Hydrodynamic Modelling, Thermodynamic and Textural Variations during Common Beans Soaking

作     者：E. M. Kwofie O. I. Mba M. Ngadi 

作者机构：Department of Bioresource Engineering McGill University Québec Canada 

出 版 物：《Advances in Chemical Engineering and Science》 (化学工程与科学期刊（英文）)

年 卷 期：2019年第9卷第1期

页      面：27-43页

学科分类：07[理学] 0703[理学-化学] 

主　　题：Common Beans Soaking Thermodynamics Kinetics Bean Hardness 

摘      要：Hydrodynamic characteristics and its associated thermodynamic and textural variation of three common Malawian beans varieties (Boma, Sugar and Mandondo) during soaking were evaluated at four temperature regimes (25°C, 35°C, 45°C and 55°C). The equilibrium water uptake of 127% ± 5% was reached in 10, 6, and 4 hours respectively, for 25°C, 35°C and 45°C. Not much variation was observed between 45°C and 55°C except for sugar beans where equilibrium water uptake was reached within two hours of soaking at 55°C. Three models namely Peleg, two-parameter Mitscherlich model and viscoelastic model were used to evaluate the comparative predicting capabilities of the bean hydrodynamic characteristics. All models predicted the water absorption accurately (R2 0.903, RMSE activation kinetic parameters to be between 25 - 65 kJ/mol. Sugar beans were found to be the least hard. At room temperature, its hardness reduced by 58% within 2 hours of soaking. At higher temperature (55°C) hardness values were reduced to 12.5%, 11.1% and 15.0% within the first hour for Boma, Sugar and Mandondo beans, respectively.