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J.:....o.4.00-.. “‘1‘.” I‘o.‘ \6“4.?.4 - ... . 4 . 5...... _; . .. . ....1,1w$4..z..>4.§4.§. . . ... . .... . ....4’.....44..1.4._.. 444. .4 . ._ ....\|1.o.....o...44.o-4I.1 ...... ...-4.4.4.9. 4444......«Jnnvl. 4 ......o‘...4:.14..4!4.44.o.uo.£n. ...-I... . -. 1.144....4...o...b.\. .... 4 .I'. m mwmmmm L L ,B R A R Y \\ \ \3 1293 00688 9905 Michigan State University ABSTRACT EFFECTS OF STORAGE AND PROCESSING PARAMETERS ON QUALITY ATTRIBUTES OF PROCESSED NAVY BEANS BY Mark Alan Uebersax The effects of storage and soaking methods on the quality characteristics of navy beans. (Phaseolusgvulgaris L.) were evaluated. Bean samples from three consecutive crOp years (1969-1971) were soaked using three soak methods: method I, 185°F/11 min + 192°F/9 min + 200°F/7 min; method II, 75°F/30 min + 190°F/30 min; method III, 75°F/8 hr. Four levels of calcium ion (0, 50, 100, 150 ppm) were used in the soak and processing brine water.. Beans were uni- formly processed in 303x406 enameled cans at 240°F for 50 min. Experimental design used was 3x3x4x4 factorial with fixed effects. Quality characteristics were recorded during the soak process and in the final canned product. Significant differences were obtained between soak methods and calcium treatments for water uptake, bean vol- ume and textural changes during the soak. Soak method III yielded greater water uptake, volume and bean firmness than method II. Method II was greater than method I. Calcium ion concentration maintained a monotonic relationship with Mark Alan Uebersax all soak measures. Water uptake, bean volume and firmness were highly correlated with soak time and with each other. Water uptake and volume decreased while texture increased with calcium ion concentration. Calcium ion had the greatest effect in high temperature soak treatments. Soak and processed bean texture was objectively evaluated using the Lee-Kramer shear press. Ten fold decreases were shown between soaked and processed bean firmness. Soak water calcium had a greater effect on final process texture than brine water calcium. High correlation (r = .98) was es- tablished between objective and sensory texture evaluation. Sensory panels preferred soft texture beans. Increased bean damage and gelatinization occurred in beans soaked and processed in less than 50 ppm Ca++. Washed drained weight showed significant differences between methods and slight decreases with calcium ion. Processed bean color evaluated with the Hunterlab Color Difference Meter showed differences between soak methods. High heat soak treat- ments resulted in darker beans. Storage of 1971 crop beans at 75-100 per cent R. H. and 55, 70, 85°F in static desiccators over appropriate saturated salts showed that bean deterioration increased as the relative humidity and temperature of storage in- creased. Stabile quality was maintained at 75 per cent R. H. and all temperatures throughout the 84 day storage study. Temperature becomes a greater factor at higher Mark Alan Uebersax relative humidities. Bean discoloration, off-flavor, mold count, and firmness increased with storage time, temperature, and relative humidity. High correlation was found between moisture, relative humidity, mold count and time. Storage data obtained generally supported previous bean storage work reported in the literature. EFFECTS OF STORAGE AND PROCESSING PARAMETERS ON QUALITY ATTRIBUTES OF PROCESSED NAVY BEANS BY Mark Alan Uebersax A THESIS Submitted to Michigan State University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Department of Food Science and Human Nutrition 1972 ACKNOWLEDGMENTS The author extends sincere appreciation to his major professor Dr. C. L. Bedford for helpful suggestions and counsel during the course of this study. Special gratitude is due him for his efforts in making this masters program the rewarding educational experience it has been. Grateful acknowledgment is due to members of the guidance committee: Dr. L. R. Baker and Dr. P. Markakis; for their advice and thoroughness in reviewing this manu- script. Appreciation is expressed to the Department of Food Science and Human Nutrition for financial aid funded in part through National Institute of Health Trainee Grant No. 5 A10 AH 00639. The Michigan Bean Commission is acknowledged for financial support of this research. The author expresses many thanks to his friends and co-workers who have offered suggestions throughout this study and sincere gratitude to his parents for making this Opportunity available. Deepest appreciation is given to the author's wife, Terry, for her understanding, involvement and moral support throughout the entire course of study. ii TABLE OF CONTENTS Page LIST OF TABLES . . . . . . . . . . . iv LIST OF FIGURES . . . . . . . . . . . vi LIST OF PLATES . . . . . . . . . . . viii INTRODUCTION . . . . .' . . . . . . . 1 MATERIALS AND METHODS . . . . . . . . . 6 Soaking and Processing Procedures . . . 6 Analytical Methods . . . . . . . . 11 RESULTS AND DISCUSSION. . . . . . . . . 18 Dry Bean Soak Studies . . . . . . . 18 Processed Bean Evaluation. . . . . . 39 Storage of Dry Beans . . . . . . . 65 SUMMARY AND CONCLUSIONS . . . . . . . . 92 RECOMMENDATIONS . . . . . . . . . . . 95 REFERENCES. . . . . . . . . . . . . 96 iii Table 1. 10. 11. 12. 13. 14. LIST OF TABLES Dry bean condition prior to soaking and and processing . . . . . . . . . . Soak treatment replications: years, method and Ca++. . . . . . . . . . Static relative humidity maintained by saturated salt solutions. . . . . . . Total soak weight - water uptake during soaking (initial wt 100 g) . . . , , , Regression of soak water uptake on time at various calcium levels . . . . . . . Soak texture - mean values (Kramer Peak lbs/ 100 g) 0 I O O O O O O O O O O 0 Regression of soak texture on time at various calcium levels . . . . . . . . . . Soak volume - mean values (mls) . . . . . Regression of soak volume on time at various calcium levels . . . . . . . . . . Bulk density - soak weight/100 ml - means over years . . . . . . . . . . . Statistical summary soak studies - fixed effects mean squares - department measures 0 I O O O O O O O O O O Soak studies - scheffe multiple comparisons water uptake, texture, volume . . . . . Processed bean drain weight - mean values - (fill wt. 250 g) . . . . . . . . Processed bean drain weight index - mean values 0 O O O O O O O O O O O 0 iv Page 10 19 21 26 27 31 33 37 40 41 44 45 Table 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. Page Regression of mean drained weights at various soak levels (means over processed brineS) O I O O O O O O O I O O O 47 Processed bean texture - mean values. . . . 49 Regression of processed bean texture on time at various calcium levels (Kramer Peak le/loo g). C O O C O O O O O O O 50 Sensory evaluation - texture panel data - soak method I. . . . . . . . . . . 56 Sensory evaluation - texture panel data - soak method II . . . . . . . . . . 57 Sensory evaluation - texture panel data - soak method III . . . . . . . . . . 58 Regression subjective vs. objective texture measurement . . . . . . . . . . . 59 Processed bean color difference - Hunterlab - means across years and brine. . . . . . 60 Hunter Color L - regression - means years x brine. o O o O O O O O O o o o 63 Processed beans - drained weight, texture and color analysis of variance statistical summary. . . . . . . . . . . . . 66 Processed beans - drained weight and texture statistical summary - tukey range multiple comparisons p = 0.01 . . . . . . . . 67 Processed beans - effect of soak method on drained weight and texture - statistical summary tukey multiple comparisons p = 0.01 . . . . . . . . . . . . 68 Dry bean storage study - mean values. . . . 69 Storage studies simple correlations . . . . 76 Dry bean moisture regression on time. . . . 83 LIST OF FIGURES Figure Page 1. Weight gain regression lines soak method I calcium ion concentrations 0, 50, 100, 150 ppm 0 O O O O O I I O O O O 22 2. Weight gain regression lines soak method II calcium ion concentrations 0, 50, 100, 150 ppm. 0 o o o o o o o o g . . . 23 3. Weight gain regression lines soak method III calcium ion concentrations 0, 50, 100, 150 ppm 0 o o o o o o o o o o o o o 24 4. Texture regression lines, soak method I calcium ion concentrations 0, 50, 100, 150 ppm 0 o o o o o o o o o o o 28 5. Soak texture regression liens, method II calcium ion concentrations 0, 50, 100, 150 ppm 0 O O O O O O O O O O O 29 6. Soak texture regression lines, method III calcium ion concentrations 0, 50, 100, 150 ppm 0 O O O O O O O O O O O 30 7. Volume regression lines, soak method I calcium ion concentrations 0, 50, 100, 150 ppm 0 ' o o o o o o o o o o o 34 8. Volume regression lines, soak method II calcium ion concentrations 0, 50, 100, 150 ppm 0 o o o I o o , o o o o o 35 9. Volume regression lines, soak method III calcium ion concentrations 0, 50, 100, 150 ppm C O O O O O O I O O O O 36 10. Drained weight regression lines . . . . . 53 ll. Processed texture regression lines, means over method - years . . . . . . . . 54 vi Figure Page 12. Relationship of soak and brine water calcium ion on bean texture . . . . . . . . . 54 13. Hunterlab L, a, b Opponent color solid. . . . 61 14. Hunter L regression lines, means over years and brineSo O O O O . O O O O O O O I I 64 15. Dry bean moisture regression on time, effects of relative humidity and temperature. . . . 81 vii LIST OF PLATES Plate Page 1. Effects of calcium ion on appearance of processed navy beans. . . . . . . . 43 2. Effects of various dry beans storage conditions on processed navy beans . . . 89 viii INTRODUCTION The Michigan dry navy (pea) bean (Phaseolus vulgaria L.)cr0p has increased steadily in recent years. The 1969 crop production exceeded 7,000,000 bags, valued at $50,338,000. The entire Michigan bean crop surpassed all other individual field crops totaling 6 per cent of Michigan's cash receipts from farm marketings (Michigan Agriculture Statistics, 1970). The 1967 United States processed dry edible bean production exceeded 70,000,000 cases, valued at $246,000,000 (National Canners Associ- ation, 1971). The economic future of the United States bean industry is favorable due to increased export to foreign markets and widespread bean utilization research in progress (Monfort, 1964; Morley, 1966; Nisja, 1963). World-wide use of dry navy beans as an economical source of carbohydrates and proteins is dependent upon proper handling, storage, and processing (Johnson, 1964; Thompson §E_al., 1962). Many investigators have studied various factors which effect the final processing quality of dry bean pro- ducts (Hamad, 1964; Morris, 1963; Morris et a1., 1962; Rockland, 1963; Snyder, 1936)- Processing of dry beans requires soaking or hy- dration prior to can filling and thermal processing. The initial soak treatment ensures uniform tenderizing and expansion during subsequent thermal processing and also aids in effective cleaning of the beans. Beans have been traditionally soaked overnight (8-12 hours) in cold water; however, various investigators have proposed methods in- volving heat treatments to shorten this soak period. Dawson and co-workers(1952) reported the effect- of different soaking and cooking conditions on the rate of hydration, cooking time, and palatability of dry navy beans. A rapid high temperature method of soaking and cooking dry beans was found acceptable. Several modified high temperature soak procedures are presently in general commercial use in the United States (Food Machinery Corp. 1970; LOpez, 1969). The mechanisms that govern the rate or amount of water uptake during soaking are not clearly understood. Studies have implicated pectin