𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Parameters for predicting canning quality of dry kidney beans

✍ Scribed by J R Heil; M J McCarthy; M. Özilgen

Book ID
102434726
Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
448 KB
Volume
60
Category
Article
ISSN
0022-5142

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The effects of calcium (Ca 2 ) level in the soak water, blanch water and brine, blanching temperature, and total seed solids on dry bean canning quality were investigated to optimise a laboratory canning protocol. A linear increase in the Ca 2 level of soak water, blanch water and brine resulted in