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AUTOMATION OF A MATTSON BEAN COOKER FOR TESTING THE HARD-TO-COOK DEFECT IN LEGUME SEEDS
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Transactions of the ASAE. 33 (2): 0625-0628. (doi: 10.13031/2013.31377) @1990
Authors: D. L. Hentges, C. M. Weaver, S. S. Nielsen, L. R. Weaver, B. H. Evans, J. M. Jacob
ABSTRACT A Mattson-type cooker was equipped with photosensors and automated, so large numbers of seeds could be screened for 50% cooking time (median) and geometric mean cooking time. To test the apparatus, two cultivars of cowpeas (Vigna unguiculata) and five cultivars of dry beans (Phaseolus vulgaris) were monitored for the effect of storage temperature on the development of the hard-to-cook defect. Seeds stored at 29 C required much longer cook times than seeds stored at 5 C after three months of storage. Seeds stored at 5 C maintained relatively constant cooking times throughout the storage period.(Download PDF) (Export to EndNotes)