The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.)

ABSTRACT Micronization conditions for processing navy beans were evaluated relative to micronizer outlet temperature, final moisture content, hardness, soluble protein, hydration capacity, and density using a full factorial experiment. Processing variables included conveyer bed slope (SL), setting o...

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Bibliographic Details
Published in:Journal of food science 2003-06, Vol.68 (5), p.1731-1735
Main Authors: Bellido, G.G., Arntfield, S.D., Scanlon, M.G., Cenkowski, S.
Format: Article
Language:English
Subjects:
Beans
Biological and medical sciences
density
Food industries
Food irradiation
Food science
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
micronization
Moisture content
outlet temperature
processing conditions
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Summary:ABSTRACT Micronization conditions for processing navy beans were evaluated relative to micronizer outlet temperature, final moisture content, hardness, soluble protein, hydration capacity, and density using a full factorial experiment. Processing variables included conveyer bed slope (SL), setting of gas‐air mixture valve (GS) or gas/air ratio, and distance between conveyer bed and infrared radiation source (DS). As SL and the gas/air ratio increased, the final temperature of the micronized navy beans increased but bean moisture content was reduced. The percent soluble protein and hydration capacity also were reduced as SL increased. The contribution of DS to the characteristics of beans micronized under these conditions was minimal. Recommended conditions were best determined based on outlet temperature.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb12320.x