 compared to 30 seconds. Obviously, the longer HTST processing increases the amount of pectin hydrolysis, starch gelatinization and cell separation (ie. bean softening) and further microwave cooking beans for the same time cannot equilibrate this difference in "pre-cook". A trend that was apparent after microwave cooking was the decrease in compression texture values with increasing sodium level. Van Buren et al. (1986) found that NaCl in the brine of canned legumes decreased their firmness. NaCl probably functions to decrease firmness by competing with divalent cations for position on the negatively charged carboxyl on the polygalaturonic chains. Thus, decreasing the amount of pectin cross bridges which would cause bean softening. Experiment #3. The Effect of Phosphate Treatments and High Temperature Short Time Processing on the Quality Characteristics of Navy, Pinto and Dark Red Kidney Beans. Beans samples soaked in 100 ppm Cafl'plus 0.10 or 0.25% phosphate had significantly higher soluble solids readings with the higher phosphate level. As described earlier, more ions are in the solution to begin with and secondly, phosphates have a solubilizing effect on proteins (Hoff and Nelson, 1965) and may have increased leaching of these components. Hunter color lightness values were lower for all beans soaked in 0.25% phosphate. Decreased lightness 141 with an increase in pH of the soak solution was in agreement with results found by Beaumarchais, (1989). DRK beans contain anthocyanin pigments which in the presence of a base turn blue, while navy beans contain anthoxanthins which become yellowish orange in a basic environment (Harte, 1989). These color changes are in agreement with Hunter Color decreased lightness readings. Polyphosphates also act as metal chelating agents and can inhibit metal induced discolorations (Lindsay, 1985). Besides acting as color protectors, polyphosphate chelating agents can remove calcium from pectic substances in cell walls promoting bean tenderness (Lindsay, 1985). This phosphate-calcium complexing effect has been investigated further by Fraley et al. (1980). These researchers have shown that the presence of phosphate can significantly lower the threshold for Caa'induced fusion of the phospholipid vesicles. These fused complexes result in leakage of cell contents and collapse of cell bilayers. This may be the mechanism to explain the decreased compression and shear values seen for phosphate treated beans. Kramer Shear Press texture readings for beans soaked in 0.25% phosphate had lower compression values than for beans soaked in 0.10% phosphate. Time of HTST processing also affected texture measurements, longer HTST processing produced softer beans. Beans processed for 30 seconds did not produce a shear peak. The freeze/thaw cycle again induced shear peaks, except in pinto beans. Thaw texture 142 compression values did not consistently increase or decrease among bean varities. However, compression and shear texture values all decreased after microwave cooking. Beans HTST processed for 45 seconds had lower compression values than those processd for 30 seconds. The solubilizing and softening effect of phosphate was observed. Phosphate levels of 0.25% produced beans of softer texture than the 0.10% level. All beans microwave cooked had shear peaks, except pinto beans. Pinto bean had seedcoats that were extremely soft and did not offer any resistance to shear force. Study II. Effect of High Temperature Short Time Processing and Various Pressures (PSIG) and Times on the Quality Characteristics of DRK Beans. The differences in quality measurements taken on the two days of soaking did not seriously affect Study II results. Since, the significant differences were not consistently evident in measurements taken after processing. Beans samples HTST processed for 50 seconds demonstrated the effects of processing at various pressures. Beans processed for 50 seconds at 30 PSIG required significantly more force to compress than those HTST processed at 90 PSIG, while beans processed for 10 seconds at 70 or 90 PSIG had significantly higher compression values than those processed for 50 seconds. Therefore, the means presented in Tables 45, 46, 47, 48 and 49 may not accurately reflect the trends which occurred during HTST processing. 