Effect of Temperature on Water Diffusion in Soybean

Abstract

ABSTRACT Influence of temperature on the concentration‐dependent diffusivity of water into soybean was investigated. At a constant water content, Arrhenius relation existed between the water diffusivity and temperature. The activation energy for diffusion was found to be between 9 and 13 Kcal/mole. The activation energy also was found to vary linearly with the water content.