Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing.

@article{Singh2015EffectOP,
  title={Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing.},
  author={Anika Singh and Anubhav Pratap Singh and Hosahalli S. Ramaswamy},
  journal={Food research international},
  year={2015},
  volume={78},
  pages={
          424-432
        }
}
The effect of reciprocating agitation thermal processing (RA-TP) on quality of canned beans was evaluated in a lab-scale reciprocating retort. Green beans were selected due to their soft texture and sensitive color. Green beans (2.5cm length×0.8cm diameter) were filled into 307×409 cans with carboxylmethylcellulose (0-2%) solutions and processed at… CONTINUE READING