Authors: Kwofie, Ebenezer Miezah, Mba, Ogan, Ngadi, Michael, Nwankpa, Chijioke
Identifier: CSBE17171
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Published in: CSBE-SCGAB Technical Conferences » AGM Winnipeg 2017 (with CIGR VI Technical Symposium)

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Description: Soaking of common beans has becoming an important pre-processing method to reduce cooking time and the anti-nutrients effects. This process can further be enhanced with Ultrasonication. In the present study, the hydrodynamic characteristics of three common beans cultivars were investigated. The impact of temperature, ultrasound amplitude and wave cycle on moisture transfer rate and kinetic parameters were evaluated. The Peleg

Keywords: common beans, hydrodynamics, kinetics, ultrasonic-assisted soaking,
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Date: 2017-08-07
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Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 6C: Food Processing: Thermal and Non-thermal Approaches

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Type: Text.Article
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Publication type: Technical conference
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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Hydrodynamic kinetics and texture analysis of common beans during ultrasonic-assisted soaking