143 HTST processing effects were dependent upon both process times and pressures. As HTST processing times and pressures increased DRK beans had increased splitting (Figure 5), became darker (Figure 6) and had decreased Kramer Shear Press compression and shear force values (Figures 7 and 8). Reasoning for these trends were previously described. Splitting "/6 100 144 80 // 60 / f ‘ —o— so PSIG ‘ —e— so PSIG 40 —-6— 7o PSIG . // + 90 PSIG 20 0 r I I l f ' I I O 1 O 2 0 3 0 4 0 5 0 6 0 7 0 8 0 HTST Time (seconds) Figure 5. % Splitting of DRK Beans HTST Processed at Different Times and Pressures Hunter Color L (llghtness) 27.5 26.5 25.5 24.5 145 1 A r I I . I ' I ' I r I ' r 0 10 20 30 40 50 60 70 80 HTST Time (seconds) Figure 6. Hunter Color L (lightness) values of DRK Beans HTST Processed at Different Times and Pressures 30 PSIG 50 PSIG 70 PSIG 90 PSIG (kg/1009) FORCE 146 400 300‘ ~ \ 200‘ \\\\\A 100‘ . . r r . , . , . , , , . , . 0 10 20 30 40 50 60 70 80 HTST TIME (seconds) Figure 7. Compression Values for DRK Beans HTST Processed at Different Times and Pressures 30 PSIG 50 PSIG 70 PSIG 90 PSIG (kg/1009) FORCE 250 200 150 100 147 HTST TIME (seconds) Figure 8. Shear Force Values for DRK Beans HTST Processed at Varying Time and Pressures 3O PSIG 50 PSIG 70 PSIG 90 PSIG CONCLUSIONS HTST steam blanching of canned dry beans and frozen lima beans was successfully demonstrated by Drake and Carmicheal (1986) and Drake and Kinman (1984), respectively. This study has demonstrated that other varieties of dry beans are also suitable for HTST processing. Traditional soak treatments used in commercial bean processing maintain their characteristic responses during HTST processing. For example, CaCl2 jproduced firmer beans, while the phosphate soak treatment produced softer beans. All bean varieties had similar changes in quality characteristics with HTST processing. DRK beans in Study II demonstrated that the "optimum" quality characteristic could be controlled depending on end product usage. For example, if firmer beans are desired then.HTSijrocessing could be done at a low pressure for longer time or at a high pressure for a short length of time. However, the "optimum" HTST time and pressure processing combination for each bean type needs further investigation. This would also include sensory evaluation studies by trained and consumer panels. HTST processing has shown to be an acceptable processing method for legumes which could increase their in home 148 149 preparation convenience. Product development of HTST processed beans stored either frozen or dehydrated needs to be completed to evaluate the marketability of such legume products. For companies to utilize idle equipment during the off- season a cost/benefit analysis should be conducted. Hopefully, results would demonstrate a potential for profit so that high quality, convenient, legume products can meet the consumers demand for healthy and convenient foods. APPENDIX A Properties of Saturated Steam 1 150 Speexfic volume (m’lkg) Enthalpy 1 Id 1kg) Entropylldlkg - K1 Vapor Saturated Temperature pressure Saturated Liquid vapor Saturated ('Ci 0th Liquid vapor (Hg (11,) Liquid vapor 0.01 0.61 13 0.0010002 206.136 0.00 2501.4 0.0000 9.1562 3 0.7577 . 0.0010001 168.132 12.57 2506.9 0.0457 9.0773 6 0.9349 0.0010001 137.734 25.20 25 12.4 0.0912 9.0003 9 1.1477 0.0010003 113.386 37.80 25 l 7.9 0.1362 8.9253 12 1.4022 0.0010005 93.784 50.41 2523.4 0.1806 8.85 24 15 1.7051 0.0010009 77.926 62.99 2528.9 0.2245 8.7814 18 2.0640 0.0010014 65.038 75.58 25 34.4 0.2679 8.7123 21 2.487 0.0010020 54.514 88.14 2539.9 0.3109 8.6450 24 2.985 0.001002? 45.883 100.70 2545.4 0.3534 8.5794 27 3.567 0.0010035 38.774 113.25 2550.8 0.3954 8.5156 30 4.246 0.0010043 32.894 125.79 2556.3 0.4369 8.4533 33 5.034 0.0010053 28.011 138.33 2561.7 0.4781 8.3927 36 5.947 0.0010063 23.940 150.86 2567.1 0.5188 8.3336 40 7.384 0.0010078 19.523 167.57 2574.3 0.5725 8.2570 45 9.593 0.0010099 15.258 188.45 2583.2 0.0387 8.1648 50 12.349 0.0010121 12.032 209.33 2592.1 0.7038 8.0763 55 15.758 0.0010146 9.568 230.23 2600.9 0.7679 7.9913 60 19.940 0.0010172 7.671 251.13 2609.6 0.8312 7.9096 65 25.03 0.0010199 6.197 272.06 2618.3 0.8935 7.8310 70 31. 19 0.0010228 5.042 292.98 2626.8 0.9549 7.7553 75 38.58 0.0010259 4.131 313.93.. 