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<p>Adzuki beans require a time-intensive hydration process prior to cooking or processing, necessitating the development of technologies to reduce this duration. This study investigated the microstructure, hydration behavior, hardness properties, and kinetics of three adzuki bean varieties—<i>Arari</i> (AR), <i>Geomguseul</i> (GE), and <i>Huinnarae</i> (HU)—under varying levels of high-hydrostatic pressure (HHP). HHP significantly decreased the true density and porosity of adzuki beans with increasing pressure, while bulk density remained largely unaffected. Microstructural alterations following HHP treatment varied by pressure level and cultivar, with more pronounced surface cracking and damage observed at higher pressures. All varieties exhibited sigmoid hydration behavior, and the lag and log phases of HHP-treated beans were shifted to the left, indicating shortened hydration times. The time required to reach 50% moisture content was reduced from 8.70 to 5.59&#xa0;h for AR, 9.40 to 5.81&#xa0;h for GE, and 4.09 to 2.05&#xa0;h for HU. Hydration rates increased by 1.08–1.52-fold, and diffusion coefficients increased with higher pressure levels. HHP treatment also significantly reduced bean hardness during hydration, with softening rates increasing by 4.8-fold for AR, 2.8-fold for GE, and 2.7-fold for HU. Overall, HHP effectively improved hydration and softening rates, suggesting its potential as a promising technique to reduce soaking times for adzuki beans and other legumes in the food industry.</p>

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Hydration and Softening Kinetics of High Hydrostatic Pressure-Treated Adzuki Bean (Vigna angularis var. nipponensis)

  • 期刊论文

  • 发表日期：

    2025年12月3日

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  • Seon-Min Oh,
  • Jieun Kwak,
  • Hyun-Jin Park,
  • Seok-Bo Song,
  • Jeom-Sig Lee,
  • Byeong Won Lee,
  • Young Kwang Ju,
  • Yu-Chan Choi

摘要

Adzuki beans require a time-intensive hydration process prior to cooking or processing, necessitating the development of technologies to reduce this duration. This study investigated the microstructure, hydration behavior, hardness properties, and kinetics of three adzuki bean varieties—Arari (AR), Geomguseul (GE), and Huinnarae (HU)—under varying levels of high-hydrostatic pressure (HHP). HHP significantly decreased the true density and porosity of adzuki beans with increasing pressure, while bulk density remained largely unaffected. Microstructural alterations following HHP treatment varied by pressure level and cultivar, with more pronounced surface cracking and damage observed at higher pressures. All varieties exhibited sigmoid hydration behavior, and the lag and log phases of HHP-treated beans were shifted to the left, indicating shortened hydration times. The time required to reach 50% moisture content was reduced from 8.70 to 5.59 h for AR, 9.40 to 5.81 h for GE, and 4.09 to 2.05 h for HU. Hydration rates increased by 1.08–1.52-fold, and diffusion coefficients increased with higher pressure levels. HHP treatment also significantly reduced bean hardness during hydration, with softening rates increasing by 4.8-fold for AR, 2.8-fold for GE, and 2.7-fold for HU. Overall, HHP effectively improved hydration and softening rates, suggesting its potential as a promising technique to reduce soaking times for adzuki beans and other legumes in the food industry.