Utilisation of non-thermal technologies in upstream processing of legumes

Legumes such as beans are nutritious and sustainable foods, but they require long soaking times before processing, which consumes large amounts of energy. This PhD research investigated how ultrasound, a technology that uses high-frequency sound waves, can accelerate bean hydration. Although ultrasound is often described as a non-thermal process, this work demonstrates that heat generated during treatment plays a critical role. By studying whole beans, the research showed how ultrasound-induced heating improves water uptake and alters the behaviour of starch and proteins inside the bean. These findings challenge existing assumptions and provide practical guidance for designing faster and more energy-efficient legume processing methods.