and di-valent metals in retarding water uptake and increasing texture through the formation of tough pectin-metal complexes (Bedford, 1971; Matz, 1962). The availability of calcium ion has influenced the firmness of beans and numerous other proc- essed fruits and vegetables (Matz, 1962). Mattson (1946) stated that heat treatments during soaking promoted pre- cipitation of calcium by phytin; thus, preventing the formation of pectin-metal complexes. Morris and Seifert (1961) reported that heat inactivates phytase and pectin esterase thus preventing dephosphorylation of phytin and demethylation of pectin and the subsequent divalent ion shifts resulting in the pectin-metal complex. Reeve (1947) concluded that tenderization treatments using hexameta- phosphate resulted from the chelating of calcium and mag- nesium ions, therefore reducing toughening effects. Hoff and Nelson (1965) studied physical and chemi- cal methods of accelerating water uptake of dry beans. Physical means of releasing surface gas from beans sub- stantially increased water uptake during soaking. Soak water additives such as polyphosphates and sodium chloride increased water uptake and tenderness. Rockland (1964; 1966) investigated protein changes occurring during maturation of lima beans. Inorganic salts and phosphates used in soak water (designed to chelate heavy metal ions and disperse or solubilize pro- teinaceous material) reduced hydration time and cooking time. Smith and co-workers (1961) revealed that the seed coat was the principal factor controlling the rate of water uptake in dry soybeans. The initial level of mois- ture directly influenced the rate. The gelatinization characteristics of canned beans have been objectively and subjectively evaluated (Powers §£_31., 1961). Voisey and Larmond (1971a) reported that objective texture measurement of processed beans is affected by the conditions of packing media and temperatures. Significant differences were obtained between samples tested with and without packing media removed. It was recommended that sauce be removed by washing beans prior to evaluation. The Kramer shear peak indicated the force suffi- cient to shear the processed beans and extrude the product between the blades (Voisey and Larmond, 1971b). The peak is, therefore, related to the shearing strength of the sample or cohesiveness as defined by Szczesnick (1963). There is no doubt that age, moisture content and storage conditions influence water uptake and bean tex- ture. Gloyer (1921, 1928) reported two undesirable con— ditions of dry beans, sclerema and hardshell, resulting from imprOper storage conditions, prevented normal soaking and cooking of beans. Hot water soak treatments acceler- ate water uptake and reduce hard bean percentages after processing (Morris gE_§1., 1950). Morris and Wood (1956) studied the effect of moisture content on the keeping qualities of dry beans. Beans stored at varying moisture levels were uniformly processed and subjectively evaluated by a trained panel for flavor and texture. High moisture samples deve10ped off-flavors and increased in firmness with storage time. Muneta (1961) revealed that Michelite beans stored at 13.4 per cent moisture for more than one year required twice the cooking period of beans stored at lower moistures. Morris (1963) employed an experimental cooker to objectively measure cooking characteristics of beans stored at moisture levels ranging from 8-14 per cent and at two temperatures (70°, 90°F). After four months storage, cooking times were significantly increased for high mois- ture samples. High temperature storage greatly increased cook time for high moisture samples. Similar results using the Lee-Kramer shear press to evaluate cooking times of stored dry lima beans have been reported (Binder §t_§1, 1964; Rockland, 1967). MATERIALS AND METHODS Raw Materia1.-—Samp1es of three consecutive years of harvests: 1969, 1970, and 1971, of Michigan grown navy beans, were obtained through the Michigan Elevator Exchange, Saginaw, Michigan. All lots were "Casserole Brand," Michi- gan choice hand-picked, packed in 100 pound laminated paper bags. Samples were randomly taken from each lot and analyzed for moisture content, cracked seed coats, foreign material, and aliphatic amino nitrogen. All beans were held at 75°F until soaked and processed. Table l summa- rizes the condition of each lot prior to soaking. Soaking and Processing Procedures Soak and Processing Water.--Soak water was prepared in 100 liter, stainless steel or polyethylene, containers at each of the following calcium ion concentrations: 0 (distilled), 50, 100, and 150 ppm. Solutions were prepared using distilled water and analytical reagent grade CaCl2 and held for approximately 24 hours prior to testing. The Schwarzenback (EDTA) titration was used to determine cal- cium ion concentration, adjustments were made in :2 ppm (American Public Health Assoc. 1961). Table l.--Dry bean condition prior to soaking and processing. Crop Year 1969 ' 1970 1971 Measure 1. Storage (months at 75°F) 22 9 l 2. Moisture content (%) 10.5 11.0 10.5 3. Cracked seed coats (%) 2.1 8.6 6.8 4. Foreign material (debris) (%) <1 <1 <1 5. Aliphatic amino nitrogen (%) .47 .40 .39 Soak Apparatus.--The apparatus used to evaluate soak characteristics and to soak beans prior to processing was constructed for this study. Cylindrical soak tanks measuring 12 inches in diameter and 6 inches deep were constructed of 22 guage galvanized sheet metal. Each tank would accommodate five soak baskets. Soak baskets meas- uring 5 inches in height and 4 inches in diameter were constructed of 1/8 inch mesh galvanized hardware cloth. The bottom of each basket was recessed 1/4 inch to fa- cilitate uniform drainage. Soak tanks were filled with a constant volume of soak water sufficient to cover beans at all times and heated on single burner gas fired stoves. A Gerald Heller laboratory mixer was suspended in the center of the tank and operated at a low speed sufficient to circulate water within the soak tank. Temperature variation within the tank was i1°F. Temperature was manu- ally controlled and required temperature changes were stabi- lized within one minute. Soak Methods.--Three methods were employed through- out all soaking and processing studies. Water uptakes, volume changes, and texture profiles were evaluated at specified intervals during soaking. One soak basked was used for each soak treatment interval. Method I.--Dry beans soaked continuously in the same water as follows: 11 min at 185°F + 9 min at 192°F + 7 min at 200°F. Samples were taken at 11, 15, 20, 24 and 27 minutes for objective measurements. ‘ Method II.--Beans were initially soaked 30 min at 75°F and then transferred to 190°F water for an additional 30 min soak. Total soak time was 60 min. Sampling was at 6 min intervals. Method III.--Beans soaked in the same 75°F water for 8 hours. Representative samples for analysis were removed at one hour intervals. Replicate soaks were run on a11_years, methods, and calcium levels as tabulated in Table 2. Canning and Processing.--Beans were soaked using the outlined methods, drained and filled into 303 X 406 enameled cans. Four cans were processed for each inter- action of calcium ion concentration in soak and brine water. Table 2.--Soak treatment replications: years, methods and Ca++. ++ ppm Ca Soak 0 50 100 150 Method I . 1969 3 3 1970 1971 5 5 Method II 1969 3 3 3 3 1970 5 5 5 5 1971 5 Method III 1969 1970 1971 Bean fill weight was maintained at 250 g.“ Cans were filled with 200°F brine containing 5 ounces sugar and 4 ounces salt per 20 pounds of water and sealed. Inverted cans were evenly distributed in wire baskets and retorted at 250°F (10 P.S.I.G.) for 50 minutes. Cans were cooled to 90°-100°F in cold running water and air dried. Cans were stored at 75°F for at least one month to ensure complete equalization prior to drained weight, texture, and color analysis. Dry Bean Storage Conditions.--Dry beans were stored using three temperatures and five relative humidities. lO Temperatures of 55°, 70°, and 85°F were maintained through the use of thermostatically controlled cabinets. Relative humidity conditions were maintained using saturated salt solutions equilibrated in sealed desiccators. The salts used and corresponding equilibria relative humidities are listed in Table 3. Table 3.--Static relative humidity maintained by saturated salt solutions (Rockland, 1960). Equilibrium Saturated Salt Relative Humidity 1. Sodium Chloride--NaCl 75 2. Ammonium Sulfate--(NH4)ZSO4 79 3. Potassium Chloride--KC1 86 4. Potassium Nitrate--KNO3 93 5. Distilled Water 100 An initial weight of 500 g of beans was placed in single layer 4 inch x 10 inch cheese cloth bags. Five bags were placed in each desiccator. One bag of stored beans was removed from each desiccator and analyzed for weight gain, moisture content, color, and total mold count at 4, 6, 10, and 12 weeks of storage. Beans were subsequently processed using soak method II and 50 ppm Ca++ in soak water and brine. Processed beans were analyzed for water uptake, drained weight, color, texture, and flavor. 11 Analytical Methods Moisture.--The Motomco Moisture Meter model 919 manufactured by Motomco Inc., Clark, New Jersey, was used in conjunction with calibrated moisture chart no. B-5. A11 moisture measurements on dry beans were obtained ac- cording to procedures recommended by the manufacturer. Initial studies showed moisture meter not statistically different from oven drying at 208°F for 6 hours. Cracked Seed Coats.--An indoxyl acetate method was used to detect cracked seed coats (Bedford, 1971). Indoxyl acetate is hydrolsed to indoxyl and acetic acid by enzymes in cotyledon tissue. Free indoxyl auto-oxidises to in- digoten and blue color develops in the presence of NH4OH. Triplicate 100 gram samples of dry beans were placed in 250 m1 beakers and covered with a solution of 0.1 per cent indoxyl acetate in 95 per cent ethyl alcohol for 15 seconds. Beans were removed from the solution by straining through cheese cloth. Air dried beans were transferred to a desiccator containing NH4OH and held for 40 min (reaction accelerated with alkaline conditions). Beans were sorted for cracks (thin blue lines) and percentage determined by weight. Foreign Material (Debris).--Triplicate 100 g samples of dry beans were examined for foreign materials (leaves, soil, and stones) and per cent calculated by weight. 12 Aliphatic Amino Nitrogen.--The aliphatic amino nitrogen content of dry beans was determined in triplicate using the Van-Slyke deaminization apparatus (Morrow, 1927). Relative Humidity.--Static relative humidity within the storage desiccators was determined using the Electric Hygrometer Indicator, model 15-3001, manufactured by Hygro- dynamics Inc., Silver Spring, Maryland. The appropriate sensing bulb was inserted through the tOp of the desiccator, sealed, and held until equilibrium. Micro-biological Method--Total Mold Count.--The total mold count on stored dry beans was estimated using a modified plating procedure proposed by Saettler (1971). Nutrient medium used was established by Martin (1950) for estimating soil fungi. Water Uptake During Soaking.--The water uptake of beans was measured by weight gain during soak period. One hundred grams of dry beans were initially placed in soak baskets and soaked for the prescribed time. Baskets con- taining soaked beans were removed from soak media and drained 2 min on a 30 degree incline; basket and beans weighed; beans removed and wet basket tare determined. Weight gain of beans determined by difference; percentage water uptake calculated by weight gain of soaked beans. Volume Changes During Soak.