Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgaris L. var. Azufrado)

Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgaris L. var. Azufrado)

The purpose of this study was to evaluate the effect of dehydration conditions on the chemical, physical, and rehydration properties of instant whole beans (Phaseolus vulgaris L. var. Azufrado) using a 22 factorial design (air temperature: 25°C and 30°C, air velocity: 0.5 m/s and 1.0 m/s). To determ...

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Bibliographic Details
Main Authors: Juan Alberto Resendiz Vazquez, José Armando Ulloa, Petra Rosas Ulloa, José Carmen Ramírez Ramírez
Format: Article
Language:English
Published: Hindawi Limited 2015-01-01
Series:Journal of Chemistry
Online Access:http://dx.doi.org/10.1155/2015/131357

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