2635.3 1.0155 7.6824 80 47.39 0.0010291 3.407 334.91 2643.7 1.0753 7.6122 85 57.83 0.0010325 2.828 355.90 2651.9 1.1343 7.5445 90 70.14 0.0010360 2.361 376.92 2660.1 1.1925 7.4791 95 84.55 0.0010397 1.9819 397.96 2668.1 1.2500 7.4159 100 101.35 0.0010435 1.6729 419.04 2676.1 1.3069 7.3549 105 120.82 0.0010475 1.4194 440.15 2683.8 1.3630 7.2958 110 143.27 0.0010516 1.2102 461.30 269.1 .5 1.4185 7.2387 1 15 169.06 0.0010559 1.0366 482.48 2699.0 1. 734 7.1833 120 198.53 0.0010603. 0.8919 503. 71 2706.3 1.5276 7.1296 125 232.1 0.0010649 0.7706 5 24.99 2713.5 1.5813 7.0775 130 270. 1 0.0010697 0.6685 546.31 ' 2720.5 1.6344 7.0269 135 313.0 0.0010746 0.5822 567.69 2727.3 1.6870 6.9777 140 316.3 0.0010797 0.5089 589.13 2733.9 1.7391 6.9299 145 415.4 0.0010850 0.4463 610.63 2740.3 1.7907 6.8833 150 475.8 0.0010905 0.3928 632.20 ' 2746.5 1.8418 6.8379 155 543.1 0.0010961 0.3468 653.84 2752.4 1.8925 6.7935 160 617.8 0.001 1020 0.3071 675.55 2758.1 1.9427 6.7502 165 700.5 0.001 1080 0.2727 697.34 2763.5 1.9925 6.7078 170 791.7 0.001 1143 0.2428 719.21 2768.7 2.0419 6.6663 175 892.0 0.001 1207 0.2168 741.17 2773.6 2.0909 6.6256 180 1002.1 0.001 1274 0.19405 763.22 2778.2 2.1396 6.5857 190 1254.4 0.001 1414 0.15654 807.62 2786.4 2.2359 6.5079 200 1553.8 0.001 1565 0.12736 85 2.45 2793.2 2.3 309 6.4323 225 2548 0.001 1992 0.07849 966.78 2803.3 2.5639 6.2503 250 3973 0.00125 12 0.05013 1085.36 2801.5 2.7927 6.0730 275 5942 0.0013168 0.03279 1210.07 2785.0 3.0208 5.8938 300 8581 0.0010436 0.02167- 1344.0 2749.0 3.25 34 5.7045. 1Singh and Heldman APPENDIX B 151 Table 50. Preliminary Study I Been Variety % Splitting (t) and M81" It («Iain/moss2 Cock (‘13,) After Soak After HTST LR Kidney3 0.5 -18.46 - 25 0.25 -2.86 - 5 0.75 -14.33 - 25 1.0 -25.73 - 40 1.0 1.52 No Soak Shriveled DR Kidney‘ 0.75 1.77 0 0.5 6.06 O 1.0 2.36 1 10 1.5 -5.13 1 85 0.25 5.18 1 5 1.0 19.74 No Soak Shriveled Garbanzo o .5 -2 . 09 0.45 -1.62 1.0 3.43 - 75 1.5 -2.42 - 60 1.0 1.61 No Soak - Lentils 0.5 2.33 0 Clumped 0.25 -2.66 - 1.0 26.83 No Soak - 0.5 15.14 No Soak - LR = light red. DR = dark red. 5WN-D, HTST = high temperature short time, processed at 50 PSIG. Wt Gain/Loss = cooked weight - soak weight. 152 Table 50 (cont'd). Bean variety % Splitting and HTST' It Gain/Loss2 Cook (min.) After soak After HTST Navy 3.0 15.26 1 Clumping 0.5 -6.52 0 10 1.0 13.06 1 15 1.5 9.09 0 10 0.75 3.58 1 - 1.0 18.37 - - Blackeyed 0.5 -12.00 10 30 0.75 -38.54 10 Clumping 0.75 -24.17 - 90 0.25 7.48 15 45 1.0 7.85 No Soak - Pinto 0.5 -11.30 - 0.75 -4.41 - 1.0 -1.94 - 10 1.0 11.68 - - Lupine 0.5 -11.49 - 15 0.75 -3.68 - 25 1.0 -11.54 - 35 tube 0.5 2.11 - 40 0.25 14.56 - 25 0.75 0.39 - 90 N—e HTST = high temperature short time, processed at 50 PSIG. 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Ho.~o~ mH.omm mH Hmuoa swam mUHHom ummnm cowmmmumeoo no :oHHMHMM> unmwmz musuxme musuxme mo mousom .mConoo m>m30uowz can onwumoum .maHB vcfimmmooum swam van unmaummua xmom mnHuoHnu asflonu >n vmocmsHmcH mm mammm oucfim mo moHumHumuomumnu auHHmzo How Ammumzvm Gamay Hmooz unmCHq Hmumcow .mb mHnma 178 .mo.o w m an uGMOHuHcoHuI. mo.m 05.5 mm.¢ mb.m >0 ma. mm. m~.H mooo. OH HORNE mm. hw. me.N wHoo. ¢ Ewan x .UHB mm. 00. em. .mmoo. H mafia Emam .mm. mm. .mm.o mooo. ¢ .HHE xmom Awumfl on. Hm. wm.~ nHoo. ma Hmuoe an gm a oHumm nu :oHumHum> :oHumuvwnmm no monaom .HOHOU “mu—hug: .coHumuohzmm can :oHumuvanmo .mEHB mcfimmmooum Ema: nan unmaummue xmom mUHMOHno EsHonu >9 vmocmsHucH mm mammm oucwm mo moaumwumuomumnu >uHHmzo you Ammumzvm :mmev H060: uwmcwa Hmumcmw .wh mHnme 179 .mo.o w a an acooHuHcoHula mv.hH om.~ mm.m mm.H >0 mm.HH mm. mm.~mm mooo. OH “Chum om.~ . 0H. mo.mom wooo. v BmBE x .UHB H¢.mm hm. mo.~mmm Hdoo. H QEHB Ema: mh.mH «a. .hn.¢mma 5000. 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HH mm.mm m ¢N.mmm HH HMHOB :Hmw mcHHom no ummnm MU conmmHQEou no COHHMHum> uanms muauxma musuxme no mouzom .vconoo m>mzouoH= 02m mcHnmmuh .msHB mchmmooum Ema: can unmaumwua xmom mvHuoHnu achom >3 omocmzHucH mm mammm ouch no moHumHumvomumzo >uHHmzo you Ammumzvm :mmfiv H0002 unmch Hmumcmu .mw «Hana 185 .mo.o w m an acmOHchmHuac HH.~ ~H.H ne.~ ~¢.mm mm.oH we.H >0 «o. oH. «H. m om.m oH mo. mo.n «H uouum .mm. mH. .mn.o H oo.o H mm. mo.H H .uua xmom moo pH. mH. m~.H h mm.m HH HH. «m.~ mH Hmuoa 4n dc a no uHHmmw no xHum. :Hnw no coHumHum> uano3 no mouzom .HOHOU “finer—Hum.— .ucmaummue xmom msuosmmonm >n omocmsHmcH mm mcwmm ouch mo moHumHumuomumno >uHHmso no“ Ammumavm cmmev H0002 ummcHA Hmumcmw .mm mHQMB 186 .mo.o w m an unmonchHuuu mm.N mm.m Nh.N mh.mm Hm.MN mm.mml >0 «0. mH. mm. ¢ mh.HnHH mH. NH H¢.mb HH uouum no. no. m>.¢ H oo.