Rehydration properties of precooked whole beans (<i>Phaseolus vulgaris</i>) dehydrated at room temperature

Abstract

The aim of this research was to study the rehydration behavior of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature (258C) and soaked in water at three temperatures (40, 60, and 808C).The water absorption of the beans was determined by the gain in weight.The dehydration kinetic at room temperature of the beans was adequately described by the Logarithmic model (R 2 0.9989) with a dehydration rate constant (k d ) value of 1.96 6 10 73 min 71 .A semi-empirical first-order differential equation adequately described the rehydration characteristics of precooked whole bean under the experimental conditions (R 2 0.9934-0.9976).The rehydration rate constant (k r ) increased from 6.10 6 10 72 to 12.14 6 10 72 min 71 with an increase in the temperature from 40 to 808C.The temperature dependence of k r was well described by Arrhenius-type equation (R 2 0.8785), with estimated activation energy of 16.03 kJ mol 71 K 71 .