OPTIMIZING THERMAL-PROCESS FOR CANNED WHITE BEANS IN WATER CASCADING RETORTS

Based on thermal degradation kinetics and heat transfer expressed as t he Ball formula method, a simplified approach was used to optimize ste rilization processes for thermal softening of white beans (Phaseolus v ulgaris, subsp. nanus Metz., variety Manteca de Leon). Constant retort profiles in a still and end-over-end rotary water cascading retort (B arriquand Steriflow) were used. Quality attributes of beans processed at the optimum were evaluated by a trained taste panel and by a tender ometer. Both approaches could distinguish (P<0.01) between attributes of products from optimal rotary and still processes. End-over-end rota tion resulted in faster heat penetration and better quality retention of beans. Texture of white beans processed at 4 degrees or 8 degrees C from the optimal temperature could be distinguished (P<0.01) by the s ensory panel and by the tenderometer.