--The total volume of soaked beans was measured after water uptake analysis using a 500 ml graduate cylinder. Beans were filled through a 13 large funnel into the cylinder. Settling was accomplished by firmly tapping the bottom of the cylinder twice on the bench top. Caution was taken not to damage the beans be— cause of the effect on subsequent texture measurements. Drained Weight.--Canned beans were emptied onto an eight inch diameter, U.S. Standard No. 8 screen (.094 inch Openings) and distributed evenly. The screen and con- tents were washed in 70°F water for one minute to remove the packing media. Beans were immersed and screen agitated in a slow swirling motion. The beans were flushed twice by removing the screen from the water momentarily and re- submerging. The screen was drained at an angle for 2 min. Beans and tared screen were weighed for determination of washed drained weight. Visual Examination of Processed Beans.--All pro- cessed beans were visually evaluated. Washed beans were transferred to a large neutral white sorting pan. The number of defective beans (free skins, splits, and smashed beans) was determined. Clumping and packing characteristics were noted as well as appearance of packing media. Objective Texture Analysis.--The Lee-Kramer Re- cording Shear Press, Model TR-l, distributed by Food Tech- nology Corporation, Reston, Virginia, was used for all objective texture measurement. The 3,000 pound test ring and No. C-lS standard shear compression cell were employed. The rate of shear-compression blade travel was standardized 14 to 0.62 cm/sec. A sample size of 100 g of soaked or ther- mally processed beans were placed in the cell, leveled, and sheared. The entire cell was cleaned and rinsed be- tween each measure. Texture is reported as peak pound force resistance to shear per 100 g of beans. Soaked Beans.--Measured directly after the soak period using Range 100. Processed Beans.--Shear characteristics determined on washed beans using Range 10. Color Analysis.--Color measures were objectively determined using the Hunterlab Model D25 Color and Color Difference Meter, Hunter Associates, Fairfax, Virginia. The instrument was standardized using a standard white tile (No. 2810) having L = 94.8, a = -0.7, b = +2.7 coordi- nates. Color measurements were made on dry and processed beans using three and four separate sample replications, respectively. Beans were placed in an optically pure glass sample dish and covered to shield interferring light from activating photo cells. Coordinate values (L, :a, :b) were recorded for each replicate. Dry Beans.--The sample dish was filled (200 g) with sorted whole beans. Split beans were removed, thus seed coat color was reported. Processed Beans.-- One hundred g of sorted washed beans were used for each determination. 15 Sensory Evaluation.--Panelists were selected from students, faculty, and staff of the Department of Food Science and Human Nutrition. Beans were evaluated under neutral white light in individually segregated panel booths. Samples were presented in two digit randomly coded one ounce plastic portion cups. 'Positional and psychological biases were minimized according to Amerine (1965). Sample Preparation.--Beans were heated in unopened cans to an internal temperature of 120-125°F (10 min) in a water bath adjusted to 170°F. All portion cups were filled simultaneously and then served as promptly as possible to avoid temperature fluctuations and bean desiccation. Serving temperature approximated 115°F. Subjective Texture Evaluation.--Sixteen panelists were instructed to rank the texture of four bean samples using rank 1 as the firmest. Samples were subsequently evaluated using a five point texture rating scale: 1. Very Firm 2. Firm 3. Neither Firm nor Soft 4. Soft 5. Very Soft Panelists were asked after rating all samples to indi- cate the one having the most desirable texture (prefer- ence). Flavor Evaluation of Stored Beans.--The processed beans were evaluated for the development of off-flavor 16 using a standard flavor difference panel. Each pan- elist was presented a control sample previously de- termined as NORMAL and five additional test samples and instructed to indicate the degree of flavor dif- ference between each sample and the control. Flavor difference scale: 1. None 2. Slight 3. Moderate 4. Large 5. Extreme A. Acceptable B. Not acceptable Statistical Analysis The IBM 3600 and 6500 computers operated by Michi- gan State University Computer Laboratory were used to assist statistical analysis. All dependent measures within the soak and process studies were analyzed using 3 way (3 X 3 X 4 factorial) and 4 way (3 X 3 X 4 X 4 factorial) anova, fixed effects with replication, respectively, (Finn, 1967; Sokal and Rolf, 1969). The Tukey Studentized Range Test was utilized for multiple comparison of means (Sokal and Rolf, 1969). Underlining was used to denote no significant differences between means. Linear regression was calculated for soak, process, and storage studies using the method of least 17 squares (Ruble gt_§l., 1969). All correlations were calcu- lated as the Pearson Product-Moment Correlation Coefficient (Sokal and Rolf, 1969). Taste panel data were evaluated using the one factor Tukey Range Method (Tukey, 1953). RESULTS AND DISCUSSION Dry Bean Soak Studies The results of dry bean soaking using three in- dependent soak methods and four levels of calcium ion are reported in Tables 4 through 10 and in Figures 1 through 9. Water Uptake During Soak.--Mean values for total soak weight are given in Table 4. Total soak weight is reported as total bean weight after soaking 100 g dry beans. The end points of each soak treatment maintained without exception a monotonic inverse relationship be- tween water uptake and calcium ion concentration. This relationship is maintained throughout all soak times for soak method I, however, it was not established within method II until the high temperature (190°F) soak phase was reached. Water uptake did not become monotonically inverse with respect to calcium ion concentration until the sixth hour of soaking using method III. Plots of the soak data indicated apparent linear relationships between water uptake and soak time within the sampled periods. Linear regression analysis using the method of least squares was therefore performed to 18 19 Table 4.--Tota1 soak weight--water uptake during soaking (initial wt 100 g). ppm Ca++ o 50 100 150 Soak Time , (min.) Method I n = 13 11 164.1 159.8 155.0 154.8 15 168.5 164.6 159.3 158.6 20 174.2 169.7 165.0 164.5 24 175.8 172.1 167.9 167.6 27 180.1 175.1 171.0 170.2 (min.) Method II n = 13 6 112.1 111.2 112.2 111.3 12 122.8 124.5 124.8 123.3 18 136.7 138.4 137.3 135.8 24 145.6 148.8 148.5 145.2 30 154.9 156.2 156.9 152.43 36 165.6 166.1 165.4 162.4 42 173.2 173.2 171.2 169.3 48 179.8 177.3 175.7 172.9 54 183.6 180.3 178.9 176.3 60 186.5 184.6 182.2 180.3 (hr.) Method III n = 8 1 175.2 176.6 177.5 175.2 2 189.2 184.9 187.4 186.2 3 196.2 193.1 193.7 193.9 4 201.2 198.8 197.4 197.4 5 202.6 200.9 200.1 198.4 6 205.1 202.9 201.8 201.2 7 205.4 203.3 202.2 201.8 8 205.2 204.1 203.2 201.8 20 evaluate this relationship. Table 5 contains linear re- gression and correlation data for total soak weight. Figures 1 through 3 illustrate regression plots for each soak method and calcium ion concentration. High corre- lation between water uptake and soak time exists within soak methods I and II. Correlation is somewhat reduced for method III because of the extended nature of this procedure. The regression analysis of soak methods I and III were performed on a continuum; however, method II was partitioned into two segments because of drastic change in soak temperature. The initial 100 g dry bean sample was not included in the regression because this fixed origin confounds the linear regression by including a highly nonlinear portion with respect to the entire soak curve. Examination of the regression equations showed that the y coordinate varies with the time lag prior to the initial sampling period, emphasizing the necessity for eliminating a fixed origin. The slopes for each calcium level may be compared within any soak method; however, comparing these SIOpes across methods is not valid. Comparison of slopes using a standard "t" test are summarized within each method. Slopes of the primary phase of soak method II are much greater than the secondary segment. The water.up- take curves for all soak methods may be described using exponential functions; however, the portions under study 21 .oosmuommao “snowmwcmam on muocop mumuuma mxfla .moonuofi canvas mafia so Ho.o n m ummu =u= omo~m+ no.0 n m coaumaonuoo “snowmacmflm mmhocOOa a «amm. Ieme.I Imme. om.m mm.o x ma.m + mm.oma u » oma a Imam. Iove.I Ives. mm.m mm.o x mm.~ + ma.~ma u » cos a Isom. Isma.I Idea. oe.m mm.o x we.m + mm.oma u » om m Imam. Imam.I Imus. aa.m mm.o x me.m + m~.oma I s o HHH eoaumz o Imam. Immm.I Isom. ma.e mo.o x mm.o + GH.H4H n » oma o Immm. I¢~¢.I Idea. me.m mo.o x mm.o + em.eea u a OOH a Idem. Ieem.I Imam. m~.m so.o x me.o + HH.H¢H u a om a «new. Ieem.I 44mm. mm.e oo.o x em.o + mm.ema u a o m.omH um gas on snow m Imam. I I I Imam. mm.oa ma.o x me.a + me.moa u a omH m Iowa. I I I Imam. om.m mH.o x em.a + mv.moa n a con m Immm. I I I Iamm. mm.m ma.o x mm.a + me.~oa u m cm m ream. I I I «mom. mm.m NH.o x Hm.a + mo.moa n a 0 some um gas om amom HH coaumz m Imam. Imam.I «mam. em.~ mo.o x mm.o + ma.vea u x oma a «mom. Imam.I Immm. ea.m eo.o x Ho.H + mm.eea I » OOH m Immm. Iomm.I Iamm. He.m mo.o x oa.o + mm.omH u s on m Immm. IHN¢.I Iooa. me.~ mo.o x mm.o + mm.mma u m o H scrum: +mmon HO>H xmun madam mm 9m coflmmmnmom ++mu Ema .mam>ma Edwoamo mOORHm> um eBay :0 mxmumo nouns xmom mo GOflmmmHmmmll.m manna 180 170 160 Total Soak Weight - grams - Initial Weight 100 grams P l l 1 15 20 5.; Soak Time (min.) Figure 1.--Weight gain regression lines soak method I calcium ion concentrations 0, ppm. 50, 100, 150 50 100 150 180 '5 H O" O O H 170 4.) .C: O) fl 0) 3 7; 160 -H .p «4 C. H I 0‘) g 150 H O‘ l 4.! .C‘. .3“ a, 140 3 .54 (U 0 U) 3 4, 130 O B 120 23 50 100 _ 150 30 min at 190°F 30 min at 75°F 1 I l 1 l 12 24 36 48 60 Soak Time (min.) Figure 2.--Weight gain regression lines, soak method II calcium ion concentrations 0, 50, 100, 150 ppm. 24 210 _ 0 g 50 H m 100 o 150 o I—I 4.) .C‘. U) «4 a) 3 I-I 200 _ m «4 4.) -I-I G H I E H 0‘ I E.) m 190 - -I-I a) 3 .54 (U 0 U) ...; as .I.) O [-i 180 1 1 I J 2 4 6 8 Soak Time (hours) Figure 3.--Weight gain regression lines, soak method III calcium ion concentrations 0, 50, 100, 150 ppm. 25 were linear. Correlations between soak weight, texture and volume are listed. Weight gain is inversely related to texture and directly related to volume over all treatments. Textural Changes During Soaking.--Texture values decreased monotonically with soak time and increased with calcium ion concentration (Table 6). Texture measurements were not performed during the initial phase of soak method II because the bean texture was beyond the capacity of the shear press. Texture was negatively correlated with time, water uptake and volume (Table 7, Figures 4-6). The slopes were similar for all calcium treatments. The y intercepts varied directly with the calcium concentration. Calcium showed greatest effects on texture in soak methods I and II yielding non-interacting slopes within the ranges evaluated. Volume Changes During Soaking.--Total volume of soaked beans was determined at each soak interval for correlation purposes with water uptake, texture and cal- cium treatments. The mean values for soaked bean volume (mls.) are given in Table 8. During soaking, beans monotonically increased in total volume with soak time over all methods and calcium treatments. Volume decreased with increasing calcium concentration. Calcium ion had a greater effect on volume changes within methods I and 26 Table 6.