¢mh Ho. H Nm.Hb H Ema: x .UHB no. 50. mo.H H oo.vm 55. H no.00H H mEHB Bmfiz .Hm. mooo. .wH.m H oc.¢th MN. H ho.mmH H .HHB xmom HmGOH ¢H. NH. om.N h mm.m50H HN. mH N¢.mw «H HmuOB an an a we uHHmmw xHum. mu mmoq mu :oHumHum> uanmz mo mouzom .HOHOU .Hmflfinum .maHB vchmmooum Emem can ucmfiummue xmom msuonmmozm >3 cmocmszcH mm mammm ouch no moHumHumuomumno >uHHmza How Ammumavm camav H060: HmmcHA Hmumcow .vm mHnma 187 .mo.o w m an unnoHuHcmHmuc mh.n ¢m.m >0 mm. Ho.mm v MOHHN ¢¢.H mo.NHH H BmBm x .UHB mH.H .bm.mO¢N H OEHB BmBfl «o. .on.pmmm H .uua xmom HQUOfl mu. 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H Ho.H H «o. .5H.~HH H .uua xmom Human no. mH. HH. m 50.. mm no. Hm.o~ a» Hauoa 4n .m A no uHHmm» ac xHum. cHaw no coHuMHuo> uanmz mo mouaom .HOHOU .HQHCSE .ucmaummue xwom mUHuoHnu EaHono >n cwocmaHHCH mm mcmmm xmo mo moHumHumuomumnu >uHHmso you Ammumavm cmoav H060: ummcHA Hmumcmw .mm GHnMB 191 .mo.o w m an HGMOHMchHuIa mh.HH m«.m mb.m hm.wm Ho.m« 0H.mml >0 OH. «N. Hm. m ow.Hh mo. «m.on on uouum mo. m«. mN. « mm.m «o. Ho.mH « BmB: x .uHB «mo.H .mm.N mm.H H cHH.mm«N mH. mh.HHH H wBHB Ema: «o. o«. «H. « «H.5m .HN. 05.0N « .HHB xmom kumfi mH. ¢«. mm. «H mm.mm oo. Hm.om mu Hmuoe an an A no uHHmm» xHum. mmoq no coHumHua> uanmz no mousom uoHoo amass: .mEHB mchmmooum Ema: ocm unmaummue xmom ovHuono ssHonu >3 voocmsHucH mm mammm xmo mo moHumHumuomumso >uHHmzo you Ammumavm :mmev Hmnoz ummcHA Hmumcmw .mm mHnms .mo.o w m an ucuoHuHcmHun. 192 Nm.m mN.« Hm.h >0 05. OH 00.05 m HN.Nm« 0H Momma 00. « 0 wh.mHn « Bmfim X .HHB ««.m H 0 «NH.nmm0« H GEHB swam Hm. « mH.«mN « a«H.mHNN « .#HB £00m Hanan 00. mH 00.HmH mH m5.thN mH HMUOE mUHHom an umm3m no :onmmHQEoo mu COHUMHHM> wusuxme musuxma mo mounom mSHB mchmmooum amen 0:0 unmaummue xmom mcHuoHnu BaHono >3 fluocmaHucH mm mammm xmo mo moHumHumuomum30 >uHHmzo you Hmmnmsvm Gamay H000: uwmcHA Hmumcow .om mH3ma 193 .mo.o w a pa acmoHuHcmHuu. mH.m mm.> o«.mH >0 «o.n OH mm.mmH m ««.mm~H oH uouum mm.~ « mm.m«m o mm.HHm « 909: x .339 mn.m H m>.>m o .«m.mmmu« H oaHa awe: 0«.~ « H>.mom « mm.ommmw « .039 xmom Human mm.~ mH H>.om~ mH mm.onn mH Hopes mUHHom 00 Hmm3m 00 :onmmuano mu :oHumHhm> 0HSUXGB munfiflxmn. 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H maHa amen .mm.H mm. .mo.m .Ho. « .uua xmom Hwfimfl >0. mm. 0N.m Ho. mH H0908 43 do 3 oHumm mo :oHumHum> 30H0030>3mm no mohsom MoHoo 300:5: .coHumuc>3mm can 30Humuc>3oa .mEHB mchmmooum swam 03m unmaummue xmom 00H30H30 azHono >3 uflocmaHmcH mm mcmom Mmo mo moHumHumuomumso >0HHmso you Ammumsvm camav H000: unoch Hmumcmw .«m 0H3me 197 .mo.o w n no ucMOHMHcoHuua 0m.> mH.N Nm.m m0.NH 00.N >0 mo.m mN. m0.00H mH.mmN H00. 0H HOHHm c«0.m mm. mH.0mH N«.m0 .000. « Ema: x .uHB H«.Hmm .««.m .Hm.mmHH 0H.mmm .HmN. H mEHB Ema: a«m.hH «h. .mm.mmm «b.0Nm .000. « .UHB xmom Hmumfl «m.0N «m. hH.H>N Nb.>0N 5H0. 0H HMHOB :Hmo mUHHom Mmmnm :onmmuQEou oHumm no COHHMHHM> 330H03 musuxma musuxma .30>30m no 003900 .mconoo m>mzouon 03m :oHumuv>3mm .mEHB ochmmooum swam can ucmaummus xmom 00H30H30 EbHonu >3 omocmsHmcH mm mammm Mme mo moHumHHmuomumno >uHHmzo mom Ammumzvm cmmev H000: ummcHH Hmumcmw .mm 0H3MB 198 .mo.o w a no HQMOHMHGOHQI. hH.0 m0.m m«.0 Nm.50H 00.NN mn.m >0 Hm. mm. om.H 00.0N m >0. mm.«H HN Houhw m0. 5H. «H. mh.H N .00. H0.MH N .UHB x000 kuma hN. mm. 0m.H 00.HN HH NH. Nm.«H MN H0009 4... .H 33$ 0H0 00.5. :30 3 H8335; u3OH03 no monaom uoHoo 300350 .ucmaummua xmom 00H30H30 azHcom >3 cmocmsHucH mm mammm man no moHumHumuomumzu >uHHmzo you Ammumzvm cmoav H0002 ummch Hmumcww .00 0HQMB .m0.0 w m 30 acuonHcmHuuc 199 «H.m MH.0 MH.« mm.>m 00.HM ««.Mml >0 m0. mN. o«. 0 Hm.0M no. 0H.NN mH 3033a N0. M0.. 5N. N «0.mH .mN. mm.0M N 8092 x .339 .mo.M .mm.mH .hm.MH H .«0.hmH .00. 00.N0 H 03HB 808: «H. «M. HN. N .mn.>0H .>«. MM.hH N .338 £000 H0003 MM. 00.H 0m.H HH «0.M« 0H. mh.«N MN H0309 .3 do 5 00 pHHmm» x330. mmoq no coHumH3m> 330H03 no 003500 .HOHOU .HGHCS: .0EHB 03H000003m 909: 030 #:0330039 x000 00H30H30 a5Hcom >3 000505H35H 00 05000 xmo 30 00H30H303003030 >3HH050 3cm A00305vm 30030 H000: 3005H3 H030500 .hm 0H309 1200 .mo.0 w a an “GIOHuHcmHuIc m0.H m¢.m m¢.¢ >0 mH. o m>.0m m Hn.m~0 0 30333 mH. m o «n.noH ~_ 309: x .333 «o. H o .mm.m0~uv H oaHa ems: .. mm. m 0~.~mn m nn.mo~H m .333 xaom Human mH. HH mm.~mH m mo.>hmv HH Hauoa mcHHom 30 30030 30 30H0003maoo N no 50H30H30> Quantum? ”NH—8.309 HO mohflom .0EHB mchm0003m 9083 030 #:0530039 x000 00H30H30 35Hvom >3 000505H05H 00 03003 man no 00330H303003030 >3HH050 303 H00305Um 50050 H0co=-300:H3 H030500 .00 0Hnmfi 201 .mo.o w a 30 undoHuHcoHulc f .anw ., 09.9 9~.mH Wm. . . >0 0o.H 0 w. m~.meH m um.Ho~H 0 . 