Instant whole bean: study of the critical conditions in the process

• Grant number: 01/03440-4
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: April 01, 2003
• End date: January 31, 2008
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Franz Salces Ruiz
• Grantee: Franz Salces Ruiz
• Company: Green Technologies Projetos Agroindustriais S/C Ltda
• City: Campinas

Abstract

Owing to the complexity of modern life, the spread of so-called convenience products - foods which combine speed with ease of preparation - has become ever more widespread. The development of instant whole beans was based on growing demand from that market and considering that Brazil is the world’s leading producer and consumer of this important legume. Instant beans benefit from the high availability of excellent quality raw materials, easily adaptable technology, low energy consumption and high yield. In view of this, to industrialize this type of bean, technico-economic viability studies are needed. Based on the methodology described in the product patent’s technical statement, the objective of this first phase of the project is to determine the critical conditions of the parameters in the unitary operations considered most important in the process, in the maceration with mineral salts and in the high pressure heat treatment. The study of these conditions of this process will allow a technical evaluation to be undertaken and, subsequently determine the economic viability of the project. (AU)