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Solutions and parameterizations of common bean ( Phaseolus vulgaris ) rehydration models at different temperatures and pressures
Author(s) -
Pramiu Pétterson Vinícius,
Rizzi Rogério Luis,
Antunes Francieli Cristina Agostinetto,
Denes Fabrício Michel,
Coelho Sílvia Renata Machado
Publication year - 2018
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/jfpp.13376
Subject(s) - arrhenius equation , thermodynamics , akaike information criterion , chemistry , activation energy , phaseolus , arrhenius plot , mathematics , botany , physics , statistics , biology
This article presents a discussion and analysis of water absorption models in common beans. Three models based on chemical kinetics were studied: the Peleg model, Peleg model of rehydration, and Kumar model. To evaluate the behaviors of the constants in the studied models, 32 rehydration treatments were performed in which the temperature and the gauge pressure of the system were varied. The results showed a satisfactory adjustment to the experimental data, which was evaluated based on the coefficient of determination, r 2 . The influences of the temperature and pressure on the process were determined by models such as the Arrhenius, Eyring, Arrhenius–Eyring, and exponential models. To corroborate the findings, the Akaike information criterion was used, and it indicated that the analyzed models produced similar results. Practical applications Based on the developed theoretical–experimental study, we found that the combined effects of the temperature and low pressure were adequate for hydration treatment of the common bean. By combining such effects, the time required for hydration is considerably reduced. Thermal treatments reduce starch gelatinization and the loss of soluble solids, until a certain temperature is reached. Therefore, the nutritional quality of the product is maintained. The use of pre‐processing techniques that promote the preservation of nutritional properties and low energy consumption were relevant for both the industrial and domestic consumption of common beans.