International Journal of Science and Technology

International Journal of Science and Technology>> Volume 7, Number 9, September 2017

International Journal of Science and Technology

Evaluation of Temperature and Mechanical Properties of Beans during Cooking Process

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Author V.D.P. Tekoua Kouemene, L. Bitjoka, G.E. Ntamack ,E. Tonye
On Pages 118-124
Volume No. 3
Issue No. 2
Issue Date February, 2013
Publishing Date February, 2013
Keywords temperature cooking; beans hardness; beans Young’s modulus; Hard-To-Cook.


This paper presents a method of monitoring temperature in a MATTSON COOKER during a process of beans cooking. From the kinetic waves, Young's modulus of beans at the precise instant of firing and hardness during cooking are measured. The aim is to understand hard to cook phenomena of beans and we carried out this work in Electronic Laboratory of National School of Agro-Industrial Sciences; Biophysics and food Biochemistry laboratory, for the National School of Agro-Industrial Sciences (University of Ngaoundéré, Cameroon), from December 2009 to June 2011. Electronic thermometer, billed with Whetstone Bright, using a PT100 sensor is introduced in the Mattson cooker containing water and beans (seeds stored (ST) for 12 days firstly and not stored (NST) secondly, for three varieties of beans names BABESSI-1, MAC34, MAC54). The cooker was adapted with potentiometer sensors to register kinetic waves and place on hot-plate. The depth of penetration in beans is measured at times when cooking is progressing with the help of a PNR10 penetrator. Deformation is evaluated on the kinetics of cooked beans, on the field of reversible deformation of the wave. The applied stress is the ratio between a constant forces corresponding to the weight of the piston. The applied surface of this stress was considered as the surface of the piston shape. The Young's modulus is the ratio between the applied stress and deformation recorded. The temperature in the cooker increases and stabilizes around 80°C after 800 seconds and till the end of the process. Hardness is the percentage of the inverse of the depth noted. It varies with storage (Hard-To-Cook). The Young's modulus (MPa) for BABESSI-1 (NST: 0.014; ST: 0.009); MAC34 (NST: 0.034; ST: 0.015); MAC54 (NST: 0.025; ST: 0.020) decrease with storage therefore, with the hard-to-cook. There is around 33.33mn gap between the cooking times of two groups of beans, so the storage increases the time of cooking. Storage increases the cooking time due to the hard-to-cook phenomena. The decreasing of Young’s modulus traduces the raise of tensile strength of beans.

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