Decreasing the Cooking Time of the Dry Beans Without Lowering the Quality


AKTAŞ M., CEYLAN İ. , Sevik S., DOĞAN H.

JOURNAL OF POLYTECHNIC-POLITEKNIK DERGISI, cilt.18, ss.29-34, 2015 (ESCI İndekslerine Giren Dergi)

  • Cilt numarası: 18 Konu: 1
  • Basım Tarihi: 2015
  • Dergi Adı: JOURNAL OF POLYTECHNIC-POLITEKNIK DERGISI
  • Sayfa Sayısı: ss.29-34

Özet

The aim of this study is to decrease the cooking time of the dry beans without lowering the quality. A second soaking was applied to the dry beans after drying, which were cooked for 2 hours following the first cooking. The dry beans were dried at 40 degrees C drying air temperature after the soaking. The volume of the beans was increased by about 16% through these procedures. Cooking period after the second drying was decreased by 1 hour. Results also showed that there was no split skin on the outer layers of the dry beans, which is a notable quality criterion, owing to the method used while soaking and, soaking and drying operations on the dry beans before packaging decreased the pre-cooking soaking and cooking period. Thus, energy and time saving can be obtained during cooking.