Aktas, MustafaCeylan, IlhanSevik, SeyfiDogan, Hikmet2024-09-292024-09-2920151302-09002147-9429https://doi.org/10.2339/2015.18.1,29-34https://hdl.handle.net/20.500.14619/7051The 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.eninfo:eu-repo/semantics/closedAccessDry beanSoakingCooking timeDryingArticle10.2339/2015.18.1,29-343412918WOS:000447830700005N/A