Decreasing the Cooking Time of the Dry Beans Without Lowering the Quality

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dc.authoridAKTAS, MUSTAFA/0000-0003-1187-5120
dc.contributor.authorAktas, Mustafa
dc.contributor.authorCeylan, Ilhan
dc.contributor.authorSevik, Seyfi
dc.contributor.authorDogan, Hikmet
dc.date.accessioned2024-09-29T16:06:49Z
dc.date.available2024-09-29T16:06:49Z
dc.date.issued2015
dc.departmentKarabük Üniversitesien_US
dc.description.abstractThe aim of this study is to decrease the cooking time of the dry beans without lowering the quality. A second soaking was applied to the dry beans after drying, which were cooked for 2 hours following the first cooking. The dry beans were dried at 40 degrees C drying air temperature after the soaking. The volume of the beans was increased by about 16% through these procedures. Cooking period after the second drying was decreased by 1 hour. Results also showed that there was no split skin on the outer layers of the dry beans, which is a notable quality criterion, owing to the method used while soaking and, soaking and drying operations on the dry beans before packaging decreased the pre-cooking soaking and cooking period. Thus, energy and time saving can be obtained during cooking.en_US
dc.identifier.doi10.2339/2015.18.1,29-34
dc.identifier.endpage34en_US
dc.identifier.issn1302-0900
dc.identifier.issn2147-9429
dc.identifier.issue1en_US
dc.identifier.startpage29en_US
dc.identifier.urihttps://doi.org/10.2339/2015.18.1,29-34
dc.identifier.urihttps://hdl.handle.net/20.500.14619/7051
dc.identifier.volume18en_US
dc.identifier.wosWOS:000447830700005en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherGazi Univen_US
dc.relation.ispartofJournal of Polytechnic-Politeknik Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDry beanen_US
dc.subjectSoakingen_US
dc.subjectCooking timeen_US
dc.subjectDryingen_US
dc.titleDecreasing the Cooking Time of the Dry Beans Without Lowering the Qualityen_US
dc.typeArticleen_US

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