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Hydration Kinetics of Red Kidney Beans ( Phaseolus vulgaris L.)
Author(s) -
ABUGHANNAM NISSREEN,
McKENNA BRIAN
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04420.x
Subject(s) - blanching , chemistry , phaseolus , food science , water content , kinetics , activation energy , reaction rate constant , dehydration , equilibrium moisture content , horticulture , biochemistry , biology , physics , sorption , geotechnical engineering , adsorption , quantum mechanics , engineering
Soaking of dry red kidney beans was studied at 20, 30 40 and 60°C by the method of weight gain until equilibrium conditions were attained. Water absorbed during soaking was a function of both soaking time and temperature. Soaking at high temperatures increased the hydration rate constant and decreased soaking time to achieve equilibrium. Compared to unblanched beans, the application of a pre‐blanching step considerably reduced hydration times of blanched beans. Due to the plasticity effect acquired upon blanching, blanched beans showed a significantly high hydration rate constant and exhibited a more constant equilibrium moisture content regardless of soaking temperature. Activation energy values (E a ) of the hydration process were 6.48 Kcal/mole for blanched and 14.25 for unblanched beans.