Hydration Of Beans Research Articles

Thermal energy generated during ultrasonication dominates pinto bean hydration

Ultrasound-assisted hydration (UAH) stands out as a potent strategy, offering multiple advantages over conventional thermal hydration methods. It is an energy efficient, cost and time effective, easily scalable and relatively greener approach. Acoustic cavitation is the major working mechanism in aqueous phase sonication. Cavitation creates immense localised heat and pressure, which ultimately ends up heating the liquid media. To the best of our knowledge, no study dealing with the synergistic relationship between the physical effects of ultrasound and the consequent temperature rise during UAH is available in open literature. This work investigates this complex interplay with aim to identify the dominant working mechanism leading to the hydration of the pinto beans (Phaseolus vulgaris), a variety of common beans. Three different hydration protocols were devised to discern these effects, normal hydration (N) at 25 °C, temperature-controlled UAH (TC) between 18 and 20 °C using an ice bath, and temperature-uncontrolled UAH (TuC). Additionally, the post sonication residual effects of ultrasound treatment were examined. Our findings reveal that sonication induces changes in both TC and TuC treated beans, but more pronounced effects were observed in the absence of temperature control. During TC, acoustic streaming emerged as the predominant sonic action mechanism. Conversely, during TuC, temperature itself emerged as the dominant force, leading to irreversible alterations in the bean's physical and chemical structures.

Periodic operation as an alternative to intensify the hydration process of common beans (Phaseolus vulgaris)

AbstractThe goal of this work was to improve upon already existing hydration kinetic studies for the common bean (Phaseolus vulgaris) by evaluating periodic action by means of temperature modulation as a method for intensifying the process, a theme that has been little explored in the literature. Bean grains were hydrated for 10 h under isothermal operation at 30, 40, and 50°C, as well as under periodic operation at an average temperature of 40°C, with an amplitude of 10°C and a period of 5 min. Peleg and Diffusion models were used to fit the hydration kinetic curves from the experimental data, which exhibited a satisfactory quality of fit for all conditions. The values of the model parameters revealed that hydration under periodic operation exhibits a greater rate and water absorption capacity as compared to isothermal operations, providing the same moisture gain as hydration at 40°C with a process time reduction of 65%. DSC analysis revealed that starch extracted from in natura beans undergoes gelatinization at 74.6°C, a temperature not used in the hydration tests; therefore, the starch structure was preserved, as shown by the images recorded using SEM. The study made it possible to confirm that periodic operation under the evaluated conditions may be advantageous for use in bean hydration, since a reduction in processing time results in savings of both energy and water. Thus, this academic knowledge can be useful both for well‐established industries, such as ready‐to‐eat beans, and for the development of new products.Practical ApplicationsThe common bean (Phaseolus vulgaris) is one of the most commonly consumed legumes worldwide, being an important source of protein. Beans are usually hydrated in order to reduce their antinutrient content and facilitate subsequent processes (such as cooking, germination, etc.), although this process is time‐consuming and requires a great deal of water and energy consumption. In this sense, the periodic operation can enable the intensification of the bean hydration process, requiring less time to reach a specified moisture content and consequently providing an increase in processing capacity, with less water consumption and energy costs. Currently, there are several industries that sell ready‐to‐eat beans (whether canned, vacuumed, or in plastic packaging) that use the grain hydration stage, and therefore could benefit from this innovative method. In addition, the academic knowledge generated also supports the development of new products.

Effect of seed coat microstructure and lipid composition on the hydration behavior and kinetics of two red bean (Phaseolus vulgaris L.) varieties.

Bean hydration is a crucial, yet complex process affected both by inherent bean properties (intrinsic) and properties of the soak medium (extrinsic) whose relationship with hydration kinetics are not clear. This work investigated the effect of temperature (30-80°C) on the hydration behavior and kinetics of two commonly consumed Phaseolus vulgaris L. beans-red kidney and small red beans. Both beans have similar morphology (except size), chemical composition and seed coat surface structure but, surprisingly, their hydration behaviors differed markedly. Small red hydration followed a sigmoidal shape (to 70°C) with a prominent lag phase at 30-40°C, while fast hydrating red kidney beans followed a downward concave shape, suggesting different mechanisms of water uptake. The hydration behaviors for red kidney and small red beans were modeled using Peleg (R2 ≥0.97) and sigmoidal (R2 ≥0.99) models, respectively. Water uptake rate increased, while equilibrium moisture content decreased for both bean varieties with increasing temperature. A simplified model was developed for small red beans which can predict hydration as a function of temperature and time with good accuracy ( , R2 =0.99, RMSE=4.5). Microscopic examination of cross sections of seed coats showed nearly double parenchyma layer thickness in small red bean and seed coat lipid analysis showed significantly higher proportion of saturated fatty acids which, together, may be responsible for slower water uptake observed in small red beans. PRACTICAL APPLICATION: Hydration is the crucial stage in dry bean processing, which precedes other processes like cooking, extraction, fermentation, sprouting, and consumption. Industrial bean processing is still slow and batch process and needs improvement. This work shows the effect of various bean properties and soaking medium temperature on the hydration behavior of two commonly consumed red beans. The work also modeled the hydration kinetics of two Phaseolus vulgaris L. beans which can be adopted by bean processors for process design and optimization.

