Water absorption rate and volume change during soaking for adzuki beans and soybeans
2005
Nagasuna, T.(Chiba Univ. (Japan)) | Tagawa, A. | Ogawa, Y. | Iimoto, M.
The water absorption characteristics of adzuki beans and soybeans were examined at several temperatures ranging from 10 deg C to 60 deg C. Based on this investigation, the water absorption process was divided into two periods, the initial water absorption period and the falling rate period. The moisture content dividing the periods was around 60% (d.b.), which may be regarded as a boundary moisture content for adzuki beans. In contrast, the water absorption process of soybeans exhibited only a falling rate period. The changes in sampling data for moisture content in the initial absorption period of the adzuki beans were smoothed by a non-liner least squares method and fitted to a data curve calculated from a specific equation obtained from an approximate solution of the diffusion equation. For the falling rate periods of adzuki beans and soybeans, the sampling data plots were fitted to the data curve calculated from an approximate solution of the diffusion equation, which was similar to the data curve calculated from Page's equation in the experimental temperature range. Volume changes of the beans during soaking were determined using the experimental particle density. From an empirical equation with three parameters, it was deduced that the moisture content and the temperature were related to the specific volume.
显示更多 [+] 显示较少 [-]