KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
Food Res Int. 2022 Jul;157:111377. doi: 10.1016/j.foodres.2022.111377. Epub 2022 May 16.
Storage stability is an essential consideration for minimizing the deteriorative quality changes in foods post-processing. This study, for the first, time aimed to gain insight into the storage stability of quick-cooking 'convenient' dehydrated beans (Phaseolus vulgaris L.) using the glass transition (T) concept. Quick-cooking dehydrated beans were prepared by hydrothermal treatment of fresh beans followed by air-drying and are rehydrated prior to use. The impact of storage temperatures (25, 28, 35 and 42 °C) on the rehydration indices (rate constant and extent) and quality characteristics (colour, texture and volatile profile) of the beans were studied. The results indicate a decrease in the rehydration rate constants with increasing storage temperatures and duration. The rehydration ability also significantly decreased with increased storage duration (>28 °C) suggesting a strong inverse link with hardness. Although there was no overall colour change with storage, the formation of new volatiles associated with non-enzymatic chemical reactions occurred at elevated temperatures (28-42 °C). Identification of the critical water contents based on the T-moisture relation and the moisture sorption isotherm revealed that dehydrated beans of 10 % moisture content stored below 28 °C are in a glassy state. Overall, the quality characteristics are significantly influenced by storage and the utilization of the glass transition concept allows for identifying suitable storage conditions.
储存稳定性是最小化食品加工后质量恶化的重要考虑因素。本研究首次旨在深入了解即食速食脱水豆（菜豆）的储存稳定性，使用玻璃化转变（T）概念。速食脱水豆通过对新鲜豆进行湿热处理，然后进行空气干燥，在使用前进行复水。研究了储存温度（25、28、35 和 42°C）对豆的复水指数（速率常数和程度）和质量特性（颜色、质地和挥发性特征）的影响。结果表明，复水速率常数随储存温度和时间的增加而降低。复水能力也随着储存时间的增加（>28°C）显著下降，这表明与硬度呈强烈的反比关系。尽管储存过程中颜色没有总体变化，但与非酶化学反应有关的新挥发性物质在较高温度（28-42°C）下形成。基于 T-水分关系和水分吸附等温线确定临界水分含量表明，储存温度低于 28°C 时，水分含量为 10%的脱水豆处于玻璃态。总的来说，储存会显著影响质量特性，而玻璃化转变概念的应用可以确定合适的储存条件。
