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- W1570312192 abstract "Bean hydration, blanching and thermal processing are important to final product quality. Dry beans and pulses are generally adequately hydrated to assure full seed expansion and sufficient water content prior to can filling. A variety of food-grade additives may be used in the soak water to improve hydration characteristics and process efficiency. All canned beans must receive a 12-D thermal process, i.e., 12-log reduction in C. Botulinum to assure food safety. The thermal processing systems are designed to provide a controlled process specific to a product type. Variations in retort systems (still or batch versus continuous agitating) result in significant differences in quality attributes of the canned beans. This chapter explores selected aspects of hydration, cooking, and thermal processing and their role in quality and production. Additionally, heat penetration, retort systems, and thermal processing kinetics, as they relate to bean processing, are presented." @default.
- W1570312192 created "2016-06-24" @default.
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- W1570312192 date "2012-10-10" @default.
- W1570312192 modified "2023-10-18" @default.
- W1570312192 title "Hydration, Blanching and Thermal Processing of Dry Beans" @default.
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- W1570312192 doi "https://doi.org/10.1002/9781118448298.ch6" @default.
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