9 ,. 3o333 0H.~ m 9~.mnH m m9.0mH a W 909: x .339 .9m.~H H 00.0 H .oo.¢momH H _. . 0339.909: n9. m «0.09H m n~.m- m ... .339 3000 Human n~.~ HH mo.HnH oH m¢.o9n~ HH H0309 mcHHom 30 . 30030 30 30H00030000 30 30H30H30> mununtamh. ”Hauxmg HO GUHHHOM .003039 030 03Hn0033 .0aH9 05H000003m 909: 0:0 330530039 3000 00H30H30 a5H000 >3 000305H35H 00 03003 Mme 30 00H303303003030 >3HH050 303 H00305vm c0030 H0002 3003H3 H030300 .mm 0H309 .mo.o w m 30 33003333030Ia 202 50.MH 00.0 00.0 5M.NH >0 00.0 0N.H 00.0H 00.MOH 0 MORAN 00.N H0. «00.5MN 0N.«5m N 9082 X .UHE 0«.0H 0M.H 300.000 ¢5«.MOM0 H QBHB 9093 -.oH mm. .«9.o¢m .Hm.~m~H N .339 3000 H0003 05.0 50. 50.NOH HN.MNOH HH H0309 3H00 003H00 30030 30H00030300 30 30330H30> 330303 0353x09 0353x09 30 003500 .03H3000 0>0303033 030 03330033 .03HB 0330000033 9093 030 330330039 3000 00330H30 35H000 >3 000305H33H 00 03000 000 30 00H30H303003030 >3HH050 303 30030500 30030 H000: 300333 H030300 .00H 0H309 203 .00.0 m m 30 33003333030Ic T .HOHOU “Mug—5m 00.NH. 0N.HH HM.m 0m.Hm 0H.MN «0.0 >0 05.N 05. 05.0M 0 00.. 55.00 «H 30330 H«.0 .N5.0 MH.HN H .00.H 00. H .338 3000 H0003 00.M Hm.H mm.«M 5 0H. mo.Mm 0H H0308 40 .3 3353.0» 30 3330. 500 30 53303335 330H03 30 003500 003303303003030.>3HH050 303 30030500 30030 H000: 300333 H030300 .330330039 3000 0530330033 >3 000305H33H 00 03000 333 30 .HOH 0H£08 204 30300.303353 .mo.o w m 30 3300333303ulc n«.0 5«.M 0N.0 Ho.mm 00.0H M0.«5I >0 50. 5o. 00.H « 00.0NH 0H Mo. 5M.00H NH 30330 0M. MH. 05.N H 0N.N5 H HH. «0.MHH H 9090 x .339 .NM.H .mN.0H m«. H 0N.mHH H .MM.N N0.N H 0339 8090 «n. .m0.H 0M.n H .oo.omm H «H. 0~.~mH H .339 3000 H0003 MM. H0.N mm.H 5 mm.oom MH ow. 0H.0m mH H0309 .n .40 3 30 3HHam» 30 3330. 0003 30 0033033m> 330303 30 003500 .0339 0330000033 9090 030 330330039 3000 0530330033 >3 000305333H 00 03000 333 30 003303303003030 >33H05o 303 30030500 30030.H000= 300333 H030300 .NOH OHnna .00.0 W 3 30 33003333030Ia 205 30 8.0 , >0 00. v N wn.Hmm 0 3033H Hm. 3 o .hm.¢nm~ ‘ H 3030 x .333 ON. H o cmo.mOOHH H 3 mafia Ema: «m. H 00.003 H chm.Nw¢n H _ .33? Know H0033 mm. b mm.w¢~ m ho.HnmN h . H0309 00HH00 30 _ 30030 30 30300033300 .. 30 30330H30> 0333309 . 0333309 é . 30 003300 .0339 03H0000033 9093 030 330330039 3000 0330330033 33 000303H33H 00 03000 330 30 003303303003030 >3HH030 303 30030300 30030 H000: 300333 H030300 .noH 0H309 206 .00.0 m 3 30 33003333030J.w H0.¢ H0.¢H Hm.nH >0 HN.H 0 9N.Nmm N 9H.0¢m V 30333 00. H 90.nnH H mm.0hm H 9m9m X .339 .o>.mn H HN.N0mN H hm.¢¢mH H 0339 909: om.¢ H hm.mva H Hn.Nmon H .339 300% H0033 0N.m b 00.NOHH m N0.0HHH 9 H0309 003300 30 30030 30 30300033300 30 30330330> 0333309 0333309 30 003300 .0333039 030 03300033 .0339 0330000033 9090 030 330330039 3000 0330330033 33 0003033333 00 03000 330 30 003303303003030 3333030 303 30030300 3003V 30003 300333 3030300 .voH 0H309 207 .00.0 w 3 30 33003333030ua mm.HH mv.N em.vH Hm.m >0 00.0 mm. 00.H¢ mm.m¢ 0 3033M OH.NH 00. mm.Hm H9.00H H 909: x .339 00.0N hm. 09.m h___om.00HH H 0339 909: o~.w .09.H 09.00N «m0.wov H .339 X000 Hmumfi 00.6H 00. 09.00 mh.omm 0 H0309 3300 003300 30030 30300033300 30 30330330> 330303 0333309 0333309 30 003300 .0333000 0>030303z 030 03300033 .0339 0330000033 9090 030 330330039 3000 0330330033 33 0003033333 00 03000 330 30 003303303003030 3333030 303 30030300 30030 30003 300333 3030300 .003 03309 208 .00.0 m 3 30 33003333030Ia 09.0 03.0 vm.¢ 00.~¢ 00.m¢ -.3 >0 39. mm. 00.3 mm 30. 30. 00.3 00 30333 0n. 93.3 mm.3 0 mm. 000. 90.n 0 9093 x 0303 00.3 mm. 00.3 0 mm. 000. 00. 0 0339 909: mm. .9N.~ .00.v m 9m. N0. .00.03 m 0303 30003 00. 03.3 00.3 0v mm. 30. m~.N mm 30309 an an a 30 33330» x330. 3300 30 30330330> 330303 30 003300 .HOHOU 3033.333: .330330039 3000 03330330 3330300 >3 0003033333 00 03000 330 30 003303303003030 3333030 303 30030300 30030 3000: 300333 3030300 .003 03309 209 .mo.o w 3 an unmo3u3c03un. N9.m3 00.0 03.0 00.00 00.00! >0 mm. 00. 90. 00 00.00 00.03 00 30330 03. 00. N9. 0 .00.0903 90.03 0 9090 x 0303 .mv.~ .mm.9 .0~.~ o .33.mme~ .«m.m3 m 0339 9093 .m¢.m .mm.m3 .mm.¢ m .mo.~e9v3 .mo.om m 0303 30003 09. 00.0 00.3 90 09.000 00.03 00 30309 dn 40 0 30 33330» x330. mmoq 30 30330330> 330303 30 003300 .NOHOU HGUCQI .0330000033 9090 30 03300033 030 0339 33 3003033333 00 03000 330 30 003303303003030 3333030 303 30030300 30030 30303 300333 3030300 .903 03309 210 .mo.o 0 3 an 33003330030u. 00. 