--Soak texture--mean values (Kramer Peak lbs/100 gms). ppm Ca++ o 50 100 150 Soak Time (min.) Method I n = 13 11 73.9 78.3 84.2 83.5 15 62.6 65.5 72.3 73.4 20 53.5 57.9 63.6 64.6 24 48.2 52.2 57.6 57.4 27 43.5 48.0 53.1 51.8 (min.) Method II n = 13 36 74.6 78.2 77.9 78.9 42 59.9 64.1 66.4 68.2 48 52.5 56.2 58.1 61.0 54 47.3 51.1 53.7 56.1 60 44.9 48.2 50.7 52.6 (hr.) Method III n = 8 1 91.5 91.4 90.1 87.6 2 69.4 70.9 71.1 73.7 3 64.7 65.3 65.1 66.6 4 61.8 62.8 62.4 64.4 5 61.5 62.3 62.2 64.0 6 61.1 62.4 62.2 64.8 7 60.8 62.9 62.3 64.2 8 62.0 63.4 64.6 64.6 27 .moocmHOMMMo DcMOflMHcmfim o: muocmo muouuoa mxfla .moosuma qflsuw3 OEHD co Ho.o n m ume» =u= omoam+ .Ho.o u m cOflDMHmHHOO DOMOflMHcmflm mwuocmo« a Ieom.I Isma.I «moa.I me.m mam.o x mm.~ I Hm.me u » oma a Imme.I Ioee.I Imam.I om.p mm.o x pp.~ I pm.m> u s cos p Ieme.I «epe.I Iaae.I Hm.e oe.o x Hm.m I Hm.om u x cm m Ipom.I Imam.I Imae.I mm.» oe.o x -.m I ee.am u m o HHH poapmz o IpN¢.I Imam.I Imam.I mm.m mo.o x mo.a I mm.maa u » oma m 44mm.I Ieem.I Imam.I mo.m no.0 x HH.H I ao.mHH I s OOH a Imam.I Ieem.I Imam.I oo.m mo.o x H~.H I mH.mHH u m on m Imoa.I Imam.I Imaw.I pm.m eo.o x pH.H I we.HHH u a 0 HH poaumz a 44mm.I Imam.I «emm.I po.m po.o x em.a I mp.eoa u » oma m Imam.I «mem.I Imam.I em.m mo.o x Ha.H I Ho.m0H u » ooH m Imam.I Imam.I Imam.I am.m mo.o x em.a I mm.pm u m om m «omm.I IHN¢.I Imma.I H~.m po.o x mm.H I mp.~m u s o H poaumz +om0am HO>H .D3H mEfluH mm Qm cowmmmummm ++mo Ema .mam>ma EDflOHmo moofium> um OEHD no musuxmp xmom mo Goammmnmmmll.b OHQMB 28 80 oaked beans 70 60 lbs. Shear resistance/100 gms. 150 100 50 Kramer Texture Peak: 50 1 1 l l 1 ll 15 20 24 27 Soak Time (min.) Figure 4.--Texture regression lines, soak method I calcium ion concentrations 0, 50, 100, 150 ppm . 29 U) C.‘ (0 0) .Q 'O Q) '33 o 70 - U) a O O H \ (D U I: (U 4.1 U) -H U) 8 60 ‘ LI M (D .E.‘ U) I} .0 H 32 «3 3‘3 150 a) 50 ' H :3 .p Z) 100 E4 H g 50 t0 )4 M o_,, 40 _ l 1 l I 30 36 48 60 Soak Time (min) Figure 5.--Soak texture regression lines, soak method II calcium ion concentrations 0, 50, 100, 150 ppm. 30 80 . shear resistance/100 gms. soaked beans 70 P lbs. \ 150 6° ‘ ‘ 100 Kramer Texture Peak: 50 1 l 2 4 6 8 Soak Time (hours) 0- (b- Figure 6.--Soak texture regression lines, method III calcium ion concentrations 0, 50, 100, 150 ppm . 31 Table 8.--Soak volume--mean values (mls). ++ ppm Ca 0 50 100 150 Soak Time (min.) Method I n = 13 11 232.2 227.6 224.5 225.5 15 246.4 238.5 235.2 236.2 20 252.2 247.8 245.0 244.1 24 261.5 254.5 249.8 248.0 27 263.8 258.1 254.1 251.1 (min.) Method II n = 6 150.3 152.6 148.6 148.6 12 167.2 171.4 171.1 166.7 18 185.8 185.7 187.8 182.0 24 198.6 199.6 198.0 195.5 30 208.2 211.7 211.3 204.3 36 239.2 235.6 232.5 233.3 42 250.8 249.2 247.1 243.5 48 258.6 256.4 254.8 253.1 54 265.8 263.5 261.1 257.3 60 270.0 266.0 263.7 261.0 (hr.) Method III n = 1 226.6 233.0 235.5 229.5 2 251.3 251.6 256.6 253.0 3 268.0 266.6 269.1 265.3 4 278.0 276.3 277.8 272.5 5 282.2 280.3 280.5 277.7 6 287.2 287.4 285.0 283.0 7 287.2 289.4 287.2 283.8 8 288.3 289.9 290.0 285.5 32 II. Soak method I yielded volume increases less than methods II and III. Method II was also less than method III. Regression and correlation data for volume changes during soaking are presented in Table 9, and the re- gression curves for all methods and calcium treatments are shown in Figures 7-9. Generally the slopes are greater at lower calcium concentrations. The slopes and standard error of estimate are greater in the initial phase of soak method II for all calcium treatments. Although the method used to measure volume lends itself to inherent variability, high correlations were obtained betWeen volume, soak time, soak texture and water uptake for all treatments. Bulk Density of Soaked Beans.--Bulk density of soaked beans was calculated to simplify the relationship between weight gain and volume increases. Bulk density decreased with soak time and tended to decrease with increasing calcium ion concentration (Table 10). These relationships were consistent with weight gain and volume increase analyzed independently. This is expected due to a high correlation between these measures. Bulk density evaluation revealed trends between methods and the effects of heat treatments. Bulk density increased from method I to method III. A wide break was shown between the cold and hot soak phases of method II. 33 on wuocmp mumuuma oxwa .mpocumfi cfinuw3 08H» so Ho.o u m umou =p= mmoam+ .Ho.o u m OOHHMHOHHOO DGMOHMHsmwm m0u0:00« .moosoummmap “snowmaomflm on IOmO. IOOO.I IOmO. mm.OH Om.O x OO.O + ~O.Om~ I » OOH n «MOO. ImOR.I IHOR. OO.~H mO.O x OH.O + O~.mO~ I m OOH on «OOO. IHOR.I IOOR. OO.OH OO.O x mm.O + ON.mO~ I A On I IONO. IOOO.I IOHO. em.mH me.O x mO.O + OO.mm~ I H O HHH poaumz o IOHO. IONO.I ImOO. mm.m OO.O x OH.H + OO.OOH I » OmH a ImOO. IOOO.I Imam. Oe.m OO.O x O~.H + ~O.HOH I » OOH a IHOO. IOOO.I IOOO. ma.m OO.O x O~.H + OO.mOH I » Om a IHRO. IOOO.I IOOO. O~.m OO.O x m~.H + OO.OOH I a O moOOH um :Hs OO Hmom m IOOO. I I I IOOO. OO.OH H~.O x em.~ + mm.OmH I a OOH m IOOO. I I I IOOO. OO.HH 5H.O x am.~ + OO.HOH I m OOH m ImmO. I I I IROO. OO.HH OH.O x Om.~ + mO.OOH I » Om I IOOO. I I I IOOO. OO.HH RH.O x HO.~ + OO.OmH I a O some up cHs Om Hmom HH poaumz a Imam. IOOO.I IOHO. RO.O OO.O x Om.H + OO.OO~ I s OOH a IOOO. ImOO.I IMHO. RO.m OO.O x mO.H + OR.RO~ I » OOH m Immm. IOOO.I «ONO. ~O.O OO.O x RO.H + mm.OO~ I » om I IOOO. IONO.I IOHO. O~.O OO.O x OO.H + OH.OH~ I s O H poapmz +mmoam .93“ xmuu wEfiuH om Om scammmumom +mo Ema .mHm>mH Edwoamo m50flum> um OEHD so OEOHO> xm0m mo cOHmmoummm .m manna 34 265 { 0 50 II} E O O .3 . 255 - 100 4.) 3 g 150 Q) n r-I m -:-l .p -H c H I 2’, 245 ' o 4.) -H r-l -H ... H -H z I U) c m m m '5’, 235 ' .2 m o U] i H o >. I 4 I l l 11 15 20 24 27 Soak Time (min.) Figure 7.--Volume regression lines, soak method I calcium ion concentrations 0, 50, 100, 150 ppm. 280 260 240 3 -H 220 H -H H H -H E I m 200 c m o m 'o m '35 180 o m “5’ PI 0 > 160 Figure 8. 35 30 min at 190°F 30 min at 75°F l l L I I 12 24 36 48 60 -—Volume regression lines, soak method II calcium ion concentrations 0, 50, 100, 150 ppm. 50 100 150 36 . 3oo - 0 U) 5, 50 o 100 O H 150 43 290 ' 3 C (U Q) .0 F4 .3 280 5 4.) "-1 g H I U) I} 270 ' JJ ‘H H -H H H -a 2 I 260 ‘ U) C: (U 0) m 3 250 x _ (U 0 U) ‘5’ H 8 240 - 2 4 6 8 Soak Time (hours) Figure 9.--Volume regression lines, soak method III calcium ion concentrations 0, 50, 100, 150 ppm 0 37 Table 10.--Bulk density--soak weight/100 ml--means over years. ppm Ca++ o 50 100 150 Soak Time (min.) Method I 11. 70.67 70.21 69.04 68.64 15. 68.38 69.01 67.72 67.14 20. 69.07 66.66 67.34 67.39 24. 67.22 67.62 67.21 67.58 27. 68.27 67.84 67.29 67.78 (min.) Method II 6. 74.58 72.87 75.50 74.89 12. 73.44 72.63 72.93 73.96 18. 73.57 74.52 73.10 74.61 24. 73.31 74.54 75.00 74.27 30. 74.39 73.78 74.25 74.59 36. 69.23 70.50 71.13 69.60 42. 69.05 69.50 69.28 69.52 48. 69.52 69.14 68.95 68.31 54. 69.07 68.42 68.51 68.51 60. 69.07 69.39 69.09 69.08 (hr.) Method III 1. 77.31 75.79 75.41 76.33 2. 75.28 73.48 73.03 73.59 3. 73.20 72.43 71.98 73.08 4. 72.37 71.95 72.44 72.44 5. 71.79 71.67 71.33 71.55 6. 72.67 70.59 70.80 71.09 7. 71.51 70.24 70.40 71.10 8. 71.17 70.40 70.06 70.68 38 The bulk density of the hot phase is reduced and became similar to that method I. Bulk density increased during the first hour of cold soaking then decreased with additional soaking as revealed by the primary phase of method II and by method III. Bulk densities were uniformly less than 100 g/100 ml revealing faster in- creases in volume than weight gain. Bulk densities of dry beans ranged from 85-95 g/100 ml. The lower values presented for high temperature soak treatments are explained by still greater increases in volume or bean swelling with respect to weight gain. Soak Study Summary It is difficult and misleading to make direct comparisons between the specific functional performances of each soak method, however, generalizations concerning their end points are valid. Soak methods I and II may be evaluated together because each had a high temperature treatment. Method II imbibed more soak water and in- creased to larger volume, however, method I had lower texture values. The calcium ion concentration showed the greatest effects on water uptake, texture and volume within methods I and II due to the higher heat treatments. Bulk densities for methods I and II are lower than those of method III showing that the high temperatures reduced bean swelling during soaking. Soak method III yielded 39 greater water uptake, higher texture values and increased volume than the other soak methods, however, calcium ion concentration had little effect on the dependent measures. High correlations were maintained between soak time and all dependent measures for all methods; a corre- lation was also shown between these dependent measures. Regression lines showed a monotonic relationship between calcium ion and water uptake, texture, volume and bulk density changes for all soak methods. Summary of the three-way analysis of variance and Scheffe Multiple Comparisons are presented in Tables 11 and 12 respectively. Scheffe test was required because of unequal sample sizes between years. Processed Bean Evaluation The results of the processed bean evaluations using the three crop years, three soak methods and four levels of calcium ion in soak and brine water (3 x 3 x 4 x 4 interactions) are presented in Tables 13 through 23 and Figures 10 through 14. Visual Examination of Processed Beans.--Processed beans were visually examined for splits, free skins, the condition of packing medium, and gelatization character- istics. Beans soaked and processed in distilled water revealed increased thermal break-down, packing and clumping, and a grainy appearance in the packing medium. Soak methods I and II exhibited greater free starch in the brine than 40 Table 11.--Statistica1 summary soak studies--fixed effects-- mean squares--dependent measures. Source of Soak Variation D.F. Weight Texture Volume Years 2 81.05 137.59* 1258.20* Methods 2 12,260.72* 3578.00* 14273.00* Soak Ca++ 3 631.94* 294.49* 494.20* M x Y 4 487.10 23.91* 442.37* Y x s 6 106.08 14.19* 36.89* M x s 6 198.96 39.18* 77.63* Y x M x s 12 142.66 7.36* 70.61* ERROR 120 181.85 1.90 7.17 *Denotes significant F statistic p = 0.01. 41 mm.mmm mo.mmm MH.HON mm.mhm ov.mm vm.mm wa.mm mm.om moonpwz a mummw HHMHO>0 vm.vmm 00.0mm mm.mmm vm.wmm mm.vm o.mm ma.mm ma.mm whom» Hamum>o o.omN o.Qdm m.mmm o.mom v.wm o.mm v.vm m.~m Huma m.mbm o.omm m.mmm o.m>m «.mm m.am o.mm h.~m onma o.omm 0.0mm o.omm o.mmm «.mm o.vm o.mm o.am moma HHH tonne: ma.amm mo.mmm mm.mm~ m~.mmm m>.mm mm.om 5H.mv om.vv mummy Hamnm>o o.omm o.mmm o.hmm o.a>m m.mm m.Hm m.mw v.ev anma o.mm~ o.hmm o.HmN o.vmm “.mm «.mv m.m¢ m.vv. onma 0.0mm m.mmm o.o>m o.mhm o.~m m.om m.mv m.mv mmma HH vogue: on omm N~.vmm mo.mmm ev.mmm hw.am mv.mm ma.me ah.m¢ mumow Hamuo>o o.~mm o.mmm o.omm o.HmN owmm m.mm v.Hm o.m¢ anma o.mvm o.Hmm O.mmm o.vm~ m.mv H.mv m.mv H.~v onma m.mm~ m.mm~ m.mmm w.mmm n.wm m.Hm m.nv m.mv mmma mEsHo> xmom muduxoa xmom meow H vogue: oma OOH cm 0 oma ooa om o Mmom m0 5mm ++ .oEsHO> .ousgxwpIImcomwummfioo mamfiuasfi mmmmnomIImOHUsum MmowII.~H magma 42 method III. The frequency of beans with Split and free Skins Showed no trends with soak and brine calcium treat- ment level. Less than 50 ppm Ca++ in the soak and brine resulted in excessive clumping. Plate I illustrates the effects of calcium ion in the soak and brine water on bean appearance. Processed Bean Drained Weight.