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首页> 外文期刊>Food research international >Instability of common beans during storage causes hardening: The role of glass transition phenomena
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Instability of common beans during storage causes hardening: The role of glass transition phenomena

机译：普通豆在储存过程中的不稳定性会导致硬化：玻璃化转变现象的作用

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摘要

Long-term storage of common beans leads to loss of cooking quality and an ill-defined solution, appropriate storage, is recommended. Therefore, the polymer science theory of glasses that hypothesizes stability of a system below its glass transition temperature (T-g) was applied to determine bean stability during storage in relation to cooking behavior. Since composition influences T-g, powders of cotyledons and seed coats in addition to whole beans were equilibrated above different saturated salt solutions in order to generate materials with different moisture contents. A thermal mechanical compression test which measures compressibility changes in a system upon reaching its glass-rubber transition temperature region was conducted to obtain the T-g. A T-g-noisture relation was established, whose relevance was confirmed by storage and cooking experiments which showed development of hard-to-cook in beans stored above T-g but not below it. Therefore, this relation constitutes a stability map for storage of common beans.
机译：长期储藏普通豆会导致烹饪质量下降，建议采用不确定的解决方案，适当储藏。因此，假设玻璃系统在其玻璃化转变温度（T-g）以下的系统稳定性的玻璃高分子科学理论被用于确定与烹饪行为有关的豆类稳定性。由于组成会影响T-g，因此在整个饱和盐溶液上方平衡除全豆外的子叶和种皮粉末，以产生具有不同水分含量的材料。进行热机械压缩试验，以测量达到玻璃-橡胶转变温度区域时系统中的压缩率变化，从而获得T-g。建立了T-g-湿度关系，其相关性已通过存储和烹饪实验得到证实，该实验表明，在T-g之上但不低于T-g的咖啡豆中难以烹饪。因此，该关系构成用于存储普通豆的稳定性图。

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  • 来源
    《Food research international》 |2019年第7期|506-513|共8页
  • 作者

    Chigwedere Claire M.; Flores Jessika N. Humerez; Panozzo Agnese; Van Loey Ann M.; Hendrickx Marc E.;

  • 作者单位

    Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;

    Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;

    Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;

    Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;

    Katholieke Univ Leuven, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, Dept Microbial & Mol Syst M2S, Kasteelpk Arenberg 22,Box 2457, B-3001 Heverlee, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Common beans; Cotyledons; Seed coats; Stability; Glass transition temperature; Moisture content;

    机译：普通豆;子叶;种皮;稳定性;玻璃化转变温度;水分;
  • 入库时间 2022-08-18 04:21:55

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