00.0 00.0 >0 00. 00 00.00 0 00.030 00 30333 03. 0 «00.000 0 00.000 0 909: x GHmm .00. 0 000.0003 0 .00.30000 0 0339 508m .00. m .00.00033 .oo.ommmm m 0303 3000” 33. 00 00.0333 00.0000 00 30309 003300 30 30030 30 30300033300 30 30330330> 0333x09 0333x09 30 003300 .0330000033 9090 30 03300033 030 0339 03 0003033333 00 03000 030 30 003303303003030 0333030 303 30030300 30030 3000: 300333 3030300 .003 03Q09 211 .00.0 m 3 30 33003333030ng 00.0 30.0 >0 00.3 00.0003 03 30330 .00.m .mm.~300~ 0 9093 x 0303 .00.0 a00.000000 0 0339 8080 .33.33 .00.¢~9000 n 0303 30003 03.0 00.000003 30 30309 003300 30300033300 30 30330330> 0333009 30 003300 .30330300303 030 30330300300 30330 0330000033 9090 30 03300033 030 0339 03 0003033333 00 03000 030 30 003303303003030 0333030 303 30030300 30030 30002 300330 3030300 .003 03309 212 .00.0 m 3 30 33003333030I¢ 00.03 00.0 00.0 00.03 >0 00.0 00. 03.30 00.000 03 30333 00.03 00. 00.003 00.000 0 909m x 0303 .00.03 .00.3 a00.0030 000.0000 0 0339 9093 00.03 000.3 c00.0000 «03.0000 0 0303 30003.. 00.03 00. 00.000 00.3000 30 30309 3300 003300 30030 30300033300 30 30330330> 330303 0333x09 0333x09 30 003300 .0333000 0>030303= 030 03300033 30334 0330000033 9090 30 03300033 030 0339 03 0003033333 00 03000 0330 30 003303303003030 0333030 303 30030300 30030 3000: 300330 3030300 .033 03309 213 .mo.0 w 3 30 33003333030uc 00.00 00.03 00.0 00.0 >0 00. 00. 00.0 0000. 03 30333 00.3 30. 00.0 0330. 0 8083 x 0303 00. 00.0 30.0 3000. 0 0339 909: 00.3 .00.o3 .mm.03 «moo. n .333 0300 3000: 00. 00.3 00.0 0000. 30 30309 A a an 3 o3umm 30 :o3um330> 30330300303 30 003300 30300 303333 .30330300303 030 30330300300 30330 0330000030 9093 30 03300030 030 0338 03 0003033333 00 03000 330 30 003303303003030 0333030 303 30030300 30030 30002 300333 3030300 .333 03309 214 .00.0 m 3 30 33003333030fl¢ 30.03 00.0 00.0 03.03 00.0 >0 00.0 00. 30.00 0 00.030 300. 03 30330 00.0 00. 00.00 0 .00.0003 .000. 0 909! x 0303 .moém .50 .213 0 .3633 .25. 0 0339 3.0.93 .333. .38 .3633 m .2323 .moo. m 0303 30003 00.00 33.3 03.000 03 00.00003 000. 30 30309 3300 003300 30030 30 30300033300 03303 30 30330330> 330303 0333309 0333309 .300303 30 003300 .0333000 0>0303033 030 30330300303 30334 0330000033 9093 30 03300033 030 0339 03 0003033333 00 03000 330 30 003303303003030 0333030 303 30030300 30030 30003 300333 3030300 .033 03309 APPENDIX D 215 00.3 H 00.0 00.3 H 00.0 03.3 H 00.0 00 00. H 00.0 00. H 00.0 00. H 00.0 00 300033033000 3 00. H 00.03 00. H 00.03 00.3 H 00.03 00 30. H 00.03 00. H 03.03 00. H 30.03 00 300030030 0 30.3 H 00.00 00.0 H 00.00 00.3 H 00.00 00 33. H 03.00 00. H 00.00 00.3 H 00.00 00 30003330330 3 33300.303333 0. H 0.3 0. H 0.0 0. H 0.3 00 o.3 3 0.3 m. 3 3.3 w. 3 «.3 on . 33330 3 00. H 00. 03. H 00. 03. H 00. 00 03. H 00. 03. H 00. 03. H 00. 00 x330o 00.3 H 00.033 00.3 H 00.033 00.3 H 00.033 00 00.3 H 03.033 00.3 H 00.033 03.0 H 00.033 00 3300 330303 00 00 00 0303 33303033000: 300300003l0338 0330000033 9090 0333030 .~3U0U 333 003 33 0333000 30330 00339 030 003300033 030330> 30 000000033 9090 03 03 003000033 03000 030 30 003303303003030 0333030 303 0303303>00 03003030 030 0300: .033 03309 030800 000 a 5033 033330803 08030~ .0u3— mm. 3 00.33 3o. 3 mm.- mm. 3 30.33 om mm. 3 30.33 mo. 3 on.m~ 33. 3 «m.- on ~0033mw v~.m 3 33.033 00.3 3 33.003 mm.» 3 00.333 cm 33.0 3 03.333 30.0 3 3m.m- 33.3 3 03.333 cm 300:0 30.3 3 mm.~¢3 33.0 3 3o.mm3 33.o3 3 03.033 on «3.0 3 3m.3¢~ 33.0 3 mm.mm~ 33.33 3 mm.oom on 30300033300 300 m G X 30. 3 30.3 mm. 3 03.3 on. 3 03.3 cm oe. 3 03.3 03. 3 00.3 mm. 3 No.0 on 300033033030 0 mm. 3 wo.m 3o.3 3 03.0 33. 3 m~.o3 om no.3 3 m~.o3 «0.3 3 30.33 33. 3 33.33 on 3000:0030 m 6 3o. 3 mm.m3 33. 3 30.33 mm. 3 03.o~ on 1 mm. 3 mo.o~ mm. 3 33.03 33. 3 ve.o~ on 30003330330 3 2 HOHOU 30925“ o.33 3 0.33 0.33 3 3.33 3.0 3 o.33 cm 3.3 3 ~.o3 3.3 3 0.3 3.3 3 3.0 on 33330 3 m3. 3 m3. m3. 3 30. mm. 3 mm. cm 03. 3 30. m3. 3 33. mm. 3 33. on 3330. 3o.¢ 3 33.0 a 03.3 3 33.3 n 03.3 3 30.0: cm 33.3 3 33.33: «3.3 3 3~.~3u 03.3 3 00.3: on 0003\3300 330303 o3 o0 cm 0303 .33030330002 30030000 0339 330000033 5080 3333030 .~3000 E30 003 33 0333000 30330 00338 030 003000033 030330> 30 000000030 909: UmgflOmmhm MCQGQ MMO MO mOHUMMH@UUMHMSU >HHHN§O HON MCOHUMfl>0Q Uhflfiflflum ”QM mGflmz .033 03909 217 mameuu 50m a eouw mcacuuemu nadum~ Nun:— MO. H mm.mH mo. H mm.mH mm. H bN.ON om mm. H NmomH mm. H mN.HN HH. H hm.HN on ~m©HHOm Hwofl H m¢.mOH N¢.0 H om.NNH @O.