Reducing added sodium and sugar intake from processed legumes without affecting quality

Increased intake of legumes is encouraged on every dietary guideline given their health benefits. Processed sources of legumes are often preferred for convenience but contain a considerable amount of added salt and sugar. Here we addressed two questions: are sodium and sucrose levels elevated in legumes processed with sodium chloride (NaCl) and sucrose and, can these additives be reduced without affecting bean hydration, quality, nutrition and sensory characteristics of small red beans (Phaseolus vulgaris). Hydrated beans were canned in media with added NaCl from 0.5 to 2.0 g/100g and sucrose from 1.0 to 4.0 g/100g in a matrix design with small quantities of CaCl2 and acetic acid to preserve bean firmness and colour. Cans were retort-processed at pilot scale for 26 min at 126 °C (260 kPa). Bean moisture content decreased while firmness increased with increase in salt and/or sugar concentrations. Sodium and sucrose uptake into beans determined by ICP-OES and HPLC-RI respectively, decreased significantly (p < 0.05) with salt and sugar reductions. Sensory analysis of beans showed comparable quality attributes for beans containing up to 33% lower salt and 50% lower sugar. Therefore, significant reduction of salt and sugar is possible in processed legumes enhancing healthy status without affecting overall sensory quality.

Development of MRI Technique for the Investigation of Intact Dried Green Coffee Bean Hydration Process

One of the most precise methods of tracking water movement and measuring moisture content during hydration process is the usage of magnetic resonance imaging (MRI). In this study, the target samples were dried “Robusta” green coffee beans, and a series of images was acquired through an MRI system during the entire hydration process. Coffee beans were immersed in a glass bottle and were placed in a 35 mm diameter RF coil throughout the whole experiment. A set of 64 images with a field of view of 26 mm×26 mm was acquired. The hydration process of intact dried green coffee beans lasted for 360 min and image data sets were acquired every 10 min with an optimal GRE pulse sequence developed. The MR images were analyzed in 2D and 3D imaging spaces. The results of 2D analysis showed that the changes in water penetration depth inside coffee beans during the hydration process could be visualized. In addition, the results of 3D analysis presented a clearer understanding of the hydration process of dried coffee beans. This study showed that changes in water distribution and physical dimensions of coffee beans during the hydration process in 2D and 3D imaging spaces were meserable, without disturbing the process, by means of the MRI technique.

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components.

The ultrasound technology was successfully used to improve the mass transfer processes on food. However, the study of this technology on the grain hydration and on its main components properties was still not appropriately described. This work studied the application of the ultrasound technology on the hydration process of mung beans (Vigna radiata). This grain showed sigmoidal hydration behavior with a specific water entrance pathway. The ultrasound reduced ~25% of the hydration process time. In addition, this technology caused acceleration of the seed germination – and some hypothesis for this enhancement were proposed. Moreover, it was demonstrated that the ultrasound did not change both structure and pasting properties of the bean starch. Finally, the flour rheological properties proved that the ultrasound increased its apparent viscosity, and as the starch was not modified, this alteration was attributed to the proteins. All these results are very desirable for industry since the ultrasound technology improves the hydration process without altering the starch properties, accelerates the germination process (that is important for the malting and sprouting process) and increases the flour apparent viscosity, which is desirable to produce bean-based products that need higher consistency.

A cyclically pressurised soaking process for the hydration and aromatisation of cannellini beans

Hydrating beans before cooking reduces cooking time, increases their tenderness and weight and improves their appearance after cooking. In this paper, we describe a process of cyclically pressurised soaking for the rapid hydration of cannellini beans at room temperature. This hydration process is approximately ten-fold faster than the traditional soaking procedure, and the microbial load developed by the end of this process is much lower compared to that obtained using the traditional process. This bean hydration process was achieved with a new extraction technique using the Naviglio extractor, which subjected the water containing the beans to cycles of pressurisation in which the pressure values ranged between 0 (atmospheric pressure) and 10bar. This innovative hydration process (I) reduced the time required for the complete hydration of the beans to approximately 60min and produced a product saturated with the same final amount of moisture as the product obtained from the conventional soaking process (T) that lasts 12–20h. The numerical simulation of the hydration process (I) has provided useful indications on how the diffusion of humidity inside the beans occurred during the pressurised soaking process. The treated beans were packaged, and organoleptic tests, including taster panel tests, were conducted. Finally, the aromatisation of the legumes was conducted in conjunction with the hydration process to introduce flavouring elements used in some famous traditional recipes for Italian cuisine.

