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EFFECT OF SELECTED GENETIC AND PROCESSING
VARIABLES ON PROCESSED BEAN QUALITY

By
Albert Bolles

A.THESIS

Suhmitted to
Michigan State University
in partial fulfillnent of the requirements
for the degree of
MASTER OF SCIENCE
Department of Food Science and Human Nutrition

1983

M— 5/4 m

ABSTRACT

INFLUENCE OF SELECTED GENETIC AND PROCESSING
VARIABLES ON PROCESSED BEAN QUALITY

By
Albert Bolles

Processing factors affecting dry edible bean quality were
evaluated in a series of four studies.

The effect of initial bean moisture content for selected
varieties was observed in Study I. The effect of thermal
processing on various cannercial bean strains was undertaken in
Study II. Study III evaluated the quality of 11 variety-location
entries of beans grown in North America. Study IV evaluated the
effect of soak treatment and processing on five commercial bean
classes.

Results indicated that navy beans became darker during thermal
processing while the heavily pigmented types (black, pinto, and
kidney) became lighter. Beans which were processed with agitation
had less clunping, splitting and were firmer than nonagitated
product. All beans processed at 121°C/30 minutes were firmer and
had a higher lethal rate than samples processed at 115.6°C/45

minutes .

 

 
 
 
 

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I would like to extend my appreciation to my committee timbers
Drs. Hosfield, Markakis and Zabik for their guidance through my
graduate program. Much appreciation is granted to Dr. Hosfield
whose encouragement, mderstanding and funding played a vital part
in my education. I Wild also like to thank the United States
Department of Agriculture for its financial support through the
USDA Quality Legume Project and the Michigan Bean Shippers Associa-
tion for their interest in the bean project.

A special appreciation is given to my major professor, Dr.
Uebersax, whose patience, guidance and funding provided a stimrlating
atmosphere for growth during my graduate program. He also was an
untiring, knowledgeable teacher who provided me with mich guidance
and insight. I awe and thankhimveryuuch.

Appreciation is also extended to all Food Science graduate
studmts at Michigan State University whose participation in the
bean projects was vital to my program.

A very special thanks is given to my parents; their love,
patience and mderstanding were very important to me during my
education. I would also like to thank my best friend Dawn. Her
endless encouragement and Imderstanding provided me with direction
and energy needed to complete my graduate studies.

iii

 

TABIEOFGDNI'ENTS

LIST OF TABLES ........................ vii
LIST OF FIGURES ....................... x1v
LIST OF EQUATIONS ...................... xv1
IN'I‘RODIIII'ICN ......................... 1
LITERATURE REVIEW ...................... 3
Dry Bean Composition .................... 3
Seedcoat ......................... 3
Cotyledon ........................ 4
Influence of Germination ................. 5
Dry Bean Storage ...................... 6
Tamerature/Time ..................... 6
Relative Hunidity/ Bean Moisture ............. 7
Bean Soaking ........................ 9
Hydration ........................ 9
Soak Water Additives ................... 10
Nutritional ....................... 14
Dry Bean Cooking and Canmng ................ 14
Hydration ........................ 14
Enzymes ......................... 16
Nutritional ....................... 17
Quality Attributes of Dry Beans .............. 18
Bean Color ........................ 18
Bean Texture ....................... 19

iv

MEI'IDDS AND MATERIALS ..................... 20
Dry Bean Planting and Harvesting .............. 20
Bean Sources ........................ 20
Objective Color Wane-tits ................ 21
Moisture Measurements .................... 22
Soaking and Blanching .................... 23
Can Filling, Brining and Exhausting ............. 23
Sealing and Thermal Processing ............... 24
Thermal Process Determination ................ 21+
Canned Bean Storage ..................... 25
Washed Drained Weight of Processed Beans .......... 26
Visual Examination of Processed Beans ............ 26
Processed Bean Texture ................... 26
Texture Curve Analysis ................... 27
Processed Bean Apparent Density and Volune ......... 31
Statistical Analysis .................... 32

EDWERDWTAL ......................... 34
The Effect of Initial Bean Maisture Content and
Variety on Thermal Processing Quality ............ 34

Abstract ......................... 34
Introduction ....................... 34
Methods and Materials ................... 35
Results and Discussion .................. 37
Sumery and Conclusion .................. 50

The Effect of Thermal Processing on Edible Beans
Produced for the National Bean Nutritional Value

and Food Quality Nurseries ................. 51
Abstract ......................... 51
Introduction ....................... 51

 

Methods and Materials .................. 52

Results and Discussion ................. 54
Summary and Conclusion ................. 72

The Effect of Variety, Production Location and
Thermal Processing Method on Quality Attributes

of Processed Beans .................... 74
Abstract ........................ 74
Introduction ...................... 74
Methods and Materials .................. 75
Results and Discussion ..... . . . ......... 77
Summary and Conclusion ................. 98

The Effect of Soak Treatment and Processing on

Texture of Five Commercial Classes of Beans . ....... 99
Abstract........ ................ 99
Introduction ...................... 100
Metiwds and Materials . . ................ 100
Results and Discussion . ................ 102
Summary and Conclusion ................. 138

SMIARYAMDGJNCUJSION ............. 140
APPENDIX I ..... . . ..... . . ....... 142
Calculations for Bean Soak Water Processing
Brine Formulation . . . .................. 142
APPEIDDI II ....... . ...... . .......... 145
Computer Program for Lethal Rate Calculation ....... 145
APPENDIX III ........................ 147
Computer Program for Tacture Curve Analysis . ....... 147
LISTOFREFERENCESW ........... 151

LIST OF TABLES

Table Page

1.

Summary Computations of Dry, Soaked and Processed

Surface Color Analysis of Dry and Processed Beans

Evaluated at the MSU Legune Quality Laboratory:

Seafarer, Fleetwood, Nep-2 and Sanfernando Were

Processed at Eight Initial Fbisture Conditions ..... 38

Analysis of Variance of Surface Color of Dry and
ProcessedBeans for Fleetwood, Seafarer, Nap—2 and
Sanfernando. Beans Were Processed at Eight

Initial Maisture Contents and Evaluated for

Various Bean Quality Characteristics .......... 39

Moisture Measurements of Dry, Soaked and Canned

Beans Evaluated at the MSU legume Quality

laboratory: Seafarer, Fleetwood, Nep-2 and

Sanfernando Were Processed at Eight Initial

Ibisture Conditions ................... 41

Analysis of Variance of Dry,Soaked and Carmed

Moisture and Texture Measurements for Fleetwood,

Seafarer, Nep-2 and Sanfernando. Beans Were

Processed at Eight Initial Moisture Contents

and Evaluated for Various Bean Quality

Characteristics ..................... 42

Quality Characteristics of Dry, Soaked and Canned

Beans Evaluated at the MSU Legume Quality

laboratory: Seafarer, Fleetwood, Nep-2 and

Sanfernando Were Processed at Eight Initial

Ibisture Conditions . . . . .............. 44

Analysis of Variance of Quality Characteristics

of Dry, Soaked and Canned Fleetwood, Seafarer,

Nap-2 and Sanfernando. Beans Were Processed at

Eight Initial Moisture Contents and Evaluated

for Various Bean Quality Characteristics ........ 46

Table Page

8.

10.

11.

12.

13.

14.

15.

16.

Smface Color Analysis of Dry and Processed

Beans Evaluated at the MSU legume Quality

laboratory: 1982 National Dry Bean Quality

Nursery-I (Small Seeded). Beans Were

Processed at 115.6°C/45 mirmtes in a Still

Retort .......................... 55

Analysis of Variance of Surface Color of
Dry and Processed Beans for the 1982 National
Dry Bean Quality Nursery-I (Small Seeded) ........ 56

I’bisture Measurements of Dry, Soaked and

Canned Beans Evaluated at the MSU legume

Quality laboratory: 1982 National Dry Bean

Quality Nursery-I (Small Seeded). Beans

Were Processed at 115.6°C/45 minutes in a

Still Retort ....................... 58

Analysis of Variance of Dry, Soaked and Canned

Fbisture and Texture Measurements for the 1982

National Dry Bean Quality Nursery—I (Small

Seeded) ......................... 59

Quality Characteristics of Dry, Soaked and

Canned Beans Evaluated at the MSU legume

Quality laboratory: 1982 National Dry Bean

Quality Nursery-I (Small Seeded). Beans

Were Processed at 115.6°C/45 minutes in a

Still Retort ....................... 60

Analysis of Variance of Quality Characteristics
of Dry, Soaked aid Canned Beams for the 1982
National Dry Bean Quality Nursery-I (Small
Seeded)

......................... 62
Surface Color Analysis of Dry and Processed
Beans Evaluated at the MSU Quality
laboratory: 1982 National Dry Bean Quality
Nursery-II (Large Seeded). Beans Wer
Processed at 115. 6°/45minutes in a Still Retort ..... 64

Analysis of Variance of Surface Color of Dry
and Processed Beans for the 1982 National
Dry Bean Quality Nursery-II (large Seeded) ........ 65

Fbisture Measurements of Dry, Soaked and Canned

Beans Evaluated at the FSU legume Quality

laboratory: 1982 National Dry Bean ity

Nursery-II (large Seeded). Beans Were Processed

at 115.6°C/45 mimtes in a Still Retort ......... 67

viii

 

Table Page

l7.

18.

19.

20.

21.

22.

23.

24.

Analysis of Variance of Dry, Soaked and

Canned Moisture and Texture Measuraients for

the 1982 National Dry Bean Quality Nursery - II

(large Seeded) ...................... 68

Quality Characteristics of Dry, Soaked and

Canned Beans Evallated at the MSU legume

Quality laboratory: 1982 National Dry Bean

Quality Nursery - II (large Seeded). Beans

Were Processed at 115.6°C/45 minutes in a

Still Retort ....................... 69

Analysis of Variance of Quality Characteristics

f,Dry Soaked and Canned Beans for the 1982
National Dry Bean Quality Nursery — 11 (large
Seeded)

Surface Color Analysis of Dry ard Processed

Beans Evaluated at the MSU Legune Quality

laboratory: Beans from 11 Variety-Locations

Were Processed in an Agitat Retort for

7 minutes/35°C, 14 mirmtes/ingm, 7 minutes/ 190°C

and 7 minutes/35° C. Cans Were Axially Rotated

at 19 runs ........................ 78

Surface Color Analysis of Dry and Processed

Beans Evaluated at the MSU legume Quality

laboratory. Beans fran 11 Variety-Locations

Were Processed in a Still Retort at 115. 6°C/

45 minutes ....... . ................ 79

Strface Color Analysis of Dry and Processed

Beans Evaluated at the MSU legume Quality

laboratory: Fleetwood aid Seafarer fran

Michigan, North Dakot and Canada Were Thermally

Processed in am Agitating Retort and in a

Still Retort . . . . ....... . .......... 80

Analysis of Variance of Surface Color of Dry

and Processed Beans for Fleetmod and Sea-

farer from Michigan, North Dakota and Canada

Processed with an Agitating Retort ............ 81

Analysis of Variance of Surface Color of Dry

and Processed Beans for Fleetwood and Sea-

farer from Michigan, North Dakota and

Canada Processed with a Still Retort ........... 82

 

Table Page

25.

26.

27.

28.

29.

30.

31.

32.

I’bisture Measurements of Dry, Soaked and Canned

Beans Ehraluated at the MSU legume Quality

laboratory: Beans from 11 Variety-Locations

Were Processed in an Agitating Retort for

7 minutes/122°C, 14 minutes/ 130°C, 7 minutes/

190°C and 7 mirmtes/35°C. Cans Were Axially

Rotated at 19 rpms ................... 84

I'bisture Measurements of Dry, Soaked and

Canned Beans Evaluated at the MSU

Quality laboratory: Beans fran 11 Variety-

Locations Were Processed in a Still Retort

at 115.6°C/ 45 minutes ................. 85

Moisture Phasuranents of Dry, Soaked and

Canned Beans Evaluated at the MSU

Quality laboratory: Fleetwood and Seafarer

fran Michigan, North Dakota and Canada Were

Thermally Processed in an Agitating Retort

and in a Still Retort ................. 86

Analysis of Variance of Dry, Soaked and

Carmed Fbisture and Texture Measurenents for

Fleetwood and Seafarer from Michigan, North

Dakota and Canada Processed with an

Agitating Retort ................... 87

Analysis of Variance of Dry, Soaked and

Canned Moisture and Texture Measurements

for Fleetwood and Seafarer from Michigan,

North Dakota and Canada Processed with a

Still Retort ...................... 88

Quality Characteristics of Dry, Soaked and

Canned Beans Evaluated at the MSU legume

Quality laboratory: Beans from 11 Variety—

Locations Were Processed in an Agitating

Retort for 7 minutes/122°C, 14 mimtes/130°C,

7 mimtes/190°C and 7 mirmtes/35°C. Cans

Were Axially Rotated at 19 rpms ............ 90

Quality Characteristics of Dry, Soaked and

Canned Bans Evaluated at the MSU legume

Quality laboratory: Beans fram 11 Variety-

Locations Were Processed in a Still Retort

at 115.6°C/45 mimites ................. 91

Quality Characteristics of Dry, Soaked and

Canned Beans Evaluated at the I’BU legume

Quality laboratory: Fleetwood and Seafarer

from Michigan, North Dakota and Canada Were

Thermally Processed in an Agitating Retort

and in a Still Retort ................. 92

 

Table Page

33.

34.

35.

36.

37.

38.

39.

Analysis of Variance of Quality Characteristics

of Dry, Soaked, and Canned Beans for Fleetwood

and Seafarer frun Michigan, North Dakota and

Canada Processed in a1 Agitating Retort .......... 94

Analysis of Variance of Quality Characteristics
of Dry, Soaked and Carmed Beans for Fleetwood
and Seafarer from Michigan, North Dakota and
Canada Processed with a Still Retort ........... 95

Surface Color Analysis of Dry and Processed

BeansEvaluatedat theMSUleguneQual 1ty

laboratory. Beans Were Processed at 115. 6°C/

45 minutes in a Still Retort. All Beans Were

Pre-Soaked: l)12 hour/25°C, 2)30 minutes/

25°C Plus 30 minutes/818°C and 3)Not Soaked

(Dry Pack) ........................ 103

Surface Color Analysis of Dry and Processed

Beans Evaluated at the MSU legume Quality

Laboratory: Beans Were Processed at 121°C/30

minutes in a Still Retort. All Beans Were

Pre—Soaked: 1)12 hours/25°C, 2)30 minutes/

25°C Plus 30 minutes/818°C and 3)Not Soaked

(Dry Pack) ........................ 104

Analysis of Variance of Surface Color of

Dry and Processed Beans for Various Bean

Types y Processed at 115.6°C/45

minutes and 121°C/30 minutes. Beans Were

Pre-Soaked: l)12 hours/25°C, 2)30 minutes/

25°C Plus 30 mimtes/87.8°C and 3)Not Soaked

(Dry Pack) ........................ 106

Maisture Measurements of Dry, Soaked and
CannedBeansEvaluatedat theMSUlegune
ity laboratory: Beans Were Processed
at 115.6°C/45 minutes in a Still Retort.
All Beans Were Pre-Soaked: 1)12 hours/25°C,
2)30 minutes/25°C Plus 30 minutes/87.8°C
aid 3)Not Soaked (Dry Pack) ................ 107

lbisture Measurements of Dry, Soaked aid
Canned Beans Evaluated at the MSU
1ty laboratory: Beans Were Processed
at 121°C/30 minutes in a Still Retort. All
Beans Were Pre—Soaked: 1)12 hours/25°C,
2)30 mimtes/25°C Plus 30 mirmtes/87.8°C,
and 3)Not Soaked (Dry Pack) ................ 109

 

 

Table Page

40.

41.

42.

43.

44.

45.

Analysis of Variance of Dry, Soaked and

Canned Ibisture, Texture and lethality

Measurements for Various Bean Types

Thermally Processed at 115. 6°C/ 45 minutes

and121°C/30 minutes. Beans Wer ere Pre-

Soaked: 1)12 hours/25°C, 2)30 mm'mites/

25°C Plus 30 mirmtes/87.8°C and 3)Not

Soaked (Dry Pack) .................... 111

Quality Characteristics of Dry, Soaked and
CannedBeansEvaluatedat theMSUleguIe
Quality laboratory: Beans Were Processed
at 115.6°C/45 minutes in a Still Retort.
l Beans Were Pre-Soaked: 1)12 hours/
25°C, 2)30 minutes/25°C Plus 30 minutes/
87.8°C and 3)Not Soaked (Dry Pack) ........... 115

Quality Characteristics of Dry, Soaked and
CamedBeansEvaluatedat theMSUlegume

Quality laboratory: Beans Were Processed

at 121°C/30 minutes in 3 Still Retort. All

Beans Were Pre-Soaked: 1)12 hours/25°C,

2)30 mirmtes/25°C Plus 30 mirmtes/87.8°C

and 3)Not Soaked (Dry Pack) ............... 117

Analysis of Variance of Quality

Characteristics of Dry, Soaked and Canned

Beans for Various Bean Types Thermally

Processed at 115. 6°C/45 minutes and 121°C/

30 minutes. Beans Were Pre-Soaked: 1)12

hours/25°C, 2)30 minutes/25° C Plus 30

minutes/87.8°C and 3)Not Soaked (Dry Pack) ....... 119

Direct Texture Curve Analysis Parameters

of Canned Beans Evaluated at the MSU

legume Quality laboratory: Beans Were

Thermally Processed at 115.6°C/ 45 minutes.

Beans Were Pre-Soaked: 1)12 hours/25°C,

2)30 minutes/25° C Plus 30 minutes/87. 8°C

and 3)Not Soaked (Dry Pack) ............... 126

Analysis of Variaace of Canpression and

Shear ents for Various Bean Types

Thermally Processed at 115. 6°C/ 45 mimtes.

Beans Were Pre—Soaked: 1)12 hours/25° C,

2)30 minutes/25°C Plus 30 minutes/87.8°C

and 3)Not Soaked (Dry Pack) ............... 128

xii

 

Table Page

46.

47.

48.

49.

50.

Derived Texttn'e Curve Analysis Parameters

of Canned Beans Evaluated at the MSU

LeguIe Quality laboratory: Beans Were

Thermally Processed at 115.6°C/45 mm'rmtes.

Beans Were Pre-Soaked: 1)12 hours/25°C,

2)30 minutes/25°C Plus 30 minutes/87.8°C

and 3)Not Soaked (Dry Pack) ............... 131

Bean Weight Indexes of Dry and Canned

Beans Evaluated at the MSU legume

Quality laboratory: Beans Were Thermally

Processed at 115.6°C/45 minutes. Beans

Were Pre-Soaked: 1)12 hours/25°C, 2)

30 minutes/25°C Plus 30 minutes/87.8°C amd

3)Not Soaked (Dry Pack) ................. 133

Analysis of Variance of the Inflection
Points, Shear Acceleration and Compression

Curvature for Various Beam Types ............ 134
Analysis of Peak Difference, Shear length

and Beam Volume for Various Beam Types ......... 135
Calculations of Various Texture Curve

Analysis Parameters ................... 137

 

LIST OF FIGURES

Figure Page
1. Typical Kramer Shear Peak Curve for Objective
Evaluation of Processed Beam Tacture ........... 28

2. Various Data Points from the Kramer Shear
Curve Entered into the Texture Curve
Equation for Derivation of the Seventh-Degree-
Polynamial ........................ 29

3. Mathematical Parameters Derived from
Characterization of the Seventh-Degree-
Polynamial of Processed Bean Textin'e Curve ........ 30

4. Meam Values for Initial, Soaked and Processed
Bean I’bisture for Seafarer, Fleetwood, Nep-2
and Sanfernando ..................... 43

5. Meam Values for Initial, Soaked amd Processed
Bean Weights for Seafarer, Fleetwood, Nap-2
amd Sanfernando ..................... 47

6. Typical Kramer Processed Beam Texture CurVes
Characterizing Meam Values for the
Compression Peaks and Shear Peaks for Sea-
farer, Fleetwood, Nep-2 and Sanfernando ......... 49

7. Mean Values for Initial, Soaked and Processed
Navy Beam Moistures for Various Variety-
Locations ........................ 89

8. Mean Values for Initial, Soaked and Processed
Navy Bean Weights for Various Variety-
Locations ........................ 96

9. Meam Values for Initial, Soaked amd Processed
Moisture of Navy, Black Turtle Soup, Cranberry,
Pinto and Kidney Beans Processed at 115.6°C/45
minutes or 121°C/30 minutes in a Still Retort ...... 114

xiv

 

Figure Page

10.