@H H bbome 0m N¢aw H HH.0MH H¢.w H mw.O¢H 00.0 H wH.mvH on Hflmfim Nmofi H NN.MCH 00.0 H om.NNH N@.m H Hm.mNH Om Nv.© H Nb.m¢H mN.mH H mm.omH 00.0 H mh.bHN Om GOMmMGHQEOU Hflwgm H03” OD.H H ¢M.NH mm. H hm.OH MN.m H Nm.mH om . hm.N H wn.hd om.H H v0.NH mv. H Oh.HH on GHQU HSDHQS Oh om om UHmm —uflmfiwhfim002 ammmmmmelwaHHlmcwmmmoonm swam huwamsa .omxoooo 9630.8“: can cmnoum :93 can mmafle can mmusmmmum magma“; pm 60mmmooum Ema: fiaumo Ema ooa Gun vmxmommue mammm an mo mowumwumuowumno >ufiamao you mcoflumfirmo cumccmum can 9:32 .9; manna. 218 mamsdu wow u Scum mcHGHmsou mamuo~ NNCP mo. H mH.m~ Hm. H «m.- wm. H hm.H~ om Hm.H H mo.n~ Hm. H 5H.m~ mn.H H m>.n~ on NmoHHow m¢.- H om.mm~ hm.m~ H ¢¢.oo~ NH.mv H ~m.~m~ om Hm.Hm H ~H.M¢o m~.mH H mm.m~m om.mm H ¢¢.¢moH on :onmonaoo Hmmnm Hmewux 0H. H mo.H mo. H oH.H oo. H mH.H on «o. H «H.H «o. H oH.H HH. H mo.H on oHHm 0H a 0 mm Hm. 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H mm.mH on CHMU USOH03 M000 W>M3OMUHH O0.0 H mood . ocoo H #0.H ¢0. H mO.H om Ho. H mH.H No. H NHOH HO. H MO.H on OHHM“ COHUQHU 0% OF 00 cm Ume Pucmfimhflmwflz auHHmzo .cmxooo m>m3ouofiz nan :OHHMHcasom\:0wumuo>smo umuwm mmfifiu can mmusmmmum msofium> um cmmmmooum swam A3060 Ema ooa CH nmxmommug mammm 53 no moflumfiuwuomumno Hawamso How mcoflumfiaa cumucmum can mama: as: manna. «a. H 26 mm. H 38 cm. H 3.3 3. H 86 mm. H mod cm 3; H35 :4 H $6 3. H 3.3 S. H «Wm 84 H ow.m on Ammmczoflmé n mm.HHmm.mH 2.. H 2.13 ooé H 2.3 mm. H ~73 8. H 3.3 cm 8. H 8.2 op. H 2.2 3. H 3.3 mm. H 3.3 ooé H 2.3 or $3555 a o S. HHmém mm. H 3.3. EH H Simm S. H 3.2 mm. H 3.: cm H mm. H 8.3 moé H 2.x 3. H 3.3 mm. H 3.3 mm. H 5.3 on $35:de a Hmdmwluwwmmm m. H >4 m. H m4 m. H «A m. H o.~ m. H mA cm o.H H m.H o.o H o.H ~.H H m.H m. H m.H m. H ~.~ oh HHHmm H «o. H mH. oH. H mm. «H. H Hm. NH. H mm. HH. H on. om NH. H «N. mo. H mm. mH. H mm. mo. H mm. mo. H mm. on xHHm. mm. H 3.3 an; H 362 34 H 36: mm; H :63 S. H and: cm :3 H Rd: cm. H SJ: 3. H SJ: 84 H 33: 3. H 34: on 53 ”23¢: om om oH mama .HcoamHsmamz Ema: auwamao .~Homu Ema OOH :H mafixmom Hmumm mmEHB nan mmusmmmum msoHHm> um ommmmooua awe: on 0» nmxmommum mammm xma mo mowumfiumvomumno >uwamso you mcoHHmH>mo vumucmum new mama: .mHH GHQMB 221 onEmmem m Baum mchHquu mfiuumum Jua— Hm. Hom.mm HH. H malmm Hm. H mm.m~ mm. H mN.mN mm. H OH.MN om Hm.“ mm.- Om. H hm.- mm. H OH.mN ma. H ~m.m~ mO. H em.~m Oh ~mvHHom 36H 3.8a Hm; H ~55: mmé H 3&3 mad H mu.~ma ~O.N H O0.0: OO 86 H mmémfl mm.» H mméma «v.3 H 343 NO.~ H 592% «m4 H .363 ON. .395 mm.mHm«.OHH «N6 H 263 56m H ONOOH no.3 H Hmévm mafia H HO.~.On OO whafiH SHE” mm.OH H 05.2% HO.mH H mo.mm~ Ominm H mafioam SUCH H mm.mmn Oh :onmmHQn—OU mm. H mm.m mm. H ~w.~ OH. H aim on. H 33m :3 H mm.v om OH. H mm.m mm. H mm.m HN.. H mm.m mm. H mm.m mp. H 21¢ ON. AmmmEsoHHmhv n mm. Hva 3.. H H¢.w Na... H om.m 2.. H HOOH cm. H ON.OH cm 8.." H mmé mm. H ho.m mb. H mica cm. H mb.OH meta H HHJHH Ob Ammmcvmuv 6 mm. H mH.wH mm. H O¢.~.H mm. H mmoha 004 H HH.mH H¢.N H mm.ma om mm. Hm¢.m.n mm. H h¢.m.n Ob. H hm.mH cm. H mm.m.n mw.H H mm.mH Ob AmmeHSOHHV A mmHmMIMMqum m.m H «1.3 H.mH H m.mh m.mH H O.m¢ HJV H m.m.n m.~ H m.~. om m.h H KNOB mid H m.m¢ m6 H 523 “Hm H m.m «A H m.m Oh HHHQm H OH. H oo..” «H. H hm. OH. H mm. mm. H mm. mm. H OOH om ma. H mm. ma. H mw. mo. H OH. NH. H mm. OH. H mv. Os. XHHmo Hde mmdfll Ho.~ H mm.m.nl MH.N H wv.mal mh.~ H «m.OHI hm.v H mm.mHI om mmoq OOéH 8.3.. hm.~ H whiz”! mw.m H Nw.mal OH.N H mo.~HI main H HNHHI Oh >360 uanmS om Ov Om Om OH UHmm .ucmfiousmmmz Hmmwooum swam HHHHMDO .~Homo Baa OOH OH mcmeom Hmumm meHB 6cm mmuammmum monHm> um 60mmmooua Baez cmxmommum mammm xma Mo moHumHumuomHmno HHHHmzo How mcoHHMH>wO fiumvcmum can meow: .OHH manna 222 mHmEdu mom a scum mchHmEou nadumuN Nun—w Hn.H”¢m.ON hm. H wm.o~ OH. H h¢.om ¢¢. H om.ON HH.H H mN.HN om «O.HHHO.ON Om. H Om.ON mH.H H hm.mH mm. H HH.HN hO.H H mm.HN Oh ~mvHHom Quin—”Hmhfim mmJ. H wH.mm In! 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H 3.3 SH H 3.3 OH 335:3: .H HOHOU HGHCHHE OOH O.OOH O.OOH O.Om O.On OO OOH O.OOH 0.00 O.m~ 0.0H Ob HHHOm » om OH OH OH OH OHmm .HcmemHsmmmz Hmccoomm mEHB :Hmmmoonm Ema: huHHmzd cmxmommue mammm Mme mo muHumHHmuomuono >HHHMH5 How mcoHumH>mO chug—mum 05... 9:32 .coHuwuoanmo Hmumm mmEHB can mmusmmmum msoHum> um ommmmooum Ema: AHHUOU 8mm OOH :H . H NH «Hana. 224 onEuu wow u scum uchHueou cannon «us. «5. H ¢m.md «w. H HH.ON mm. H mm.mH cm. H hH.0N ow. H HH.H~ om VN. HHN.ON mm. H mm.m.n mm. H h~.om cm. H 0¢.HN mm. H mN.NN on. ~m . Om 00.6 H 00.8 HN.n H om.