Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
The effect of reciprocating agitation thermal processing (RA-TP) on quality of canned beans was evaluated in a lab-scale reciprocating retort. Green beans were selected due to their soft texture and sensitive color. Green beans (2.5cm length×0.8cm diameter) were filled into 307×409 cans with carboxylmethylcellulose (0-2%) solutions and processed at different temperatures (110-130°C) and reciprocation frequency (1-3Hz) for predetermined heating times to achieve a process lethality (F) of 10min. Products processed at higher temperatures and higher reciprocation frequencies resulted in better retention of chlorophyll and antioxidant activity. However, high reciprocation frequency also resulted in texture losses, with higher breakage of beans, increased turbidity and higher leaching. There was total loss of product quality at the highest agitation speed, especially with low viscosity covering solutions. Results suggest that reciprocating agitation frequency needs to be adequately moderated to get the best quality. For getting best quality, particularly for canned liquid particulate foods with soft particulates and those susceptible to high impact agitation, a gentle reciprocating motion (~1Hz) would be a good compromise.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodres.2015.08.040 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Isolation and characterization of potentially ochratoxigenic fungi from Costa Rican coffee (Coffea arabica L.) beans.
Can J Microbiol
September 2025
Universidad de Costa Rica, School of Microbiology & Center for Research in Tropical Diseases (CIET), San José, Costa Rica;
Coffee plants and beans are prone to fungal contamination that pose health risks to consumers by producing mycotoxins like ochratoxin A (OTA). Thus, the present study aimed to analyze the mycobiota of Costa Rican coffee beans, focusing on potentially ochratoxigenic species and their in vitro susceptibility patterns to antifungal agents. Fungal isolates were obtained from cherry, green, and roasted coffee beans from Costa Rica; they were identified by morphology, MALDI-TOF technology, and sequencing.
View Article and Find Full Text PDFAn updated gradient PLE-SPE×HPLC-PDA system for the extraction, concentration, fractionation, and analysis of valuable compounds from cocoa bean shells.
Food Chem
September 2025
Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350 Limeira, Sao Paulo, Brazil. Electronic address:
Cocoa (Theobroma cacao L.) beans are extensively employed in the food industry. However, their shells (CBS), a by-product representing about 20 % of bean weight, contain valuable bioactive compounds such as phenolic compounds and methylxanthines.
View Article and Find Full Text PDFUnveiling key aroma compounds formation during the roasting process of Yunnan Arabica coffee using molecular sensory science approaches.
Food Chem
August 2025
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
Yunnan coffee is praised for the sweet caramel aroma and slightly sour taste, but its key flavor compounds and aroma formation mechanisms remain unclear. In this study, the dynamic changes of coffee aroma, amino acids, free fatty acids, free sugars, chlorogenic acids and caffeine at different roasting degrees were investigated by SAFE-GC-MS and HPLC. Roasted coffees exhibited richer flavor profiles, especially caramel, nutty and roasted flavors, while the grassy, cereal and beany flavors of green beans (GB) were significantly diminished.
View Article and Find Full Text PDFFingerprinting of Green Arabica Coffee Volatile Organic Compounds (VOCs): HS-GC-IMS Versus GC × GC-MS.
Int J Food Sci
August 2025
Department of Pharmaceutical Sciences, University of Piemonte Orientale, Novara, Italy.
This study compared two nontargeted analytical techniques-headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC-MS)-to fingerprint the volatile organic compounds (VOCs) of green beans from Ethiopia, Brazil, Nicaragua, and Guatemala. HS-GC-IMS enabled rapid differentiation of samples, detecting VOC signal regions that effectively clustered samples by origin with minimal preparation. GC × GC-MS offered higher chemical resolution, identifying 98 compounds, including methoxypyrazines, aldehydes, and alcohols, which significantly contributed to interorigin variability.
View Article and Find Full Text PDFMechanistic insights into aroma enhancement of Robusta coffee through ultrasound synergistic oil-solvent pretreatment: A combined lipidomics and volatilomics approach.
Food Chem
August 2025
School of Food Science and Engineering, Hainan University, Haikou 570228, China. Electronic address:
The relatively low lipid content of Robusta coffee is a major factor contributing to its monotonous aroma profile. In this study, Robusta green coffee beans were pretreated with ultrasound-assisted oil-solvent (coconut oil/palm oil/butter/camellia oil/walnut oil) to regulate the formation of aroma compounds during roasting by modifying their lipid composition, thereby enhancing the aroma profile of Robusta coffee. Lipidomic analysis showed that pretreatment significantly increased total lipid content and remodeled fatty acids and lipid molecules, with butter and coconut oil yielding the strongest effects.
View Article and Find Full Text PDF