11.

Mean Values for Initial, Soaked amd Processed
Weights of Navy, Black Turtle Soup, aib,erry
Pinto and Kidney Beams Processed at 115. 6°C/45
mimtes or 121°C/30 minutes in a Still Retort ....... 121

Typical Kramer Texture Curves Characterizing
Than Values of the Compression Peak and
Shear Peak for Navy, Black Turtle Soup,
, Pinto amd Kidney Bears Processed
at 115.6°C/45 minutes or 121°C/30 mimtes in
a Still Retort . . . ................... 123

 

LIST OF EQUATIONS

Equation
1. Equation for Calculation of 100 grams of Dry

Bea: Solids .......................
2. Equation for Calculation of Processed Beam

lbisture aid Percent Total Solids ............
3. Equation for Calculation of Soaked Bean

Moisture ........................
4. Equation for Calculation of Soaked Beam

Hydration Ratio .....................
5. Equation for Calculation of Processed Bea:

Lethal Rate dm‘ing Thermal Processing ..........
6. Equation for Calculation of Processed Beam

Drained Weight Ratio ..................
7. Equation for Derivation of the Seventh-

Degree—Polynomial for Characterization of

the Texture Curve ....................
8. Equation for Calculation of Processed Beam

Volume .........................
9. Equation for Calculation of Processed Beam

Apparent Density . . . .................

22

24

25

27

 

INTRODUCTION

legumes are generally recognized as a good source of protein
amd dietary fiber. Cooked beams also blend well with other
vegetables and meat which makes them a highly nutritious camponent
of the human diet. Dry edible beais (Phaseolus vulgaris L.) are
consumed as a specialty food in many industrial countries of
Western Europe, the Western Hemisphere, as well as South Africa
and Australia. In lesser developed countries of Central and South
America, beans are a staple food which provide a major protein
source for much of the population. Beans are often the primary
source of protein for poor and middle-income families throughout
the world.

Dry edible beans must be suitable for human consumption and
possess desirable cooked quality attributes if they are to be
utilized in the human diet. Same of the factors which affect
cooked beam quality are genotype, dry bea1 storage conditions,
process methodology and product formulation.

The purpose of this study was to investigate various factors
influamcing dry and processed bean quality. Four individual studies
were conducted to assess bear quality.

Study I was undertaken to assess the effect of initial beam
moisture content for selected varieties on thermal processing. The

effect of initial moisture content on four cummn beam varieties

 

 

2
was tested. Beams were adjusted to eight initial moisture contents,
processed and evaluated for quality.

The effect of thermal processing on a diverse sample of culti-
vars was evaluated in Study II. This study included 27 breeding
lines amd cultivars representing seven of the 11 major dry beam
classes grown in the U.S. Cultivars representing the classes were
grown in a small seeded or large seeded nursery, depending on seed
size. After harvesting, all beam lots were thermally processed and
evaluated for quality.

Study III was the effect of variety and production location
amd different thermal processing methods on processed bean quality.
'Ihe effect of quality on 11 variety-location entries representing
cannercial North American varieties amd bean growing regions was
investigated. Two types of thermal processing methods were employed:
1) am agitating retort which axially revolved the cans during
processing and 2) a conventional still (non-agitating) retort.

Study IV was the effect of soak treatment amd processing on
quality attributes of five bean classes. Three different soak
conditions were employed before processing: 1) a long term soak
(12 hours/25°C), 2) a short term soak (30 mr'ertes/25°C plus 30
minutes/87.8°C, amd 3) no soak (dry pack). Cams were processed
under two different temperature/time conditions. The primary
emphasis of this study was to characterize processed beam texture.
All samples were evaluated amd analysis of various texture curve

types was conducted using a texture analysis equation.

 

LITERATUREREVIEW

Dry Beam Composition
Seedcoat

Tne seedcoat (testa) provides am outer protective barrier for
the seed, primarily to inhibit the uptake of water. According to
Powrie _e£ 511. (1960), the seedcoat consists of 7.72 of the total
dry weight in the mature bean (Phaseolus vulgaris) . This relatively
small portion of the dry weight is cmposed of 4.87. protein amd
8.442 ash (Ott amd Ball, 1943). The protein content is in accord
with later findings by Powrie e_t fl. (1960) of 52 protein. The
outer portion of the seedcoat contains 0.47; ether extractable wax-
like material. Seedcoat color is expressed by the presence of
polyphenolic ccmpounds, primarily the tannins. In cannon beans,
the tamins are located in the seedcoat of the grain, with low or
negligible ammmts in the cotyledon (Bressani 95 a1. , 1961).

White beans show the lowest amount of tannins with increased levels
present in time black, red and brown varieties. The tannins
(condmsed polyphenols) are desirable agronanically from the stamd—
point of bird-resistance, inhibition of preharvest seed germination,
amd weather resistamce (Harris, 1969). However, tannins have been
shown to decrease protein digestibility by either inhibiting
digestive enzymes or by reacting with protein, thereby reducing

3

 

 

4
amino acid availability. A combination of these two mechanism
could also decrease the protein digestibility (Bressani _e£ gl_. ,
1961) .

Cotyledon

'Ihe cotyledon (embryonic leaf tissue) is the main portion
of the seed. Powrie amd co—workers (1960) found that the dry
cotyledons contain 39.32 starch, 27.5% protein, 1.652 lipids, amd
3.5% ash. Snanvaert amd Markakis (1976) reported that the oligo-
saccharide content of beam cotyledons was 3.32 stachyose and 0.5%
raffinose. These oligosaccharides account for much of the hydrogen
production (flatus potential) found in rats (Fleming, 1981) . 'Ihis
researcher studied the relationship between flatulence amd carbo-
hydrate distribution in various legumes amd reported a very high
positive correlation coefficient between polysaccharides and flat-
ulence.

Structurally, the outmost layer of the cotyledon consists
of epidermal cells. The inner amd outer epidermal cells have been
designated as those along flat and curved surfaces of the cotyledon.
Conformationally, the inner epidermal cells are elongated, while
the outer cells are cubical. The cell contents of the epidermis
appear gramular, containing protein but no starch. The layer of
cells from the outer epidermal cells inward is classified as the
hypodermis. The cells of the hypodermis are elliptical in shape
and are larger than the outer epidermal cells. The entire cell
structure appears to be a gramlar matrix containing tyrosine.

The remaining portion of the cotyledon consists of parenchyma
cells amd vascular bundles. Within each parenchyma cell, starch

 

 

5
granules are imbedded in a protein matrix. Parenchyma cells are
observed to possess very thick secondary walls compared to primary
walls, and contain small cavities and pits which aid in water

hydration during soaking.
Influence o_f Germination

The effect of germination on chemical-physical composition
has also been investigated by various groups: in particular, the
chamges in oligosaccharide concentration during the germination
process (Snauwaert and Markakis, 1976). Snauwaert and Markakis
reported that both stachyose amd raffinose decreased in concentration
during the germination process. Furthermore, gamma irradiation was
employed to investigate the effects it had upon oligosaccharide
content during germination. It was found that gamma irradiation,
as compared with germination, only slightly affected the disappear—
amce of oligosaccharides. Reddy e_t _a_l. (1978) amd Tabekha and Luh
(1980) studied the influence of germination on phytase activity amd
its effect upon phytic acid. Phytic acid is a phosphorylated form
of myo-inositol which is an ubiquitous amtirmtritional factor in
legumes. Tabekha and luh (1980) showed that during a 96-120 hour
soaking period, inorganic phosphorus cleavage from myo-inositol
increased primarily due to am increase in phytase activity. This
is in agreement with the earlier work presented by Reddy it. a_l_.
(1978) which showed the slow breakdown of phytate phosphorous amd
phytase activity during the first four days of germination.

Molina _e£ a}. (1976) worked with black beams to develop a
process to control the development of the hard-to-cook phenomenon,
and reported that during a dry heating process the seed germinating

—

6
capacity decreased. Amylases are the primary enzymes responsible
for hydrolysis of starch during germination. This decrease in
germination was due primarily to thermal inactivation of the starch

hydrolytic amzymes.
Dry Beam Storage

The storage conditions under which dry beans are stored are
a major factor which a beam processor must consider to assure
consistent canned bean quality. The primary factors influencing
the storage quality of beams are beam moisture content, amnspheric

temperature, amd length of storage time.

Twature / Time

The effects of atmospheric temperature during the storage
period plays am important role in beam cookability. Studies by
Burr _e_t_: a_l. (1968) suggested that as temperature increased, the
cooking time increased in Phaseolus vulgaris. This is in accord
with work by Antunes amd Sgarbieri (1979), where a negative beam
hydration correlation was observed wham storage temperature was
increased. They also introduced data which suggested a direct
relationship between lower holding temperature amd lower relative
humidity to reduced beam cooking time.

In comparison with storage temperature, storage time plays a
vital role in beam quality. Burr amd Kon (1966) observed that
pinto beans, subjected to prolonged storage for one year, needed
62 minutes at 121°C to cook until tamder as opposed to a cooking
time of 23 minutes for freshly harvested beams. This increase in
cooking time with increased storage time has beam consistamtly

 

 

7

reported by other researchers (Morris, 1963 amd 1964; Burr t _al_. ,

1968; Bedford, 1972).

As the lamgth of dry beam storage increases, in addition to
increased cooking time a decline in the nutritive value results.
Antunes amd Sgarbieri (1979) observed a drop in available methionine
amd cysteine with increased storage time. Burr (1973) reported that
during prolonged storage, the thiamin concentration declined with
no change in niacin or riboflavin. Pblina e_t al. (1975) also
reported a decrease in protein efficiamcy ratio for stored beams

due to a long cooking time requirement.

Relative Humidity/ Beam Nbisture

Bedford (1972) reported that the mold growth of beams stored
in a closed constant relative humidity desiccator greatly increased
at relative humidities greater tham 752. Uebersax (1972) used
saturated salt solutions to control relative hmmidity (RH) for beam
storage in desiccators at 12.8°C, 21°C, amd 29.5°C temperatures.
After 84 days of storage, beam quality was maintained with 752 relative
humidity for all temperatures. low temperature showed increased
storage potamtial at all RH levels. As storage time, temperature
amd RH increased, beam deterioration, off-flavor, mold count amd
processed beam firmness also increased.

It was reported by Gloyer (1928) that the lower the humidity
of the storage atmosphere, the higher the percamtage of hardshell
beams. These cooking features were characterized by Bourne (1967)
who showed that hardshell beams (hard—to-cook phamamenon in beans)
termd to be smaller in size than. the non-hardshell beams. Mmlina gt _a_l.
(1975) observed the hardness of black beams stored at 25°C amd 702 RH

_____j

r—_______

8

for nine months. He observed that if a heat treatment was applied
to beams prior to storage, the hard-to-cook phenomamon could be
reduced. Varriamo—Marston amd Demana (1979) reported that black
beams stored at high relative humidities, such as 852, underwamt a
greater rate of electrolyte leakage during soaking tham beams stored
at normal relative humidities. This implies that, during high
relative humidity storage, aging occurs which results in cotyledon
deterioration. This deterioration may contribute to the hard-to-
cook phamamenon.

D.mring storage of high moisture beams there may be a develop-
mment of off-flavors, lipid oxidation, darkaming in color amd hard-

 

shell effect. Mmrris (1963) reported low moisture beams maintained
good quality. As the moisture contamt rises, off-flavors are
observed along with a large increase in fatty acids. According to
Muneta (1964) , these off-flavors occurred becamse of the high
' concamtration of polymsaturated fatty acids which underwent autoxi-
dation leading to off-flavors. Thus, storage conditions conducive
to establishing low moisture beams should be maintained. Storage
of low moisture beams could contain a few high moisture beams amd
increased microbial activity (McCurdy e_t_ 11: , 1980). McCurdy e_t _a_l.
concluded that strict monitoring of beam moisture should be employed.
Burr amd Kon (1966) reported that keeping beams at low moisture
contents is essential to preserve their cooking quality. Pinto,
navy and large lima beams, Harris (1963) observed little chamge in
cooking time of low moisture beams during storage. Burr SEE _al. (1968)
reported am increase in cooking time with high moisture stored beams.
It was found that pinto beams stored at 25°C amd 16Z moisture
required 60 minutes to cook as compared to 20 minutes for beams

‘rr—

9

stored at the same temperature at 8.22 moisture. This is in accord
with the work of Rocklamd (1963) who observed that beams with am
initial moisture content of 9.92 required only one-fifth the time
to cook tham timose stored for five months at 32.2°C with am initial
moisture contamt of 13.32. Von Mmllendroff amd Priestley (1979) also
reported on this phenomenon. They concluded that the acceleration
of hardness occurs rapidly as the moisture contamt is raised above
132; however, by Jackson amd Varriamo—Marston (1981) concluded that
cooking time was inversely proportional to moisture content in black
beams.

Research by Burr e_t 11, (1968) amd Von Mollamdroff amd Priestley

 

(1979) have shown that high moisture storage of beams causes a
darkening in seedcoat amd cotyledon color. They concluded darkening
was probably due to changes in the phenolic constituents such as time
tamnins. Von Mallendroff amd Priestley (1979) also reported that
there is a large increase in beam acidity as the moisture content is

raised.
Beam Soaking
dration

The soaking process, in which beams imbibe water, is greatly
depamdamt on the inherent physical-chemical composition of the beam.
Sathe amd Salmmmkhe (1981) reported that the polar ammino groups of
protein molecules are the primary water binding sites in Great
Northern beams. Moreover, Kongtal. (1973), who tried to develop
am inexpamsive mechamical way for making quick-cooking beams, reported
when soaked amd mmmsoaked samples are compared, the peeling of the

 

10
seedcoats reduces the cooking time by 262 amd 362, respectively.
This supports the theory that the seedcoat is the primary barrier
for water uptake. Varriamo—Marston (1979) studied the effects of
accelerated storage on water absorption amd cooking time. She
indicated that the seedcoat was the major barrier in water uptake,
thus supporting the work by Kon amd his co-workers (1973). However,
when subjective amalysis (such as taste panels) is used the seedcoat
did influence the judgment of the judges (Mmeta, 1964). The beams
with am intact seedcoat were fommd to be more firm than beams without

a seedcoat. Decorticating beams will increase the rate of water

 

uptake but will negatively affect the consumer acceptability of the
product by producing a softer beam.

Soak Water Additives

The use of various additives in the soak water has also beam
widely studied. Examples of such additives include sodium bicarbon-
ate (Greemmood, 1935); sodium hacametaphosphate (NaHMP) , sulfite,
oxalic acid, ammonium oxalate amd hych'ochloric acid (Reeve, 1947);

t and ethylene diammine tetracetic acid (EUIA) (Elbert, 1961; Luh e_t _a_l_. ,
1975) .

Hoff amd Nelson (1965) investigated the acceleration of water
uptake in the dry pea beam. They reported that EDTA had no pronoumced
effect on water uptake. However, luh _e_t_ fl. (1975), studying factors
affecting color, texture amd drained weight of camed dry lima beams,
reported that EPA prevamted discoloration by its chelating action to
immobilize metal ions. It was also found that wherm using pinto amd
red kidney beams, the addition of EDTA greatly reduced the chemical
mrygamdemand (GJD) inthewastewater. Thiswas primarilydue to the

 

T.___——_

11
chelating action of EDI‘A with divalent metals in the soak water
(Neely and Sistrunk, 1979). Junek e_t fl. (1980) reported that EDEA
had no pronoumced effect on an increase in firmness among navy,
pinto amd kidney beams. However, a decrease in drained weight was
observed with the addition of melic amd citric acids in navy beams.
This is in accord with the theory that beam ability to imbibe water

decreases in am acidic emriromnent due to a decrease in starch

 

swelling potential.

Lee (1979), working on the effects of processing factors on
the quality characteristics of soaked a1d processed navy beams,
found that the addition of NaHMP increased water uptake, softened the
beams and resulted in leaching of soluble solids. This researcher
also reported that the carbination of CaH and NaHMP decreased the
drained weight. Hoff aid Nelson (1965) observed that polyphosphates
greatly increased water uptake. This was primarily due to the
, chelating action of the polyphosphates with divalent metal ions
which form tough metal crosslinked pectates. This is in agreement
with the earlier work by Mattson (1946) who stressed the dephosphor-
ylation of phytic acid. He found that in the presence of heat, the
enzyme phytase was inactivated amd phytic acid was allowed to
precipitate out calcium amd megnesiun ions, thus preventing the
metal-ion to form the tough metal-pectin bridges.

The addition of minerals to the soak water, specifically
calcium a1d magnesium ions, has been shown to have a pronoumced
effect on water uptake in dry beams. Luh 953.1. (1975) reported
that addition of calciLm chloride to the brine produced a firmer
beam due to the formation of firm calcium pectates. This was also
found to be the case in studies by Davis and Cockre11(1976). They

K

 

 

12
fommd that increased concentrations of calcium chloride resulted in
increased shear press values for camed limma beams. This is also
supported by Quenzer e_t _a_l_. (1978) who correlated a positive rela—
tionship between calcium content amd shear peak values, amd a
negative correlation between calcium content aid the ability of the
beam to take up water.

Work by Dawson _e_t: ;a_l_. (1952) in the development of rapid
methods of soaking amd cooking beans showed that the addition of
sodium bicarbonate increased water uptake by 422. Varriamo—Marston
and Deanama (1979) reported black beans which were soaked in Na5P3O10
and Na2003 solutions absorbed the most water amd were also the most
alkaline. Nordstrun amd Sistrmmmk (1977) reported an increase in
shear press values upon examination of pinto, red kidney amd an
experimental line, Dwarf Horticulture #4, in am acidic medium
(tamato sauce, pH 5.0 to 5.2). Pbreover, Snyder (1936) showed the
acidity of the soak water reduced the rate of water uptake due to
the presence of hydrogen ions (increased acidity) which reduced the
rate of water imbibition. It also was found by J1mek e_t g. (1980)
that the addition of citric amd malic acids increased the force
neededto shearnavybeams, indicatingafirmerbean. Lube—tel.
(1975) foumd that product texture became firmer aid the drained
weight decreased as pH decreased due to loss of hydration during the
soaking period. The increased swelling power of starch with increased
pH serves as a mechaiism for imbibition. Varriamo-Marston amd
Deamama (1979) showed that timing the soaking period therewas an
increase in soak water acidity. This phenmenon was primarily due
to loss of hydrogen ions by the cellular cmmponents during the
soaking period. There was a direct positive increase in solubility

 

13
with increased swelling power (Lai amd Varriamo-Marston, 1979).
These researchers also reported that starch swelling a1d solubil-
ization are restricted during the cooking period, thus rendering
starch as one of the chemical—physical barriers in water uptake.
Lang (1970) reported that cooking of starch leads to am increase
in consumer palatability by producing a softer beam.

