Thermal and pulsed electric field (PEF) assisted hydration of common beans

Hydration, a crucial preliminary stage of dried bean processing is mostly performed as slow, batch-wise process. Here we investigated the effect thermal and pulsed electric field (PEF)-assisted hydration two common beans (Phaseolus vulgaris) on behaviour, mass loss leaching bioactive components. Beans were hydrated in media either using process (30–80 °C, 10 °C intervals) until equilibrium moisture content (EMC) was reached or to 40 g/100 g dry basis at 45 then PEF-treated an intensity 4 kV/cm, f = 2 Hz, pulse width 15 μs, numbers from 200 1000 (specific energy 91 kJ/kg 455 kJ/kg) further EMC. PEF-assisted higher values reduced time by 3-fold for small red (1000 pulses, specific energy) compared soak, however, it also leached amounts polyphenols into media. Comparable losses prebiotic oligosaccharides found approaches. promising alternative soaking reduce slow hydrating components could be minimised through optimization.