Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2: 160°F - 90 min.; T2t1: 200°F - 30 min.; T2t2: 200°F - 90 min.) were blanched in a steam exhaust line for 2 min. and 50 sec. at 208-210°F to inactivate the enzymes still active. The control (T3: direct blanch) was significantly different from the others. Heat treatment prior to blanching and the other variables (sieve size and storage) had highly significant effects on all quality attributes of canned green beans. The pH was significantly lowered by pre-blanch and by canned storage. This decrease was considerably faster for sieve 5 & 6 than for sieve 3 & 4. The lowest pH value was obtained for T1t2 and corresponded to the most firm and most green canned green beans. The effects of increasing sieve size, temperature and time of pre-blanch were significant (P ≤ 0.01) on slough. The decrease of sloughing during storage was not found to be significant. The resistance to compression and shear was significantly increased by the lower temperature of pre-blanch (160°F), which activated pectin methylesterase (PME), and also by a longer canned storage time (3 months). Larger green bean sieve size and increasing temperatures, lowered the resistance to compression and shear which was negatively correlated with pH and slough. EDTA-soluble pectins (EDTA-SP) which were significantly higher with lower temperature of pre-blanch and in smaller sieve size were not affected by storage at RT. EDTA-SP, highly positively correlated to resistance to compression and shear, showed a negative relationship with pH and slough. However, water-soluble pectin (WSP) increased with larger sieve size, longer storage and higher temperature, and declined when time of pre-blanch increased. Sensory attributes for texture, appearance, color and flavor had a high degree of correlation with chemical and physical parameters. The judges were more able to distinguish changes introduced by pre-blanch treatments than those related to different stages of storage or different sieve sizes. There was a loss of green color and an increase of yellow and brown color associated with heat treatments. While treatment T1t2 (160°F-90 min.) had the highest retention of green color, the control (T3) displayed the highest loss. Also, firmness and brine clarity of the canned green beans were improved with pre-blanch at the lower temperature (160°F). / Graduation date: 1985

Thesis (M.S.)--University of Wisconsin--Madison, 1962. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 77-83).

Graduation date: 1951

Made available in DSpace on 2017-07-10T19:24:03Z (GMT). No. of bitstreams: 1 Tese revisada_ (Vanderleia) 29 10 2015.pdf: 2119451 bytes, checksum: 2a331a8e454522cd4dc600544af51cd4 (MD5) Previous issue date: 2015-10-26 / Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans. / Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Devido à necessidade de materiais científicos sobre processamento industrial do feijão na literatura nacional, objetivou-se na primeira etapa deste trabalho (Artigo 1) elaborar uma revisão de literatura sobre o tema. São apresentados alguns conceitos e detalhes do processamento industrial, das operações unitárias e dos parâmetros de qualidade avaliados no feijão enlatado. Na sequência (Artigo 2), apresentam-se os resultados do trabalho que avaliou a adaptabilidade de oito cultivares de feijão ao processamento industrial. Foram avaliados cultivares da classe comercial Carioca: BRS Pérola, BRS Estilo, BRS Ametista e BRS Notável; da classe Preto: IPR Uirapuru, BRS Campeiro, BRS Esteio e BRS Esplendor. Primeiramente, foram verificados os parâmetros físicos nos grãos: teor de água, aferição das dimensões, esfericidade, massa de 100 grãos, densidade, massa específica aparente, coeficiente de hidratação e componentes de cor. Em seguida, os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. Como calda, utilizou-se água na temperatura de 75 °C e o processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado, avaliaram-se os parâmetros de qualidade: peso bruto, líquido e drenado, altura de headspace, índice de danos, cor, sólidos solúveis e sólidos totais no caldo, textura, acidez e pH. Os dados foram submetidos à análise multivariada: componentes principais e de agrupamento. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, no último trabalho (Artigo 3), apresentam-se informações sobre uma opção diferenciada de produto derivado do feijão, o desidratado de cozimento rápido, apontando-se detalhes sobre o processamento e a performance de diferentes cultivares brasileiros, assim como a qualidade tecnológica. No processamento do feijão desidratado de cozimento rápido foi empregado um delineamento composto central (DCC) com dois fatores. O primeiro fator foi cultivar, avaliando-se BRS Pérola, BRS Madrepérola, BRS Estilo e IAPAR 81; o segundo fator foi a concentração de NaHCO3 (bicarbonato de sódio) empregado na hidratação, seguida da secagem dos grãos. Foram avaliados os parâmetros tempo de cozimento, índice de dano e diferença de cor no produto processado. Verificou-se que os efeitos nos parâmetros de qualidade são dependentes do fator cultivar, visto que BRS Estilo e BRS Madrepérola destacaram-se devido ao menor tempo de cozimento e diferença de cor, quando comparados ao BRS Pérola e IAPAR 81. Para BRS Estilo, o aumento na concentração de NaHCO3 reduz significativamente o tempo de cozimento, com menor índice de dano quando comparado ao cultivar BRS Madrepérola. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão, seja na forma de um produto inovador como o desidratado de cozimento rápido ou na forma de enlatado.