¢b III H mm.-. xmmm OZ xmmm 02 cm Hvé H Hm.mm Hots H Hm.mm v—MGQ OZ #609 OZ xwmm 02 Oh Hmmnm HN.m H 8.3. H¢.w H HN.mm Nv.m H mm.¢OH mm.NH H amtnnm mv.wm H hm.omN cm and H 8.8a 00.0 H mm.hHH No.m H mm.¢NN mm.NH H MH.NNM mN.mm H mm.hmm Ch COHmmGHQEOU $05 me.¢N mN.m H Nm.mN mm..n H meHN 5v.m H Hat—”H mm.H H mm.o.n om mm. H vm.mH wN.N H hH.NN mm. H «wish mh. H mm.o.n vm.N H mN.nH Oh :Hmw HSOHGS Mulfillllllllloo m>m30uoH= oo.0uuhm. Ho. H mm. mo. H vo.H no. H ¢H.a no. H NH.H om Ho. H No.H no. H No.H 00. H OH.H mo. H OH.H 00.0 H NO.H Oh oHumm conummvficmm o m o v o m o N o H mem FucmBmHn—mmmz amigolommvllllllqlmafia :Hmmmooum Ema: quHmao .omxoo m>w3ouon can cofiumuoxnmm\cowumun>nmo ampum mmafia can mmuzmmmum monHm> um omwwwooum Ema: A H95 Eng 2:” .: cmxmommumv mammmuxmn mo mowumwumuomumno auHHmso_Hom wcoHumH>mo Unaccmum can madman .NNH manna LIST OF REFERENCES Alberts, 8., Bray, D., Lewis, J., Raff, M., Roberts, K. and Watson, J.D. 1983. "Molecular biology of the cell" Ch. 19. Garland Publishing, Inc., New York. Agbo, G.N., Hosfield, G.L., Uebersax, M.A. and Klompavens, K. 1987. Seed microstructure and its relationship to water uptake in isogenic lines and a cultivar of dry beans (Phaseolus vulgaris L.). Food Microstructure. 6:91. Anon. 1989. Recommendation Dietary Allowances. 10th ed. National Academy Press, Washington, D.C. Babcock, G.H. and‘Wilcoxg S. 1975. Steam: its generation.and use. The Babcock and Wilcox Company, New York, N.Y. Beaumarchais, J.A. 1989. Feasibility and quality evaluation of fully cooked, individually quick frozen (IQF) dry beans. THESIS, Michigan State University, East Lansing, MI. Burr, H.K., Kon, S. and Morris, H.J. 1968. Cooking rates of dry beans as influenced by moisture content and temperature and time of storage. Food Tech. 22:336. Chinnan, M.S., Singh, R.P., Pedersen, L.D., Carroad, P.A., Rose, W.W. and Jacob, J.L. 1980. Analysis of energy utilization in spinach processing. Trans. ASAE 23:502. Crafts, A.S. 1944. Cellular changes in certain fruits and vegetables during blanching and dehydration. Food Res.9: 442. Davis, D.R. and Cockrell, C.W. 1976. Effect of added calcium chloride on the quality of canned dried lima beans. Arkansas Farm Research: 25(4):14. Deshpande, S.S., Salthe, S.K. and Salunkhe, D.K. 1984. Dry Beans of Phaseolu : A Review. Part 3. (Processing). CRC Crit. Rev. Food Sci. Nutr. 21:137. Desrosier, N.W. and Tressler, S. 1977. "The Technology of Food Preservation, " 4th ed. AVI Publishing Co., Inc. Westport, CT. 225 226 Drake, S.R. and Carmichael, D.M. 1986. Frozen vegetable quality as influenced by high temperature short time (HTST) steam blanching. J. Food Sci. 51:1378. Drake, S.R. and Kinman, B.K. 1984. Canned dry bean quality as influenced by high temperature short time steam blanching. J. Food Sci. 49:1318. Drake, S.R. and Swanson, B.G. 1986. Energy utilization during blanching (water vs. steam) of sweet corn and subsequent frozen quality. J. Food Sci. 51:1081. Feldberg, C., Fritzche, H.W. and Wagner, J.R. 1956. Preparation and evaluation of precooked, dehydrated bean products. Food Technol. November:523. Floros, J .D. and Chinnan, 14.8. 1988. Microstructureal changes during steam peeling of fruits and vegetables. J. Food Sci. 53:849. Fraley, R., Wilschut, J., Duzgunes, N., Smith, C. and Papahadjoulos, D. 1980. Studies on the mechanism of membrane fusion: Role of phosphate in promoting calcium ion induced fusion of phospholipid vesicles. Biochemistry 19:6021. Goldblith, S.A. 1971. A condensed history of the science and technology of thermal processing, Part 1. Food Tech. 25:44. Goldblith, S.A. 1972. A condensed history of the science and technology of thermal processing, Part 2. Food Tech. 26:64. Harte, J. 1989. HNF 403: Role of proteins and fats in the food system. Class note, Michigan State University, East Lansing, MI. Hoff, J.E. and Nelson, P.E. 1965. An investigation of accelerated water-uptake in dry pea beans. Purdue University. Agricultural Experiment Station. Research Progress Report No. 211. Lafayette, IN. Hosfield, G.L. and Uebersax, M.A. 1980. Variability in physico- chemical properties and nutritional components of tropical and domestic dry bean germplasm. J. Amer. Soc. Hort. Sci. 105:246. Hsu, K.H. 1983. 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