Water changes in canned dry peas and beans during heat processing

Abstract

The amount of water absorbed by dry peas (Pissum sativum L. cv. ‘Marrowfat’) and dry beans (Phaseolus vulgaris L. cv. ‘Haricot’) during soaking, blanching and canning was studied. The temperature during soaking significantly affected the water absorption rate up to 40 °C, but not beyond this temperature. The final water content of the product was significantly increased by blanching after soaking as opposed to blanching before soaking. Water uptake was also significantly affected by the water used. Total water uptake was about 150% greater in peas when soft water was used (60 °C). High soaking temperatures with correspondingly short soaking time (4 h at 60 °C) would be advantageous to a food manufacturer. Under these conditions, water absorption is increased in the finished product and the amount of product ‘in process’ is reduced, allowing a greater flexibility and control of the process.