The addition of sodium salts to beams was suggested to produce
quick cooking dry beams (Rocklamd a1d Metzler, 1967). The method
used to prepare quick-cooking beams was: (1) loosening of the
seedcoats by vacuum infiltration in a solution containing NaCl,
Na5P3010, NaHm3 amd Na2003, (2) soaking the beams in the same salt
solutions, (3) rinsing, a1d (4) drying, cooking or freezing the
beams depending on their ultimate utilization. The resulting
product cooked in less tham fifteen minutes. Rocklamd amd Jones
(1974) using the seaming electron microscope on dry dehydrated
large lima beams indicated that the quick-cooking process did not
affect the structure amd appearance of the beams whm compared with
the umtreated samples. It was proposed by Varriamo-Marston amd
Deanana (1979) that the addition of sodium salts, or possibly am
ion-exchange mechanism with the sodium ion replacing devalent ions,
could result in a solubilization of pectic substaices during soaking
amd cooking. It was also observed by Rocklald amd Jones (1974) that
composition of quick-to—cook beams had a higher sodium chloride
concentration which resulted in am enhamcanent of beam flavor. A
method of converting quick-cooking beais into refried product was
mdertaken by Zaragosa e_t fl. (1977). They reported that the quick—
cookedrefriedbeamshadamereblamdflavorthamthecommercial
beans amd a slightly darker color.

 

14
Nutritional

During the soaking process there is a considerable loss of
soluble solids to the soaking medium. The retention of the water
soluble vitammins aid other rmutriamts is a major concern to the
processor. Daoud e_t 11. (1977) reported that loss of vitammin B6
occurs during the soaking amd washing of garbamzo beans. Nordstrum
amd Sistrunk (1977) showed that riboflavin decreased during the
soaking period. Luh gta_l. (1978) reported that increasing the
concaltration of NaHSO3 (as a color agent) in the process medium
decreased the thiamine retention without significamtly affecting
riboflavin aid niacin in earned small white and garbamzo beans. It
was observed in winged beam that during soaking there is considerable
loss of potassium, with no effect on imn contalt (Ekpenjong amd
Borchers, 1980). It has beam suggested by my researchers that the
retention of the soaking medium during processing will allow for am
increase in nutriamt content of the cooked beam (Dawson 91; a_l. ,

1952; Rocklamde_ta_l., 1974).

Dry Beam Cooking a1d Gaming
ation

Cooking of dry edible beams is necessary in order to bring
about acceptability in flavor amd texture. Junek e_t Q. (1980)
found that increasing the soak temperature fran 15°C to 35°C
decreased the shear peak height, indicating increased tenderness of
the beams. brewer, Quest and da Silva (1977) foumd that for
black beams, raising the temperature 10°C caused a 3.36-fold
decrease in cooking time. However, Davis (1976) found blanching

er..___———___

15
below the boiling point of water gave a higher drained weight than
blanching at the boiling point, suggesting more water uptake amd
less solids leaching.

The ramval of the seedcoats produced a decrease in cooking
time, fran 80 minutes to 30 minutes, suggesting that the seedcoat
is the major barrier in water uptake in beams (Bram amd Kon, 1970).
Dawson e_t 21. (1952) found for all beam varieties tested, addition
to boiling water for two minutes, followed by a one lmour hot water
soak, produced results superior to those produced by the staldard
method of bean preparation. Quast amd da Silva (1977) reported
that cooking beais for nine minutes at 127°C gave the same results

 

as cooking beams for 260 minutes at 98°C. However, these researchers
reported that one must be careful to employ a process long enough

to guaramtee the commercial sterility of the product. Rocklamd

‘ amd Jones (1974), using the electron microscope, found that there
was no observable differamce in cellular structure of cooked, salt
water soaked beams than normally soaked beams. Therefore, the
cooking rates must be related to the differa1tia1 rates at which
internal cell separation occurs.

An investigation of accelerated water uptake in dry pea beams
was undertaken by Hoff amd Nelson (1965). Three methods were
employed for gas release: (1) steam pressure, (2) vacuum treatmemmt,
amd (3) sonication treatment. After two minutes under steam
pressure, there did rmot seam to be amy significant effects in
accelerated water uptake. In fact, after long holding time the
treatinamt resulted in deterioration of bea1 quality. The vacuum
treatment provided positive results in the ability of the beam to take
up water. However, after extended periods this ability diminished.

 

16
Davis (1976) investigated the effect of blamching methods on
quality of camned dried beams. He found that with red kidney amd
pinto beams the processing time had the greatest effect on firmness.
However, he concluded that the processor should increase temperature
rather tham time wlmam processing for the desired texture in navy
beams.

MES.

Mattson (1946) emphasized the role of heat inactivation of
phytase to promote the precipitation of calcium and mmagnesiun by
phytin. The precipitation of these divalamt ions would prevamt
then fran forming tough metal-pectin complexes. Kon (1979) reported
that cooking the beams at 90°C caused the beams to cook more rapidly
due to phytase inactivation. This researcher also reported that
addition of phytase increased hydrolysis of phytate by 157., this
confirming the role of phytase in beams. However, Varriamo-Marston
amd Deanama (1979) shamed that cooking the beams at 90°C may not
necessarily be sufficiamt to inactivate phytase activity if the
beams had beam previously subjected to prolamged storage. Long term
storage allows for increased phytase activity amd hydrolysis of
phytic acid. Tabekha amd Luh (1980) reported cooking dry beams for
three hours at 100°C had little effect on phytate retamtion, whereas
soaking in water for 12 Irmours at 24°C resulted in a sliglmt decrease
in phytate. The use of amzymes to improve the quality of camed
beams has beam studied by Powers _eE _a_l. (1961). Amylopectic amd
pectolytic alzymes were applied to reduce the gelling of pinto beams.
However, the catalytic activity was found to be insufficiemt to make
this practice camercially feasible.

 

 

 

17
Nutritional

Quast amd da Silva (1977) studied the temperature depamdamce
on hydration rate amd the effect of hydration on the cooking rate
of legumes. They found that after soaking for a period of time,
the weiglmt gain, due to water uptake, was less tham the weight loss
due to the escape of soluble solids into the soak water. Burr (1973)
reported that during the cooking period, there is a decrease in
nutritional value. This is in accord with Heckler it. a_l. (1964)
who observed a decrease in the protein efficiamcy ratio (PER) if
the beams were cooked 40 minutes or longer at 121°C (15 PSI).

Reddy _e_t e_l. (1978) reported that during the initial stages of
cooking there is a decrease in mmineral leaching. After 40 mummtes,
the mineral content increased due to reabsorption of mminerals fran
the cooking water.

Run (1979) showed that during the soaking process, when high
temperatures are employed, there is a leaching of oligosaccharides.
Among the sugars which are lost are the flatus producing raffinose
amd stachyose oligosaccharides. Studies have also shown that during
a long soaking time there is a leaching of amtimmtritional factors
to the soaking medium. Many researclmers suggest an improvement in
gut digestibility of protein during the cooking period (Heckler et
31., 1964; Ekpam‘jmg amd Borchers, 1980; Sathe amd Salunhke, 1981).

Investigations of the physical-chemical composition of quick-
to-cook beams has beam undertakal by various researchers. It was
fommmd that niacin amd riboflavin levels in quick-cooking beams were
very similar to those of the standards. Quick-cooking beams also
contained less magnesium amd mere phosphorus than the stamdards

 

 

18
(Rockla1d g 11, , 1979). Rocklamd e_t a_l. (1974) also observed that
during rehydration of the quick—cooked beams, if the soak water is
discarded, the beams only contained 802 of the flatulamt activity
that standard beams contain. These data confirm the reports of a
loss of amtinutritional factors into the soak water during processing.
Dawson e_t fl. (1952) observed that the thiammine amd ash contamts of
rapidly cooked beams were higher if the soaking medium was retained.
Consequently, saving the soaking medium does allow for am increase
in vitamin and protein retamtion while negatively maintaining the

flatus producing oligosaccharides.
Quality Attributes of Dry Beams
Beam Color

Beam seedcoat color results fram the presamce of polyphenolic
compounds, primarily the tamins. It was observed that addition of
citric acid during the soaking period improved the color of beams
(J1mek e_t a_l., 1980; Iiflmgtgl” 1975). Luh _e_t-fl. hypothesized
that this was due to the ability of the citrate ion to bind trace
elements (copper, iron), ramdering the ions umavailable for reactions
with phamolic campommmds amd sulfides which cause discoloratiorm in
camed bea1s. Therefore, although increased pH has a profourmd effect
on beam hydration, it also allows increased undesirable discoloration
reactions to occur in the alkaline conditions which could ramder the
beam umacceptable to the consumer.

Luh _e_t a_l. (1975) also showed that calcium chloride addition
to the brine improved beam color. Calcium chloride addition to beam
brine will also result in a firmer beam amd a decreased drained

 

19
weight. Drained weight and color are two parameters which are

very crucial indexes for consumer product acceptamce.

Beam Texture

Lee (1979) reported that calcium amd magnesium ions decreased
the drained weight amd ultimately increased the shear resistamce
of processed beams. Thus, am increase in shear press values is in
agreement with the observed inverse relationship of drained weight
amd firmness by the shear peak height as reported by Nordstrum amd
Sistrumk (1979). Davis amd Coclcrell (1976) also showed that the
drained weight ratio decreased with storage time in camed dried
lime beams with 0.12 calcium chloride. The number of splits also
decreased with increasing concamtrations of calcium chloride which
is in agreement with the theory of the formation of tough metal-
pectin bridges leading to a firmer product.

Lee (1979) employed treatments with alpha-amylase, glucoamylase,
pectinase, cellulase ammd protease. These amzyme treatments showed
no significamt effects on the processes of water uptake or shear
resista1ce in navy beams.

The effect of textural differamces in beams packaged from year
to year by a processor was observed by Voisey (1973). He reported
that uniform textmm:e was not being achieved year to year amd

attributed this variability to varietal-awironmamtal year effects.

 

VEHDDSANDMATERIAIS

Dry Beam Plamting amd Harvesting

Dry beam varieties were grown for the USDA Quality Nursery
in 1981 amd 1982 at East lensing, Michigan amd on the Saginaw
Valley Beam amd Beet Research Farm near Saginaw, Michigam. Seed
was precision drilled into four row plots with a tractor-mounted
air plamter. Rows were 4.9 m in length aid spaced 50.8 cm apart.
Within row spacing was 7-8 cm which gave 14-16 plamts per meter of
row. All plots were arramged in a ramdcmized complete block with
four replications. Stamdard practices for herbicide amd fertilizer
application were used.

In late September amd early October, mature plamts were
removed by hamd from the middle two rows of individual plots.
After threshing, beams were analyzed for moisture and sized using

appropriate metal sieves.
Bea: Sources

Dry beams were obtained directly from the USDA Quality Nursery
after field plot harvesting. The harvested material was received
at the MSU legume Quality laboratory where a lab code was assigmed
to each field code (plot mmber). Coded beam samples were then
prepared for processing.

Selected varieties of beams were obtained from Michigam

20

 

 

21
Foundation Seed Association, 2905 Jolly Road, Mason, Michigam.
These samples were obtained in 50 pound lots amd were of the
following beam types a1d varieties: navy (Fleetwood) , navy
(Seafarer), navy (Samilac), navy (Neptune), navy (Swarm Valley).
black turtle soup (T39) , cramberry (Michigam Improved), pinto
(Oletha), kidney (Montcalm), amd kidney (Charlevoix). Also, samples
were obtained fromm North Dakota amd Ontario, Camada. Samples from
North Dakota were of the following beam types amd varieties: navy
(Fleetwood), navy (Seafarer), amd navy (Uplamd). The varieties from
Ontario, Camada, were of the following beam types amd varieties:
navy (Fleetwood), navy (Seafarer), amd navy (Renamed). All variety-
location samples were coded amd prepared for processing.

Objective Color Measurements

Objective reflectamce color measurements of beams were determined
with a Hmmmter lab Model D25 Color amd Color Differamce Meter (Hunter
Associates, Fairfax, Virginia). The instrmmamt was stamdardized
using a stamdard white tile (L = +94.5, aL = -0.6, bL = +0.4). Beams
were placed in am optically pure glass sample dish amd covered to
shield inter-Earring light from activating photo cells. Coordinate
values (L, +aL, amd +bL) were recorded for each replicate. Dry beam
color measurements were performed for each variety by placing a one
hundred gram sample of beam solids into the sample dish. Two readings
per sample were performed. Processed beam color measurements were
performedononehundredgrame ofwasheddrainedbeamsas fordry
beams. Duplicate samples were takam per processed cam.

 

 

22
Pbisture Measurements

The initial moisture content of dry beans was measured with a
Mitomco Moisture Meter (Midel 919, thomco Inc., Clark, NJ). All
measurements were obtained following the procedure recommended by
the manufacturer. After moisture measuranents, 100 g bean solids
(Equation 1) were filled into 4x6 inch nylon mesh bags. Samples
were then placed in plastic zip-lock bags to minimize enviromental

moisture chalge and held until processing.

solids required (g) _ fresh weight to yield

solids at given moisture (g) required solids (g)

Equation 1. Equation for Calculation of 100 grams of Dry Bean Solids

The processed moisture and total solids were determined on the
sheared bean residue from the Kramer shear press. One htmdred grams
of shear residue were weighed into a tared altmimxn pan. The sample
was dried to a constant weight at 80°C in a Proctor-Swartz Cabinet
Drier (Proctor and Swartz, Inc. , Philadelphia, PA). The dried
samples were weighed amd calculation of percent total solids was
performed according to Equation 2. One measurement per cm was
determined.

100 g shear residue - oven dried weight (g) = Z total solids
100% - Z total solids = Z processed beau moisture

Equation 2. Equation for Calculation of Processed Bea: Nbisture and
Percent Total Solids

 

23
SoakingaIdBlamching

All nylon mesh bags were soaked for 30 mirmutes in 100 ppm of
calcium ion water at 29.3°C. The samples were then transferred by
hamd to a steam jacketed kettle for blanching. The samples were
blanched for 30 minutes at 87.9°C in 100 ppm calcium ion water.
Cooked beams were removed fromm the blamch water amd were submerged
into cold tap water at 10°C for one minute. Cooling was perfomed
to ensure termination of the hot soak cycle ad to reduce vapor
losses. Cooled beams were removed from the cooling water amd

drained on perforated screams prior to can filling.
Cam Filling, Brining amd Exhausting

Each drained nylon mmesh bag was opened amd the blanched beams
were rapidly tramsferred to a coded 303x406 can. Bea1s amd cams
were weighed to the nearest 0.1 gram on a top loading Mettler
Balance (Type P3, E.H. Sargent amd Co.). Calculation of soaked beam
moisture amd hydration ratio were performed according to Equations
3and4. Camswerethamtramsferredtoameidmamstboxcorweyorazd
were ha1d filled until overflowing with heated brine (90°C) . The
cals were exhausted for four minutes in 85°C water. The heated
brine solution contained 0.312 sucrose and 0.257. sodium chloride in
100 ppm calcium ion water heated to 87.8°C-90.5°C (Appendix I).

soakedbeanwt(g)-initialbeamwt(g) soakedbean
x 100 = moisture (Z)

 

soaked beam wt (g)
Equation 3. Equation for Calculation of Soaked Beam Ibisture

 

24

soaked beam Wt (g)

 

= hydration ratio
initial bea1 wt (g)

Equation 4. Equation for Calculation of Soaked Beam Hydration Ratio
Sealing amd Thermal Processing

The headspace of the cams was autamatically adjusted to 5;; inch
with a Number —00 Canco Vacuum Closing Machine (Model 6, Americam Cam
Co.) amd the cans were double seamed to provide a hermetic seal.

The sealed cals were hamd tramsferred to a retort for thermal
processing to ensure camercial sterility. TWO types of retorts
were employed for all beam samples. The first type was a ENE still
retort (Food Machinery Corp. , Hooperston, IL). Beams were processed
at 115.6°C for 45 minutes or 121.1°C for 30 minutes; all samples were
cooled for 15 minutes in 20°C water. The second type was a Stork-
Amsterdam Simulator agitating retort (Stork-Amsterdam amd Co. ,
Apparatenfabriek N.V. Amsterdam, Netherlands) . Samples were
processed for seven minutes at 122°C amd seven minutes at 35°C. The
cams were adally rotated at 19 runs during the process-cooling cycle.
Computer monitoring of the process was achieved with a Hewlett-
Packard 85.

Thermal Process Determination

Thermal process data was measured with Ecklund thermocouples
(O.F. Ecklund Co. , Coral Gables, FL) placed in the geometric center
of the can. The voltage created by heating the dissimilar metal
thermcomples was transmitted to a data acquisition unit for voltage

to tarperature transformation. The data acquisition unit was connected

 

 

25
to the HP-85 for data storage on a magnetic cassette cartridge
amd creation of a datafile.

The datafile was then merged with a stored program called
"Lethal" (Appendix II) which carputes the lethal rate for the
process (Ball, 1928). "Lethal" will take temperature readings every
30 seconds amd compute a lethal rate according to Equation 5, through
integration of the area umder the heating curve. This computation
uses a temperature of 121°C amd 2 value of 10°C. This sterilizing
value of a process is generally expressed as the Fo value which is
equivalent to the number of minutes required to destroy a specified
number of spores at 121°C when 2 equals 10°C.

1
— = Lethal Rate
10 (250°F — T/Z)
Equation 5. Equation for Calculation of Processed Beam Lethal Rate
during Thermal Processing (Fermema, 1975)

The 2 value for Clostridiu_n botulinulm spores is generally
regarded to be 10°C. The time required at 121°C to reduce the
survival population by a factor of 12 log cycles (12D) in a phos-
phate buffer is 2.45 minutes.

The program "Lethal" will sun all of the areas for each time
interval which will yield a total lethal rate or F0 value for a

given process.
Camed Beam Storage

Dried processed cams were stored in designated controlled
taxperature cabinets at 21.1°C for one or two weeks prior to quality

evaluation. This was necessary to ensure proper beam-brine equilibration.

 

26
Washed Drained Weight of Processed Beams

The contamts of a can were poured onto am 8 inch diameter
U.S. Standard No. 8 screen (0.094 inch opening) a1d evamly distrib-
uted. The scream was placed over a plastic pam to collect free
sauce as the beams were distributed on the surface of the mesh scream.
The scream and contamts were immersed into 21.1°C water amd were
slowly agitated for three rotations to uniformly distribute amd wash
the bean The screen a1d contamts were withdrawn from the water amd
were positioned at a 15° amgle for two minutes to facilitate
drainage. The screen was tham tra1sferred to tared bottom plate,
weighed on a counter balamce over-umder scale (+0.1 oz) amd the
drained weight ratio was calculated according to Equation 6. One

determination per cam was made.

washed beam drained wt' (g)
soaked bean fill wt (g)

 

= drained wt ratio

Equation 6. Equation for Calculaticm of Processed Beam Drained
Weight Ratio

Visual Examm‘nation of Processed Beats

During the drained weight procedure, the beans were visually
judged by hedonic scales for clumping (1-5) amd splitting (1-5).
Each ca1 received a subjective clumping amd splitting score (hedonic

scale: 1 = none, 5 = accessive).
Processed Beam Texture

After color determination, beams were evaluated for texture

using an Allo—Kramer Recording Shear Press (Pbdel TR-l, Food

27
Technology Corp. , Reston, VA). The 3,000 pourmd transducer and No. C-lS
stamdard shear compression cell were used. The rate of shear compression
blade travel was 0.52 cm/sec. A sample size of 100 g of processed beams
was placed in the cell, evamly distributed, amd sheared. The amtire cell
was cleaned amd rinsed betweam each measurement. Two readings were takam
per can.

The Instron Universal Testing Machine (Model T'I'BM, Instron Corp. ,
Canton, MA.) was also used for texture determinations . The processed
beams were evaluated using 200 grams in a C-15 universal mnltiblade shear
compression cell. A 500 kg load cell was used with a head speed of 200
mm/mfin, a chart speed of 200 mm/min, a gauge lamgth of 7.5 cm, and a
return of 9.7 an. One reading per cam was performed.

