Effects of Leachate Accumulation During Hydration in a Thermalscrew Blancher on the Water Absorption and Cooked Texture of Navy Beans

Blanch water obtained from a commercial canner was evaluated for leachates that accumulated in a thermalscrew blancher during the rehydration of dried navy beans. These leachates were found to consist of acids, nitrogenous compounds, carbohydrates, and ash. factorial design experiment and a central composite design experiment were conducted to isolate and quantitate the effects of these factors on the water absorption and final texture of navy beans that have been rehydrated in a thermoscrew blancher. Factors of major importance in the soaking water were found to be viscosity, divalent ion concentration, and temperature. Both water absorption and texture of cooked beans responded linearly to these factors.