Physical, Mechanical, Thermal and Electrical properties of cooked red bean (Phaseolus Vulgaris L.) for continuous ohmic heating process
Résumé
Due to their complex composition and properties, the continuous thermal processing of solid-liquid mixtures (e.g. suspension of fragile particle in viscous carrier fluids) remains an empirical and random operation as compared to canning. Alternative technologies (e.g. ohmic heating) may achieve high-temperature treatment in a short time (HTST) but requires a perfect knowledge of thermo-physical and electrical properties of both particles and carrier fluid. Food properties are needed and play a significant role to predict and define the quality and behaviour of solid-liquid mixture. The properties of red beans (Phaseolus vulgaris L.) and a model non-Newtonian carrier fluid were studied throughout the duration of the process. Physical (theological behaviour, density, shape and dimensions), mechanical (elasticity modulus, maximal deformation and stress) and thermal (heat capacity, thermal conductivity, thermal diffusivity) properties as a function of water content ranging from 11.6 to 67.4% w/w are reported. The electrical conductivity (electrical properties) was described as a function of the temperature and the solid concentration by a semi-empirical equation. The limiting factors to succeed a HTST for heterogeneous products in continuous thermal process were identified and discussed in the light of the properties of the foods involved. The large dispersion of particle mass volume had a simultaneous incidence of the suspension flow and the heat transfer. The volume expansion of particle (+22% between blanched and cooked bean) and the important loss of mechanical properties (-68% for elastic properties) constitutes unavoidable limiting factors inducing mechanical degradation and sometimes plugging of the duct. The electrical conductivity is strongly affected by a combined effect of temperature and solid concentration, which will induces irreversible heat treatment heterogeneity between particles. This work stresses that the continuous conventional or ohmic heating of these cooked dishes will be hard to achieve on an industrial scale.