--Drained weight is a function of the equilibration of beans and sauce in the can, therefore it is highly dependent on fill weight, brine fill and the moisture of the soaked beans prior to filling. In this study, fill and brine weights were held constant over all treatments. Moisture content of soaked beans varied with calcium ion and soak methods. Mean values for drained weight (grams) and drain weight index (drained weight/fill weight) are presented in Tables 13 and 14, respectively. Drained weight exhibits a slight inverse trend with the cr0p year and calcium treat- ment. Consistent differences were obtained between soak methods. Drained weight index was in the range of 1.5 for method I, 1.4 for method II, and 1.3 for method III. All drained weight indices were within desirable limits. The differences were primarily the result of differences in bean moisture after soaking. The equilibration of beans with brine required more uptake by methods I and II because of their lower fill moistures. These data were consistent .mcmon M>mc pmmmoooum mo mocmummmmm so OOH finfioamo wo muommmmIl.H oumam ..u L a_ ’.- ..J U Q. .... .o‘u‘! a . .. . . . . .. I . 90°" ....- . 28“ .3 ..a ‘ l~ .... . . . . o... E. ’— 0 .J ‘ a ..8 o l I. h ’0‘» a O 44 N.Hmm m.O~m 0.0Hm m.omm O.m~m O.mHm m.mmm O.mmm m.mmm m.mmm m.mmm m.¢¢m omH «.mmm «.mmm m.omm 0.0vm 0.0mm v.mHm m.mmm O.~mm O.mmm «.mmm O.emm H.mmm OOH m.Omm m.vmm m.Hmm 0.0mm H.mmm 0.0~m O.mmm O.mmm O.mmm O.m~m m.Omm m.omm om 0.0mm m.mmm «.mmm O.vmm 0.0mm m.mmm O.mmm m.Omm O.mmm 0.0mm o.omm O.mmm O HHH vogue: m.mmm m.mom m.mmm O.mwm m.mmm m.~mm m.OOm N.Omm m.~mm O.mmm 0.00m 0.00m omH O.Hmm m.Hmm O.mmm O.mmm m.mmm m.mmm O.Nmm m.mmm m.Hmm O.mmm O.mOm «.mem OOH O.mmm v.Omm N.Omm O.mmm 0.00m O.mmm O.Nmm 0.0mm m.mmm m.mmm m.mmm m.HOm om O.mmm 0.0mm «.mmm O.mmm m.mmm m.vmm 0.00m m.¢mm m.OOm O.mOm O.mOm m.Hom O HH vogue: 0.00m m.mOm m.mmm O.Hmm m.OOm «.mmm 0.0mm 0.00m m.~Om m.NOm O.~Om 0.00m omH O.mmm 0.00m m.oom O.mmm 0.00m O.mmm ~.Omm m.HOm 0.00m O.HOm m.mOm «.mmm OOH m.mOm O.Hmm O.HOm m.mmm m.wOm m.mOm 0.00m m.OOm O.mOm O.mOm m.OOm N.¢Om om O.Hmm 0.00m m.mmm m.mmm 0.0mm O.vOm m.mOm m.OOm O.mOm 0.00m m.vmm 0.00m O H vogue: OGHHm +mo Ema HO OO OO HO OO Om HO OO mm HO OO .OO use» omH OOH om O xmom +00 Ema .Amfim omm .93 HHHmlemmnHm> cmmEIIuanos OOGHMHU amen pmmmmooumII.MH mHnt 45 .us OH H5m\u3 OmsHsuoI ON.H O~.H .m.H ~m.H .m.H O~.H O~.H mm.H mm.H Om.H OO.H Om.H OOH OO.H OO.H ON.H Om.H OO.H OO.H Om.H mm.H mm.H Om.H mm.H HO.H OOH ~O.H HO.H ON.H OO.H OO.H O~.H OO.H mO.H mm.H HO.HI mO.H ~O.H Om Om.H mm.H O~.H O~.H mm.H O~.H Hm.H mm.H mm.H ~m.H Om.H OO.H O HHH posumz HO.H OO.H HO.H OO.H mO.H HO.H OO.H HO.H HO.H OO.H OO.H OO.H OOH OO.H OO.H OO.H ~6.H OO.H OO.H OO.H OO.H OO.H OO.H OO.H OO.H OOH HO.H mO.H OO.H HO.H OO.H OO.H HO.H NO.H OO.H ~O.H OO.H OH.H OO NO.H OO.H OO.H NO.H OO.H OO.H OO.H HO.H OO.H OO.H Om.H OO.H O HH poaumz Hm.H OO.H OO.H mm.H Om.H OO.H mm.H OO.H OO.H OO.H OO.H Om.H OmH mm.H OO.H OO.H mm.H OO.H OO.H mm.H OO.H OO.H OO.H OO.H Om.H OOH Hm.H mm.H OO.H mm.H OO.H Om.H Om.H Hm.H Hm.H Hm.H Hm.H mm.H OO mm.H Om.H mO.H Om.H Om.H OO.H HO.H Hm.H Hm.H Hm.H mm.H OO.H O H poaumz maHum ++mu 8mm HO OO OO HO OO OO HO OO OO HO OO OO Imp» OOH OOH OH O ++mwmmma .mosHm> cmmEIIaxOch uanms OOGHMHO amen pommmoonmII.OH OHOMB 46 with water uptake during soak time presented in Tables 4 and 5. Beans soaked in higher levels of calcium ion tended to equilibrate at lower final moistures. Regression analyses performed on drained weight for each method over years and brines are summarized in Table 15 and illustrated in Figure 10. A Significant negative correlation is established between drained weight and calcium ion concentration for all methods. Processed Bean Texture.--Objective texture measures were made on washed processed beans as recommended by Voisey and Larman (1971b) using the Lee-Kramer shear press. The mean values of the Kramer Shear texture are presented in Table 16. Texture values of processed beans decreased by a magnitude of ten from the soak textures reported in Table 6. Firmness increased with increasing calcium ion concentration in soak and brine water and with storage time of dry beans prior to processing. The "firming" effects of calcium ion were more pronounced in the soak then in the brine water. AS the soak water calcium in- creased from 0-150 ppm, firmer beans were obtained than from identical increases in brine calcium. The firming action attributed to calcium ion in the soak and brine water showed an additive relationship. Table 17 contains regression and correlation results for processed bean texture over methods and years. Greater Slopes and y intercepts are shown for changes in calcium 47 .H0.0 u m OOHHOHOHHOO HOOOHchmHm mmuoHHmOI IONO.I mm.H HO.H ‘x OmO.O I m.mmm I O 0.0mm m.Omm «.mmm O.mmm HHH vogue: IOHO.I HO.H OOH.O x ~O.O I 0.00m I O O.Omm 0.0mm H.Omm .O.HOm HH poaumz ImHO.I mm.O OOH.O x ONO.O I m.OOm I m O.~Om O.OOO 0.000 m.OOm H poaumz ++60H mm hm .Om sonmwummm OmH OOH om O xmom ++mu 8mm .HmmcHHn msHmmmooum Hm>o mammfiv MH0>OH xmom mOOHHm> um musmHms pmsHme some mo SOHmmoumomII.mH OHQOB 380 U) 8 Id 3 370 0 Ln ('1 4.) .13 .9? a, 360 3 H H -r-! III I m 350 s M H O) l 4.) '8‘. 340 -:-l G) 3 C: --l (U S 330 48 Method I Method II Method III 50 100 Figure 10.--Drained weight regression lines. 150 49 .mtmon pmmmmoonm pmzmms .mEm OOH\OOHOM .mnH "Mama .me HOEMHMI OO.O OO.O OO.O HO.O OO.O OO.O OO.O OO.O OH.O HO.H OO.O OH.O OOH OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OOH OO.O OO.O OH.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O O0.0 OO OO.O OO.O OO.O OO.O OH.O OO.O HO.H OH.O OO.O OO.O OO.O HH.O O HHH poaumz OO.O OO.O OO.O OO.O HO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OOH OO.O OH.O OO.O OO.O HO.H OO.O OH.O OO.O OO.O OO.O OO.O OO.O OOH OO.O OO.O OH.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O HO.H HO.H OO.O OO.O O. HH poapmz HO.O OO.O OO.O OO.O OO.O OO.O HH.O HH.O OO.O OO.O OH.O OH.O OOH HO.O OO.O OH.O OO.O OH.O OO.O OO.O OO.O OO.O HO.H OO.O OO.O OOH HH.O OH.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OO.O OH.O OO OO.O OO.O OO.O HH.O OO.O OO.O OO.O OO.O OO.O HO.H OO.O OO.O O H poaumz OcHum +80 Ema HO OO OO HO OO OO HO OO OO HO OO OO H60» OOH OOH OO O Hmom ++mo sag .mOsHmb smmEIIIOHsuxmu amen pommmooumII.OH OHQOB 50 on IOOO. HO.O OO.O x OO.O + OO.O I O OO.O OO.O OO.O OO.O OOH om IOOO. OO.O OO.O x OH.O + OO.O I O OO.O OO.O OO.O OO.O OOH m IOOO. OH.H HO.O x OH.O + O0.0 I O OO.O OO.O OO.O OO.O OO 6 IHOO. OO.H HO.O x OH.O + OH.O I O HO.O OO.O OO.O OO.O O mcHum mu 8mm ++ +0moHO ++OOH IO HO aonmIHOom OOH OOH OO O Mmom ++mu 8mm .Hmsmmn m OOH\mnH Mama Hmamumv mH0>OH EsHono msoHnm> um oEHu so onsuxmu amen Oommmooum mo SOHmmoummmII.OH OHDMB 51 .OOOOHOMMHO OGMOHMHGOHO ouosov muouumH mxHH .H0.0 n m ume» =9: OnHon+ .HO.O u a coHumHOHHoo uOMOHMHcOHm monocmOI m IOOO. OO0.0 O0.0 x H0.0 + O0.0 I O O0.0 O0.0 O0.0 H0.0 +mmoHO ++OOH IO hm aonmmummm O OO OOH OOH maHHm OOH OOH OO O Hmom ma ++OU E H6 IOOO. ,OO.~ O0.0 x HH.O + O0.0 I O O0.0 OO.O O0.0 H0.0 OOH HO IOOO. OO.H O0.0 x HH.O + O0.0 I O O0.0 OO.O O0.0 O0.0 OOH p IOOO. O0.0 O0.0 x OH.O + OO.O I O O0.0 O0.0 O0.0 O0.0 OO O «OOO. H0.0 O0.0 x O0.0 + OO.O I O O0.0 O0.0 O0.0 O0.0 O Hmom ++mo Ema +mmoHO ++OOH 0m hm conmIHOmm OOH OOH OO O Oman m 5mm m ++ U .pmquucoOII.OH IHHOH 52 treatments applied to the soak water than to the brine water (Figures 11 and 12). These results are in agreement with theories implicating the formation of pectin-calcium complexes which firm beans. Such complexes are initiated during contact with calcium ion and are accelerated by heat. A high correlation is obtained between calcium ion concen- tration and Karmer Shear texture. A high correlation was obtained for all years and soak methods between calcium ion concentration and both the ranking and rating procedures (Tables 18-20). The ranking method was generally more sensitive than the rating scale due to inherent test designs (Amerine 35‘213, 1965) Merck 1963. Significant differences varied somewhat be- tween calcium treatments due to panel bias; however, a clear distinction was made between high and low levels of calcium ion. Only beans processed with identical levels of calcium were evaluated by sensory panels because of the complex nature involved in presenting all interactions. The high correlations obtained between calcium ion and firmness would be expected to prevail had all interactions of soak and brine water been sensory evaluated. High preference frequencies were obtained for beans processed with low levels of calcium across methods and years. Preference frequency over all years and methods is summarized below: 53 6.4 _ 6.0 I m a m O .Q r5 5.67 O m U) 0 O o H O. m 5.2 ) O O H \. m o 8 «U 4.8— m -H U) O H H 8 g 4.4b U) I} n HI I q, 400'— u a 4.) x O a I “ / O _ . . 5 3.6 Solid Lines - Soak Ca++ Constant, Q /, Brine 0-150 ppm. / Dashed Lines - Brine Ca++ Constant, / Soak 0-150 ppm. 3.2 5 / I 1 l I 0 ++ 50 100 150 ppm Ca Figure ll.--Processed texture regression lines, means over methods-years. 54 m c O O .O 'o O 3 O 6.0 7 o O H 0‘ A ow O 0 Fl \\ O o 5 In A: m -H O O H 8 O 5.0 7 .c O I; .n ,..| I O H s 4.) x O a H “6? $2 4.0 b I I l I Soak 0 50 100 150 Brine 150 100 50 0 ++ . ppm Ca Figure 12.--Relationship of soak and brine water calcium ion on bean texture. 55 ppm Ca++ 0 50 100 150 Preference frequency 51 53 28 12 Soft texture beans (low calcium) were greatly preferred over firmer beans. It must be emphasized that sample preference is based on texture alone. Since both ob- jective and subjective texture measurements correlated highly with calcium ion concentration they may be used to predict one another as shown in Table 21. Processed Bean Color.¥:The Hunterlab Color Difference Meter defines color in a three dimensional plan using corrdinates L, ia and :b as illustrated in Figure 13. Coordinate L ranges 0-100, indicating black to white or degree of lightness. Coordinate :a indicates redness (+) and greenness (-). Coordinate :b indicates yellowness (+) and blueness (-). The mean values for Hunterlab Color coordinates for years and brines are presented in Table 22. The projection generalized as a grayish-yellow. The total color difference from the white standard tile no. 2810 was calculated for each soak method and calcium level using the equation AE = /?AL)2 + (Aa)2 + (Ab)2. The higher this value the greater the overall color difference. Total color difference decreased from method I to method III and was somewhat variable between calcium treatments. Coordinate L consistently increased from soak method I to soak method III and tended to increase with calcium ion concentration. 