54F-13

R. RAMASWAMY¹, V. M. Balasubramaniam¹, and S. K. Sastry². (1) Dept. of Food Science and Technology, Ohio State Univ., 2015 Fyffe Ct., 110 Parker Food Science Bldg., Columbus, OH 43210-1007, (2) Dept. of Food, Agricultural and Biological Engineering, Ohio State Univ., 590 Woody Hayes Dr., 206 Agricultural Engineering Bldg., Columbus, OH 43210-1058

The food industry is interested in alternative processing technologies that maintain or improve the quality of vegetables while reducing manufacturing cost. An example is the hydration of beans, where improving the hydration characteristics may significantly improve the efficiency of processing and/or the quality of beans. The objective of the study was to evaluate the effect of High Pressure Processing (HPP) and irradiation on improving the hydration of navy beans. Navy beans subjected to HPP (33, 400 and 700 MPa for 3min at 23 and 55^oC) and irradiation (2 and 5 kGy) were hydrated with water (1:2) at 23 and 55^o C. Dry basis moisture content was determined at regular intervals up to 3 hours. Untreated beans hydrated with water at 55^oC and allowed to cool naturally over the soaking period served as the control. Peleg's equation constants were determined for predicting hydration behavior of beans treated by HPP and irradiation. Beans hydrated at 55^o C water resulted in the highest water absorption for all treatments. HPP treatment resulted in high initial moisture pickup, which increased with increase in pressure and process temperature. The final dry basis moisture content after three hours soaking was the highest in irradiated beans (5kGy) followed by HPP (33MPa for 3min at 55^oC). Maximum volume change (127%) in beans occurred at the end of 2 hours (in all treatments). Peleg's equation applied well for all experimental data with the exception of HPP samples treated at 23^o C at higher pressures (400 and 700MPa). The study demonstrated the potential of alternative processing technologies in improving navy beans hydration over a shorter duration. These methods, either when used individually or in combination, have potential for improving the efficiency of bean processing and/or the quality of beans.

Session 54F, Nonthermal Processing: General I
2:00 PM - 5:30 PM, Monday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana