In this research it has been set a process of cyclically pressurized soak for the rapid hydration of the cannellini beans performed at environmental temperature. The considered hydration process, in comparison to the traditional soak, is faster than around ten times, and for such reason also the microbial load developing at the end of the considered process it is very more little, in comparison to that that is obtained with the traditional process. The beans hydration has been realized by an extractor (Naviglio extractor) that allows to submit the water that contains the beans, to pressurization cycles with the pressure values ranged among 0 to 10 bar. Applying the innovative hydration process of (I) considered, the time of complete hydration of the beans has resulted of about 60 minutes, obtaining at the end of the con sidered process, the saturated product with the same moisture final value of the product that is obtained in the traditional soak (T) after 12-20 hours. The numerical simulation of the hydration process (I) has furnished useful indications on as the diffusion of the moisture happens inside the bean during the pressurized soak process. The treated beans have been packed and on them , organoleptic tests by panel tests have been performed. Finally, beans aromatization tests have been performed contemporarily with the hydration process, also introducing, in the same system, the vegetable material containing the aromatizing principles used for some famous traditional recipes of the Italian cuisine
CYCLICALLY PRESSURIZED SOAKING PROCESS FOR HYDRATION ANDAROMATIZATION OF CANNELLINI BEANS
NAVIGLIO, DANIELE;FORMATO, ANDREA;
2012-01-01
Abstract
In this research it has been set a process of cyclically pressurized soak for the rapid hydration of the cannellini beans performed at environmental temperature. The considered hydration process, in comparison to the traditional soak, is faster than around ten times, and for such reason also the microbial load developing at the end of the considered process it is very more little, in comparison to that that is obtained with the traditional process. The beans hydration has been realized by an extractor (Naviglio extractor) that allows to submit the water that contains the beans, to pressurization cycles with the pressure values ranged among 0 to 10 bar. Applying the innovative hydration process of (I) considered, the time of complete hydration of the beans has resulted of about 60 minutes, obtaining at the end of the con sidered process, the saturated product with the same moisture final value of the product that is obtained in the traditional soak (T) after 12-20 hours. The numerical simulation of the hydration process (I) has furnished useful indications on as the diffusion of the moisture happens inside the bean during the pressurized soak process. The treated beans have been packed and on them , organoleptic tests by panel tests have been performed. Finally, beans aromatization tests have been performed contemporarily with the hydration process, also introducing, in the same system, the vegetable material containing the aromatizing principles used for some famous traditional recipes of the Italian cuisineI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