56 .mucOEuOOHu :OOsuOD OOOOOHHHOOHO on OHOOOO OOOHH HOOHOHO> OH H s .OchH OHOHOHOE OOMOB OOOOOOHMHOOHO HOOHOOHUOOOO O _ _ OO.H _ OO.H HO.O OOH O OO.H OO.H OO.O OOH O OO.O HO.O OO.O OO O OO.O O0.0 H0.0 O OOO.I OOO.I HOOH H OH.H HO.H OO.O OOH O _ _ OH.O OO.O OH.O OOH O OO.O _ OO.O OO.O OO O OH.O OO.O OO.O O OOO.I OOO.I OOOH H _ OO.H OO.H OO.O OOH H O0.0 HO.H OO.O OOH O _ _ OO.O OO.O OO.O OO O OO.O OO.O OO.O O OOO.I OOO.I OOOH OOOODOOHm HO. mo. COOS mo HO. mO. OOOE OD OHOOMOB OGHHm OOGOHOMOHO ++ H ++ H HOEOHM O xmow i O¥Mm ¥ xfimm MU Sam ++ .H UOAOOE xOomIIOOOp HOCOQ OusuxOuIIOOHuOOHO>O mHochmII.OH OHQOB 57 mOcHH HOOHOHO> OH H .OOOOEuOOuu sOmzuOn OOOOOHMHOOHO on OuquO s .OchH OHmHuHOE OOHOB "OOGOOHMHQOHO HOOHumHumumO O OO.H OH.H OO.O OOH O _ OO.O OH.O OO.O OOH O OH.O OO.O OO.O OOA O OH.O OO.O HO.O O OOO.I OOO.I HOOH H _ _ OO.H OO.H O0.0 OOH O OH.O OO.H HO.O OOH O OH.O OO.O OO.O OO O OH.O OO.O OO.O O OOO.I OOO.I OHNH H _ OO.H OH.H OO.O OOH H OH.O OO.O OO.O OOH O _ _ OO.O OH.O OO.O OO O HO.O OO.O OO.O O OOO.I OOO.I mmmm OOCOSOOHm HO. mo. GOO: ++OU HO. mO. GOO: ++OU OHOuxOB OOHHm OOQOHO OH HOEMH MO m m O Oumm « Manx H K ++W0xfimm .HH OOAOOE xOOOIIOqu HOGOQ OusuxOuIIGOHuOOHO>O OHOOOOmII.OH OHQOB 58 OOOHH HOOHOHO> OH H s .OOOOH OHmHuHsE MORSE .muaOEuOOHu OOOSOOQ OOOOOHMHGOHO on OuocOO "OOOOOHMHOOHO HOOHOOHMOOOO O _ OO.H OO.H OO.O OOH O , OO.O HO.O OO.O OOH O OO.O OO.O O0.0 OO O OO.O OO.O OO.O O OOO.I OOO.I HOOH H _ OO.H _ OO.H OO.O OOH O . _ O0.0 OO.H O0.0 OOH O _ _ OO.O _ OH.O O0.0 OO O OO.O OO.O OO.O O OO.HI OOO.I OOOH H OO.H OO.H OO.O OOH O _ OO.O OH.O OO.O OOH O OO.O OO.O OO.O OO O OO.O OO.O HO.O O OOO.I OOO.I OOOH OOOOstHm HO. mo. COOS O0 HO. mo. GOO: O0 OunuxOB OcHum OOGOHOMOHQ O M IT... .H GM ++ .H HOEMHM a Mmom an n. m i M M— ++MU EQQ .HHH conuOE xmomIIOump HOOOQ OusuxOuIlcoHumsHm>O OHOOOOOII.ON OHQOB 59 .HO.O n m OOHOOHOHHOO uQOOHchmHm OuquO« IOOO.I OOH.O O0.0 OO.O OO.O I O OO.H OO.O OO.O OO.O OHIO «OOO.I OOO.O O0.0 OO.O OO.O I O OO.H OO.H OO.O OO.O xIIm OO.O OO.O OO.O OO.O HIEIHO mpoaqu HO>O IOOO.I OOO.O O0.0 O0.0 OO.O I O OO.O OO.O HO.O OO.O OHIO «OOO.I OOH.O O0.0 OO.O OO.O I OH.H OH.O OO.O OO.O OOII O0.0 OO.O OO.O OO.O HmsIHO HHH poaumz _ «OOO.I OOH.O O0.0 OO.O HO.O I OO.H OO.O OH.O OO.O OHIO «OOO.I OOH.O O0.0 OO.O HO.O I O OO.H OO.H HO.O OO.O HIIm OO.O OO.O OO.O OO.O HIEIOO HH coaumz IOOO.I OOH.O O0.0 OO.O OO.O I OO.H OO.O OO.O OO.O OHIO IOOO.I OOO.O OO.O OO.O OH.O I OO.H HO.H OO.O OO.O HOIO OO.O OO.O OO.O OH.O HIEIHO H pogumz HIsIHxH IO HO OOHIOIIOIO OOH OOH OO O OOHHm paw xmom ++OU Ema .OOOEOHOOOOE OusuxOu O>HOOOOQO .m> O>Huomnn5m QOHOOOHOOMII.HN OHQOB 60 OHOOO OHIOO + OHHch I OO.OO.O+ I n .O.OII I .O.OO I H .OuO IHHHz HmucsmO II OO.OO OO.OO , HO.OO OH.OO mO HO.OH OO.O OO.OO OO.OH OO.O OO.OO OO.OH OO.O OO.OO OO.OH OO.O OO.OO HHH poapmz OO.OO OO.OO . HO.OO OO.OO OO HO.OH OO.H HO.OO OO.OH OO.H OO.OO OO.OH OO.H OO.OO OO.OH OO.H OO.OO HH Oonumz OO.OO OO.OO OO.OO OO.OO OO OO.OH HO.H OO.OO OO.OH OO.H OO.OO OO.OH OO.H OO.OO OO.OH OO.H HO.OO H Ooaumz H I H a I H n I H a I H HoHoo uOucsm onO omH OO.H cm 0 ++MU 8mm .OOHHQ OGO OHOOO OOOHOO OOOOEIIQ O H HOOOOOIIOOOOHOOOHO HOHOO GOOD pOmmOooumII.mm OHQOB 61 .OHHOO HoHoo usmcommo .O.O.H OOHHOOOOOII.mH OHOOHO o0H+ HOOHm o H IsHm OI . _ _ . _ OOM O+ OOOHO OI BOHHOO Q+ OOHOZ OOH A OOHI 62 Methods I and II were both darker than method III because of the heat treatments involved. The increase in L with calcium may be attributed to chemical effects or more likely to the more intact beans with less free starch at the higher calcium levels. Coordinate a was greater for method III than methods I and II. This may also be the result of heat treatments during soaking. Coordinate Q Showed no major trend over the soak methods or calcium treatments. Coordinate L was independently analyzed be- cause of its importance to overall bean coloration. Table 23 summarizes linear regression results for color L over years and brines. The y intercepts Showed a definite separation between methods. However, the slopes were small and were similar for all methods (Figure 14). Processed Bean Study Summary Visual examination of beans revealed differences between soak methods and calcium ion treatments. Soak methods I and II revealed more free starch in the brine than method III due to increased bean breakdown. Break— down and starch gelatization of starch increased with decreased calcium ion concentration. The percentage of Split beans did not vary with either the method or calcium treatment. Drained weights varied with soak methods according to the final soak moistures prior to filling. Drained 63 .HO.O u m OOHOOHOHHOO OOOOHMHGOHO mOuocOO« «omm. O0.0 00.0 x moo.o + OH.mv n h mm.mv vv.wv om.mw mm.mv HHH Ooaumz OOO.I O-.O OH.O x NOO0.0 + O0.00 I O H0.00 O0.00 O0.00 O0.00 HH Oonumz OOO. OH.O OH.O x HO0.0 + O0.00 I O O0.00 O0.00 O0.00 H0.00 H Oonumz ++Iou Om hm coHImOHmmm OOH OOH OO O .OOHHQ x OHOOO OOOOEIIGOHOOOHOOHIIH HOHOO HOunsmIl.mm OHQOB Hunterlab Color L Values 64 49.00 - Method III 48.00 - Method II 47.00 5 Method I 46.00 7 0 50 100 150 ppm Ca++ Soak Figure l4.-—Hunter L regression lines, means over years and brines. 65 weight decreased slightly with increasing calcium concen- tration. Textural differences were found between soak methods and calcium treatments. Increasing calcium ion concen- tration resulted in increased bean firmness. The firming action of calcium was more pronounced in the soak water than the brine water. Subjective and objective texture measurements correlated highly with each other and with calcium ion concentration. Processed bean color varied with soak methods, i.e., higher heat treatments during soaking resulted in darker beans. The statistical summary of the four-way analysis of variance and Tukey Multiple Comparisons of drained weight and texture are presented in Tables 24 through 26. Storage of Dry Beans Dry navy beans were stored under five relative humidity conditions ranging from 75-100 per cent at three storage temperatures, 55°, 70° and 85°F. These conditions were used to simulate commercial storage conditions at various times of the year as well as illustrating extreme storage conditions. Samples were analyzed after 28, 42, 70 and 84 days of storage. Mean values for all Objective and subjective data are reported in Table 27. Correlation 66 .H0.0 u m OHumHuOum m OQOOHMHOOHO mOuocOOO mOmo.o Hvo.o vNH.o mo.o ov.mH OvH HOHHm om xv + xm O0.0 O0.0 «m¢.o Omm.o *m.mv m m x m mH.o OH.O «mm.H O0.0 O.om O m x 2 «H0.0 *mH.o «O0.0 «O0.0 ON.mm O m x 2 «mo.o mo.o «O0.0 HN.o v.mm O m x M ONN.o mo.o «Hm.o *mo.m OH.OON O m x M «mm.o «NO.o «mw.m «Ov.m *H.mmm v 2 x N «O0.0 00.0 *ow.o «mm.mm OO.HMM m ++OU OGHHm «Om.m MH.o *mm.H «mm.moH OO.Omm m ++OU xmom «N0.0H «N0.Hv OOO.m0H «OO.H «m.mOOom N mvonumz «ww.m «OO.H «OO.MH «vm.OOH «m.HOO N OHOON Q HOucsm ,, O HOucsm H HOucsm Ousuan .uz OOOHOHQ .m.O OOHuOHHO> mo Oousom .OHOEEOO HOOHumHuOum OOOOHHO> mo OHOOHOOO HOHOO OGO OnsuxOu .uanOz OOOHOHOIIOOOOO pOmmOooumII.O~ OHQOB 67 ,++mo Ema mmumoqufl muqmaummuu Omuum>na m>onm uwnfisc .ucmEmHSmmmE panama wmcflmuw qflnufls +mo no qoamum>cw unmoamwamflm m mm#oqma« + apo.m m .m oom.v mm.mmm wqummllmmqmmm11qflqwmw. *Hamum>o HHH de4¢||~¢d4¢ mma.w mmn.m ma.bmm mb.mmm om.m~m mm.hmm «as HHH ooa oma mvm.m ”mm.” mmm.m mmm.m mH.mmm pa.vmm «@mem oa.mmm. on HHH oom.h mmm.m mno.m ~mm.m HH.ONm mw.o~m ma.mmm om.¢mm mm HHH mmm.m mpm.m mHo.v mhm.m mm.wmm oa.mmm mmm H¢.Hmm «Hamum>o HH om ooa fimv.m th.v HHo.¢ m-.m hmmmwm oo.mmm oa.mmw Hm.pmm an HH 5mm.m Hpm.¢ hoa.v mom.m oa.mmm om.mmm Hm.¢mm mo.mmm «on HH om ooa «ma.m maa.n .hmh.m mam.w mq.mmm mm.mmm mm.mmm pm.mmm mo HH mHhthIMhmhm mam.q nah.m . . m.mpm mm.h>m *Hamum>o H Hm>.m ~ma.m mam.v mm~.m mb.mmm .Amqumllwmqmmmllqmqnmm «Hp H ooa oma mm¢.n 5mm.¢ Woo.¢ mmw.m No.55m .bphpbhllththllnw.mhm an H. Hmv.m mam.n mvm.¢ mnm.¢ mm.mmm ~w.ahm >¢.obm mh.omm mm AH Amcmmn mxooa\mouom mgflv A.emv “swam: cmafimua Ham» wonumz musuxwa Ommmmoonm oma ooa om o oma ooa om o xmom +mu 2mm .Ho.o n m mqomwummaoo mamapasfi mmcmu hwxna Ilhnmafinm HMOflumflumpm wusuxmu mam uzmflm3 wmcwmuullmcmmn 60mmmooumll.mm magma 68 O0.0 mmm.O mam.h O0.0NM M0.0mm MO.me OOH Ohm.m mnm.m mmm.m mm.omm hm.mmm mm.nhm ooa mon.¢ mHO.v Oam.v ~«.~mm OH.Omm O0.0hm om OOm.q Ohm.m nah.m on.~mm av.aOm No.55m o mammn m ooa\mna menu ++wo Emu HHH HH H HHH HH H wonumz xmom musuxma unmwwz Umcwmuo whammmz ucmwnmmmn .HO.O u m mcomwummfioo mamfluasfi mmxsallmumEEum HMUflumHumum mnsuxmu cam usmwmz cmcflmnw co voguma xmom mo pommmmulmcmmn wmmmmoonmln.mm magma 69 ‘ oo.v~ oo.¢~ mw.a~ om.m~ om.m~ mm.o~ mm.~m vo.a~ mo.om hm.o~ Hm.o~ mm.ma ooa ma.a~ hm.- ww.a~ mn.a~ mm.- mm.o~ om.ma mm.aa mm.ma mo.ma mm.ma m~.na mm mm.ma mm.ma m~.ma H>.ma mm.ma ma.ma 5H.ma ~m.na «m.na Hm.na ma.na mo.ma mm mm.ma bv.ma No.5H ow.>a m~.mH mm.ha ma.na hm.ma mm.ma mm.ma om.ma mm.ma an m~.mH 5H.ma av.ma wo.ma ~m.ma mm.ma m~.ma om.ma ¢H.ma ~m.ma oa.ma m~.ma mp Awo.ma musumflo: Hafiuflch munumfloz :mmm mun o.omo o.omm o.m¢m m.HHm m.~nm o.mmm «.mhm o.vmm n.m~m m.nmm ~.m~m 0.5Hm ooa o.o>m o.mmm o.mvm o.m¢m m.hvm o.n~m m.mam o.-m o.mam o.m¢m c.vam ~.hom mm o.mam o.mHm o.m~m ~.mam ~.vam o.mam «.mam o.mom o.¢am o.mom m.mom m.nam mm o.mom o.mHm o.mam o.>om o.¢am m.oam m.mom m.vom ~.¢om m.~om ~.vom m.vom an o.pmv o.mom m.oom m.nmq o.mom m.Hom «.mmv m.oom o.mm¢ o.mmv ~.oom m.mmv wmn Amemuo com ugmflmz HMHuHcHV ugwfimz :mmm Nun amqm mm on mm mm on mm mm on mm mm on mm m .mEoe vm on av mm Ammmvv mafia mmmnoum .mmsam>_cmofillmoaum mmmuoum nmmn huall.hm manna 70 o.m¢m o.m~m o.~wm o.mqm o.mmm o.mmm c.5mm o.mvm o.mmm o.mvm o.~¢m o.omm ooa o.vvm o.¢¢m o.awm 0.9mm o.oqm o.¢¢m o.mmm o.mmm o.mmm c.5mm o.mmm o.mmm mm o.m¢m o.mqm c.5qm o.~¢m o.Hmm o.~mm 0.5mm o.~mm o.mmm o.b¢m o.mmm o.m¢m mmH o.mvm o.awm o.m¢m o.wqm o.~mm o.a¢m o.mmm o.oqm o.mvm o.m¢m o.mmm o.mvm an o.~mm o.Hmm o.mvm 0.0mm o.omm 0.0mm c.5mm o.mem c.5vm o.mvm o.ohm o.mmm mm Amamuw omm panama Haflm HmHuHch ummflmz omaflmua o.HmH o.oma o.mma h.mma m.mma o.HnH ¢.vma m.mma o.apa m.ana m.aha m.mha ooa m.HmH o.HmH “.mma m.oma o.ama m.~ma o.¢ha F.HBH o.vba m.mma o.mna m.mna mm o.mmH o.mha o.vna o.mma m.mba m.HhH «.mna o.mna m.mna m.nna o.mna m.hha mm o.vna m.vna m.mha o.~na m.mna m.mha o.vna H.55H o.th m.mha o.mnH m.mna mp >.qha «.mha m.mna o.m>a o.hna o.mna o.mha o.mha o.oma m.mha o.oma m.mma mu Amewuo oca pgmwmz ammm mun Hmfiuflch unmflmz xmom Hmuoe .m.m mm on mm mm on mm mm on mm mm on mm m .mama «m on «v mm Anamov mafia mmmuoum .wmscwuaoonu.nm magma 1 7 O0.0 O0.0 OO.N OO.O ON.O OO.N O0.0 ON.N OO.N OO.N OO.H OO.N OOH O0.0 ON.O OO.N ON.O OO.N OO.O O0.0 OO.N OO.N OO.O OO.H OO.H Om OO.N OO.N OO.N ON.O OO.N OO.N OO.N ON.N OO.H OO.N OO.N ON.N OO ON.N OO.N OO.H OO.O OO.N OO.N OO.H OO.O OO.H OO.H OO.H OO.H Op OO.H OO.N OO.H ON.O ON.N OO.H OO.H OO.H OO.H OO.N OO.H OO.H ON AHMEHOC H OO.H .HOHHGOU ECHO" mOQmHQMMHQ Ho>mamv 0H00m HO>MHm Gmmm ©0mm000Hm OOOOO OONNH OOOOH OOOOO OOOHH OOONH OOOO OOOO OOO OOO OHN OOH OOH OOOOO OOOO OOOO OOOOH OOOO OOOH OOOH OOO OON ONN OOH NN Om OOOOH OOOO OOOH OOOO OOOO OOO OOO OOO OOH OOH OOH HN OO OONO OOOO OOO OOOO OOOO OOO ONO OOO ONH OOH HO OO ON OOO OOOO OON OOO OOOO OOH OOH OON ON OO ON OO OO Hmcmmm who Emuw\mmwcoaoov ucsoo Odo: .m.m OO ON OO OO ON OO OO ON OO OO ON OO O .mama OO on NO ON AOOOOO meOa mmmuoum .OmquuGOUII.hN magma 72 NO.NH OO.NH O0.0H ON.NH OO.NH O0.0H OO.HH O0.0H O0.0H ON.OH N0.0H O0.0H n ON. NH.H OO.H OO. OH.H NO.H OO. ON. HO.. NO. OO. OO. O OOH O0.00 OO.NO OO.OO NO.NO Oo.NO OO.OO NN.OO OH.NO O0.00 H0.00 O0.00 O0.00 q ON.HH OO.HH O0.0H OH.NH OO.HH N0.0H O0.0H O0.0H N0.0H O0.0H ON.OH HH.OH a OO.H OO.H ON.H ON.H OO.H OO.H OO. OO. OO. ON. OO. OO. O OO O0.00 OO.OO NH.OO NN.OO OO.NO ON.OO NN.OO OO.OO NN.OO O0.00 O0.00 O0.00 4 OO.HH O0.0H ON.OH NO.HH O0.0H OO.OH ON.HH O0.0H H0.0H O0.0H ON.OH Oo.OH a NO.H OO. OO.H OO.H OO. OO. HO. OO. OO. NO. OO. OO. O OO OO.NO ON.OO N0.00 OO.NO HN.OO O0.00 OO.OO O0.00 N0.00 O0.00 OH.OO ON.OO q ON.HH ON.OH N0.0H OH.HH O0.0H NH.OH O0.0H O0.0H HH.OH O0.0H O0.0H O0.0H O OO. OO.H OO. HH.H NH.H OO. OO. OO. OO. NO. HN. OO. O ON OO.NO O0.00 N0.00 OH.OO O0.00 OH.OO O0.00 ON.OO O0.00 O0.00 O0.00 O0.00 q OH.HH O0.0H HH.OH OO.HH ON.OH OH.OH ON.OH N0.0H ON.OH O0.0H O0.0H O0.0 n NO.H OO. OO. NO.H OH.H OH.H OO. OO. OO. OO. OO. OO. O ON ON.OO HO.OO O0.00 OH.OO OO.OO OO.OO ON.OO NO.OO HO.OO ON.OO O0.00 O0.00 a mmumcwvuoou Hoaoo .Q .m «A QmHuwucam cmmm mun .m.m OO ON OO OO ON OO OO ON OO OO ON OO O .mgme OO ON NO ON AOOOOO OEOB OOanuO .vmsafiuc00|l.bm magma 73 NO.OH OO.OH OO.OH NO.OH H0.0H OO.OH HN.OH N0.0H OH.OH HN.OH O0.0H OO.OH a O0.0 OH.N ON.H H0.0 NO.H OO.H ON.H OO.H OO.H NO.N HO.H OO.H O OOH OO.OO ON.OO OH.OO OO.OO OO.NO OH.NO OO.NO OO.NO OH.NO OO.NO OO.OO ON.OO q OO.OH OO.OH ON.OH ON.OH O0.0H HO.OH ON.OH ON.OH O0.0H OO.OH OO.OH OO.OH a ON.N NO.N OO.H OO.N NO.H ON.H OH.H OO.H OO.H NH.N NO.H OO.H O OO OO.OO ON.OO O0.00 HO.NO HO.NO ON.NO NN.OO NO.NO OO.NO OO.NO NN.OO OO.OO q O0.0H O0.0H N0.0H H0.0H OO.OH ON.OH OO.OH H0.0H OO.NH O0.0H OO.OH ON.OH n ON.H NO.H OO.H HO.H OO.H OO.H OO.H OO.H OH.H OO.H OO.H ON.H O OO OO.OO NO.NO OO.NO ON.NO OO.NO OH.NO NN.NO OH.OO OO.NO OO.NO OO.OO OO.NO a O0.0H ON.OH OH.OH ON.OH OO.OH NN.OH NO.OH N0.0H NN.OH OH.OH NH.OH OO.OH n OO.H OO.H OO.H ON.H HO.H OO.H OO.H HO.H OO.H OO.H NN.H OO.H O ON NO.NO OO.NO O0.00 ON.OO OO.OO Oo.OO OO.NO OO.NO O0.00 ON.NO O0.00 OO.OO q OO.OH HO.OH O0.0H ON.OH H0.0H N0.0H ON.OH O0.0H OH.OO O0.0H HO.OH OH.OH a ON.H OO.H ON.H OO.H HN.HH OO.H NN.H HN.H OO.H NH.H OO.H NN.H O ON OO.NO OH.NO NN.OO HO.OO OH.OO ON.OO O0.00 OO.NO OO.OO OO.NO ON.OO OO.NO q mmumcfivuooo Hoaoo n .m ‘9 nmaumucsm cmmm vmmmmooum .m.m OO ON OO OO ON OO OO ON OO OO ON OO O .m2ma Om on NO ON Hmmmvv mafia mmmuoum .OmscOuaounu.NN OHnOa 74 O0.0 oa.n OO.m O0.0 om.m om.v O0.0 O0.0 mw.m Oh.m oo.m ON.m ooa o~.m om.O mm.v om.m OO.m O0.0 om.m ~m.m O0.0 oo.m O0.0 mm.m mm Hm.m O0.0 Hm.m om.m mh.v mm.m OH.O mo.m O0.0 hm.m ON.O mm.m Om mm.v mm.m O0.0 oo.m ov.m O0.0 mm.m o0.0 O0.0 hm.v oa.m mm.m ON mm.m mm.m mm.v O0.0 om.m mm.v mN.m mN.O O0.0 HH.O oo.m ma.m mm “mammm .m.m Ownmmz mEmnw ooa\wonom .mna xmmm Hmmnm umEOHMV musuxma cmmm Ummmmoonm OO ON OO OO ON OO OO ON OO OO ON OO O .mea em on NO mm Ammmcv mafia mommouw .vmscfipcooul.wm magma 75 data for selected parameters are summarized in Table 28. Table 29 and Figure 15 summarize regression data for bean moisture. Moisture Changes in Dry Beans.