A cyclically pressurised soaking process for the hydration and aromatisation of cannellini beans

► Cyclically pressurized soaking of beans reduces time of hydration. ► The reduction of time of hydration allows to obtain beans with a lower microbial load. ► Conventional hydration of beans requires at least 10 h process. ► Cyclically pressurized soaking of beans allows at the same time the aromatization. ► Numerical model gives the same results of Peleg's model.