A KINETIC INTERPRETATION OF TEXTURAL CHANGES IN BLACK BEANS DURING PROLONGED STORAGE

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dc.contributor.authorAGUILERA, JM
dc.contributor.authorBALLIVIAN, A
dc.date.accessioned2025-01-23T19:25:47Z
dc.date.available2025-01-23T19:25:47Z
dc.date.issued1987
dc.description.abstractControl and roasted (80.degree.C), dry black beans (Phaseolus vulgaris) were stored for 9 months at 8, 10, 12, and/or 14% moisture content and 8.5.degree., 25.degree., and 40.degree.C. Similarly, beans heated in a solid-to-solid roaster to 51.degree., 61.degree., 72.3.degree., 80.degree., 85.5.degree., 89.5.degree., 101.degree., and 111.degree.C were maintained at 8% moisture and 25.degree.C. Final hardness increased with moisture content and temperature. Hardening at 8.5.degree. and 25.degree.C proceeded initially almost linearly reaching a constant value after 4 to 6 months while at 40.degree.C it was sigma-shaped. A pseudo-zero order kinetic model fitted for initial rates had an activation energy of 6-11.8 kcal/mol. The hardening rate at 25.degree.C paralleled the shape of the sorption isotherm.
dc.fuente.origenWOS
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/99525
dc.identifier.wosidWOS:A1987H501400041
dc.issue.numero3
dc.language.isoen
dc.pagina.final+
dc.pagina.inicio691
dc.revistaJournal of food science
dc.rightsacceso restringido
dc.subject.ods03 Good Health and Well-being
dc.subject.ods02 Zero Hunger
dc.subject.odspa03 Salud y bienestar
dc.subject.odspa02 Hambre cero
dc.titleA KINETIC INTERPRETATION OF TEXTURAL CHANGES IN BLACK BEANS DURING PROLONGED STORAGE
dc.typeartículo
dc.volumen52
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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