Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico
Water uptake of legumes during soaking affects subsequent processing operations and the finished product quality. Therefore, the modeling of water transfer in seeds during soaking is very important. In this work, kinetics of water absorption for Azufrado, Peruano bola, Mayacoba, and Canario bean var...
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| Main Authors: | , , , |
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| Format: | Online |
| Language: | spa |
| Published: |
Universidad Autónoma de Tamaulipas
2016
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| Online Access: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/542 |
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| Summary: | Water uptake of legumes during soaking affects subsequent processing operations and the finished product quality. Therefore, the modeling of water transfer in seeds during soaking is very important. In this work, kinetics of water absorption for Azufrado, Peruano bola, Mayacoba, and Canario bean varieties at three temperatures (25 °C, 40 °C and 55 °C) were studied. The time to achieve the equilibrium moisture content depended on bean variety and soaking temperature, which could be reduced from 45.5 % (Peruano bola) to 60.9 % (Canario) increasing the soaking temperature from 25 ºC to 55 °C. According to the statistical indicators of determination coefficient, root mean square error, and chi-square, the model with the best fit in the generality of the bean varieties and soaking temperatures was the Peleg’s model. The k1 values of Peleg’s model for the studied bean varieties versus the reciprocal of the temperature were fitted to the Arrhenius equation (R2 = 0.9190 - 0.9980). The values of activation energy for hydration ranged from 18.41 kJ / mol-1 to 50.18 kJ / mol-1 depending on bean variety. The obtained results in this study could be useful for further research on product development, food properties and process design of the bean processing industry. Archive XML (SciELO) |
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