Green bean production

Low temperatnre storage preserves chlorophylls however, cold stored products may develop chilling injnry symptoms. For example, green beans stored at 4°C maintained brighter green color and better qnality than those stored at 8 or 12°C, bnt developed latent chilling injnries after 8 days of storage that became evident when the pods were transferred to 20°C. ... 

Technology Bioactive Total carotenoids Food product Carrots, green beans, and broccoli Retention 100% Reference Mclnerney and others 2007... 

The storability of the dried product depends to a large extend on the selected type, e. g. strawberries, carrots and green beans [4.7]. For meat, the fat content can be important. Karel [4.8] studied the influence of the water content in stored dried food, and found that not only was the amount of water of influence, but also the kind of bond to the solids. This link can be described by adsorption isotherms, as shown in Fig. 4.1. In food technology, the bond of water is often given by the term water activity, aw ... 

Preservatives. Sulfur compounds, such as sulfur dioxide and sodium bisulfite, are used commercially to preserve the color of various food products, such as orange juice, dehydiated fruits and vegetables, such as apricots, carrots, peaches, pears, potatoes, and many odiers. Concentrated sulfur dioxide is used in wine-making to destroy certain bacteria. The color preservation of canned green beans and peas is enhanced by dipping the produce in a sulfite solution prior to canning. In 1986, some of these compounds and uses were put under closer regulation in the United States. 

These data suggest that those vegetable products most likely to be contaminated with a mix of pesticides are green peppers, celery, tomato, spinach, mixed vegetables, lima beans, collards, green beans, brussels sprouts, potato with skin, and iceberg lettuce. All of these products purchased as USDA certified organic foods would not be expected to contain these pesticides. 

Processed infant food products such as rice-based cereals, mixed rice/formula cereals, milk-based infant formula, apple sauce, and puree of peaches, pears, carrots, sweet potatoes, green beans, and squash were analyzed [29]. Inorganic... 

In a series of studies ranging from 14 to 56 days each, adult human subjects were fed constant, measured, laboratory controlled diets. Diets were based on ordinary foods and included the following items milk, unenriched 70% flour bread (plus wheat bran in some studies), ready-to-eat oat or corn based breakfast cereals, green beans, tomato and orange juice (or apple juice in some studies), peanut butter, ground beef and tuna (or soy isolate products), peaches,... 

Huang and Bourne (16) studied the rate of softening of green beans, dry white beans, carrots and three varieties of beets for times up to 120 minutes using the extrusion principle to measure firmness and found a similar pattern in the softening curves for every product. Figure 1 plots log extrusion force versus process time for diced beets processed at 220F. The solid circles and solid line show the experimental data. 

Note that substrate "b" contributes between 3% and 15% of the firmness of the raw vegetable. While this may appear to be a minor contribution to raw firmness, it is the major contributor to the firmness of the canned product. Figure 3 shows the softening curve for cut green beans processed at 115.6C (240F). It is a typical thermal softening curve (17). The National Food Processors Association recommended process for this product packed in 303 cans is 22 min at 115.6C. The vertical line in Figure 3 shows this time. It is evident that substrate "a has practically disappeared by the time a commercial process has been completed. 

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