--Moisture content of dry beans increased with relative humidity. Beans stored at 75 per cent R.H. maintained an equilibrated moisture level over all storage times and temperatures. The moisture values ranged from 15.28 to 16.41 per cent and were within the range reported by previous investigators (Weston and Morris, 1954 reported 16.5 per cent; Dexter, 1968 reported 15.8 per cent equilibrium moistures at 75 per cent R.H.). Equilibrium moistures were not obtained for beans stored at greater than 79 per cent R.H. because of the influence of mold growth. Weston and Morris, 1954, reported similar results. Moisture content consistently increased with storage time and fluctuated with storage temperature at relative humidities greater than 75 per cent. Generally, final moisture levels were lower for beans stored at 85°F between 75-86 per cent R.H. Highest mois- tures were obtained in beans stored at 100 per cent R.H. and 85°F. These data are in agreement with those of Dexter §E_§l., 1955 who reported that increases in storage temperatures in low static relative humidities (80 per cent) reduced equilibrium moisture levels; however, temper- ature increases in beans stored at 85 per cent R.H. resulted in great increases in equilibrium moisture. A high 76 «ON. mmm. mom.l OMO. mmO. Nmm.l NON.I ONO. «NO.I OON. hOO.I mvv.l Q OOHm vmm. th. 5mm. 5N5. NHv. HOO.I HVO. OON. mud. NOO. vmm.l Nmb. m OOHm mvm.l hHm.l MOm.I th.l vwm.l mnm.l Hmm.l Omv. vOm.I mMO. 5mm. cam. A OOHm qua. mmm. Omh. mmm. OHO. NwO. mOm. OVH.I mda. mOv. MBO.I Nmb. HO>MHm ONm. 0mm. whm.l 0mm. Ohm. NmH.I HNO.I va. Omv.l Oom. th. ¢OO.I mufluxma mmm.l wnm.l ooo. Omm.l vom.l vbm.l NCO. Nvm.l mha.l Ova. Hmm.l mH¢.I .93 omcfimua th.l mnm.l mom.l mmm.l mOm.I OOO.I OOO.I mam.l mmm.l mNo. Ohm.l OOO.I .u3 xmom mmm. oom. mnm. Hmm. mmm. Nmm. mOh. mmm. me. mon. Obv. mMN. Q HOHOU HNN. Ohm. mmm. VON.I mva. hNo. mam. NOB. Hom.l mmm. bhv. wow. 6 HOHOU OOO.I va.l OOO.I mNh.l mmm.l mmo.l mmh.l Hmm.l OHM. mmv. mmn.l NvN. A HOHOU mvN. OHm. mom.. Ohm. 0mm. Ohm. Nam. Omm. vOm. Hum. Hbm. Ohm. CH0: 5mm. wOm. MNm. mmm. Hmm. Omm. Ova. mmm. mmm. 0mm. vbm. mvm. .umfloz vmm. mOm. MOm. th. 5mm. vam. Ohm. vmm. mmm. OOm. mmm. mNb. unmflmz whammmz mm on mm mm on mm mm on mm mm Ob mm m .QEGB vm on NO ON Hmmmwv mafia mmmnoum monommmz ucmpcmmmo .m> mufivflfidm m>aumamm .mcowumHmHooo mamfiwm acaum momuoumll.mm manna Table 28.--Continued. 77 Storage Time vs. Dependent Measures R.H.% 75 79 Temp. F 55 7o 85 55 7o 85 Measure Weight .670 .972 -.716 .964 .979 .904 Moist. .354 .503 -.877 .906 .974 -.268 Mold .979 .977 .979 .972 .967 .982 Color L .796 -.377 -.287 .267 -.699 -.990 Color a .781 .858 .934 .896 .814 .676 Color b .357 .383 .955 .292 .953 .990 Soak Wt. -.751 -.349 -.699 .228 -.855 -.703 Drained Wt. -.723 -.461 .686 .708 -.406 .341 Texture -.245 -.175 -.154 .711 -.l90 .032 Flavor .885 .762 .000 .253 .000 .578 Proc L .489 .509 -.617 .705 .407 -.133 Proc a .959 -.116 .988 .583 -.639 -.215 Proc b .974 -.737 .985 .955 -.533 .540 86 93 100 55 70 85 55 7o 85 55 70 85 .797 .995 .947 .977 .992 .700 .989 .987 .998 .900 .936 .934 .994 .988 .930 .950 .977 .957 .953 .980 .972 .836 .978 .957 .979 .989 .979 .685 -.187 -.994 .669 -.988 -.953 -.191 .630 -.898 .907 .789 .924 .921 .919 .899 .858 .970 -.562 .488 .811 .865 .843 .946 .901 .884 .986 .944 .831 -.937 -.881 .987 .963 -.947 -.872 .979 -.993 .566 -.144 .120 .759 -.345 -.880 -.636 .394 -.949 .944 .338 .592 .631 .947 .951 .242 .941 .951 .555 .748 .340 .607 .943 .912 -.365 .986 .944 .823 -.194 -.734 .336 -.986 -.785 -.898 .976 -.946 .917 —.385 -.782 .920 .471 .558 -.430 .627 .954 .704 -.211 .754 .636 .847 .558 —.442 .686 .777 ‘ Table 28.--Continued. 79 Moisture Content vs. Dependent Measures R.H.% 75 79 Temp. F 55 70 85 55 70 85 Measure Weight .566 .610 .754 .981 .999 .152 Mold .528 .634 -.806 .927 .955 -.352 Color L .545 .196 .053 .316 -.523 .200 Color a .401 .741 -.762 .925 .922 .281 Color b -.740 -.594 -.713 .130 .938 -.184 Soak Wt. .234 .422 .819 -.617 -.882 -.462 Drained Wt. .258 .427 -.691 -.462 -.226 -.351 Texture .673 -.899 -.018 -.460 -.368 .366 Flavor .426 .744 .331 .589 -.072 .531 Proc L -.638 .023 .888 .547 .391 .819 Proc a .080 .308 -.827 .322 -.526 -.785 Proc b .469 .181 -.831 .871 -.393 -.400 80 86 93 100 55 70 85 55 70 85 55 70 85 .851 .934 .835 .978 .992 .569 .980 .997 .968 .870 .983 .948 .827 .993 .817 .869 .996 .389 -.623 .162 “.964 “.700 “.962 “.783 “.194 “.595 “.865 .999 .925 .904 .877 .940 .746 .675 .992 “.529 .342 .840 .839 .893 .897 .973 .931 .995 .972 -.857 -.955 “.990 “.977 “.991 “.967 “.979 “.993 “.983 .850 .123 “.063 .738 “.357 “.973 “.607 “.408 “.822 -.916 .158 .602 “.632 .891 .782 .038 .862 .843 .861 .877 .595 .639 .890 .985 “.059 .930 .991 -.708 “.342 “.552 “.314 “.976 “.505 “.969 “.984 “.826 .995 “.533 “.926 .920 .335 .433 “.438 .527 .829 .931 -.341 .754 .653 .797 .575 “.696 .677 .740 Table 28.--Continued. 81 Mold Count vs. Selected Measures R.H.% 75 79 Temp. F 55 70 85 55 70 85 Measure -& Color L .801 -.187 -.179 .085 -.619 -.986 Color a .753 .850 .985 .828 .829 .710 Color b .164 .203 .940 .065 .851 .982 Flavor .862 .749 .198 .245 .249 .567 Proc L .315 .345 .579 .800 1.68 .115 Proc a .892 .075 .998 .382 .439 .062 Proc b .968 -.586 .099 .870 .331 .682 Processed Texture vs. Selected Measures R.H.% 75 79 Temp. F 55 70 85 55 70 85 Measure weight -.223 -.247 .631 .613 -.365 .086 Soak Wt. .823 -.776 .504 -.224 .093 -.487 Drained Wt. .400 -.770 -.703 .999 .819 -.922 Processed Final Moist .794 .716 -.494 .571 .814 -.990 86 93 100 55 7o 85 55 7o 85 55 70 85 -.873 .009 -.987 -.907 -.937 -.990 -.194 -.643 -.912 .882 .893 .986 .831 .971 .984 .675 .994 -.491 .204 .801 .751 .654 .901 .742 .931 .999 .863 .544 .798 .523 .100 .890 .833 -.059 .950 .858 -.613 -.334 -.787 .211 -.949 -.866 -.969 -.978 -.991 .909 -.416 -.880 .555 .314 .744 -.438 .534 .986 .633 -.223 .619 .930 .829 .671 -.696 .650 .714 86 93 100 55 __~_70~ _ _85 55 70 85 55 70 85 -.648 .255 .768 —.463 .924 .818 .110 .894 .945 .967 -.438 -.620 .738 -.828 -.807 .139 -.855 -.923 .729 -.926 -.679 -.958 -.357 -.691 -.726 -.167 -.992 -.533 -.957 -.814 -.736 .414 -.759 -.477 -.638 -.984 O. ......“ .... _.—-.- 83 OON.O HO.O x OOO.O + OH.OH n O OO.ON OO.ON ON.NN NO.ON OOH OOO.O HO.O x OOO.O + ON.OH n O OH.HN ON.HN OO.OH OO.OH OO HOO.O OO.O x OHO.O + OO.NH n O OO.OH HN.OH NH.OH HO.NH OO OHO.O OO.O x OOO.O . ON.NH n O OO.OH OO.NH OH.NH OO.OH ON HOO.O OO.O x OH0.0 . OO.OH n O ON.OH OO.OH ON.OH N0.00 ON O.OO OOO.O HO.O x OO0.0 + OO.OH n O OO.ON OO.ON OO.HN HO.OO OOH ONO.O OO.O x OOO.O + OH.OH n O NO.NN NO.NN OO.OH OO.OH OO OOO.O OO.O x OOO.O + OO.OH n O OO.OH OO.OH NO.NH OH.OO OO ONO.O OO.O x OOO.O + O0.0H n O NO.OH ON.OH NO.OH O0.0H ON ONO.O OO.O x OOO.O + ON.OH n O NH.OH NO.OH O0.0H OH.OH ON OoON OON.O HO.O x OOO.O + OO.NH." O OO.HN OO.ON NO.ON OO.OH OOH OOO.O OO.O x ONO.O + ON.OH n O OO.HN OO.ON OO.OH ON.NH OO OOO.O OO.O x ONO.O + HO.OH n O ON.OH OH.OH OO.NH OO.OH OO NOO.O OO.O x ONO.O + NO.OH n O NO.NH NO.NH OO.OH OO.OH ON OOO.O H0.0 x NOO.O + H0.0H n O HO.OH OO.OH OH.OH ON.OH ON moon 3% mbflumamm Om Om aoOOOOuOOm OO ON NO ON Hmmmvv mafia mmmuoum .wfiflu no coammmnmmn musumfiofi cmmn Ouoll.mm magma 84 23.0 5 7 ’ 100/85 /,, 100/70 /, 93/70* / / / / / / / / / / / 22.0 ‘ /’ ,’ 93/55 x , 93/85 / /’ ,/ ,’ — 00/55 / / / / I, / 21.0 5 , _/ / / / / // / / // / / 20.0 F ,’ / / / / /’ 86/55 _ 86 70 19.0 / ,I’ / 18.0 — 17.0 5 ‘\ --—-—-::;.Z,2 16.0 - ‘ “~OO“ 75/85 4 l 1 1 I 28 42 56 72 84 Storage Time (days) Figure 15.--Dry bean moisture regression on time, effects of relative humidity and temperature. *Relative humidity/temperature. 85 correlation was found between moisture content and relative humidity, storage time, weight gain of dry beans, water uptake during soaking and mold count (Table 28). The regression analyses of moisture content with storage time are summarized in Table 29 and Figure 15. The slopes for relative humidities 93-100 per cent were greater across all temperatures than all lower humidities. As would be expected moisture gains occurred more rapidly at higher relative humidities (93-100 per cent) than at lower humidities. Dry Bean Weight Changes.--Constant equilibrated weights occurred in the beans stored at 75 per cent R.H. Weight gain during storage correlated highly with moisture content, relative humidity and storage time. Attempts to calculate moisture content from weight gain may be con- founded by mold growth. Total Soak Weight (Soak Water Uptake).--Water uptake values decreased with high temperature and high humidity storage. Generally a high correlation was es- tablished between soak weight and moisture, relative humidity and storage time. Burr gE_gl., 1968 reported decreases in water absorption rates for "Sanilac" beans with increases in storage moisture content and storage time. 86 Drained Weight of Processed Beans.--Drained weight values fluctuated between storage temperatures, relative humidities and storage times. The drained weight index was generally in the range of 1.3-1.4, however no consistent trend or correlation was established. Drained weight was not correlated with soak weight as might have been expected, although differences would be anticipated with extended storage. Mold Growth on Dry Beans.--Mold counts (colonies/g dry wt of beans) were obtained by plating the effluent of thoroughly rinsed samples. Mold colonies tended to develop profusely in localized areas of the storage lots thus creating sampling difficulties. In such cases any random sampling scheme may not be sufficient to eliminate the effects of isolated "grossly moldy" beans. This helps explain any wide discrepencies in the count data. Mold counts increased with relative humidity and storage time. Mold growth increased with storage temperature in the relative humidity range from 79-100 per cent. At 75 per cent relative humidity maximum mold growth occurred at 70°F storage (Table 27). These trends are in agreement with counts made by Dexter gt_§1., 1955. The large in- crease in mold colonies for beans stored at 75 per cent R.H. conditions is unexplained. Previous work has indi- cated stable mold populations at this relative humidity. High correlation was obtained between mold counts and mois- ture content, relative humidity and storage time. 87 Color of Dry Beans During Storage.