fooD & DrINk processINg 35
Streamlining dry bean continuous
blanching for full-bean hydration
New technical applications
in continuous bean
hydration and blanching
are providing significantly
improved efficiencies over
traditional continuous
blanching systems and
dry bean soak tanks.
Jim McMahon reports.
De nouvelles applications
techniques dans
l’hydratation et le
blanchiment en continu
des haricots améliorent
significativement
l’efficacité par rapport
aux systèmes de
blanchiment classiques
et aux cuves de trempage
des haricots secs. Un
reportage de
Jim McMahon.
Im Vergleich zu
herkömmlichen
kontinuierlichen
n any given day, almost 14 per cent
O
Fig. 1. Lines that have changed from batch
Blanchiersystemen
of the United States population,
continuous systems have seen an improvement in
und Quelltanks für
42 million Americans, eat dry
Trockenbohnen liefern
bean quality.
edible beans. The US per capita
die neuen technischen
Anwendungen in der
consumption of dry beans rose 19.2 per cent
kontinuierlichen
from 2004 to 2007, reaching 6.56 pounds last a group they are one of the most nutritionally-
Bohnenhydratation und
year according to the US Department of complete foods, inexpensive and widely
-blanchierung wesentlich Agriculture, and consumption is expected to available.
bessere Wirkungsgrade.
increase again in 2008. Dry beans contain bits of trace minerals, and
Jim McMahon berichtet.
And 42.7 per cent of dry beans consumed in lots of fibre, protein and carbohydrates. They
the US last year were Pinto beans, followed by are also low in sugars and fats.
Navy beans at 14.8 per cent, Black beans at Americans use dry edible beans in many ways,
9.8 per cent, Garbanzo beans at 6.7 per cent, Red and all varieties are available dry in consumer or
Kidney beans at 6.4 per cent and Great Northern foodservice packages, and as canned products
beans at 3.8 per cent. such as refried beans, soups, chilies and baked
Clearly, dry beans are a popular and growing beans.
choice in the US diet. Factors driving the growth Unmistakably, dry beans have a great
in dry bean consumption include widespread reputation with Americans that shows no signs of
interest in ethnic foods featuring cooked dry waning. It is no wonder why dry bean processors
beans, rising immigration particularly among the continually look for new ways to bring their bean
Hispanic population, and changes in America’s products to market.
dietary awareness. And one of the newest of these is fully-cooked
Dry beans can be traced back 7000 years to and ready-to-eat dry bean products and meal
both North and South America where they were combinations in flexible pouches. But before dry
an important staple in the Indian food supply. As bean production could be brought to fruition on
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