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