Texture Curve Analysis

The shear force displacement curves allow for objective texture
evaluation by measurement of curve peak height (Figure l) . A firm beam
will require greater force to produce shearing, as indicated by a higher
peak height, tham a soft beam. Certain beam varieties produce two peaks:
a carpression peak amd a shear peak (Hosfield amd Uebersax, 1980) . There-
fore, an equation was developed using the points illustrated in Figure 2
to give a seventh-degree polynomial (Equation 7) to produce parameters

useful to describe the texture curve, as shown in Figure 3.

f(x) = 2x7 + s-anG + aB-BA + 1):" + (-a)C + eB—yAx“ + aD-BCi-IBX3 +
7 6 5 4 3

[BB-1Q}:2 + yDX + E
2

Equation 7 . Equation for Derivation of the Sevamth-Degree Polynanial
for Characterization of the Texture Curve

28

 

SHEAR RESISTANCE

 

 

TIME

Figure 1. Typical Kramer Shear Peak Curve for Objective Evaluation
of Processed Beam Texture

__-

 

29

 

9 (X1 , Y1)
I“ (X3, Y3)
0
E
I-
2
{3 (X2, Y2)
m:
. m
<
iii (X4, Y4)
en
L
TIME (X)
(X1, Y1) End Point
(X2, Y2) Minimum Point
(X3, Y3) Maximum Point
(X4, Y4) End Point
Figure 2. Various Data Points fromm the Kramer Shear Curve Entered

into the Texture Curve Equation for Derivation of the
Sevamth—Degree-Polynafial

30

SHEAR
ACCELERATION

COMPRESSION
CURVATURE

/

    
   

 

<' INFLECTION POINT

SHEAR RESISTANCE

 

 

TIME

Figure 3 . Mathematical Parameters Derived fran Characterization of
the Sevamth-Degree-Polynam’al of Processed Beam Texture
Curve

31
The four points shown in Figure 2 were amtered into a sevamth-degree
polynomial (Appamdix III) Specifically for that curve type. This
polynamial was differamtiated twice to give a polynommial of the
fifth-degree. This equation tham utilizes the compression peak time
amd initial resistame time values amd determines the inflection
point. Thus, a new parameter was calculated, the inflection point,
being the point of directional chamge between initial contact with
beans aid the compression peak time. The other two new parameters
produced were a measure of the radius of curvature sharpness as it
passes through the compression peak and the shear minimum. These
parameters are the compression curvature and shear acceleration,

respectively (Figure 3).
Processed Beam Apparamt Damsity amd Volure

The coordinate X4 frcm the texture curve analysis (Figure 2)
was the point of shear blade contact with processed beans. This
value represamted the distance traveled before shearing occurred.
A constant shear blade distamce of 82 mm always occurred during
shearing. The beam volume was computed by subtracting 82 mm fram
the initial blade-beam contact distamce (X4). Miltiplying this
value by the shear cell dimension (46.24 (1:12), the processed beam
volume was calculated (Equation 8).

(82mm - initial beam contact(mm))(46.24cm2) (0.1cm/mm) = processed

beam vol

Equation 8. Equation for Calculation of Processed Beam Volume

The apparamt beam damsity was also computed (Equation 9). A
constant weight of 100 grams processed beams was placed in the C-15

32
stamdard shear compression cell. This constamt weight (100 g)

was divided by the beam volume to yield apparamt processed beam
density.

sheared processed beam wt (100 g) = processed beam

apparent damsity

 

processed beam vol (cc)
Equation 9. Equation for Calculation of Processed Beam Apparamt
Density
Statistical Analysis

The "Statistical Package for the Social Sciamces" computer
programs were used on the Michigam State University CYBER 750
computer for data computation a1d statistical amalyses .

Two-way analysis of variamce was determined by using the sub-
progran ANOVA. mam squares were reported after rounding amd
significamt probability levels of P <0.05 (*), P <0.01 (**), amd
P <0.001 (***) were indicated. Coefficiamt of Variation (CVZ)
which expresses the stamdard deviation as a percamt of the mean
was calculated (Little amd Hills, 1972) .

Tukey meam separations were used for single classification
amalyses by the subprogram QIFMAY. These were used to compare
selected variety and treatment differamces. The meam values were
presented such that treatmamts which were significamtly differamt
(P <0.05) were indicated with like letters.

Summary of data calculations are presamted in Table 1 .

33

Table 1. Summary Computations for Dry, Soaked amd Processed Beams

 

Dry Beam Hamdling
Calculation of 100 gramms of dry beam solids

solids required (g)

 

solids at givam moisture

M

Hych'ation Ratio =

soaked bean weight (g)
initial beam weight (g)

 

SoakedBean___ soakedbeanwt(g)-initialbeamwt(g)
Moisture x 100
soaked beam wt (3)

 

Processing
Drained Weight = washed beam drained wt (3)
Ratio
soaked beam fill wt (g)

 

Pr ed Beam .
misczif'e = 100% - dry beam resrdue

ms“ Beam = (8m - initial beam contact(mm)(46.24cm2) (0.1cm/mm)

Processed Beam = 100 g sheared processed beams
. Apparent Damsity

 

processed beam vol (cc)

 

The Effect of Initial Beam lVbisture Contamt amd Variety on
Thermal Processing Quality

Abstract

The effect of initial moisture content on Fleetwood, Seafarer,
Nap-2 amd Samfernamdo was investigated. All beams were adjusted to
an initial moisture contamt of 87., 102', 127., 14%, 167.1, amd 18%, in
triplicate. (he hundred grams of dry beam solids were that thermally
processed at 115.6°C/45 minutes. Cans were opamed amd evaluated for
the following quality parameters: drained weight, clumps, Splits,
color, texture amd total solids . The results indicated initial
moisture contamt had no significamt effect on amy quality parameters
tested. The differames observed were primarily varietal . It was
observed, however, that Nep-Z amd Samfernamdo slightly increased in
firmness as the moisture contamt was raised above 167.. There was
no significamt differamce below 167. moisture. It was also found that
all beam varieties became darker after processing amd Samfernamdo
was found to be the firmest beam.

Introduction

 

A major drawback to utilization of dry beais (Phaseolus vulgaris
L.) is the initial moisture contamt. Beams stored at too low or too
high of a moisture contamt have beam reported to develop the so called
34

35
'hardshell" phamaon. A condition whereby beams fail to imbibe
water upon soaking. Another problem is to compare camed beam
quality attributes among beam types that are processed umder differamt
moisture contamts. These differamt moisture beams may imbibe
differamtial amounts of water during soaking amd caming. These
differamces in water uptake may cause large variation in final
product quality.

The objective of this study was to process four camon beam
varieties umder eight initial moismre contamts amd to measure the
moisture contamt , color, texture amd subjective beam appearamce
during amd after thermal processing. Two white navy pea beams were
utilized: Fleetwood amd Seafarer. Both varieties are amnually
grown in Michigam amd are commercially camed. Samfernamdo is a
black variety from South America. It is an upright archytype which
allows for more plamts per row amd increase in seed yields per plamt.
It also has a developed root system which aids in drought resistamce.
Due to the presaice of tamins in the pigmamted seedcoat, it has also
beam reported to have pest resistamce. Nep-2 is a white seedcoated
mutant of Samfernamdo, developed as a suitable white beam type,
desirable to Americam diets.

Methods amd Materials

 

Dry Beam Hamdling. The varieties used were Fleetwood, Seafarer,

 

Nap-2 amd Samfernamdo. Fleetwood amd Seafarer are navy beams amd
were obtained from the Michigam Foundation Seed Association. Nep-2
amd Sarfernamdo were white amd black seeded isolines , respectively,
amd were obtained from the USDA Quality Nursery. Objective color

measuramamts of dry amd processed beams were determined using a

36

Humter Lab Color Differamce Meter. Beams were placed in am
optically pure glass dish amd coordinate values (L, +aL, amd +bL)
were recorded.

The initial moisture contamt of all samples was measured with
a Motamco moisture meter. After moisture measuramamt, 100 grams of
beam solids were filled into 4x6 inch nylon mesh bags. Beams were
tham placed into a humidified chamber amd equilibrated to the proper
moisture contamt. Humidified samples were tham placed in a plastic
zip-lock bag to amsure no amvironmental moisture loss or gain umtil

processing.

Soaking amd Blanching. All samples were soaked for 30 minutes
at 29.3°C in 100 ppm calcium water. Samples were tham tramsferred
to a steam jacketed kettle amd blanched for 30 minutes at 87.9°C in
100 ppm calcium water. Beams were removed from the hot soak cycle
amd cooled at 10°C for one mrirnite. Cooled beans were removed fromm
the cooling water amd drained on perforated screams .

Cam Filling, Brining amd Emdmaisting. Blanched beams were
rapidly filled into coded 303x406 cans. Beams amd cans were weighed
to the nearest 0.1 gram amd were tham tramsferred to an exhaust box
conveyor. The cams were hamd filled with heated brine (0.317.
sucrose, 0.25% sodium chloride) amd exhausted for four minutes.

Sealing amd Thermal Processing. Exhausted cams were hermetically
sealed amd tramsferred to a still retort. Beams were thermally

 

processed at 115.6°C/45 minutes to amsure commercial sterility. Dried,
processed beam cans were stored for two weeks prior to quality evalu-
ation to amsure proper beam-brine equilibration.

37

Washed Drained Weight. The contamts of the cam were poured
onto a U.S. Stamdard No. 8 scream. The scream amd contamts were
immersed in 21.l°C water amd allowed to drain for two minutes. The
scream was tham tramsferred to a tared bottom plate amd weighed on

a counter balamce over-umder scale.

Visual Examination. Beams were visually judged by hedonic five
point scale for clumping amd splitting (l = none, 5 = excessive) during
the drained weight procedure. Each can received a subjective visual

score .

Processed Texture amd Total Solids . Beams were evaluated for
texture using am Allo-Kramer Shear Press. A sample size of 100 grams
of processed beams was placed in the cell and sheared. A 3,000
pound tramsducer amd No. C-15 stamdard shear campression cell were
used. The beam residue from the Kramer shear press was used for
determination of total solids . One humdred grams of shear residue
were weighed into a tared aleinum pam amd dried to a constamt weight
at 80°C. The ch°ied samples were weighed amd calculation of percamt
total solids was performed.

Results amd Discussion

 

The meams for dry amd processed color are presamted in Table 2.
Analyses of variamce for all color data are summarized in Table 3.

The meam squares for dry amd processed color in Table 3 show no
significamt differamce for beam color among the various initial beam
moisture contamts. As was expected, a significamt color differamce

was observed betweam varieties for both dry amd processed beams.

38

 

 

 

 

 

Table 2. Surface ColorAnalysis1 of Dry and.Processed Beans Evaluated
at the MSU Legume Quality Laboratory: Seafarer, Fleetwood,
Nap-2 and Sanfernando were Processed at Eight Initial
Mbisture Conditions
Hunter Lab Color Coordinates
Initial fDry Bean Processed.Bean
variety Pkdsture L aL ‘bL I. aL ‘bL
Seafarer 8 61.2a 1.7a 10.5a 45.93 -0.3ab 13.9a
10 61.2a 1.7a 10.5a 46.0a -0.2ab 14.1a
12 61.2a 1.7a 10.5a 46.0a -0.1b 14.2a
14 61.2a 1.7a 10. 5a 46.5ab -0.4ab 14.0a
16 61. 2a 1.7a 10. 5a 46.6ab -0.2a 14.1a
18 61. 2a 1.7a 10. 5a 47.7b -0.7ab 13.8a
Fleetwood 8 63.0a 1.3a 10.1a 46.2a 0. 7b 14.8a
10 63.0a 1.3a 10.1a 47.6ab 0. 2ab 14.9a
12 63.0a 1.3a 10.1a 47.7b 0.2ab 14.6a
14 63.0a 1.3a 10.1a 47. 93b -0.1a 14.7a
16 63.0a 1.3a 10.1a 47. 6ab 0. 4ab 14.7a
18 63.0a 1.3a 10.1a 47. 9b 0. lab 14.7a
Nap-2 8 59.7a 7.7a 13.7a 48. 8a 0.1a 15.2a
10 59.7a 7.7a 13.7a 47. 7a 0.1a 15.0a
12 59. 7a 7.7a 13.73 49. 2ab -0.2a 15.1a
14 59. 7a 7.7a 13.7a 50. 6b -0.2a 15. 3a
16 59. 7a 7.7a 13.7a 49. lab 0.1a 15. 4a
18 59. 7a 7.7a 13.7a 49.2ab -0. 3a 15. 4a
Samfernamdo 8 16.0a -0.8a -5.la 13.7a -15.3a 2.0a
10 16.0a -0.8a —5.1a 13.4a -15.7a 1. 9a
12 16.0a -0.8a -5.1a 13.6a -15.4a 2.0a
14 16.0a —0.8a -5.1a 13.5a -15.6a 1.9a
16 16.0a -0.8a -5.1a 13.5a -15. 3a 2. la
18 16.0a -0.8a -5.1a 13.4a -15. 6a 2.0a

 

iMean‘values 100 g dry or processed beans, na3 cans per treatment;
TUkey*mean.separations, like letters within each variety indicate
no significant difference (P<0.05)

39

 

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40

Table 2 shows no significamt differamce in dry beam Hunter Lab color
coordinates betweam initial moisture contamts within each variety.
These data also indicate that beams become more dark (decrease L),
more gream (decrease aL) amd more yellow (increase bl.) during
processing. This may be attributed to seedcoat pigment loss to the
soak water and brine amd to non-amzymetic browning reactions during
thermal processing.

The meams for beam moisture amd mass ratio indexes are presamted
in Table 4 . Analyses of variance for these parameters are smmmarized
in Table 5. Meam values for all beam moisture levels are represamted
in Figure 4.

It was observed that the initial beam moisture (Table 5) had no
significamt effect on soaked beam moisture amd hydration ratios. The
data also indicate no significamt differamce among varieties for these
hydration parameters . These meam values are presamted in Table 4 .

The meams for dry, soaked amd processed camed beam quality
traits are presamted in Table 6 . Analyses of variamce for these
parameters are summarized in Table 7. Meam values for all beam weights
are presamted in Figure 5 .

The meam squares for the drained weight (Table 7) amd drained
weight ratio (Table 5) showed no significamt differamce in the experi-
mamtal main effects. This indicates that the initial moisture contamt
for the four varieties tested does not affect processed beam drained
weight. It was observed in Tables 5 amd 7 that the final processed
beam moisture amd total solids were affected by the initial moisture
contamt. The meams for each variety are presamted in Tables 4 amd 6.
These data indicate that Seafarer was the only variety statistically
affected by the initial moisture contamt. However, differamces among

41

Table 4. IMbistureiM'easurement1 of Dry, Soaked and Canned Beans
Evaluated at the MBU'Legume Quality Laboratory: Seafarer,
Fleetwood, Nep-Z and Sanfernando were Processed at Eight
Initialbeisture Conditions

 

Mass Ratio Indexes2
Hydration.Drained‘Wt

Initial Bea: Moistmme (Z)
variety iMbisture ’InitiaI' Soaked Processed

 

 

Seafarer 8 8.3a 46.1a 69.9ab 1.86a 1.41ab
10 9.8b 45.7a 69.5ab 1.84a 1.44b
12 12.1c 44.0a 69.0ab 1.79a 1.44b
14 13.9d 45.4a 70.9a 1.83a 1.40ab
16 16.2e 44.2a 68.7b 1.79a 1.38ab
l8 18.0f 44.4a 70.3ab 1.80a 1.35a
Fleetwood 8 8.1a 44.2a 68.9a 1.80a 1.54a
10 10.4b 44.8a 69.7a 1.85a 1.27a
12 12.6c 44.9a 70.4a 1.82a 1.45a
14 14.2d 44.8a 69.9a 1.81a 1.45a
16 15.8e 43.9a 70.7a 1.79a 1.47a
18 18.2f 42.8a 69.5a 1.75a 1.43a
Nep—Z 8 8.1a 48.5a 70.4a 1.94a 1.43a
10 10.0b 46.5a 68.0b 1.87a 1.53a
12 12.2c 46.8a 71.1a 1.88a 1.43a
l4 13.9d 42.9a 71.4a 1.60a 1.73s
16 15.6e 44.9a 70.6a 1.81a 1.38a
18 17.6f 44.1a 70.7a 1.79a 1.37a
Sanfernando 8 8.1a 44.2a 68.7a 1.79a 1.44a
10 10.0b 43.8a 69.2a 1.78a 1.46a
12 11.7c 45.23 68.7a 1.83a 1.37a
14 14.2d 44.5a 68.9a 1.80a 1.34a
16 15.9e 44.6a 68.6a 1.80a 1.35a
18 18.3f 44.1a 69.9a 1.79a 1.34a

 

LMean'values 100 g bean solids per can, n.= 3 cans per treatment;
T‘ukey meam separations , like letters within each variety indicate
no significant difference (P<0.05)

2Hydrationratio = soaked.beans (g)/initia1 dry beans (g); drained
weight ratio = drained canned beans (g)/soaked beans (g)

42

 

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48

the initial moisture levels did not demonstrate a trend and were of
limited magnitude for Seafarer.

Table 7 shows a significant difference in subjective visual
examination of clumps and splits among varieties. No significant
differences were observed among initial moisture contents. These
data clearly indicate that certain varieties have a greater tendency
to split and clump than others. Table 6 represents the May mean
separations for clumping and splitting. During thermal processing,
beans further hydrate, swell and many breakdown or split. This
splitting may cause leaching of starch from the exposed cotyledon
which may be suspended in the canning medium (brine or sauce).

This leached starch can gelatinize dmring heating and cause carmed
bean adhesion and clumping. It was observed that Sanfernando
clumped more than the other three bean types. Bean splitting was
minimal in Seafarer, Fleetwood and Nap-2. Sanfernando showed the
most splitting and clumping among bean types.

The analysis of variance for texture is presented in Table 5 .
A significant difference for both initial moisture content and
variety was observed. No significant moisture-varietal interaction
was observed. Observation of shear resistance values (Table 6)
indicates no significant difference in bean texture for Seafarer and
Fleetwood at any moisture level. Both Nap-2 and Sanfernando showed
a firming effect as initial moisture levels increased from 162 to
182 moisture. Mean values for texture and typical Kramer curve
types are presented in Figure 6. Fleetwood was observed to be the
softest bean with a shear resistance of 35.6 kg/lOOg. Fleetwood
was followed in firmness by Nap-2 (39.9 kg/lOO g) and Seafarer

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50

(46.4 kg/lOO g). Sanfernmdo was observed to be the firmest bean
with an average shear value of 67.2 kg/lOO g.

M11 and Conclusion

Processing hem initial moisture contents rmging from 87.’ to
182 had no effect on soak water uptake, drained weight or objective
color. In general, all varieties became darker with processing.
Clamping and splitting in processed bems were found to be a varietal
effect and not due to moisture content. Sanfernando exhibited the
most visual hem breakdown during canning. Both Nep-Z and Smfernmdo
showed a firming effect as the initial moisture contents were
elevated (162 to 182). Sanfernmdo was the firmest hem evaluated
with an average shear resistmce of 67.2 kg/lOO g. Nep-Z (39.9 kg/
100 g) and Seafarer (46.4 kg/lOO g) were of intermediate firmness.
Fleetwood was the softest hem with an average shear resistance of
35.6 kg/lOO g.

