Quantification and optimization of the residence time distribution of navy beans (Phaseolus vulgaris) during pilot scale micronization

Food Research International

Volumn 36, Issue 7, 2003, Pages 685-693

  Cinq Mars, C D ^a   Arntfield, S D ^a   Parsons, R V ^b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b NONE   (Canada)

Author keywords

Micronization; Navy beans; Residence distribution time

Indexed keywords

CROPS; INFRARED RADIATION; MATHEMATICAL MODELS;

INFRARED TREATMENT;

FOOD PRODUCTS;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 0037861891     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(03)00035-8     Document Type: Article

References (17)

1. Abdul-Kadir, R., Bargman, T. J., & Rupnow, J. H. (1990). Effect of infrared heat processing on rehydration rate and cooking of Phaseolus vulgaris (var. Pinto). Journal of Food Science, 55(5), 1472-1473.
2. Alhamdan, A., & Sastry, S. K. (1998). Residence time distribution of food and simulated particles in a model horizontal swept surface heat exchanger. Journal of Food Process Engineering, 21, 145-180.
3. Arntfield, S. D., Scanlon, M. G., Malcolmson, L. J., Watts, B., Ryland, D., & Savoie, V. (1997). Effect of tempering and end moisture content on the quality of micronized lentils. Food Research International, 30(5), 371-380.
4. Baptista, P. N., Oliveira, F. A. R., Sannervik, J., & Oliveira, J. C. (1996). The effect of mixing particles with different characteristics on the residence time distribution of particles in two-phase flow in a tubluar system. Journal of Food Engineering, 29, 361-373.
5. Cenkowski, S., & Sosulski, F. W. (1998). Cooking characteristics of split peas treated with infrared heat. Transactions of the American Society of Agricultural Engineers, 41(3), 715-720.
6. Ginzburg, A. S. (1969). Application of infra-red radiation in food processing. London, UK: Leonard Hill Price.
7. Lee, J. H., & Singh, R. K. (1993). Residence time distribution characteristics of particle flow in a vertical scraped surface heat exchanger. Journal of Food Engineering, 18, 413-424.
8. Levenspiel, O. (1972). Chemical reaction engineering (2nd ed.). Toronto, Canada: John Wiley & Sons.
9. Palmieri, L., Cacace, D., Dipollina, G., Dall'Aglio, G., & Masi, P. (1992). Residence time distribution of food suspensions containing large particles when flowing in tubular systems. Journal of Food Engineering, 17, 225-239.
10. Rase, H. F. (1977). Chemical reactor design for process plants, Vol. 1: Principles and techniques. Toronto, Canada: John Wiley & Sons.
11. Rockland, L. B. (1974). Scanning electron microscope studies on dry beans: effects of cooking on the cellular structure of cotyledons in rehydrated large Lima beans. Journal of Food Science, 39, 342-346.
12. Sakai, N., & Hanzawa, T. (1994). Applications and advances in far infra-red heating in Japan. Trends in Food Science & Technology, 5, p. 357-362.
13. Scanlon, M. G., Malcolmson, L. J., Arntfield, S. D., Watts, B., Ryland, D., & Prokopowich, D. J. (1998). Micronization pretreatments for reducing the cooking time of lentils. Journal of the Science of Food and Agriculture, 76, 23-30.
14. Sarantinos, J., & Black, R. (1996). Effects of micronisation on the chemical and function properties of chickpeas. Food Australia, 48, 39-42.
15. Sokal, R. R., & Rohlf, F. J. (1998). Biometry: the principles and practice of statistics in biological research. San Francisco, CA: W.H. Freeman.
16. Toews, R. (2001). Effects of pretreatment and micronization on the cookability and chemical componants of green and yellow field peas. MSc thesis, University of Manitoba, Winnipeg, Canada.
17. Zhao, Y. (2000). The effects of pretreatment and micronization on the quality and cookability of lentils. MSc thesis, University of Manitoba, Winnipeg, Canada.