Diversidade genética para a padronização do tempo e percentual de hidratação preliminar ao teste de cocção de grãos de feijão

O tempo de hidratação prévio à cocção varia de 2 a 18 horas, o que dificulta estabelecer um padrão que proporcione o menor tempo de cocção. O objetivo do trabalho foi utilizar a diversidade genética, de genótipos crioulos, para avaliar o efeito da capacidade de hidratação sobre a cocção dos grãos de feijão, visando padronizar um percentual e/ou um tempo mínimo de hidratação prévio à cocção. Foram utilizados 18 genótipos crioulos e 4 comerciais, das safras 2006/2007 e 2007/2008. Realizaram-se os tratamentos de hidratação dos grãos (água ultrapura, a 25 ºC) por 0, 2, 4, 6 e 8 horas, e até o ponto de estabilização, seguidos pela determinação do tempo de cocção nos respectivos tratamentos. Baseado nos resultados obtidos, os 22 genótipos avaliados apresentaram ampla diversidade genética para tempo de cocção. Assim, foi possível indicar 7 horas e 82,5% de hidratação como padrão de hidratação prévia aos testes de cocção, tanto para seleção precoce de linhagens como para inclusão desta metodologia na determinação do tempo de cocção nos ensaios de Valor de Cultivo e Uso (VCU), o qual é necessário para registro de nova cultivar no Ministério da Agricultura. O fator rápido tempo de cocção nos grãos foi associado ao processo de hidratação prévio inferior a máxima hidratação, o que proporcionou economia de tempo e maior representabilidade nos resultados obtidos

Produtividade, eficiência agronômica, características nutricionais e tecnológicas do feijão adubado com nitrogênio em plantio direto e convencional

Altas produtividades do feijoeiro são obtidas sob condições tecnológicas adequadas, destacando-se o uso de sistemas de manejos de solo e a adubação nitrogenada, porém, há pouco conhecimento sobre tais técnicas culturais interferindo nas características nutricionais e tecnológicas de grãos. Desse modo, o trabalho teve como objetivo verificar a interferência da adubação nitrogenada em cobertura (0, 40, 80, 120 e 160 kg ha-1 de N) no feijoeiro, cultivar Pérola, cultivado no preparo convencional do solo e no plantio direto e suas relações com a produtividade, eficiência agronômica, características nutricionais e tecnológicas do grão. O delineamento experimental empregado foi o de blocos ao acaso em esquema de parcelas subdivididas, com quatro repetições, onde as parcelas foram constituídas pelos sistemas de manejo de solo e as subparcelas pelas doses de N em cobertura. A produtividade do feijoeiro é influenciada positivamente pela adubação nitrogenada em cobertura, com maior necessidade de fertilizante no plantio direto. A eficiência agronômica é superior no sistema de preparo convencional do solo. O aumento do teor de proteína bruta é em função das doses crescentes de N em cobertura nos sistemas de plantio direto e de preparo convencional do solo. O tempo para cozimento dos grãos é diminuido em função das doses de N empregadas no sistema de plantio direto em relação ao preparo convencional. Há aumento no tempo para a máxima hidratação dos grãos até a aplicação de 120 kg ha-1 de N no sistema de plantio direto e no preparo convencional do solo.

Modelagem e validação da hidratação de grãos de soja

Neste trabalho desenvolveu-se um modelo fenomenológico de parâmetros concentrados para a hidratação de grãos de soja, obtido a partir de um balanço de massa em regime transiente nos grãos, levando em consideração a variação do diâmetro destes ao longo do processo. Os resultados das simulações deste modelo foram comparados com as previsões de modelos empíricos encontrados em literatura. Tanto o modelo fenomenológico quanto os modelos empíricos foram validados frente a dados experimentais de hidratação de grãos de soja, obtidos neste trabalho nas temperaturas de 10, 20, 30, 42 e 49°C. Todos os modelos representaram as principais tendências do processo de hidratação, a partir do ajuste dos seus parâmetros para cada temperatura. Entretanto, o modelo fenomenológico foi o que apresentou menores desvios em relação aos dados experimentais. Adicionalmente, foi proposto um modelo fenomenológico generalizado.