A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage
1987
AGUILERA, J. M. | BALLIVIAN, A.
Control and roasted (80°C), dry black beans (Phaseolus vulgaris) were stored for 9 months at 8, 10, 12, and/or 14% moisture content and 8.5°, 25°, and 40°C. Similarly, beans heated in a solid‐to‐solid roaster to 51°, 61°, 72.3°, 80°, 85.5°, 89.5°, lO1°, and 111°C were maintained at 8% moisture and 25°C. Final hardness increased with moisture content and temperature. Hardening at 8.5° and 25°C proceeded initially almost linearly reaching a constant value after 4 to 6 months while at 40°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°C paralleled the shape of the sorption isotherm.
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