Effect of ultrasound treatment on the hydration kinetics and cooking times of dry beans (Phaseolus vulgaris)

Effect of ultrasound treatment on the hydration kinetics and cooking times of dry beans (Phaseolus vulgaris)

The effect of ultrasound on the hydration kinetics and cooking times of six bean varieties was studied. Samples of beans were exposed to ultrasound treatments (10, 20 and 30 min; 40 KHz, 130 W) at 30°C in addition to control treatments. In most cases, the observed maximum moisture content of the dry...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:CYTA: journal of food 2015-10, Vol.13 (4), p.588-596
Hauptverfasser: Ulloa, José A., Enríquez López, Karen V., Contreras Morales, Yina B., Rosas Ulloa, Petra, Ramírez Ramírez, José C., Ulloa Rangel, Blanca E.
Format: Artikel
Sprache:eng
Schlagworte:
Beans
cinética de hidratación
cocción
Cooking
dry beans
soaking
Exposure
frijol
Hydration
hydration kinetics
Kinetics
Moisture content
Phaseolus vulgaris
Reduction
remojo
tratamiento de ultrasonido
Ultrasonic imaging
Ultrasound
ultrasound treatment
Water content
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The effect of ultrasound on the hydration kinetics and cooking times of six bean varieties was studied. Samples of beans were exposed to ultrasound treatments (10, 20 and 30 min; 40 KHz, 130 W) at 30°C in addition to control treatments. In most cases, the observed maximum moisture content of the dry beans (1.16 ± 0.03 to 1.22 ± 0.02 g/g) after soaking did not vary with the bean variety and ultrasound exposure time. Effective diffusivity significantly increased (P 
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2015.1024173