scholarly journals Classification, Force Deformation Characteristics and Cooking Kinetics of Common Beans

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1227
Author(s):  
Ebenezer M. Kwofie ◽  
Ogan I. Mba ◽  
Michael Ngadi
Keyword(s):  
Seed Coat ◽  
Hardness Test ◽  
Cooking Time ◽  
Structural Deformation ◽  
Common Beans ◽  
Scientific Objective ◽  
Average Hardness ◽  
Cooking Water ◽  
Time And Energy ◽  
Kinetics Of

Post-harvest characteristics of common beans influences its classification, which significantly affects processing time and energy requirements. In this work, ten bean cultivars were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a traditional subjective finger pressing test and a scientific objective hardness test. The hardness study used seed coat rigidity to explain the structural deformation observed during cooking. The result shows that the average hardness of raw dry ETC and HTC beans was 102.4 and 170.8 N, respectively. The maximum seed coat resistance is observed within the first 30 min of cooking regardless of the classification. The results show that a modified three-parameter non-linear regression model could accurately predict the rate of bean softening (R2 = 0.994–0.999 and RMSE = 3.3–14.7%). The influence of bean softeners such as potassium carbonate (K2CO3) and sodium chloride (NaCl) to reduce cooking time was also investigated. The results showed that the addition of K2CO3 to the cooking water significantly reduced the cooking time by up to 50% for ETC and 57% for HTC.

scholarly journals Induction of seed coat darkening in common beans (Phaseolus vulgaris L.) and the association with cooking time after storage

2020 ◽  
pp. 21-27 ◽  
Author(s):  
Renata C. Alvares ◽  
Helton S. Pereira ◽  
Leonardo C. Melo ◽  
Phillip N. Miklas ◽  
Patrícia G. S. Melo
Keyword(s):  
Phaseolus Vulgaris ◽  
Genetic Correlation ◽  
Seed Coat ◽  
Uv Light ◽  
Accelerated Aging ◽  
Cooking Time ◽  
Ambient Conditions ◽  
Phaseolus Vulgaris L ◽  
Dry Bean ◽  
Cooking Times

Carioca is the most important edible dry bean (Phaseolus vulgaris L.) grown in Brazil. It represents the largest dry bean market class in the world. The seed coat of carioca beans will darken under adverse harvest conditions and with the increasing of storage time. In general, darkened seeds are associated with older seeds that suffer from prolonged cooking times. A relatively new ‘slow darkening’ trait is available in carioca that delays seed coat darkening under storage. However, its effect on cooking time is unknown. The objective of this work was to evaluate two induction methods of seed coat darkening and to examine the effect of slow darkening trait on cooking time after storage. Lines derived from four segregating populations resulting from crossings between cultivar BRSMG Madrepérola with slow seed coat darkening, and the parents BRS Estilo, BRS Cometa, BRS Notável and BRS Sublime with normal darkening were evaluated. An experiment inlcuding 220 lines, 55 per population and the five parents, in a 15x15 triple lattice was conducted in the winter growing season in Brasilia. Seed coat darkening and cooking time traits were evaluated. Two methods for inducing seed coat darkening were compared: an accelerated aging test using UV light for 72 hours, and an extended storage for 90 days under ambient conditions. The correlation between the induction methods ranged from 0.77 to 0.85 for the different populations indicating either method could be used to discriminate lines with normal versus slow darkening trait. The percentage of light-colored grain lines was identified by both induction methods of seed coat darkening ranged from 75 to 85.7% in the populations. The genetic correlation between seed coat darkening and cooking time varied from -0.06 to -0.48, indicating that in some populations there is no significant genetic correlation between seed coat darkening and cooking time. Thus, light colored grains are not indicative of low cooking time, when they are considered genotypes with genetic variation for the seed coat darkening.

Study on Preparation of Dissolving Grade Pulp and its Kinetics of Prehydrolysis

2011 ◽  
Vol 233-235 ◽  
pp. 1479-1484
Author(s):  
Ke Xin Hu ◽  
Guang Ming Zeng ◽  
Hai Chao Zhang
Keyword(s):  
Quality Standards ◽  
Kraft Pulping ◽  
Cooking Time ◽  
Bleaching Process ◽  
First Order ◽  
Pseudo First Order ◽  
P Factor ◽  
Prehydrolysis Kraft ◽  
Kinetics Of ◽  
Pulp Production

The possibilities of dissolving grade pulp production from reed were investigated in this paper. Two – stage prehydrolysis – kraft pulping and CEHA bleaching process of reed for preparation of dissolving grade pulp were studied in laboratory. The optimum cooking and bleaching conditions were found out. The mechanism and its kinetics of reed in prehydrolysis process were also discussed. The results showed that under the laboratory conditions the rate for removal of materials at about 175°C follow approximately a pseudo first order law with two distinct phrases: the bulk removal and the residual removal of the materials. The prehydrolysis-factor (P-factor) was established. The advantage of using P-factor is predict compensating adjustments in cooking time and/or temperature to give the same degree of pulping and to produce pulp with predetermined characteristics. It is found that three distinct delignification rate stages about 75% of pentosans and about 50% of lignin were removed. A CEHA four stage bleaching is used for dissolving grade pulp. Total chlorine charge in bleaching is 6% (to oven-dry pulp). The results show that all of the indices fitted the quality standards of dissolving grade pulp.

Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.)

2016 ◽  
Vol 210 ◽  
pp. 481-490 ◽  
Author(s):  
Jianyong Yi ◽  
Daniel M. Njoroge ◽  
Daniel N. Sila ◽  
Peter K. Kinyanjui ◽  
Stefanie Christiaens ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Detailed Analysis ◽  
Seed Coat ◽  
Common Beans ◽  
Phaseolus Vulgaris L

scholarly journals ANALISA KEGAGALAN PLATEN TUBE SUPERHEATER PLTU TELUK SIRIH

Power Plant ◽  
2018 ◽  
Vol 6 (1) ◽  
pp. 6-18
Author(s):  
Redaksi Tim Jurnal
Keyword(s):  
Hardness Test ◽  
Visual Observation ◽  
Steam Temperature ◽  
Test Analysis ◽  
Temperature Changes ◽  
Hot Air ◽  
Average Hardness ◽  
Standard Value ◽  
Boiler Drum ◽  
Very High

Superheater is a main part of boiler that serves as one of steam temperature riser after water evaporated by heat inside a boiler. The steam comes out from boiler drum, by utilizing hot air flowinside boiler. Superheater tube is a very important part of process inside the plant, with a high operating temperature of 540°C (in PLTU Teluk Sirih). Because of this, the tube will be maintained by inspection on each scheduled shutdown. Leakages often occur in platen tube of superheater, exactly at its bend or elbow tube. To know causes of the leakages of the part, we conducted observation analysis i.e., visual observation (metallographic testing), spectrometry and hardness test. From the metallographic test analysis, pearlite and ferrite phases present. At the leakage part, it could be observed the tube has lost much of pearlite phase caused by heating. Pearlite micro structure indicates hardness of a material. In spectrometry test of the leaked tube sample using ASTM SA213 T22 standard, value of carbon rises very high by 0.148 from normal value, 0.15 at maximum. We also obtained from it average hardness of 178 HB (ASTM standard). From analysis of the superheater platen tube, damage caused by abrasion of bad materials hit the tube and decreasing pearlite phase caused by temperature changes. Tiny parts of the tube that hit by steam fell eroded and over time the tube broken. Another thing we can conclude is burst of fire in boiler may cause thinning and tube leakage.

scholarly journals STUDI KARAKTERISTIK MATERIAL STEM SEPEDA UNTUK PENGEMBANGAN PROTOTIPE STEM SEPEDA BERBASIS LIMBAH PISTON DENGAN VARIASI TEMPERATUR CETAKAN

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Cecep Suganda ◽  
Edi Sutoyo ◽  
Dwi Yuliaji
Keyword(s):  
Room Temperature ◽  
Hardness Test ◽  
Mold Temperature ◽  
Material Characteristic ◽  
Micro Structure ◽  
Average Hardness ◽  
Before And After ◽  
Characteristic Values ◽  
Hardness Values

<p>Bicycle stem is the link between handlebar (handlebar) with steerer tube (fork). Stem one of the bike parts to<br />note and Each type of bike is different for the size and specifications stemnya. This research aims to. Obtained<br />characterization of alumunium casting material as a material for making stem bikes with casting temperature of<br />700 ° C, and temperature variations of room temperature (30 ° C), 100 ° C, 150 ° C, 200 ° C, and characteristic<br />hardness values stem between piston waste material and stem. The piston waste is melted at the melting<br />furnace at a temperature of 700 ° C. then cast into the mold. After obtaining the specimen and then testing the<br />material characteristics include chemical composition, microstructure, and hardness. The result of the research<br />after casting with variation of the molded temperture has different material characteristic values, ie: chemical<br />composition which has no change before and after casting, the microt structure has little porous defect, and the<br />hardness value where the higher the mold temperature the lower the hardness . Conclusions of data processing<br />The highest value of piston recycled hardness is 93 HV when compared to the hardness of 61.2 HV stem bike<br />material, the hardness is more than enough and from the composition test there is a difference of Si 12%<br />composition. Result of micro structure at foundry with 4 variation still have defect of cast (porous and<br />shrinkage). the stam bike hardness test has an average hardness value of 64.2 HV whereas for the hardness<br />value of piston waste casting results show the hardness value of 91 HV with mold temperature 30 ° C, 93 HV<br />with mold temperture 100 ° C, 89 HV with mold temperature 150 ° C, 87 HV with mold temperature 200 ° C. The<br />higher the mold temperature, the lower the hardness of the material.</p>

scholarly journals Comparative In-vitro Evaluation of Different Captopril Tablet Brands Commercially Available in Sindh, Pakistan

