Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

CiteULike is a free service for managing and discovering scholarly references - click here to get started.

Sign In to gain access to subscriptions and/or personal tools.
Family and Consumer Sciences Research Journal
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Blumenberg, L. S.
Right arrow Articles by Vollmar, E. K.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Quality of Green Beans And Energy Required For High Temperature Processing

Linda S. Blumenberg

Human Nutrition, Foods and Food Systems Management, University of Missouri-Columbia, Columbia, MO 65211

Sue Snider

Human Nutrition, Foods and Food Systems Management, University of Missouri-Columbia, Columbia, MO 65211

E. Karla Vollmar

Human Nutrition, Foods and Food Systems Management, University of Missouri-Columbia, Columbia, MO 65211

The objectives of this research were to compare processing of green beans at 15 psig with processing at ten psig to determine if differences in ascorbic acid retention, energy consumption and eating quality would result. Green beans were processed, according to current USDA recommendations (ten psig for 20 minutes), at ten psig for 43 minutes, and at 15 psig for 15 minutes. A significant difference among the three treatments was found in energy consumption, with processing beans at ten psig for 43 minutes requiring significantly more energy than the other two treatments. There were no significant differences among the three treatments in ascorbic acid retention as determined by the 2,4 dinitro-phenyl hydrazine method, and in eating quality as indicated by the results of triangle sensory tests, or in Warner-Bratzler shear values.

Family and Consumer Sciences Research Journal, Vol. 11, No. 2, 143-148 (1982)
DOI: 10.1177/1077727X8201100204
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?