Made available in DSpace on 2017-05-12T14:47:17Z (GMT). No. of bitstreams: 1 Tese revisada_ (Vanderleia) 29 10 2015.pdf: 2119451 bytes, checksum: 2a331a8e454522cd4dc600544af51cd4 (MD5) Previous issue date: 2015-10-26 / Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans. / Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Devido à necessidade de materiais científicos sobre processamento industrial do feijão na literatura nacional, objetivou-se na primeira etapa deste trabalho (Artigo 1) elaborar uma revisão de literatura sobre o tema. São apresentados alguns conceitos e detalhes do processamento industrial, das operações unitárias e dos parâmetros de qualidade avaliados no feijão enlatado. Na sequência (Artigo 2), apresentam-se os resultados do trabalho que avaliou a adaptabilidade de oito cultivares de feijão ao processamento industrial. Foram avaliados cultivares da classe comercial Carioca: BRS Pérola, BRS Estilo, BRS Ametista e BRS Notável; da classe Preto: IPR Uirapuru, BRS Campeiro, BRS Esteio e BRS Esplendor. Primeiramente, foram verificados os parâmetros físicos nos grãos: teor de água, aferição das dimensões, esfericidade, massa de 100 grãos, densidade, massa específica aparente, coeficiente de hidratação e componentes de cor. Em seguida, os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. Como calda, utilizou-se água na temperatura de 75 °C e o processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado, avaliaram-se os parâmetros de qualidade: peso bruto, líquido e drenado, altura de headspace, índice de danos, cor, sólidos solúveis e sólidos totais no caldo, textura, acidez e pH. Os dados foram submetidos à análise multivariada: componentes principais e de agrupamento. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, no último trabalho (Artigo 3), apresentam-se informações sobre uma opção diferenciada de produto derivado do feijão, o desidratado de cozimento rápido, apontando-se detalhes sobre o processamento e a performance de diferentes cultivares brasileiros, assim como a qualidade tecnológica. No processamento do feijão desidratado de cozimento rápido foi empregado um delineamento composto central (DCC) com dois fatores. O primeiro fator foi cultivar, avaliando-se BRS Pérola, BRS Madrepérola, BRS Estilo e IAPAR 81; o segundo fator foi a concentração de NaHCO3 (bicarbonato de sódio) empregado na hidratação, seguida da secagem dos grãos. Foram avaliados os parâmetros tempo de cozimento, índice de dano e diferença de cor no produto processado. Verificou-se que os efeitos nos parâmetros de qualidade são dependentes do fator cultivar, visto que BRS Estilo e BRS Madrepérola destacaram-se devido ao menor tempo de cozimento e diferença de cor, quando comparados ao BRS Pérola e IAPAR 81. Para BRS Estilo, o aumento na concentração de NaHCO3 reduz significativamente o tempo de cozimento, com menor índice de dano quando comparado ao cultivar BRS Madrepérola. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão, seja na forma de um produto inovador como o desidratado de cozimento rápido ou na forma de enlatado.