The importance of the fluid‐to‐particle convective heat transfer coefficient (hfP) in thermal processing of heterogeneous foods, i.e., foods comprised of a liquid (brine, sauce) and particles, is stressed in this review. Methods to determine hfp and problems encountered upon their application are discussed. an overview of experimental approaches to quantify this parameter is given for processing of heterogeneous foods, both in traditional canning and in aseptic processing. the wide range of previously determined hfp's suggests reliable methods should be developed and extensive studies carried out to determine the fluid‐to‐particle heat transfer coefficient unambiguously in different processing systems under a variety of processing conditions.

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Based on thermal degradation kinetics and heat transfer expressed as the Ball formula method, a simplified approach was used to optimize sterilization processes for thermal softening of white beans (Phase&s vulgaris, subsp. nanus Metz., variety Manteca de Leon). Constant retort profiles in a still and end-over-end rotary water cascading retort (Barriquand Steriflow) were used. Quality attributes of beans processed at the optimum were evaluated by a trained taste panel and by a tenderometer. Both approaches could distinguish (PCO.01) between attributes of products from optimal rotary and still processes. End-over-end rotation resulted in faster heat penetration and better quality retention of beans. Texture of white beans processed at 4' or 8°C from the optimal temperature could be distinguished (PCO.01) by the sensory panel and by the tenderometer.

The temperature dependence of the rate index of thermal softening of white beans (Phaseolus vulgaris, subsp. nanus Metz. variety Manteca de Leon) was determined within the temperature range of 90C to 122C using an industrial FMC tenderometer and a trained sensory panel. Based on sensorial results a first order reaction was assumed, whereas the tenderometer values were described by a biphasic model. Using a multiple linear regression analysis on the sensorial data, the activation energy for the heat induced firmness degradation of beans was calculated as 130.8 kJ/mole. Activation energies of both phases of the biphasic model were obtained by a two‐step linear regression on the tenderometer data. Activation energies of both phases were equal, namely 105.1 kJ/mole.