estigation was done to deter estigation was done to deter estigation was done to deter estigation was done to determine an ener mine an ener mine an ener mine an ener mine an energetically feasible method to r getically feasible method to r getically feasible method to r getically feasible method to r getically feasible method to reduce bean oligosac-educe bean oligosac-educe bean oligosac-educe bean oligosaceduce bean oligosacchar char char char charides (stachy ides (stachy ides (stachy ides (stachy ides (stachyose and r ose and r ose and r ose and r ose and raffinose) for lar affinose) for lar affinose) for lar affinose) for lar affinose) for large-scale bean flour pr ge-scale bean flour pr ge-scale bean flour pr ge-scale bean flour pr ge-scale bean flour production. M oduction. M oduction. M oduction. M oduction. Michigan black, r ichigan black, r ichigan black, r ichigan black, r ichigan black, red, and navy beans (all ed, and navy beans (all ed, and navy beans (all ed, and navy beans (all ed, and navy beans (all P P P P Phaseolus vulgaris haseolus vulgaris haseolus vulgaris haseolus vulgaris haseolus vulgaris) w ) w ) w ) w ) wer er er er ere tr e tr e tr e tr e treated b eated b eated b eated b eated by y y y y ␣-galactosidase -galactosidase -galactosidase -galactosidase -galactosidase, ger , ger , ger , ger , germination, or hy mination, or hy mination, or hy mination, or hy mination, or hydr dr dr dr dration to deter ation to deter ation to deter ation to deter ation to determine tr mine tr mine tr mine tr mine treatment effects on eatment effects on eatment effects on eatment effects on eatment effects on stachy stachy stachy stachy stachyose and r ose and r ose and r ose and r ose and raffinose lev affinose lev affinose lev affinose lev affinose levels els els els els.

New value-added dry bean products, such as sugar-coated beans, require a shorter cooking time (15-30 min) and lower temperature (under 100C) than typical canned beans. Michigan bean classes navy, great white northern, small white, small red, dark red kidney, light red kidney, vine cranberry, bush cranberry, pinto and black beans were cooked at constant water temperatures of 90, 95 and 99C for 5-120 min. Isothermal rate constants for texture were estimated at each temperature for each bean class based on a modified first-order model and an n th -order model. Heat transfer coefficients were estimated using aluminum beans and lumped capacity analysis. Isothermal parameters (rate constant and activation energy) and a nonisothermal parameter (activation energy) were used to predict texture from dynamictemperature experiments. The first-order model (isothermal) was accurate up to 30 min, but was not appropriate for time greater than 30 min. The n th -order was considered superior to the modified first-order model, because only three rather than four parameters needed to be estimated for similar accuracy. The nonisothermal method can save experimental time compared with the isothermal method, because additional experiments at different constant temperatures are unnecessary. A nomograph of equivalent heating time versus constant heating temperature was shown as a useful tool for process design. 4 Corresponding author.