The Effect of Thermal Processing on Edible Beans Produced for the
National Bean Nutritional Value and Food Quality Nurseries

Abstract

This study includes 27 strains representing seven of the 11
major commercial dry hem classes grown in the U.S. These classes
were divided into two nurseries: National Dry Bean Quality Nursery -
I (small seeded varieties) and National Dry Bean Quality Nursery - II
(large seeded varieties). All cultivars were prepared and thermally
processed. Results indicate the less pigmented seeds (white, pinto)
became darker with processing. Heavily pigmented beans (blacks)
became lighter as a result of canning. Definite cultivar differences
in texture were observed. Among the small seeded varieties, Aurora
was the firmest, Bunsi and JAMAPA were the softest. Data fran the
large seeded nursery indicate several firm pinto cultivars (Colorado
3342, U.I. 111 and Colorado 3465) and a Great Northern (Valley).
Gloria Pink (Sutter's Pink) and NW 410 (pinto) were among the softest

strains tested.

Introduction

 

Bems are consumed as a speciality food in several industrial
countries, including the U.S., Western Europe, South Africa and
Australia. In lesser developed calmtries of Central and South
America, bems are a staple food which provide a major source of
protein in diets of low incane families.

51

52

Seed from the two production nurseries (small and large seeded)
were processed fran the National Bean Nutritional Value and Food
Quality Nurseries, W-150 Regional Project. The small seeded nurseries
were surprised of four major commercial classes of beans camonly
groom in the U.S. These were the whites (small and navy), blacks
(black turtle soup), brom (P 766) and pinto (PROTOP—Pl) . Its
counterpart, the large seeded nursery also had three commercial
classes: Pinto, Great Northern, and Sutter's Pink, and an undefined
class, Colorado 3465. Beans produced in both nurseries were processed
and analyzed as separate studies.

Quality Nursery - I (small seeded types) contained 16 entries X
two replicates (plots) X two cms/replicate for a total of 64 cms.
The large seeded Nursery - II had 11 entries X four replicates
(plots) X two cans/replicate for a total of 88 cans. In both cases
replications and cans were simultaneously used for replicates.

The objectives of this study were to screen and establish base-
line thermal processing data for all commonly grown classes of dry
bems. The effectaof hem strain on color, soaked weight, drained

weight and textural parameters were also investigated.

Methods and Materials

 

Dry Bean Handling. Dry hems were grown in field plots at the

 

Saginaw Valley Bean and Sugar Beet Research Farm, near Saginaw, MI.
Objective color measm‘ements of dry and processed hems were
determined using a Hunter lab Color and Color Difference Meter.
Bems were placed in an optically pure glass dish and coordinate
values (L, +aL, +bL) were recorded.

The initial moisture content of all samples was measured with

53
a l’btomco moisture meter. After moisture measurement, 100 grams of
hem solids were filled into 4x6 inch nylon mesh bags. Samples
were then placed in a plastic zip-lock bag to ensure no environmental

moisture loss or gain until processing.

Soaking and Blmching. All samples were soaked for 30 minutes
at 29.3°C in 100 ppm calcium water. Samples were then trmsferred
to a steam jacketed kettle and hlmched for 30 minutes at 87.9°C in
100 ppm calcium water. Bems were removed from the hot soak cycle
and cooled at 10°C for one mimite. Cooled hems were removed from
the cooling water and drained on perforated screens.

Can Filling and Exhausting. Blmched hems were rapidly filled

 

into coded 303x406 cans. Beans and cans were weighed to the nearest
0.1 gram and were then trmsferred to an exhaust box conveyor. The
cans were hand filled with heated brine (0.312 sucrose, 0.2575 sodium
chloride) and exhausted for four minutes.

Sealing and Thermal Processing. Exhausted cms were hermetically

 

sealed and transferred to a still retort. Bems were thermally
processed at 115.6°C/45 minutes to ensure camercial sterility. Dried
processed cans were stored for two weeks prior to quality evaluation
to ensure proper hem-brine equilibration.

Washed Drained Weight . The contents of the cm were poured onto
a U.S. Stmdard No. 8 screen. The screen and contents were immersed
in 21.1°C water and allowed to drain for two minutes. The screen was
then trmsferred to a tared bottom plate and weighed on a counter

halmce over-under scale .

54
Visual Ehcamination. Bems were visually judged using hedonic
scales for clumping (1-5) and splitting (1-5) during the drained
weight procedure. Each can of processed hems received a subjective
visual score. (hedonic scale: 1 = none, 5 = excessive).

Processed Texture and Total Solids . Bems were evaluated for
texture using an Allo-Kramer Shear Press. A sample size of 100 g of
processed beans was placed in the cell and sheared. A 3,000 pound
transducer and No. C—15 stmdard shear compression cell were used.

The residue fram the Kramer shear press was for determination of total
solids . One htmdred grams of shear residue were weighed into a tared

aluminum pan and dried to constant weight of 80°C. The dried samples

were weighed and calculation of percent total solids was performed.

Results and Discussion

 

Quality Nursery - I (Small Seed Type). The mems for dry and
processed hem color are presented in Table 8. Analyses of variance
for all color data are summarized in Table 9.

The analyses of variance for dry and processed color in Table 9
showed significmt differences among strains for all color coordinates.
There was no significmt color difference for dry and processed hems
among replicates . A significmt strain-replicate interaction was
observed for the processed color L and aL coordinates. It was also
observed after processing, the color coordinate L decreased, aL
increased and bL increased for most strains. These data indicate
that thehemsbecamedarkerafter canning. Thehlackbemtypes
8217-VIII-32, ICA-PLIAO and JAMAPA increased in L value indicating

55

 

 

 

 

 

Table 8. Surface Color Analysis1 of Dry and Processed Bems Evaluated
at the MSU Quality laboratory: 1982 National Dry
Bean Quality Nursery-I (Small Seeded). Bems Were Processed
at 115.6°C/45 minu' tes in a Still Retort
Hunter Lab Color Coordina' tes
Entry/Pedigr' ee Dry Bean Processed Bean
(Commercial Class) L aL bL L aL hL
White
800242 (small) 60.9g 3.0h 11.9j 51.4de 4.8bcde 15.21j
Seafarer (navy) 65.4k 2.4ef 9.0g 50.6d 4.7bcde 14.3h
Smilac (navy) 64.4j 2.4ef 9.1g 51.4de 5.0bcde 14.6hi
8217-111-24
(undefined) 66. 91 2. 1e 10. 8i 51 . 9e 5 . 2hcde l6 . 5k
Nap-2 (navy) 59.6f 2.8gh 11.9j 52.3e 4.6hc 15.3ij
Bunsi (navy) 62.6h 2.2e 10.0h 52.5e 4.9bcde 15.5j
Aurora (small) 63.7i 2.6fg 11.0i 51.3de 5.4cde 15.4j
Black
BIS—ck Tlrrtle Soup
(BTS) 17.2c 1.5d -0.6a 16.6h 5.6e 2.0hc
PRU-61380 (BTS) 16.4ah 1.2cd -0.6a 15.1a 4.4h 1.9abc
8217-VIII-32 (BTS) 16.1a 1.0bc —0.4ab 17.7h 5.5de 3.0de
Jalpataqua-72 (BTS) 16.8bc 0.8ah -O.2hc 14.1a 3.4a 1.2a
Sanfernando (BTS) 16.9bc 0.7ab -0.0cd 14.8a 4.3ab 1.4ah
ICA-PIJAO (BTS) 16.4ab 1.0hc -0.0cd 17.2b 4.7hcd 2.4cd
JAMAPA (BTS) 17.4c 0.6a 0.2d 17.4b 5.2bcde 3.2e
Brown
F766 (undefined) 23.2d 6.4i 5.6f 20.4c 8.6g 5.2f
bottle
PEEP-Pl (pinto) 26.6e 2.1e 4.6e 20.9c 7.7f 6.5g

 

1Mean values 100 g dry or processed hems of 2 cms/plot x 2 plots

(n = 4);

Tukey mean separations, like letters within each oolum
indicate no significmt difference (P<0.05)

56

 

 

 

 

 

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57

that these hem types became slightly lighter in color after carming.
This may be caused by pigment loss from the seedcoat to the soak
water and brine.

The mems for hem moistures and mass ratio indexes are presented
in Table 10. The malyses of variance for these traits are summarized
in Table 11.

The mem squares for initial and soaked bean moistures indicated
a significmt difference among strains. There was a significmt
difference for initial moistures within replicates. This ms due
to differential field harvest moisture and drying before carming.

The hydration ratios also indicate a significmt difference among
strains. In general, the white hem types and pinto imbibed more
waterthandidtheblacks orbrombemtypes. Thismaybecaused
by a more pigmented seedcoat which inhibits water uptake.

The mems for dry, soaked and processed carmed hem quality
characteristics are presented in Table 12. Analyses of varimce
for these traits are summarized in Table 13.

A significmt difference in drained weight among strains is
presented in Table 13. The mean values are summarized in Table 12.
It was found that Aurora, a small white, had the highest drained
weight and MSU-61380, a black type, had the lowest drained weight.

It was also observed that there were no significmt differences
for percent total solids among all strains (Table 12) , indicating
no differential leaching of solids from the hem to the brine.

Table 12 reports the mem values for clumps and splits.

Table 13 gives the mem squares for these attributes. No significmt
differences were observed among strains, for clumping. However,
significmt differences did exist among strains for hem splitting,

Table 10.

58
1

Evaluated at the MSU Legume Quality Laboratory:

National Dry Bean.Quality Nursery

iMbisture Measurements of Dry, Soaked and Canned.Beans
1982
- I (Small Seeded).

Bems Were Processed at 115.6°C/45 minutes in a Still

 

 

 

Retort
Entry/Pedigree Bean Moisture (Z) Mass Ratio Indexes2
(Cairn. Class) InitTaf Soaked Processed Hydration Drained Wt

 

White

800242 (Small)
Seafarer (navy)
Sanilac (navy)
8217-111-24
(undefined)

Nap-2 (navy)
Bunsi (navy)
Aurora (small)

Bladk

Black.TUIt1e
Soup (BTS)
MSU-61380 (BTS)
82174VIII-32
(BTS)
Jalpataquae72
(BTS)
Sanfernando
(BTS)
ICArPIJAO (BTS)
JAMAEA.(BTS)

Brown

P 766 (unde-
fined)

Fbttle

PROTOP—Pl
(pinto)

12.3abc
12.0abc
13.3bc

13.8hc
11.9abc

11.7ab
13.5bc

12.33bc
13.5bc

14.2c
12.1abc
10.8a

13.0abc
12.3abc

12.4abc

11.5ah

47.6ef
48.0ef
49.2ef

47.1ef
48 8f

46:9def
45.2hcde

41.9a
44.2abcd

42.2a
43.8ahc
47.1ef

44.2abcd
45.4cde

42.5ab

48.7f

69.5a
69.2a
69.8a

70.0a
67.8a

69.9a
68.9a

69.5a
68.4a

68.7a
70.0a
69.0a

68.8a
69.6a

69.1a

68.3a

1.9ldec
1.92e
1.97e

1.89de
1.95e

1.88cde
1.83hcd

1.72a
1.79abc

1.73a
1.78ab
1.89de

1.79ahc
1.83hcd

1.74ab

1.95e

1.46abc
1.46abc
1.41a

1.51bcde
1.4lab

1.58efg
1.61f

1.63g
1.47abcd

1.56defg
1.59efg
1.48abcd

1.62fg
1.58efg

1.56defg

1.53cdef

 

¥Mean'values 100 g bean solids per can, of 2 cans per plot x.2 plots
(n = 4): Tukey mem separations, like letters within each colum
indicate no significant difference (P<0.05)

2Hydration ratio = soaked beans (g) linitial dry beans (g); drained wt

ratio = drained.canned.beans (g)/soaked beans (g)

59

 

 

 

 

 

 

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63

Table 13. Seafarer and P 766 showed the most degree of bean break-
down and splitting during processing. PROIOP-Pl and 800242 showed
the least amount of splitting.

The mean values for texture are presented in Table 12. The
range was 32.0 to 95.6 kg/lOO g and Aurora, which had the highest
drained weight, also had the highest shear resistance. Bunsi
(37.1 kg/lOO g) and JAMAPA (32,0 kg/lOO g) were the softest beans.
Mean squares for shear resistance are presented in Table 11 . These
data indicate a significant difference among strains as well as
replicates . There was also a significant strain-replicate inter-
action which makes it difficult to interpret the main effects.

(bality Nursery - 11(Iarge Seed Type). Themeans for dry and
processed color are presented in Table 14. Analyses of variance
for these traits are smmarized in Table 15,

Significant differences for dry color coordinates L, aL and bL
among strains were observed. These data indicate a significant
difference for the aL (red) coordinate among bean plots. Significant
differences were shown anong breeding lines and strains for L and bL
coordinates. No significant difference in L was observed for replicates
and no sigaificant interactions were observed. Mean values for surface
color are sunnarized in Table 14. These data indicate that during
processing the beans became darker. This is depicted by a decreased
L (increased blackness), a decreased aL (increased L, green) and a
decrease in bL (increased yellow) for all bean types. This bean
darkening was due to pigment loss to the soak water and brine as well
as due to non-enzymatic broming reactions which occur from thermal

processing.

64

 

 

 

 

 

 

 

Table 14. Surface Color Analysis1 of Dry and Processed Beans
Evaluated at the MSU Legumc Quality laboratory: 1982
National Dry Bean Quality Nursery - II (large Seeded).
Beans Were Processed at 115.6°C/ 45 minutes in a Still
Retort
Hunter Lab Color Coordinates
. Bean Processed Bean
Entry/Pedigree Dry
(Coum. Class) L aL bL L aL bL
Pinto
U.I. 114 (pinto) 42.13 11.9ac 11.2bc 28.7c 2.6bcd 11.7a
U.I. 111 (pinto) 42.2a 12.7bc ll.1bc 29.1c 2.5bcd 11.9a
Colo. 3342 (pinto) 42.2a 12.4ac ll.1bc 29.2cd 3.0cd 11.8a
Colo. 3644 (pinto) 42.3a 12.5bc 11.2bc 28.1c 2.3bc 11.5a
NW 590 (pinto) 42.5a 12.7bc 10.6a 30.5e 2.8bcd 12.2a
NW 410 (pinto) 42.8a 12.2ac 11.3c 28.9c 3.4de 11.8a
Great Northern
790112 (Gr.No.) 60.7b 24.5c 10.5a 46.7f 0.6a 16.2a
Valley (Gr. No.) 65.5b 7.4a 11.2bc 46.6f 0.6a 16.1a
Sutter's Pink
Gloria (pink) 40.5a 11.9ac 11.6d 24.9a 2.6bcd 19.2a
Undefined
Colo. 3465 (undef.)40.9a 10.1ac 16.4e 30.4de 4.2e 12.9a

 

lman values 100 g dry or processed beans, n = 2 cans/lot x 4 plots
(n = 8); Tukey mean separations, like letters within each colum

indicate no significant difference (P<0.05)

65

 

 

 

 

 

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66

The means for bean moistures and mass ratio indexes are pre-
sented in Table 16. Analyses of variance for these traits are
sunnarized in Table 17.

These data indicate that significant differences exist anong
entries for soaked bean moisture and calculated hydration ratios .
The mean values for these parameters are presented in Table 16 .
This data showed no significant difference among Pinto, Sutter's
Pink, or Colorado 3465 been types. Great Northern appears to
imbibe significantly less water than other bean types. These beans
also had a higher initial moisture content than the other strains.
These differences are also reflected in the hydration ratios.
However, these low soak moistures exhibited by the Great Northerns
during the soak cycle did not affect the drained weight.

The means for dry, soaked and processed canned beans are
presented in Table 18. Analyses of variance for these traits are
smmarized in Table 19.

Observation of Table 18 indicated no meaningful difference in
drained weight among strains. Thus, it appears that the Great
Northerns take up enough water after canning to compensate for the
initial low soak moisture levels.

Visual examination of processed beans indicates a significant
difference among strains for clunps and splits. No significant
difference was observed between bean plots. Observation of the
visual data in Table 18 indicates that the Great Northern types
(790112 and Valley) clumped less than the other entries. These
data also indicate significant differences anong strains for splits .
The pinto type Colorado 3644 split less than all other strains,

67

Table 16. Moisture Measurements1 of Dry, Soaked and Canned Beans

Evaluated at the MSU Legume Quality laboratory: 1982
National Dry Bean Quality Nursery - II (large Seeded).
Beans Were Processed at 115.6°C/45 minutes in a Still

 

 

 

Retort
Entry/Pedigree Bean Pbisture (2) Mass Ratio Indexes2
(Comm. Class) Initial Soaked Processed Hydration Drained Wt

 

 

 

Pinto
U.I. 114 (pinto) 14.2b 45.7b 73.4b 1.84b 1.29ab
U.I. 111 (pinto) 13.7ab 46.8b 73.2ab 1.88b 1.29ab
Colo. 3342

(pinto) 13.7ab 45.1b 72.9ab 1.82b 1.29ab
Colo. 3644

(pinto) 14.1ab 47.2b 73.4b 1.90b 1.24a
Colo. 3591

(pinto) 12.3a 46.9b 72.9ab 1.88b 1.26ab
NW 590 (pinto 15.4bc 44.8b 73.3b 1.82b 1.30ab
NW 410 (pinto) 15.2bc 46.4b 73.4b 1.87b 1.34b
Great Nbrthern
790112 (Gr. No.) 16.2cd 37.0a 72.4a l.59a 1.49c
Valley (Gr. No.) 17.7d 33.4a 72.4a 1.55a 1.48c
Sutter's Pink
Gloria (pink) 15.1bc 45.1b 72.7ab 1.82b 1.33ab
undefined
Colo. 3465

(undefined) 15.3bc 45.9b 72.83b 1.85b 1.27ab

 

lMean'values 100 g bean solids per can, = 2 cans/lot x.4 plots (n.=
8); Tukey mean separations, like letters within each column indicate
no significant difference (P<0.05)

2Hydration ratio = soaked beans (g)/initial dry beans (g); drained
weight ratio = drained.canned beans (g)/soaked.beans (g)

68

 

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72

whereas pinto NW 590 split the most. The other bean types were
generally similar with moderate levels of split beans.

Analysis of strains for texture is summarized in Table 17.
Mean values are presented in Table 16. These data indicate a
significamt difference in shear resistance among strains and
replicates . Observation of the two-way analysis of variance
indicated a significant strain-replicate interaction. Observation
of the mean values indicated the pinto strains of U.I. 111, Colorado
3465 to be the firmest beans. Gloria, NW 410, Colorado 3591 and
U.I. 114 were the softest strains. The ranaining strains were of

intermediate firmness .
Suxmary and Conclusion

The small seeded mxrsery data indicated beans of various
varieties exhibit differential canning characteristics. Most bean
types became darker with processing; however, some strains of
blacks became lighter with processing. Generally, the navy and
pinto types had a higher misthe content after soaking than the
black and brom types. Aurora (small white, 95.6 kg/lOO g) was
the firmest bean and 8217-111-24 (undefined white, 60.7 kg/ 100 g),
Nap-2 (white navy, 62.6 kg/lOO g) and JAMAPA (black turtle soup,
32.0 kg/lOO g) were the softest beans tested.

Data fran the large seeded nursery clearly indicated all bean
types became darker with thermal processing. Valley and 790112, two
Great Northerns, had the lowest hydration ratios , indicating these
two strains iubibed less water during the soak cycle than the other
bean varieties. Gloria (Sutter's Pink, 46.4 kg/IOO g) and NW 410
(pinto, 47.2 kg/lOO g) had the lowest shear resistance. Colorado

73
3342 (pinto, 56.9 kg/lOO g) and Valley (Great Northern, 54.7 kg/
100 g) were the firmest beans tested.