2020 ◽  
pp. 131-136
Author(s):  
Bilawal Shaikh ◽  
Muhammad Ali Ghoto ◽  
Mudassar Iqbal Arain ◽  
Abdullah Dayo ◽  
Maryam Qazi ◽  
...  
Keyword(s):  
Hardness Test ◽  
Pharmaceutical Products ◽  
Dissolution Test ◽  
Test Diameter ◽  
Average Hardness ◽  
Therapeutic Outcomes ◽  
Uniformity Test ◽  
Standard Quality ◽  
Average Loss

Pharmaceutical products of standard quality are very important in appropriate management of diseases. However, substandard drugs are failing to achieve the therapeutic outcomes. In this study, six brands of Captopril tables having two strengths (three brands of 50 mg, and three brands of 25 mg), were collected from local pharmacies of Sindh. Standards of United States of Pharmacopeia (USP) were used for comparison of Captopril brands. Wide ranges of physicochemical standard quality control tests of USP were performed and results were recorded. All six brands of captopril tablets met the standard of aesthetic test, and weight uniformity test, diameter test and thickness test and disintegration test in which dissolved within fifteen minutes. Four brands of captopril tablet meet the standard of hardness test, whereas two brands fails to meet the standard with average hardness in brand C25-2 (3.05 ± 0.32), and brand C25-3 (2.28 ± 0.40). Five brands of captopril tablet meet the standard of friability test whereas one brand C25-3 fail to meet the standard with average loss of 6.22%. All six brands of captopril tablet meet the standard of dissolution test and dissolved not < 80% in 20 minutes. In last all six brands of captopril tablet meet the standard of assay test and contain the captopril within 90-110%. It was concluded that all brands of Captopril tablets meet the standard of USP and are therapeutically equivalent, so Physicians can prescribe them cost-effectively and interchangeably.

scholarly journals PENGARUH REGANGAN PADA MATERIAL LOGAM BAJA TERHADAP KEKERASAN DAN SIFAT GETARAN

2019 ◽  
Vol 9 (2) ◽  
pp. 387
Author(s):  
Helanianto Helan
Keyword(s):  
Raw Materials ◽  
Low Carbon Steel ◽  
Tensile Load ◽  
Hardness Test ◽  
Low Carbon ◽  
Average Hardness ◽  
Strong Material ◽  
Human Thinking ◽  
Complex Phenomena ◽  
Relationship Of

History shows the development of human thinking patterns that are more advanced in understanding, utilizing and further knowing the causes and results of the findings obtained. Humans find strong material, with complex phenomena and unknown compilation yet, but they have felt of great benefit. And with the development of knowledge, conventional and modern processes are carried out to achieve the goal. Namely with the methods carried out, managing the metal has a different impact than before, then the metals change physically and non-physically. This study aims to learn more about the relationship of metals treatment to hardness and the vibration that occurs in metal material that is disputed. This research uses experimental methods on materials with treatment and un-treatment to study the correlation, which is supported by the method of testing the hardness test and vibration test. The results show that increased strain on hardness and vibration patterns of metal have full or correlated. In this study, un-load raw materials was obtained an average hardness value of 52.28 HRB with an average vibration of 1.448 mm / s. While the specimen with tensile load obtained an average hardness of 52.34 HRB with an average vibration pattern of 1.7388 mm / s. These results show an increase in hardness of 0.115% and vibration of 20.028%, which is an increase in stretching effect. It can be concluded, however that increasing strain loads increase the hardness and vibration of low carbon steel equivalent ST-37.

scholarly journals Research Article High temperature increases cooking time and seed darkening of common beans

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
R.L.M. Reis ◽  
D.A. Silva ◽  
J.G.R. Gonçalves ◽  
S.A.M. Carbonell ◽  
A.F. Chiorato
Keyword(s):  
High Temperature ◽  
Cooking Time ◽  
Common Beans ◽  
Research Article

scholarly journals Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 62-68
Author(s):  
Laura Heredia-Rodríguez ◽  
Marcela Gaytán-Martínez ◽  
Eduardo Morales-Sánchez ◽  
Aurora de Jesús Garza-Juárez ◽  
Vania Urias-Orona ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Profile Analysis ◽  
Starch Content ◽  
Lipid Fraction ◽  
Cooking Time ◽  
Common Beans ◽  
Technological Properties ◽  
Tepary Bean ◽  
Phaseolus Acutifolius ◽  
Cooking Times

The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety.

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