Premium
WATER ABSORPTION and SWELLING IN DRY BEAN SEEDS
Author(s) -
VALLE J.M.,
STANLEY D.W.,
BOURNE M.C.
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00193.x
Subject(s) - swelling , absorption of water , absorption (acoustics) , chemistry , diffusion , salt (chemistry) , phase (matter) , horticulture , botany , materials science , biology , composite material , organic chemistry , physics , thermodynamics
A modified first‐order reaction model composed of an initial linear phase followed by a diffusion‐controlled phase closely predicted water absorption and swelling in several varieties of fresh and stored beans. Dehulling resulted in increased rates of water absorption, but equilibrium values for both water absorption and swelling were reduced as a result of elimination of the water held between the seed coat and the cotyledons as well as between the cotyledons. Swelling of de‐hulled seeds was reduced initially, since the seed coat swells faster than the cotyledons in the initial stages of water uptake. Addition of carbonate salt to the soaking solution generally reduced water absorption and swelling. the hard‐to‐cook defect was manifested by reductions in the rates of water uptake and diminished effects of dehulling and salt soaking on water absorption and swelling. Water absorption was significantly and negatively correlated with cooked bean hardness.