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

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 (2.5 cm length × 0.8 cm diameter) were filled into 307 × 409 cans with carboxylmethylcellulose (0–2%) solutions and processed at different temperatures (110–130 °C) and reciprocation frequency (1–3 Hz) for predetermined heating times to achieve a process lethality (F_o) of 10 min. Products processed at higher temperatures and higher reciprocation frequencies resulted in better retention of chlorophyll and antioxidant activity. However, high reciprocation frequency also resulted in texture losses, with higher breakage of beans, increased turbidity and higher leaching. There was total loss of product quality at the highest agitation speed, especially with low viscosity covering solutions. Results suggest that reciprocating agitation frequency needs to be adequately moderated to get the best quality. For getting best quality, particularly for canned liquid particulate foods with soft particulates and those susceptible to high impact agitation, a gentle reciprocating motion (~ 1 Hz) would be a good compromise.