Efecto de un tratamiento con calor sobre los cambios en el tiempo de cocción del frijol (Phaseolus vulgaris L.) durante el almacenamiento
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Fecha
1991
Tipo
otros
Autores
Mora, Miguel
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Editor
Universidad de Costa Rica
Resumen
La importancia del fenómeno de aumento del tiempo de cocción del frijol ha suscitado a buscar diversas formas de disminuir este problema. Uno de estos esfuerzos es el informado por Molina et al. (1976), quienes utilizaron con éxito un calentamiento del frijol previo al almacenamiento. En el presente trabajo se utilizó este principio, haciendo pasar una corriente de aire a 125 °C, durante 3 y 6 minutos, a muestras de frijol con 16 y 18 % de contenido de humedad. El tratamiento se hizo a un lote de frijol rojo y otro negro manteniendo en cada caso los correspondientes controles de grano sin tratar. Luego del tratamiento con calor, el grano se almacenó en recipientes cerrados herméticamente durante 18 meses a 25 °C y 14,5 % de contenido de humedad. Cada tres meses se tomaron muestras para analizar el tiempo de cocción y el contenido de humedad del grano. Como conclusión general se puede decir que el tratamiento con calor durante los 3 o 6 minutos probados, no disminuyó con respecto al control, el aumento de tiempo de cocción durante el almacenamiento en ninguna de las combinaciones con las otras variables como tipo de frijol o contenido de humedad al que se aplicó el tratamiento.
The importance of the phenomenon which increases the cooking time of the stored beans has led to search for new ways to abate this problem. One of the efforts is reported by Molina et al. (1976), who successfully heat-treated the beans prior to its storage. The same principle was applied in this trial, passing an air flow, at 125 °C during 3 and 6 minutes, through bean samples with 16 and 18 % humidity. The treatment was applied to red and black bean samples, setting aside the untreated controls. After the heat treatment the grain was stored, in air-tight containers at 25°C and 14.5 % humidity content, during 18 months. Samples were taken every three months, to analyze the cooking time and the humidity content of the grain. In general, it was concluded that the heat treatment during 3 or 6 minutes did not lessen, in relation to the controls, the increase in cooking time under none of the combinations with other variables, as type of bean or humidity content at which it was stored.
The importance of the phenomenon which increases the cooking time of the stored beans has led to search for new ways to abate this problem. One of the efforts is reported by Molina et al. (1976), who successfully heat-treated the beans prior to its storage. The same principle was applied in this trial, passing an air flow, at 125 °C during 3 and 6 minutes, through bean samples with 16 and 18 % humidity. The treatment was applied to red and black bean samples, setting aside the untreated controls. After the heat treatment the grain was stored, in air-tight containers at 25°C and 14.5 % humidity content, during 18 months. Samples were taken every three months, to analyze the cooking time and the humidity content of the grain. In general, it was concluded that the heat treatment during 3 or 6 minutes did not lessen, in relation to the controls, the increase in cooking time under none of the combinations with other variables, as type of bean or humidity content at which it was stored.
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Nota Técnica