Water absorption characteristics of beans in soaking
1998
Tagawa, A. (Tokyo Univ. of Agriculture (Japan)) | Muramatsu, Y. | Kasai, T. | Ai, F. | Murata, S.
The characteristics of water absorption of adzuki beans and kidney beans were measured at five different temperatures ranging from 10 to 50 degrees C. As for the results, the water absorption process of these beans was constituted by three periods of water absorption, i.e. the initial absorption period, the constant rate period, the falling rate period. In the initial absorption and the falling rate period, the data of moisture continent changes were fitted by applying a non-liner least squares method to the approximate solution of the diffusion equation, respectively. As for the results, the measured results agreed well with the calculated results: and the exponential model, which is the approximate solution of diffusion equation, was employed to describe the change of moisture content in these periods. An Arrhenius type equation was used to relate the water absorption rate constants of these beans to temperature in each period, which had a good fit to the measured data
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