The Effect of Variety, Production Location and Thermal Processing
Method on Quality Attributes of Processed Beans

Abstract

The effect of thermal processing on various varieties of navy
beans was investigated. Similar cultivars grown in three different
locations were investigated. Beans were also thermally processed
by a still retort and an agitating retort. Results clearly indicate
beans processed in an agitating retort yielded a more firm bean.
The data also indicate a definite cultivar and variety- location
difference among beans. Fleetwood possessed the softest texture
of all varieties at all locations . North Dakota produced beans of
soft and intermediate texture . Beans from Michigan and Canada were
found to contain varieties of soft , intermediate and firm texture .
Canadian varieties were more firm than Michigan and North Dakota

varieties .

Introduction

 

In recent years processors have expressed concern about the
textural quality of navy beans gram in different regions of North
America. A study was conducted to compare white navy beans fra'n
Michigan, North Dakota and Canada. Two varieties were commn to
all locations: Fleetwood and Seafarer. The other samples repre-
sented a varietal pool to canpare varietal-location differences as
well as any interactions.

74

75

Beans from all locations were processed and evaluated by two
methods . Process I employed an agitating retort Operating for
7 mimntes/122°C, 14 minutes/130°C, 7 mi:m1tes/l90°C, and 7 minutes/
35°C. Process II utilized a still retort operated at 45 minutes/
115.6°C and 15 minutes/35°C. Comparison of textural and visual
appearance was made for all beans processed.

The experiment consisted of 11 variety- locations X 2 processing
methods replicated six times (n = 6 cans). The objective of this
study was to compare navy bean varieties produced with and amnong
geographic locations. This experiment was designed as a damnstration
to observe variability. Material processed was obtained fran known
sources without replication of growing locations . A secondary

objective was to canpare and contrast different processing methods.
Nethods and thterials

Dry Bean Handling. Dry beans canprised of varieties Fleetwood,

 

Seafarer, Sanilac, Neptune and Swan Valley were obtained frann
Michigan Foundation Seed Association. Bean samples of Fleetwood,
Seafarer and Upland were obtained fran North Dakota. The varieties
of Fleetwood, Seafarer and Kentwood were obtained from Ontario,
Canada. Objective color measurements of dry and processed beans
were determined using a pure glass dish and coordinate values (L,
+aL, +bL) were recorded.

The initial moisture content of all samples was measured with
a Matomco misture meter. After moisture measurement, 100 gramns of
been solids were filled into 4x6 inch nylon mesh bags. Samples were
then placed in plastic zip-lock bags to ensure no environmental

moisture loss or gain until processing.

76

Soaking and Blanching. All samples were soaked for 30 minutes

 

at 29.3°C in 100 ppm calcium water. Samples were then transferred
to a steamn jacketed kettle and blanched for 30 minutes at 87.9°C in
100 ppm calcium water. Beans were removed from the hot soak cycle
and cooled at 10°C for one mninute. Cooled beans were removed from

the cooling water and drained on perforated screens.

Can Filling, Brining and Exhausting. Blanched beans were
rapidly filled into coded 303x406 cans. Beans and cans were weighed
to the nearest 0.1 gram and were then transferred to the exhaust
box conveyor. The cans were hand filled with heated brine (0.317.!
sucrose, 0.252 sodiumn chloride) and exhausted for four minutes.

Sealing and Thermal Processing. Exhausted cans were hermetically
sealed and transferred to a retort for thermal processing. Beans

 

were processed by two methods . Method I utilized an agitating retort
in which all samples were axially rotated at 19 rpmns. Cans were
processed for 7 mimtes/122°C, 14 minutes/130°C, 7 minutes/190°C, and
7 minutes/35°C. Beans sterilized by Method II were thermally
processed at 115.6°C/45 minutes in a still retort and 15 minutes at
35°C. Dried processed cans were stored for two weeks prior to

quality evaluation to ensure proper bean-brine equilibration.

Washed Drained Weight . The contents of the can were poured

 

onto a U.S. Standard No. 8 screen. The screen and contents were
immersed in 21.1°C water and allowed to drain for two minutes. The
screen was then transferred to a tared bottcm plate and weighed on

a counter balance over-under scale .

77
Visual Examination. Beans were visually judged by five point
hedonic scales for clumping and splittirng (1 = none, 5 = excessive)
during the drained weight procedure. Each can received a subjective
visual score.

Processed Texture and Total Solids. Beans were evaluated for
texture using an Instron. A 200 gram sample was placed in a Kramer
C-15 standard shear compression cell and sheared. A 500 kg load cell
was used with a head speed ZOOm/mirmte, a gauge of 7.5 cm and a
return of 9.7 cm. The residue fran the Instron was used for
determnination of total solids. One hundred grams of shear resimie
were weighed into a tared aluminum pan and dried to a constant weight
at 80°C. The dried samples were weighed and calculation of percent
total solids was performed.

Results and Discussion

The means for dry and processed color are presented in Tables
20, 21 and 22. Analyses of variance for these parameters are
summarized in Tables 23 and 24.

The mean squares for dry and processed colors are presented
in Tables 23 and 24. The data indicate significant differences
amnng varieties and locations for all color coordinates . It was
observed in Tables 20 and 21 that the two Michigan varieties, Nep-
tune and Swan Valley, had a significant lower L coordinate than the
other varieties . These data clearly indicate a darker seedcoat
existed for Neptune and Swan Valley than the seedcoats of the
other varieties tested. The data also indicate that after thermal
processing a general bean darkening occurred. Tables 20 and 21

78

 

 

 

 

 

 

Table 20. Surface Color Analysis1 of Dry and Processed Beans
Evaluated at the MSU Legnne Quality laboratory: Beans
from 11 Variety-Locations Were Processed in an Agitating
Retort for 7 minutes/35°C, 14 minutes/130°C, 7 minutes/
190°C and 7 minutes/35°C. Cans Were Axially Rotated at
19 rpms

Hunter Lab Color Coordinates

Location/ Dry Bean Processed Bean

Variety I. aL bL L aL 13L

Mighgg’ an

Fleetwood 63.0 1.3 10.2 49.5bcd 5.9cde 16.3cde
Neptune 55.9 2.4 13.0 49.9cd 4.2a 15.7ab
Sanilac 60.5 1.8 9.7 50.1d 5.8cd 16.5de
Seafarer 61.2 1.7 11.0 49.9cd 6.2de 16.6e
Swan Valley 56.1 2.3 13.0 49.4bc 5.1b 15.6a
North Dakota
Fleetwood 62.7 1.4 8.9 48.6a 6.0cde 16.1bc
Seafarer 61.9 1.8 10.3 51.1e 6.3e 16.4cde
Upland 62.6 1.7 9.2 51.1e 6.2de 16.3cd
_Car_e_da
Fleetwood 61 . 2 2 . l 11 . 9 50 . 1cd 6 . 0cde 16. 4cde
Kentwood 59.4 2.1 12.4 49.5bcd 5.2b 16.7e
Seafarer 61.6 1.5 10.3 49.0ab 5.7c 16.3cde

 

lMean values 100 g ch'y or processed beans, n = 6 cans per location—
variety; Tukey mean separationns , like letters within each column
indicate no significant difference (P<0. 05)

79

Table 21. Surface Color Analysis1 of Dry and Processed Beans
Evaluated at the PBU legume Quality laboratory: Beans
fromn 11 Variety-locations Were Processed in a Still
Retort at 115.6°C/45 minutes

 

Hnmter lab Color Coordinates

 

 

 

 

 

Location/ Dry Bean Processed Bean
Variety L aL bL L 8L bL
Miggg' an
Fleetwood 63.0 1.3 10.2 52.1abc 5.5cd 15.8de
Neptune 55.9 2.4 13.0 52.3b 3.5a 14.7a
Sanilac 60.5 1.8 9.7 53.4cde 5.7cd 15.7cd
Seafarer 61.2 1.7 11.0 53.7e 5.7cd 16.1e
Swan Valley 56.1 2.3 13.0 52.6cd 3.8a 14.7a
North Dakota
Fleetwood 62.7 1 4 8.9 51.Sab 5.5bc 15.5bcd
Seafarer 61.9 1 8 10.3 52.5e 6.2e 15.6bcd
Upland 62.6 1 7 9.2 52.8cd 5.9de 15.3b
Canada
Fleetwood 61.2 2.1 11.9 51.6ab 6.1e 15.4bc
Kentwood 59.4 2.1 12.4 52.1abc 5.2b 15.8de
Seafarer 61.6 1.5 10.3 51.4a 5.7cd 15.4bc

 

1’Mean values 100 g dry or processed beans, n = 6 cans per location-
variety; Tukey mean separations , like letters within each column
indicate no significant difference (P<0.05)

80

 

 

 

 

 

 

Table 22. Surface Color Analysis1 of Dry and Processed Beans
Evaluated at the MSU Legune Quality laboratory: Fleet-
wood and Seafarer fran Michigan, North Dakota and Canada
Were Thermally Processed in an Agitating Retort and in a
Still Retort

Hunter lab Color Coordinates
Process Method Dry Bean Processed Bean
Variety/location L aL bL L aL bL
itat

Fleetwood

Michigan 63.0a 1.3a 10.2a 49.9b 5.9a 16.3a
North Dakota 62.7a 1.4a 8.9a 49.0a 5.9a 16.1a
Canada 61.2a 2.1a 11.9a 49.5ab 6.0a 22.0a

Seafarer

Michig' ' an 61.2a 1.7a 11.0a 50.3a 6.2a 16.8b
North Dakota 61.9a 1.8a 10.33 50.5a 6.3a 16.4a
Canada 61.6a 1.5a 10.3a 48.6b 5.8b 16.3a
Still
Fleetwood
Michig' an 63.0a 1.3a 10.2a 52.1b 5.5a 15.8b
North Dakota 62.7a 1.4a 8.9a 51.5a 5.4a 15.5a
Canada 61.2a 2.1a 11.9a 51.6ab 6.1b 15.4a
Seafarer
Michigan 61.2a 1.7a 11.0a 53.7c 5.8a 16.1c
North Dakota 61.9a 1.8a 10.3a 52.5b 6.1b 15.6b
Canada 61.6a 1.5a 10.3a 51.4a 5.7a 15.4a
1

Mean values 100 g dry or processed beans, n = 6: Tukey mean separations,

like letters within each column indicate no significant difference

(P<0.05)

81

 

 

 

 

 

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83

indicate a decrease in L value, an increase in aL, and an increase
in bL coordinates for all methods. These data indicate that all
varieties became darker after thermal processing. It was also
observed that thermnally processed Neptune and Swan Valley darkened to
a point where they were not significantly different from the other
varieties. Thus, dry beans which are significantly darker from a
standard white bean my not necessarily be significantly darker from
that standard after thermnal processing. These data also indicate
that for processed color Canadian varieties had a significantly
lower L value than Michigan or North Dakota, indicating a darker bean.

The mean values for bean mnoisture and mass ratio indexes are
presented in Tables 25, 26 and 27. The analyses of variance for
these parameters are summarized in Tables 28 and 29. Mean values
of been moistures for all variety-locations are presented in Figure 7.

The data indicate significant differences among varieties and
states for initial and soaked bean moistures (Tables 25 and 26) .
For all methods utilized, Canadian Seafarer had the lowest soaked
bean moisture and hydration ratio amng all varieties. The data
indicate Fleetwood and Seafarer frcm Canada imbibed significantly
less water during the soak process than beans fromn Michigan and
North Dakota (Table 27).

The mean values for quality characteristics of dry, soaked and
processed canned beans are presented in Tables 30, 31 and 32.
Analyses of variance for these parameters are summarized in Tables
33 and 34. than values of been weights for all variety-locations
are presented in Figrre 8 .

The mean squares for drained weight and total solids are
represented in Tables 33 and 34. These data indicate significant

84

Table 25. Moisture Measurements1 of Dry, Soaked and Canned Beans

Evaluated at the NBU Legne Quality laboratory: Beans

from 11 Variety-locations Were Processed in an Agitating
Retort for 7 minutes/122°C, 14 minutes/130°C, 7 minutes/
190°C, and 7 minutes/35°C. Cans Were Axially Rotated at

 

 

 

 

 

 

l9 rpme
Location/ Bean Moisture (Z) Mass Ratio Indexes2
Variety Initial Soaked Processed Hydration Drained Wt
Miflgan
Fleetwood 11.4 47.6e 68.5ab 1.9lf 1.37abc
Neptune 12 . 7 42 . 3b 69 . 8defg 1 . 73b 1 . 42c
Sanilac 11.7 46.4d 68.8bc 1.87e 1.34a
Seafarer 11.4 44.1c 68.9bcd 1.79cd 1.41bc
Swan Valley 11.8 47.5e 70.0efg 1.9lf 1.35ab
North Dakota
Fleetwood 15.7 44.4c 70.6g 1.80d 1.36abc
Seafarer 20.0 43.9c 70.4fg 1.78cd 1.37abc
Upland 13.3 46.0d 69.1bcde 1.85e 1.36abc
Canada
Fleetwood 21.6 43.5c 69.6cdef 1.77cd 1.35a
Kentwood 17.9 43.3bc 67.8a 1.76bc 1.32a
Seafarer 20.6 38.1a 68.23b 1.62a 1.37abc

 

1Mean values 100 g bean solids per can, n = 6 cans per location-
variety: Tukey mean separations , like letters within each colunn
indicate no significant difference (P<0.05)

2Hydration ratio = soaked beans (g)/initial chy beans (g): drained
weight ratio = drained camned beans (g)/soaked beans (g)

85

Table 26. Moisture Measurements1 of Dry, Soaked and Canned Beans

Evaluated at the MSU Legune Qiality Laboratory: Beans
fran 11 Variety-Locations Were Processed in a Still
Retort at 115.6°C/45 mninutes

 

 

 

 

 

Location/ Bean Nbisture (Z) Mass Ratio Indexes2
Variety Infiial Soaked Processed Hydration Drained Wt
Fleetwood 11.4 48.5fg 70.9 1.94f 1.44bc
Neptune 12 . 7 47 . 2de 71 . Bed 1 . 90de 1 . 40ab
Sanilac 11.7 49.3g 71.3cd 1.97g 1.39ab
Seafarer 11.4 48.5f 70.7bcd 1.94f 1.40ab
Swan Valley 11.8 47.5e 70.5bcd 1.90e 1.40ab
North Dakota
Fleetwood 15.8 43.7a 71.5d 1.78a 1.51d
Seafarer 20 . O 44 . 7b 70 . 8cd 1 . 81b 1 . 44bc
Upland l3 . 3 46 . 5d 70 . 9cd 1 . 87d 1 . 45c
Canada
Fleetwood 21 . 6 45 . lbc 70 . 4bc 1 . 82bc 1 . 37a
Kentwood 17.9 45.6c 69.0a 1.84c 1.36a

 

1Mean values 100 g bean solids per can, n = 6 cans per location-
variety: Tukey mean separations, like letters within each column
indicate no significant differences (P<0.05)

2Hydration ratio = soaked beans (g) / initial dry beans (g); drained
weight ratio = drained canned beans (g)/soaked beans (g)

Table 27 .

86

1

Moisture Measurerents of Dry, Soaked and Canned Beans

Evaluated by the MSU Legume Quality laboratory: Fleet-

wood and Seafarer from Michigan, North Dakota and Canada
Were Thermally Processed in an Agitating Retort and in a
Still Retort

 

Process Method

Variety/Location Initial $0M Processed

Bean Pbisture (Z)

Mass Ratio Indexes

2

 

Hydration Drained Wt

 

Fleetwood
Michigan
North Dakota

Still

Fleetwood
Michigan
North Dakota

Seafarer

Michigan
North Dakota

11. 4a
21. 6c

11. 4a
20. 6b

11. 4a
15. 7b
21. 6c

ll/4a
20. 0b
20. 6b

47. 6b
44. 4a
43. 5a

44.1b
43.9b
38.1a

48.5c
43. 7a
45. lb

48.5c
43.1a

69. 4a
70. 4b
69.1a

68.9b
70.2c
68.1a

70.9b
71.5c
70.4a

70.7a
70.8a
69.8a

1.92c
1.81b
1.74a

1. 84¢
1. 78b
1. 64a

1. 94c
1. 78a
1. 82b

1. 94c
1. 81b
1. 76a

1.38a
1.36a
1.36a

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1‘Meanvalues lOOgbeansolidspercan,n=30ansperlot:Tukey

mean separations, like letters within each column indicate no

significant differences (P<0 . 05)

2Hydration ratio = soaked beans (g)/initial dry beans (g): drained
weight ratio = drained camned beans (g)/soaked beans (g)

87

 

 

 

 

 

 

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97

differences annng varieties and states for drained weight and total
solids; however, a significant variety-state interaction existed
for these two parameters . This makes it difficult to interpret

the variety and location effects. Tables 30 and 31 summarize the
Tukey mean values for ch'ained weight and total solids. Generally,
Fleetwood frcm all locations and North Dakota Seafarer had signif-
icantly high drained weights than beans of the other variety-
locations tested. Canadian Kentwood and Seafarer had significantly
lower drained weights and higher total solids than beans of the
other variety- locations . These two variety- locations also had a
lower processed bean misture which indicated less water absorption,
decreased weight and an increase in total solids .

The mean squares for the subjective visual examination for
clumps and splits are presented in Tables 33 and 34. Analysis of
variance indicated a significant differamce anrmg varieties and
states for both processes . A significant variety-state interaction
was also observed for both still and agitated samples. The data
for clumps and splits are srmnarized in Table 30 and 31 for all
variety- locations . These data indicate differences among processing
methods for splits. Beans which were agitated exhibited less
splitting and clurping than types processed in a conventional still
retort. This could be due to the reduced processing time required
during agitation as a result of increased thermal penetration offered
through convection heating. These process conditions caused less
bean breakdown and decreased the degree of splitting and clunping.

The analysis of variance for texture is presented in Tables 28
and 29. These data indicate significant differences aunng varieties

and states for both processes . A significant variety-state interaction

98
was also observed. The means for these texture data are summarized
in Tables 30 and 31. Beans which were agitated were generally more
firm tha1 nonagitated beans. These data indicate that less bea1
softening occurred when agitation was employed which also assists
explanation of the splitting and clumping differences observed
between the two processes. The data for all variety-locations
(Tables 30 ad 31) also indicated that Fleetwood from all locations
and North Dakota Seafarer were the softest beans. Michigan Neptune
and North Dakota Uplaid were intermediate in firmness. The firmest
beans were obtained from variety-locations Michigam (Saiilac,
Seafarer and Swan Valley) a1d Canada (Kentwood and Seafarer). No
firm beans were obtained fran the North Dakota grown varieties.

inning aid Conclusion

All bea1 types became darker after thermal processing regardless
of process method utilized. Both Neptune and Swan Valley were
significantly darker than the other variety-locations before proces-
sing; however, after thermal processing, no significamt difference
in color was found among all beans.

Fleetwood varieties were significamtly softer (51.7 to 66.7 kg/
200 g) than the other varieties tested and this phenanenon occurred
at all locations. Beam fran Canada were generally firmer than those
frcm Michigan or North Dakota.

Visual appearance amd texture characteristics of beans which
were processed with agitation were more desirable than beais processed
in a still retort. These bea1s were fimer aid displayed less
clumping and splitting than their still retorted cmmterparts.

The Effect of Soak Treatment and Processing on Texture of
Five Camercial Classes of Bea1s

Abs tract

The effects of five bea1 classes (navy, black turtle soup,
cranberry, pinto aid kidney) and various soak aid process conditions
oncannedbeanualitywere studied. Beanswere soakedinlOOppm
calcium water for l) 12 hours/25°C, 2) 30 minutes/25°C plus 30
minutes/87.8°C, aid 3) under "no soak' conditions (dry pack). The
samples were also thermally processed in a still retort under two
schedules: 115.6°C/45 minutes aid 121°C/30 mirmtes. The eaqaeri-
ment was replicated three times. The data indicated that bea1s
soaked for 12 hours/25°C were significantly softer than those soaked
for 30 minutes/25°C plus 30 mirmtes/87.8°C or the dry pack beans.
Crawberry beans were found to be the firmest bea1 processed regard-
less of treatment. Results also indicated that beans processed at
121°C/30 minutes had a higher lethal rate (F0 = 28.2) amd firmer
texture than those cans processed at 115.6°C/45 minutes (F0 = 11.3).
Texture curve analysis indicated that navy beans have a higher shear
length and are the most dense beans on a 100 gram basis; however,
these beams had the lowest, . and cranberries, the highest, compression

peaks.

