Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy
The processing of beans begins with a particularly time-consuming procedure, the hydration of the seeds. Ultrasonic treatment (US) represents a potential environmentally friendly method for process acceleration, while near-infrared spectroscopy (NIR) is a proposedly suitable non-invasive monitoring...
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2025-01-01
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| author | Matyas Lukacs Tamás Somogyi Barasa Mercy Mukite Flóra Vitális Zoltan Kovacs Ágnes Rédey Tamás Stefaniga Tamás Zsom Gabriella Kiskó Viktória Zsom-Muha |
| author_facet | Matyas Lukacs Tamás Somogyi Barasa Mercy Mukite Flóra Vitális Zoltan Kovacs Ágnes Rédey Tamás Stefaniga Tamás Zsom Gabriella Kiskó Viktória Zsom-Muha |
| author_sort | Matyas Lukacs |
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| description | The processing of beans begins with a particularly time-consuming procedure, the hydration of the seeds. Ultrasonic treatment (US) represents a potential environmentally friendly method for process acceleration, while near-infrared spectroscopy (NIR) is a proposedly suitable non-invasive monitoring tool to assess compositional changes. Our aim was to examine the hydration process of red kidney beans of varying sizes and origins. Despite the varying surface areas, the beans’ soaking times of 13–15, 15–17, and 17–19 mm did not reveal significant differences between any of the groups (control; low power: 180 W, 20 kHz; high power: 300 W, 40 kHz). US treatment was observed to result in the release of greater quantities of water-soluble components from the beans. This was evidenced by the darkening of the soaking water’s color, the increase in the a* color parameter, and the rise in the dry matter value. NIRs, in combination with chemometric tools, are an effective tool for predicting the characteristics of bean-soaking water. The PLSR- and SVR-based modelling for dry matter content and light color parameters demonstrated robust model fits with cross and test set-validated R<sup>2</sup> values (>0.95), suggesting that these techniques can effectively capture the chemical information of the samples. |
| format | Article |
| id | doaj-art-744e511bf9d9475b971fea94901327a8 |
| institution | Kabale University |
| issn | 1424-8220 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Sensors |
| spelling | doaj-art-744e511bf9d9475b971fea94901327a82025-01-24T13:48:28ZengMDPI AGSensors1424-82202025-01-0125231310.3390/s25020313Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR SpectroscopyMatyas Lukacs0Tamás Somogyi1Barasa Mercy Mukite2Flóra Vitális3Zoltan Kovacs4Ágnes Rédey5Tamás Stefaniga6Tamás Zsom7Gabriella Kiskó8Viktória Zsom-Muha9Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Somlói út 14-16., H-1118 Budapest, HungaryDepartment of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Somlói út 14-16., H-1118 Budapest, HungaryDepartment of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Somlói út 14-16., H-1118 Budapest, HungaryDepartment of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Somlói út 14-16., H-1118 Budapest, HungaryDepartment of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Somlói út 14-16., H-1118 Budapest, HungaryDepartment of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Somlói út 14-16., H-1118 Budapest, HungaryDepartment of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Somlói út 14-16., H-1118 Budapest, HungaryDepartment of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Ménesi út 43-45., H-1118 Budapest, HungaryDepartment of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16., H-1118 Budapest, HungaryDepartment of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), Somlói út 14-16., H-1118 Budapest, HungaryThe processing of beans begins with a particularly time-consuming procedure, the hydration of the seeds. Ultrasonic treatment (US) represents a potential environmentally friendly method for process acceleration, while near-infrared spectroscopy (NIR) is a proposedly suitable non-invasive monitoring tool to assess compositional changes. Our aim was to examine the hydration process of red kidney beans of varying sizes and origins. Despite the varying surface areas, the beans’ soaking times of 13–15, 15–17, and 17–19 mm did not reveal significant differences between any of the groups (control; low power: 180 W, 20 kHz; high power: 300 W, 40 kHz). US treatment was observed to result in the release of greater quantities of water-soluble components from the beans. This was evidenced by the darkening of the soaking water’s color, the increase in the a* color parameter, and the rise in the dry matter value. NIRs, in combination with chemometric tools, are an effective tool for predicting the characteristics of bean-soaking water. The PLSR- and SVR-based modelling for dry matter content and light color parameters demonstrated robust model fits with cross and test set-validated R<sup>2</sup> values (>0.95), suggesting that these techniques can effectively capture the chemical information of the samples.https://www.mdpi.com/1424-8220/25/2/313NIR spectroscopychemometricscanningpulsetechnologyhydration |
| spellingShingle | Matyas Lukacs Tamás Somogyi Barasa Mercy Mukite Flóra Vitális Zoltan Kovacs Ágnes Rédey Tamás Stefaniga Tamás Zsom Gabriella Kiskó Viktória Zsom-Muha Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy Sensors NIR spectroscopy chemometrics canning pulse technology hydration |
| title | Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy |
| title_full | Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy |
| title_fullStr | Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy |
| title_full_unstemmed | Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy |
| title_short | Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy |
| title_sort | investigation of the ultrasonic treatment assisted soaking process of different red kidney beans and compositional analysis of the soaking water by nir spectroscopy |
| topic | NIR spectroscopy chemometrics canning pulse technology hydration |
| url | https://www.mdpi.com/1424-8220/25/2/313 |
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