--Color analysis was performed using the Hunterlab Color Difference Meter. Hunterlab Color L was stabile at 55°F over relative hu- midity and storage time . Color L decreases with relative humidity and storage time at 70-85°F. Greatest color changes occur between 79-100 per cent R.H. at 70-85°F and extended storage. Darkening of beans occurs faster with increasing relative humidity and temperature as shown by Burr §E_al., 1968; Dexter, 1955; 1968; and Morris and Wood, 1956. Color L was negatively correlated with storage time and mold count for extreme storage conditions. Color 3 in- creased with storage temperature and relative humidity. A correlation was established at 86-100 per cent R.H. and 70-85°F between Color 3 and moisture, time and mold count. The decrease in L and increase in Color 3 corresponded to the browning of beans. Color E is stabile at 55°F over storage time and relative humidity. Values increased at 93-100 per cent R.H. and 700°F and increased with storage time and relative humidity at 85°F. Correlation was shown between 93-100 per cent R.H. and Color 2, moisture, and time. A high negative correlation was established between Hunterlab Color L and mold count at high humidities and temperatures. Considerable darkening may be attributed to nonenzymatic browning products; however, mold mycelcium did darken surfaces as observed by Perry and Hall, 1960. 88 Dexter §E_gl., 1955 reported visual discoloration of beans stored at high temperatures prior to evidence of mold growth; however, at moderate storage temperatures, mold growth preempted discoloration. Hunterlab Color 2 was generally positively correlated with mold counts obtained from extreme storage conditions. Color of Processed Beans Following Initial Dry Storage.--The color of processed beans was relatively stabile when stored at 75 per cent R.H. Color L trends were the same at 79-100 per cent R.H. as those reported for dry beans. Color L decreased with increasing relative humidity, temperature and storage time. The a values of the beans increased with increased humidity, temperature and time of storage. Color b_of processed beans was stable over relative humidity, temperature and time. No correlation was obtained between dry and processed bean color. Plate 2 shows the difference in appearance of processed beans stored under various conditions prior to processing. Flavor of Stored Beans.--Flavor evaluation was obtained through difference using a control sample previ- ously tested to be of normal bean flavor. Generally, flavor differences increased with relative humidity, storage time, and temperature. A high correlation was established at 70-85°F and 93-100 per cent R.H. between flavor scores and storage time, relative humidity, moisture content and .mcmmn O>Oc cmmmmooum co mGONuOUcoo mmmuoum mcmmn OHU msoflum> mo muomOOMI|.m mumHm ...... o ...! or». 6 .. .....2u_.... ... s. ..I A ._ . . €448... ‘. ' f .0 i. .\3 90 mold count. Flavor difference scores remained Stabile for beans stored at 75-79 per cent R.H. and 55°F. Morris and Wood, 1956 reported increased off-flavor development with increases in moisture content of stored beans. Flavor values remained stabile for beans stored at less than 12 per cent moisture for two years. Flavor scores increased mold count; however, no correlation was established with mold counts. Perry and Hall, 1960 found mold counts were not a sensitive indicator of quality deterioration of dry beans. Texture of Processed Beans Following Storage.-- Stored beans were processed using soak method II and 50 ppm Ca++ in the soak water and brine. Beans stored at 75-79 per cent R.H. at 70°F maintained lower texture values than those stored at 55° and 85°F for all storage times. This relationship was reversed at 86-100 per cent R.H. up to 42 days of storage. Consistent texture trends were obtained for beans stored at 86-100 per cent R.H. beyond 42 days. Bean texture increased with relative humidity, storage temperature and storage time within these conditions. Previous investigators have reported significantly firmer beans with increased moisture content during ex- tended storage (Burr gt_§l., 1968; Morris and WOod, 1956; Muneta, 1961; Rockland, 1963). However, Voisey and Larman (1971b) reported beans packed immediately following harvest 91 were tougher than those packed after several months of storage. Mattson gt_gl., 1950 reported that high moisture storage increased the activity of phytase enzyme and fa- cilitated the breakdown of phytin. This reduced compe- tition between phytin and pectic substances for calcium ions, resulting in tough pectin-calcium complexes. Dry Bean Storage Study Summary Quality attributes of dry beans declined with in- creased relative humidity (bean moisture) of storage, storage time and storage temperature. Bean mold counts, flavor differences, texture and discoloration were par— ticularly affected by relative humidity and temperature. Greatest quality deterioration occurred under high temper- ature and high humidity storage conditions. A relative humidity of 75 per cent showed no adverse effects within the 84 day storage period at all temperatures evaluated. Storage at 55°F resulted in increased storage potential at all relative humidities. Mold counts and bean dis- coloration were minimized at 55°F. Storage periods were long enough to thoroughly evaluate low humidity storage. Quality deterioration rates were greatly reduced at low humidities thus requiring extended storage periods to evaluate storage potential. Data obtained from this study is generally in agreement with previously reported data. SUMMARY AND CONCLUSIONS The final processing quality of dry navy beans was greatly affected by storage and soaking conditions prior to thermal processing. Water uptake, textural and volume changes recorded during soaking were shown to possess linear relation- ships within sampled soak times. High correlations were established between water uptake, texture and volume on the one hand, and soak time on the other. Correlations between dependent measures revealed interacting func- tional relationships occurring during bean soaking. Calcium ion concentration maintained a monotonic re- lationship within all dependent measures, i.e., both water uptake and volume decreased while texture (firmness) in- creased with calcium ion concentration. Effects were accentuated with increased soak temperature. Bulk density of beans during soaking showed increased bean swelling with respect to water uptake for higher soak temperatures. High temperature short time soak treatments proved suf- ficient; however, careful control of initial bean moisture and calcium ion concentration is essential. 92 93 Soak methods and calcium ion concentration were decisive factors to final processed bean texture. Ca1- cium ion maintained a direct monotonic relationship with processed bean texture. Lee-Kramer shear press values decreased by a magnitude of ten from soak to final proc- essed texture. Calcium ion concentration of the canning brine water did not exhibit nearly the firming action as calcium ion in the soak water. All observations support the theory implicating the formation of tough calcium- pectin complexes. It is proposed that such complexes are initiated during initial heat treatments. Brine water calcium must however be maintained at a sufficient level to reduce thermal break-down. Calcium ion must be main- tained at approximately 50 ppm to ensure desirable product quality. Calcium ion increases resulted in tough beans while decreases resulted in mushy beans (greater thermal break-down) and increased gelatinization in the can. Taste panel results indicated preference for soft texture beans including beans processed in distilled water; how- ever, it is understood that clumped or packed beans re- sulting from low calcium treatment, would not meet consumer approval. Storage conditions prior to processing effected processing quality. High relative humidity and high temperature storage conditions resulted in accelerated deterioration. Dry beans stored at 75 per cent R.H. (16.0 94 per cent moisture) maintained quality at 55, 70 and 85°F throughout the 84 day storage period. Extended storage times will be necessary to thoroughly evaluate these condi- tions. Storage temperature became a greater factor with increases in relative humidity. Increases in relative humidity resulted in various forms of quality deterior ration. Mold counts, flavor scores, texture and bean discoloration accelerated at 79-100 per cent R.H. and 70-85°F. Bean texture increased with increased storage time, relative humidity, and storage temperature. High correlation was established between bean moisture, relative humidity, storage time and mold count. No correlation was obtained between mold count and flavor. Earlier investigations of dry bean storage po- tential performed by Dexter §E_al,, 1955; Morris and Wood, 1956; Muneta, 1961; and Weston and Morris, 1954 have established the importance of low moisture storage to prolong processing quality. Perry and Hall, 1961 indi- cated mold count was not a sensitive measure of bean quality. The data obtained in this storage study generally supports previous work. RECOMMENDATIONS Bean Soaking and Evaluation Calcium ion concentration should be maintained at approximately 50 ppm in the soak and brine water. The texture of soaked and processed beans should be monitored using the shear press to ensure uniform quality. Bean Storage Conditions Dry bean storage should be maintained at low relative humidity (75 per cent) and at temperatures less than 70°F. Bean moisture should be maintained at no greater than 16 per cent. Further Research The evaluations of other divalent ions in soak and processing water. Evaluation and correlation of pectic substances in dry beans with texture of processed beans. Extended storage studies involving low relative humidi- ties and temperatures to evaluate processing quality. 95 LIST 01“ REFERENCES LIST OF REFERENCES American Public Health Association, American Water Works Association, and Water Pollution Control Federation. 1961. Standard Methods for the Examination of Water and Wastewater. published by American Public Health Association, Inc., New York, N.Y. p. 133. Amerine, M.A., Pangborn, Rose M., and Roessler, E.B., 1965. Principles of Sensory Evaluation of Food, Academic Press, New York. Bedford, C.L. 1971. Michigan State University Department Food Science and Human Nutrition, personal communi- cation. Binder, L. J.; L. B. Rockland. 1964. Application of the Automatic Recording Shear-Press in Cooking Studies of Large Dry Lima Beans, (Phaseolus Lunatus). Food Technology 18 (7), 127-130. Burr, H. K., and Kon, S. 1967. Factors Influencing the Cooking Rate of Stored Dry Beans, United States Agriculture Research Service, ARS 74-41, pages 50-52. Dawson, E. M., Lamg J. C., Toepfer E. W., and Warren H. W. 1952. Development of Rapid Methods of Soaking and Cooking Dry Beans. United States Department of Agriculture, USDA Technical Bulletin 1051. Dexter, S. T., Anderson, A. L., Pfahler, P. L., and Benne, E. J. 1955. Responses of White Pea Beans to Various Humidities and Temperatures of Storage. Agronomy Journal, Vol. 47 No. 6, pages 246-250. Dexter, S. T. 1968. Moisutre and Quality in Harvesting and Storing White Beans for Canning, presented to Michigan Bean Conference, March 6, 1968. 96 97 Elbert, E. M. 1961. Temperature Effect on Reconstitution of Small White Beans. Report of fifth annual Dry Bean Research Conference, Western Utilization Research and Deve10pment Division, U.S. Dept. Agr. Albany, California, pages 47-48. Finn J. 1967. 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