Prediction of processing properties of azuki and kidney beans based on near infrared analysis

在温度为20ºC，相对湿度为12.4 ~ 80.6%的条件下，建立了芸豆（Taishokintoki）和红豆的吸附-解吸等温线。当解吸水分高于吸附水分时，两种豆均表现出滞回效应。静态平衡期芸豆为60 ~ 70d，红豆为80 ~ 100d。采用饱和NaCl溶液对红豆硬仁和健全仁进行了比重分离。硬果仁在20℃温度下24h的吸水能力明显低于普通果仁。由于水主要在红豆的豆孔处被吸收，因此对豆孔及其周围区域进行了扫描电子显微照片。由于软粒和硬粒的茎孔结构存在显著差异，其变化可能会影响红豆的吸水率。利用样品输运模块分别在400 ~ 2200nm处获得了硬核和声核的近红外光谱。利用IQ square软件对1134 ~ 2200nm的二阶导数光谱进行分析，分离硬核和声核。因此，可以使用近红外分析来分离硬核和健全核。

Adsorption-desorption isotherms of kidney beans (Taishokintoki) and azuki beans were established at temperature of 20ﾟC,and relative humidities ranging from 12.4 to 80.6%. As the desorption moisture contents were higher than the adsorption values, the effect of hysteresis was showed in both beans. The equilibration periods under static condition were 60 to 70days for kidney beans, and 80 to 100days for azuki beans.Hard and sound kernels of azuki beans were separated by specific gravity using saturated NaCl solution. The water absorbing ability of hard kernels at 20ﾟC for 24 hrs was significantly lower tan sound kernels. Since the water is mainly absorbed at a strophiole in azuki beans, scanning electron micrographs of a strophiole and surrounding areas were taken. Because the remarkable deference in the structure of strophiole were recognized between hard and sound kernels, water absorption of azuki beans might be affected by its change.Near inflared spectra of hard and sound kernels were obtained from 400 to 2200nm at 2nm intervals using sample transport module, respectively. Second derivative spectra from 1134 to 2200nm were analyzed to separate hard and sound kernels using IQ square software. As the result, it was possible to separate of hard and sound kernels using near inflared analysis.