Learn why direct sunlight can cause legumes to become brittle and crack. Discover how heat and UV rays damage their quality and shorten their shelf life.
1 Answer
Legumes crack when stored under sunlight due to the rapid drying and shrinking of the outer layers compared to the inner layers, creating stress that leads to cracking. The heat from sunlight also contributes to this process.
Detailed Explanation:
Legumes, like beans and lentils, contain moisture. When exposed to direct sunlight, the outer layers of the legumes dry out much faster than the inner layers. This uneven drying causes the outer layers to shrink and contract more quickly. The inner layers, still containing moisture, resist this shrinkage. This difference in contraction creates internal stress within the legume. Eventually, the stress becomes too great, and the outer layer cracks to relieve the tension. The intensity of the sunlight and the duration of exposure directly influence the severity of the cracking. Higher temperatures associated with sunlight accelerate the drying process, exacerbating the problem. Think of it like a dried-out riverbed; the surface cracks because the moisture underneath is gone, causing the top layer to shrink and split.
Pro Tip:
To prevent legumes from cracking, store them in a cool, dark, and dry place, such as a pantry or cupboard. Avoid direct sunlight and excessive heat. Proper storage will help maintain their moisture content and prevent cracking.