ABSTRACTBased on thermal degradation kinetics and heat transfer expressed as the Ball formula method, a simplified approach was used to optimize sterilization processes for thermal softening of white beans (Phaseolus vulgaris, subsp.nanusMetz., varietyManteca de Leon) Constant retort profiles in a still and end‐over‐end rotary water cascading retort (Barriquand Steriflow) were used. Quality attributes of beans processed at the optimum were evaluated by a trained taste panel and by a tenderometer. Both approaches could distinguish (P<0.01) between attributes of products from optimal rotary and still processes. End‐over‐end rotation resulted in faster heat penetration and better quality retention of beans. Texture of white beans processed at 4° or 8°C from the optimal temperature could be distinguished (P<0.01) by the sensory panel and by the ten
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