99

100

Introduction

 

Frequently industry implemmts a 12-16 hom: ambient soak
before thermal processing of bems. This method employs the use
of a large amount of water which generates tons of high BOD
efflumt . This procedure generates large waste loads and is energy
intensive. Such water use can also be expensive aid labor
intensive. Alternatively, high temperature- short time bea1 soaking
or blanching may be employed. More efficient procedures for dry
beamsoakingaidcarmingareneededintheindustry.

During evaluation of beans , objective texture measurements
are used with a Kramer Shear Press. This produces various curve
types which are specific for each bea1 class. In the past, these
curve types have been analyzed for maximum peak height as an index
for quality. Thehigherthepeakheightthefirmerthebeai.
Because of these different curve types, a1 equation was generated
to produce new parameters releva1t to texture, which could assist
the processor in quality assessments.

The objective of this study was to process five beam classes
under three soak conditions and two process schedules md to evaluate
bea1 quality. The investigation of the various Kramer texture curve
types using a1 equation derived to express textural carponents of
the bea1 was conducted.

Pethods aid Materials

 

Dry Beau Ha1dling. Dry hems were obtained fran the Michigam
Foundation Seed Association. The classes and varieties were navy

(Fleetwood) , black turtle soup (T-39) , cranberry (Michigai Improved),

101

pinto (Oletha) and kidney (Montcalm). Objective color measurements
of dry and processed beam were determined using a Hunter Lab Color
and Color Difference Meter. Beais were placed in an optically pure
glass dish and coordinate values (L, aL, bL) were recorded.

The initial moisture content of all samples was measured with
a Pbtomco moisture meter. After moisture measurement, 100 grams of
bea1 solids were filled into 4x6 inch nylon mesh bags . Samples were
then placed in plastic zip-lock bags to ensure no enviromental

moisture loss or gain until processing.

Soakingand Blanching. Samples were soaked for 12 how's/25°C,
30 minutes/25°C plus 30 minutes/87.8°C, and not soaked (dry pack).
All soaked samples were placed in 100 ppm calcium water. Beans
were ranoved from the soak cycle aid drained on perforated screens .

Can Filling, Brining, amd Ebchausting. Beans were rapidly
filled into coded 303x406 cam. Beais aid cans were weighed to the
nearest 0.1 gram a1d were then transferred to an exhaust box con-
veyor. The cam were hand filled with heated brine (0.31% sucrose,
0.25% sodium chloride) aid exhausted for four minutes.

Sealing amd Thermal Processing. Exhamsted cans were hermetically
sealed amd transferred to a still retort. Beams were thermally
processed at 115.6°C/45 mirmtes or at 121°C/3O minutes to ensure
carmercial sterility. Beans were processed with a thermocouple in
the gearetric can center for heat penetration data collection. These
data were collected and stored every 30 seconds in a PIP-85 canputer.
This enabled calculation of the lethal rate following the process.
Dried processed cam were removed from the retort and stored for two

weeks prior to quality evaluation to ensure proper beam-brine equilibration.

102

Washed Drained Weight . The contamts of the can were poured

 

onto a U.S. Stamdard No.8 scream. The scream amd contamts were
immersed in 21.1°C water amd allowed to drain for two minutes. The
scream was tham transferred to a tared bottan plate amd weighed on

a counter balance over-under scale.

Visual Examination. Beams were visually judged by five point

 

hedonic scales for clumping amd splitting (l = name, 5 = excessive)
during the drained weight procedure. Each cam received a subjective

visual score .

Processed Texture and Total Solids. Beams were evaluated for
texture using am Allo-Kramer Shear Press. A sample size of 100 grams
of processed beams was placed in the cell amd sheared. A 3,000
pound tramsducer amd No. C-15 stamdard shear compression cell were
used. The residue from the Kramer Shear Press was used for deter-
mination of total solids. One hundred gram of shear residue were
weighed into a tared aluminum pan amd dried to a constamt weight at
80°C. The dried samples were weighed amd calculation of percamt
total solids was performed.

Texture Curve Analysis. The curve produced fram the Kramer

 

Shear Press was further amalyzed to yield new parameters . Specific
curve points were amtered into Equation 7 which calculated three new
parameters specific for each curve type .

Results amd Discussion

 

Beam Soaking amd Processing. The meams for dry amd processed
color are presamted in Tables 35 amd 36 . Analyses of variamce of

103

Table 35. Surface ColorAnalysis1 of Dry and.Processed Beans
Evaluated at theiMBU‘Lem Quality‘Laboratory: Beans
‘Were Processed at 115. 6°C/45 munutes in a Still Retort.
.All Beans were Pre-Soaked: l) 12 hours/25°C, 2) 30
minutes/25°C plus 30 minutes/87.8°C, and 3) Not Soaked

(DryiPack)

 

Hunter Lab Color Coordinates

 

 

 

 

 

[my'Bean. Processed Bean

Soak Treatment L aL EL L aL bl.
£311

12 hr 60. 8a 3.2a 7.6a 49.6b 0.7a 16.2a

30/30 60. 8a 3.2a 7.6a 49.1b 0.4a 16.9c

Dry 60. 8a 3.2a 7.6a 46.9a 3.8a 16.6b
Black.TUrtle Soup

12 hr 16. 8a 0.7a 16.1a 18. la 4.4a 3.1a

30/30 16. 8a 0.7a 16.1a 18. 2a 4.6b 3.3b

‘Dry 16. 8a 0.7a 16.1a 13. 4b 2.6c 1.5c
gm

12 hr 32.1a 7.2a 3.9a 29.7b 8.3a 12. 2b

30/30 32.1a 7.2a 3.9a 26.0a 9.4b 11. 7b

Dry 32.1a 7.2a 3.9a 24.9a 7.9a 10. 9a
Pinto

12 hr 37.1a 4.0a 5.6a 32. 2a 7.3a 13. 5b

30/30 37. la 4.0a 5.6a 27. 2b 9.0b 13. Gab

Dry 37.1a 4.0a 5.6a 26. 9b 7.9a 11. 9a
Kidney

12 hr 22.9a 10. 8a 6.9a 16.5b 11.0b 2.7a

30/30 22.9a 10. 8a 6.9a 14.6a 9.8b 2.4a

Dry 22.9a 16 8a 6.9a 14.8a 8.2a 2.4a

 

LMean'values 100 g dry or processed.beans, n = 3 cans per treatment;
Tukey mean separation, like letters within eaCh'bean class indicate

no significant difference (P<0.05)

104

 

 

 

 

 

 

Table 36. Surface ColorAnalysis1 of Dry and.Processed Beans
Evaluated at theIMBU'Lem Quality'Laboratory: Beans
‘Were Processed at 121°C/30 mfinmtes in a Still Retort.
.All Beans were Pre-soaked, l) 12 hours/25°C, 2) 30 minutes/
25°C plus 30 minutes/87.8°C, and 3) th Soaked (Dry Pack)
Hunter Lab Color Coordinates
Type/ Dry Bean ProcessEHiBean
Soak.Treatment L aL bL ‘L aL bL
HEY}:
12 hr 60. 8a 3.2a 7.6a 47. 5a 0.9b 15. 8a
30/30 60. 8a 3.2a 7.6a 48. 5b 0.3a 16 4b
'Dry 60. 8a 3.2a 7.6a 44. 9c 1.0b 14. 7c
Bladk,TUrt1e Soup
12 hr 16. 8a 0.7a 16.1a 17. 7a 4.4a 3.1a
30/30 16 8a 0.7a 16.1a 17. 8a 4.2a 2.2a
Dry 16 8a 0.7a 16.1a 14. 9b 1.3b 5.9b
grab—err:
12 hr 32. la 7.2a 3.9a 29.3a 7.7ab 11.8a
30/30 32.1a 7.2a 3.9a 26.9b 8.0b 7.4a
IDry' 32.1a 7.2a 3.9a 25.9b 7.1a 5.8a
Pinto
12 hr 37.1a 4.0a 5.0a 29.9b 7.3a 8.5a
30/30 37.1a 4.0a 5.0a 27.3ab 8.2b 10.7a
Dry 37.1a 4.0a 5.0a 25.9a 7.4ab 5.2a
£13132
12 hr 22.9a 10.8a 6.9a 17.7b 8.9b 2.8a
30/30 22.9a 10.8a 6.9a 16.8ab 7.5ab 1.4b
Dry 22.9a 10.8a 6.9a 14.9a 6.8a 10.3c

 

lMean‘values 100 g dry or processed'beans, ‘n.= 3 cans per treatment;
Tukey meam separations, like letters within each beam class indicate

no significant difference (P<0. 05)

105

these parameters are summarized in Table 37.

The meam squares for dry amd processed color indicate a
significamt differamce among beam classes for all coordinates.
No significamt differamce for dry color was observed among process
or soak treatmamts. Meam values in Table 35 amd 36 show the color
differamces among classes. Navy beams had relatively high L values
(60.8) whereas black turtle soup had a low L value (16.8). These
data also indicated that cramberry (32.1) amd pinto (37.1) had a
similar L coordinate but that cranberry had a higher aL value ,
indicating that cramberry (7.2) was more red in color than pinto
(6 0) . Color coordinates for kidney show a lower L coordinate
(22.9) amd a higher aL value (10.8) than either cramberry or pinto.
These data indicate a darker, more red seedcoat. Observation of
processed color data showed all classes became darker (decreased L)
with processing (Tables 35 amd 36) . The meam squares in Table 37
indicate a significamt differamce among classes, processes amd soaks.
However, there was no differamce in the L coordinate betweam process
schedules. The dry pack (no soak) navy amd black beams were
significamtly darker (decrease L coordinate) for both processes
tham the other soak treatments. Since these beams were not soaked,
there was no pigrent leaching into the soak water amd more beam
pigment retamtion was possible; furthermore, the absamce of soak
water did not affect surface washing prior to filling. Although a
statistically significamt differamce existed for aL amd bL coordinates,
this differamce was judged not to be of meamingful magnitude.

The meam values for beam moisture amd mmass ratio indexes are
presamted in Tables 38 amd 39. The amalyses of variamce for these

parameters are summarized in Table 40. Meam values for all beam

106

 

 

 

 

 

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moistures are presented in Figure 9.

These data indicated a significant difference annng classes
for initial moisture content. A significant difference was also
observed among classes, process and soaks for soaked bean moisture.
Significant two-way and three-way interactions also existed for
soaked moisture content. Also a significant difference amnng the
three treatments existed for the hydration ratio. The mean values
are presented in Tables 38 and 39 . These data clearly indicate that
the beans imbibed more water during the 12 hour (long term) soak
than during the 30 mijtE/ZSOC plus 30 mimtes/87.8°C treatment.
This difference was also observed in the hydration ratios where all
values for the long term soak were approximately 2. 0. This value
indicates that dry beans doubled their weight during the 12 hour
soak cycle. Short time soaking resulted in a hydration ratio of
approximately 1.8. The dry pack beans had a hydration ratio of 1.0
since they were not soaked prior to filling.

The means for dry, soaked and processed canned bean quality
are summarized in Tables 41 and 42. Analyses of variance of these
parameters are summarized in Table 43. Mean values for all bean
weights are presented in Figure 10.

The analyses of variance for drained weight and the subjective
visual examination are presmted in Table 43. The Tukey mean
separations are presented in Tables 41 and 42. The mean squares
indicate a significant difference in drained weight amnng classes,
processes and soak treatments . Significant two-way and three-way
interactions also occurred which make interpretation of the main
effects for drained weight difficult. The mean values show no
significant difference among soak treatments for cranberry and

114

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122

kidney beans processed at 115.6°C/45 mimtes or for navy beans
processed at 121°C/30 minutes. Black turtle soup beans showed a
significant drained weight difference among all soaks and processes.
No significant drained weight trend was observed among the other
classes. Observation of the subjective visual acamfination showed
no meaningful difference for either processes in clumps or splits
among soak treatments. Table 43 indicates a significant difference
in class, process and soak; however, the two-way and three-way
interactions make it difficlt to interpret the main effects.

The analyses of variance for the processed bean moisture and
total solids are presented in Table 40 and 43. Significant
differences were observed among classes and soaks. No significant
difference occurred between processes. Significant process X
soak and class X process X soak interactions were observed for total
solids and processed bean moisture. Generally for the two processes,
the cranberry and pinto beans had the highest total solids, kidney
was intermediate, followed by navy and black turtle soup with the
lowest total solids.

Significant differamces among classes, processes and soaks
for shear resistance were observed (Table 40). Significant two-
way class X soak and process X soak interactions were also detected.
Beans processed at 121°C/30 minutes were firmer than beans processed
at 115.6°C/45 minutes (Tables 41 and 42). It was also found that
the dry pack beans were significantly firmer than the 12 hour soak
or 30 minute/25°C plus 30 mimtes/87.8°C soaked beans. These beans
also had a lower processed moisture (Tables 38 and 39) , indicating
they had a lower capacity for water uptake. It was found for both
processes that navy and black turtle soup beans were the softest

123

(Figure 11). These were followed in increasing firmness by the
kidney aid pinto beans . Cranberry beans were observed to be the
firmest beam in both processes.

The analysis of variance for lethality is presented in Table
40. Significant differences were observed for bean classes, processes
and soak methods. The Tukey mean separations for the data are
summarized in Table 38 and 39. These data indicate no meaningful
difference among bean classes for lethality. The dry pack kidney
in both processes were significaitly different from the other two
soak treatments. They both had a, lower F0 value indicating less
thermal processing. The beans processed at 121°C/30 minutes (15 psi)
received significaitly more effective process lethality (F() = 28.2)
than beans processed at 115.6°C/45 minutes (10 psi, FO = 11.3). This
does not mean that the lower temperature process beans were not safe,
because a comrercially sterile process must have a1 F0 equal to 2.45.

Texture Cmrve Analysis . The means for direct texture curve
analysis parameters for the 115.6°C/45 mfimte process are presented
in Table 44. Analyses of varimce for these parameters are summar-
ized in Table 45 .

The meau squares for the carpression components are presented
in Table 45. These data indicate a significant difference among
classes and soak treatments for peak height. A significait two-way
class X soak interaction was also observed. The compression peak
is the measurement of the Kramer shear curve peak height represented
by coordinate (Y3) in Figin'e 2. This value is a1 objective measure-
ment of processed beau firmness. The data indicated a difference

among classes and soaks in texture. It was observed that the cranberry

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129
beans were the firmest and that the navy beans were the softest
among all classes. These data also indicate that the dry pack
(no soak) treatment yielded the firmest beans for all bean classes.
The peak time is represented as coordinate (X3) in Figure 2. It is
the time fran initial contact of shear blades with beans (X4,
Figure 2) until the cwpression peak occurs. No significant differ-
ence among classes or bean soak treaUnents was observed for peak
time.

The mean squares for the shear ccmponents are surmarized in
Table 45. A significant difference for shear peak was observed for
classes and soak treatments. A significant two-way class X soak
interaction also occurred. The shear peak is point Y1 in Figm'e 2.
The mean values for shear canpcments are represented in Table 44 .
It was observed that navy, cranberry and kidney had similar shear
peak heights. The shear peak time is represented by coordinate X1
in Figure 2. These values are the time from initial contact of
shear blades with beans until the shear peak occurs. No significant
difference was observed among classes or soaks (Table 45) .

The analyses of variance for the shear mininun and shear
maxinum time are surmarized in Table 45. A significant difference
among classes and soaks was observed for both parameters. The mean
values for these data are presented in Table 44. The shear minimum
and shear maxinun time are represented as point X2 and Y2, respec-
tively in Figure 2. The shear minimm is the height of the mathe-
matical minimum point between the compression peak and shear peak.
The shearminjnuntime is the time inwhichthe shearmirfimmpeak
height occurred. The shear minimnn in black turtle soup and pinto
beans showed a significant difference annng soak treatments.

130
The shear minimum was significantly larger for the dry pack soak
than for the 12 hour/25°C soak. It was also observed that the shear
minimum for cranberry beans was larger than for the other bean
classes. This was due to the fact that cranberry was the firmest
bean which caused a large campression peak which in turn resulted
in a large shear minimum value. A significant difference in shear
minimum time was observed for the 30 mimte/25°C plus 30 minutes/
87.8°C and dry pack cranberry beans. However, this difference was
so small it was judged to be of no practical meaning.

The mean values for methanatically derived parameters are
sumarized in Tables 46 and 47. Analyses of variance for these
parameters are presented in Tables 48 and 49.

The analyses of variance for the inflection point, shear
acceleration and compression curvature are presented in Table 46.
These calculated parameters are found in Figure 3 . The inflection
point is the point of directional change of the curve from the
initial contact of shear blades with the beans and the compression
peak. No significant differences in the inflection point were
observed annng classes or soak treatments.

The compression curvature and shear acceleration are a measure
of the sharpness of the curve as it passes through the canpression
peak and shear minimun (Figure 6). Cmputationally, these values
were detenm'ned by canputing the raiius of the circles which are the
best fit tangents to the curves at these points. The analyses of
variance for these two parameters, expressing rate of directional
change, indicate a significant difference among bean classes and
soak treatments. A significant class X soak interaction was also

observed. The mean values for these parameters are sunnarized in

131

 

 

 

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133

Table 47. Bean Weight Indexes of Dry and Canned Beans Evaluated at
the MSU Legune Quality Laboratory. Beans Were Thermally
Processed at 115.6°C/45 minutes. Beans Were Pre-soaked:
1) 12 hours/25°C, 2) 30 minutes/25°C plus 30 minutes/
87.8°C and 3)Not Soaked (Dry Pack)

 

 

 

 

Processed Processed
'I‘ype/ Seed Weight/100 Seeds (g) Bean Bean
Soak Treatment Dry Processed Volume (cc) Density (g/cc)
M
12 hr 14.5 45.2 248.2a 0.40
30/30 14.5 40.0 231.2a 0.43
Dry 14.5 32.5 262.0a 0.38
Black Turtle Soup
12 hr 22.3 52.5 234.3a 0.42
30/30 22.3 45.0 248.2a 0.40
Dry 22.3 40.0 248.2a 0.40
92.19%:
12 hr 57.0 115.3 271.33 0.36
30/ 30 57 . 0 105 . 4 257 . 4a 0 . 39
Dry 57.0 99.8 269.7a 0.37
Pinto
12 hr 40.0 100.2 245.1a 0.41
30/30 40.0 95.0 249.7ab 0.40
Dry 40.0 83.5 268.2b 0.37
Ki!
12 hr 63.0 174.0 265.11a 0.37
30/30 63.0 150.2 263.6a 0.38
Dry 63.0 137.5 261.3a 0.38

 

lI"Ie:=u~1 values 100 g bean solids, n = 3 cans per lot; Tukey mean
separations, like letters within each bean class indicate no
significant difference (P<0. 05)

134

 

 

 

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135

 

 

 

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136

Table 46. A significant soak treatment difference was observed for
navy, black turtle soup and cranberry. The canpression curvature
decreased amng the three soak treatments . This indicated that
textLue curves become more peaked shaped and less rounded among

soak treatments due to an increase in processed bean firmness.

