A study of pressing interest to anyone who squeezes beans or wonders about anyone who squeezes beans:
“Resistance of Edible Beans to Compression,” Paulo Cesar Corrêa, Osvaldo Resende, Deise Menezes Ribeiro, Carmen Jarén, and Silvia Arazuri, Journal of Food Engineering, vol. 86, no. 2, May 2008, pp. 172–7. [AIR 15:5] The authors are variously at the Federal University of Viçosa, Brazil and at the Public University of Navarre, Pamplona, Spain.
One of the authors is pictures here.