The data in Table 46 indicated that the compression peak increased
from 12 hour/25°C soak to the dry pack. Thus, as beans became firmer,
the degree of rmmdness or compression curvature decreased. It was
also observed that 12 hour/25°C soak black turtle soup had the
highest compression curvature or curve roundness among all classes.
The shear acceleration showed a similar trend. It decreased in area
in navy, black turtle soup and pinto beans among soak treatments.
This means that the area between the canpress ion peak and shear
peak decreases as the beans becane more firm. It was observed that
the 12 hour/25°C navy beans had the largest shear acceleration
among classes.

The mean squares for the peak difference and shear length are
presented in Table 49. Both parameters indicated a significant
difference among classes and soaks. A significant process X soak
interaction also occurred. The peak difference is defined in
Table 50. It is the difference between the shear peak and the
canpression peak. The mean values are presented in Table 46.

A significant difference in peak difference anrmg all soak treat-
ments was observed for the navy, black turtle soup, pinto and
kidney beans. No significant difference was observed for the
cranberry. A significant difference in peak differences was also

observed among bean classes. The navyclearly showed a large shear

137

peak indicated by a positive peak difference . The data for cram-
berry beams indicated a negative peak difference indicative of a
small shear peak relative to a large compression peak. The shear
peak size was determined by the shear lemmgth parameter. This shear
length is defined in Table 50 to be the difference in the shear
peak amd shear minimum. The data in Table 46 indicated that navy
beams had the largest shear length amd cramberry, the smallest.

Table 50 . Calculations of Various Texture Curve Analysis Parameters

 

Peak Differences = Shear Peak - Compression Peak
Shear Length = Shear Peak — Shear Minimum

 

The amalysis of variamce for beam volume is presented in
Table 49. Sigmmificamt differences among classes amd soaks were
observed. The beam volume was calculated according to Equation 8 .
The parameter of blade contact time represented by point X4 in
Figure2wasmeasuredfromthecurve. Thiswas thepointwherethe
shear blades made initial contact with the beams. Since the beams
were taking up a given volume in the cell (X4), the beam volume
could be camputed by differamce from the known cell volume. The
beam volume was then camputed according to Equation 8. The meam
values for beam volume are summarized in Table 47. No significamt
difference was observed ammmg soak treatments except for pinto
beam. It was also found that the larger beams occupied greater
volume of the cell tham did the small beams of equal weight. Dry

amd processed seed weight per 100 grams of beams is summarized in

138

Table 47. These data indicate that the navy amd black beams are
small seeded, amd cramberry, pinto amd kidmmey beams are large
seeded. Values for beam volumes showed that the kidneys had a
greater beam volume tham did the navy or the black turtle soup beams.

A constamt beam weight of 100 gramms was placed in the compres-
sion cell. Since the volume had been computed, the apparent density
could be calculated by dividing the 100 grams of beam mass by the
beam volume (Equation 9). These values are summarized in Table 47.
Observation of the data indicated that navy amd black beams were
more dense tham the cramberry, pinto or kidney beams. Since the
large beams take up a greater cell volume amd are less dense, it
can be commcluded that larger less dense beam types have more air
spaces between beams tham do smmaller more dense beams.

Summary amd Conclusion

Beams soaked for 12 hours/25°C had a higher percent soak
moisture than did beams soaked for 30 minutes/25°C plus 30 minutes/
87.8°C. The dry packed (no soak) beams were significamtly darker
than beams obtained fromm the other two soak treatments. No signif-
icamt difference among lethal rates was observed for soak treat-
ments amd classes.

All cams processed at 121°C/30 mminutes were firmer amd had a
higher lethal rate tham beams processed at 115.6°C/45 minutes,
regardless of beam class or soak treatmment. The 121°C/30 minutes
processed beams received more heat penetration tham did the beams
processed at 115.6°C/45 minutes, but were firmer due to a shorter
cooking time which resulted in less softening. The lethal rate

increased amd texture decreased as heating time increased. It was

139

concluded that beams were not processed for 45 minutes to achieve
sterility, but for textural acceptability.

Texture curve amalys is yielded sigmificamt differences among
classes for various parameters . Navy beams were fommmd to have the
largest length of shear among all classes. Cramberry beams were
found to have thelargest compression peak. It was also foumd that
cramberrybeanshadthe largestbeanvolume amdnavybeams, the
smallest beam volume in the compression cell. The larger seeded,
large volume kidney beams were also observed to be the least demmse
beam class in the campression cell during objective texture measure-

memmt.

SWMARY AND (UVCLUSION

The data obtained in the moisture study indicated initial
moisture commtent had no effect on processing quality of Fleetwood,
Seafarer, Nep-2 or Samfernamdo. It was found that navy beams
became darker while Samfernamdo was lighter after processing.
Samfernamdo was the firmest beam amd Fleetwood, the softest beam
tested.

The National Dry Beam Quality Nurseries indicated differences
in color, drained weight amd texture for both the large amd smell
seeded classes. Most beams became darker after processing. The
smnall seeded Bumsi (navy, 37.1 kg/lOO g) amd JAMAPA (black turtle
soup, 32.0 kg/lOO g) had the lowest shear resistamce amd Aurora
had the highest (95.6 kg/lOO g). Data frm the large seeded
nursery indicated all beam types became darker with thermal
processing. Great Northern beams had the lowest hydration ratios.
Gloria amd NW 410 had the lowest shear resistamce. Colorado 3465,
U.I. 111, Colorado 3342 amd Valley were the firmest beams tested.

The data for the North Americam Variety Trial indicated
Fleetwood to be the softest beam processed. Beams fram Camada
were fommmd to be firmer tham beams fran Michigam or North Dakota.
Beams which were processed with agitation had less clumping amd
splitting amd were firmer tham the nonagitated product.

The final study, the effect of soak treatment amd processing

140

 

141

on texture of five beam classes, indicated that beams soaked for

12 hours/25°C had a significamtly lower shear resistamce tham did
either the 30 minutes/25°C plus 30 mmirmites/87.8°C or dry pack soak
treatments. Beams processed at 115.6°C/45 minutes also had a lower
shear resistamce tham the 121°C/30 minutes samples. The 121°C/30
minute cams had a higher lethal rate than the 115.6°C/45 mimmte

cams. The cranberry beams were the firmest among all beam classes.
Texture curve amalysis indicated navy beams had a higher shear length
amd possessed the highest apparent demmsity. It was also observed
that as beams became firmer, the peak shape was less rounded as

indicated by decreased cumpression curvature .

 

 

APPENDIXI

Calculations for Beam Soak Water Processing Brine Formulation

-H-

 

Soak Water Target Water Hardness: Ca = 30 ppmm
Mg'H. = 85 ppm

Molecular Weight:
2 40.08 g Ca++ + 205.5 g) 012 = 111.8 g
MgC12 24.30 g Ca++ + 2(35.5 g) 012 = 94.3 g

CaCl

Empirical Formula:

 

 

_ 40.08 g
Ca012 Z Ca - x 100 = 36.4%
111.80 g
_ 70.0 g
ZC12 '- _ X 100 = 63.6%
111.8 g
_ 24.3 g
MgCI2 Z Mg - x 100 = 25.72
94.3 g
_ 70.0 g
2012 " —— x 100 = 74.2%
94.3 g

142

 

nus—L Am_--
Elan ' ”

 

 

143

Preparation of soak water at specified hardness (batch size
100# water = 45.4 kg deionized water)

 

 

. = mg 1359.0 mg
Ca. 30 ppm __ = = 3633.5 mg 0:1012
45.5 kg 0.364
= 3.7 g CaC12/45.5 kg water
. = mg 1359.0 Hg
Mg. 85 ppm __ = = 3633.5 mg CaC12

45.5 g 0.257

14.9 g MgC12/45.5 kg water

Formulation Summary for Soak Water:

 

 

BEE
Chemical Amount (g) in Water Ca++ Mg“ C19
CaCl2 0.08 g/kg 30.0 - 52.4
MgCl2 0.33 g/kg - 85 244.1

 

Total (ppm)30.0 85 296.5

Processing Brine Ingredients amd Concentrations

Target Commcentrations: CaH 30 ppm
Mg'H' 85 ppm

sucrose 1.52%
sodium chloride 1. ZZZ

34131,
_ In .- ,

 

Brine Formulation:

Chemical

CaCl2

MEG-2
sucrose

sodiummchloride

144

Amount (g) in water
0.08 g/kg I

0.33 g/kg

15.2 g/kg
12.2 g/kg

Concentration
30 ppm
85 ppmm

1.52%
1.22%

 

 

APPENDIX II

Computer Program for lethal Rate Calculation

10 DDT C1(7,180) ,Sl(180) ,Ll(7,l80)
20 CLEAR
30 DISP "DATA FILE NAME";
40 INPUT 01$
50 ASSIGN# 1 '10 D1$
60 DISP "m OF CHANNEL";
70 INPUT Al
80 DISP "Process TD ":
90 INPUT A2
100 DISP "TIME INTERVAL FOR DATA COLLECTING";
110 INPUT A3
120 N1=A2/A3+l
130 FOR Ml=0 TO Nl-l
140 FOR MZ=0 TO Al-l
150 READ! l: Clo/12,111)
160 DISP CHMZJ’II);
170 NEXT MZ
180 READf 1; S1041)
190 DISP 81041)
200 NEXT M1
210 ASSIGN# 1 TO *
220 F=0
230 PRINT "Lethal rate amalysis"
240 PRINT "Data file:";
250 PRINT 111$
260 DISP "Chanel No. for Analysis":
270 INPUT A6
280 PRINT "Chamelz":
290 PRINT A6
300 DISP "Z Value(Des C)";
310 INPUT A4
320 DISP "I'emp(C) for F Value":
330 INPUT A5
331 DISP "Highest lethal Rate Value";
332 INPUT A7
340 FOR Ml=0 T0 Nl-l
350 L1 (A6 ,M1)=1/10“ ( (AS-Cl (A6,Ml) )/A4)
360 F=f+L1(A6,Ml)*A3
370 NEXT Ml
380 PRINT "F= ";
390 PRINT F/60:
400 PRINT "at";

145

 

146

410 PRINT A5:

420 PRINT "with Z of";

430 PRINT A4

431 GOSUB 470

440 DISP "11) YOU WANT '10 II) OTHER ANALYSIS";
450 INPUT Al$

460 IF Al$="Y" THEN 220

461 0010 600

470 REM *GRAPH SUB*

471 PRINT "X axis from 0 to":
472 PRINT A2

473 PRINT " with interval";

474 PRINT A2/20

475 PRINT "Y axis from 0 to":

476 PRINT A7

477 PRINT " with interv ";

478 PRINT A7/20

480 GCLEAR

490 SCALE 0,A2,0,A7

500 IDIR 0

510 NDVE A2/2,A7/40 @ LABEL 'Tine"
520 LDIR 90

530 MNE A2/20,A7/ 3 @ IABEL "Lethal Rate"
540 XAXIS 0, A2/20 @ YAXIS 0,A7/20
550 MJVE 0,0

560 FOR I=0 TO Nl-l

570 DRAW Sl(I) ,L1(A6,I)

580 NEXT I

590 RETURN

600 DISP "END OF RUN"

610 END

 

 

APPENDIX III

APPENDIX III

Computer Program for Texture Curve Analysis

60 LPRINT"EQUATION ANALYSIS OF KRAMER SHEAR CURVES"
70 LPRINT
80 LPRINT
90 L PRINT
100 mm E(3, 7) ,A(5) ,,R(3 4), S(3, 4)
110 DD‘I X1(500) ,X2(500) ,X3(500) ,X4(500) ,Y1(500) ,Y2(500) ,Y3(500) ,Y4(500)
120 PRINT "Enter LOOP CDUNT"
130 INPUT LOOP
140 PRINT "BEEIN x1 DIPUT"
150 FOR I=1 To IOOP
160 PRINT "Xl,";I
170 DIPUT X1(I)
180 PRINT " "
190 NEXT I
200 PRINT "BEGIN Y1 INPUT"
210 NOR I=1 To TOOP
220 PRINT "Y1,";I
230 INPUT Y1(I)
240 PRINT " "
250 NEXT I
260 PRINT "BEGIN x2 INPUT"
270 FOR I=1 1O IOOP
280 PRINT "X@,";I
290 INPUT X2(I)
300 PRINT " "
310 NEXT I
320 PRINT "BEGIN x3 INPUT"
330 FOR I= 1 TO IOOP
340 PRINT "Y2,":I
350 INPUT Y2(I)
360 PRINT " "
370 NEXT I
380 PRINT "BEGIN x3 INPUT"
390 FOR I= 1 T0 IOOP
400 PRINT "X3,"I
410 DJPUT BO)
420 PRINT " "
430 NEXT I
440 PRINT "BEGIN Y3 INPUT"
450 FOR I= 1 To lDOP
460 PRINT "Y3,";I
470 INPUT Y3(I)

147

148

480 PRINT " "

490 NEXT I

500 PRINT "BEGIN X4 INPUT"
510 FOR 1= 1 T0 EDP

520 PRINT "X4,":I

530 INPUT X4(I)

540 PRINT " "

550 NEXT I

560 PRINT "BEGIN Y4 INPUT“
570 FOR I= 1 TO ILDP

580 PRINT "Y4,":I

590 DIPUT Y4(I)

600 PRINT " "

670 FOR L=1 'ID ILDP

680 IPRINT "Xl= ";Xl(L);" X2= ";X2(L);" X3= ";X3(L);" X4= ";X4(L)
690 IPRINT "Y1= ";Y1(L);" Y2= ";Y2(L);" Y3= ";Y3(L);" Y4= ";Y4(L)
700 FOR J=1 '10 7

710 E(I,J)=X1(L) " J-X4(L) " J

720 NEXT J

730 FUR J 1 T0 7

740 E(2,J7=X2(L) " J-X4(L) " J

750 NEXT J

760 FOR J=1 '10 7

770 E(3,J)=X3(L) “ J-X4(L) " J

780 NEXT J

790 A(1)=X2(L)*X3(L)*(X4(L) " 2)

800 A(2)=-((2*(X2(L)*X3(L)*X4(L)+(X2(L)+X3(L)*(X4(L) “2)”
810 A(3)=X2(L)*X3(L)+(X4(L) " 2)+(2*X2(L)*X4(L)+@*X3(L)*X4(L)
820 A(4)=- (X2 (LN-X3 (L)+2* (X4 (L) ))

830 A(5)=l

840 FOR I= l '10 3

850 FOR K= 1 TO 3

860 SLM=0

870 FOR I=1 TD 5

880 SIM= A(J)*E(I,J+3-K)/ (J+3-K)+SUM

890 NEXT J

900 R(I,K)=S[M

910 NEXT K

920 NEXT I

930 REM

940 Rm

950 REM

960 RIM

970 R(1,4)=Y1(L)

980 R(2,4)=Y2(L)

990 R(3,4)=Y3(L)

1000 IF ABS(R(2,1))<=ABS(R(1,1)) THEN 1060
1010 FUR CC= 1 '10 4

1020 TFMP=R(1,CC)

149

1030 R(1,CC)=R(2,CC)

1040 R(2,CC)=-’TEMP

1050 NEXT CC

1060 IF ABS(R(3,1))<=:ABS(R(1,1)) THEN 1120
1070 FOR CC= 1 T0 4

1080 TEMP-=R(1,CC)

1090 R(1,CC)=R(3,CC)

1100 R (3,CC)=TFMP

1110 NEXT CC

1120 T=R(2,1)/R(1,1)

1130 R(2,2)=R(2,2)-(T*R(1,2))

1140 R(2,3)=R(2,3)-('I*R(1,3))

1150 R(2,4)=R(2,4)-('I*R(1,4))

1160 R(2,1)=0

1170 RPM

1180 REM

1190 U=R(3,1)/R(1,1)

1200 R(3,2)=R(3,2)-(U*R(l,2))

1210 R(3,3)=R(3,3)-(U*R(1,3))

1220 R(3,4)=R(3,4)-(U*R(1,4))

1230 R(3,1)=0

1240 T=R(3,2)/R(2,2)

1250 R(3,3)=R(3,3)-('I*R(2,3))

1260 R(3,4)=R(3,4)'('I*R(2.4))

1270 R(3,2)=0

1280 (DSUB 1740

1290 REM

1300 REM

1310 REM

1320 GAMA=R(3,4)/R(3,3)

1330 BATA=1/R(2,2)*(R(2,4)-R(2,3)*GAMA)
1340 ALFA=1/R(1,1)*(R(l,2)-(R(1,2)*BATA+R(1,3)*GAMA))
1350 REM

1360 REM

1370 RPM

1380 P=X3(L)

1390 Q=X4(L)

1400 S=(P+Q)/2

1410 EUR COUNT =1 '10 10

1420 INI“=(AI.FA*S"2+BATA*S+GAMA)*(S-X4 (L)*(2*(S-X2 (L) )*(S-X3 (L) )+(S-X4 (L) )
1430 INF=INF+(2*AIFA*S+BA'11A)*( (S-X4 (L) ) ) “2*(S-X2 (L) )*(S-X3 (L) )
1440 IF INF-‘0 THEN 1500

1450 IF INF<0 THEN P=S

1460 IF INF>0 THEN Q=S

1470 S=(P+Q)/2

1480 NElfl‘ COUNT

1490 IPRINT "INFIECI'ICX‘I POINIa ":S;
1500 S=X2(L)

1510 (DSUB 1650

1520 PRINT

1530 PRINT

1540 IPRINT " AREA 2= ":AREA;
1550 S=X3(L)

1560 GOSUB 1650

150

1570 LPRIN'T " AREA 3=";AREA;

1580 LPRINT

1590 m "WW"

1600 LPRINT

1610 NEXT L

1620 PRINT

1630 PRINT

1640 STOP

1650 INF=(ALFA*S"2+BATA*S+GAMA)*(S-X4 (L) )*(2*(S—X2 (L)*(S-X3 (L) )+(S-X4 (L) )
1660 DIF=DIF+(2*ALFA*S+BATA)*( (S-x4 (L) ) ) “2*(S—X2 (L) )*(S-X3 (L) )
1670 AREA=3.14159*((1/DIF)"2)

1680 RETURN

1690 RPM

1700 REM

1710 REM

1720 REM

1730 RPM

1740 FOR zz=1 TO 3

1750 FOR QQ=l TO 4

1760 PRINT R(ZZ,QQ);" ";

1770 NEXT 00

1780 PRINT

1790 NEXT 22

1800 PRINT

1810 PRINT

1820 RETURN

1830 FOR zz=1 TO 3

1840 FOR QQ=1 TO 4

1850 PRINT S(ZZ,CX2);" ";

1860 NEXT Q

1870 PRINT

1880 NEXT zz

1890 PRINT

1900 PRINT P3
1910 RETURN 1,

 

LIST OFREFERENCES

LIST OF REFERENCES

Antunes, P.L. amd Sgarbieri, V.C. 1979. Influence of time amd
conditions of storage on technological amd nutritional properties
of a dry beam (Phaseolu vulgaris) Variety Rosinha CZ. J. Food
Sci. 44:1703.

Ball, C.O. 1928. Mathematical solution of problems on thermmal
processing of cammed foods. Univ. of California Pub. Health
1, No. 2.

Becke, R., Olson, A.C., Fmderick, D.P., Ron, 8., Gurbamn, M.R.
amd Wagner, J .R. 1974. Conditions for the autolysis of alpha-
galactosides amd phytic acid in California sumall white beams.
J. Food Sci. 39:766.

Bedford, C.L. 1972. Beam storage amd processing. Proc. of the Inter-
national Dry Beam Symposium. August 22-24, Michigam State Univ. ,
E. Lamsing, MI 63.

Bourne, M.C. 1967. Size, density, amd hardshell in dry bears.
Food Tecl'mmol. 21:335.

Bressami, R., Elias, L.G. amd Navarette, D.A. 1961. Nutritive
value of Central Americam beams . The essential amino acid content
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