Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgaris L. var. Azufrado)

Table 3

Kinetic parameters of the different mathematical models fitted to the experimental data during the dehydration of cooked bean from Azufrado variety.

Model	Dehydration conditions	Constants	RMSE
Page	25°C, 0.5 m/s	;	0.0310	0.5649	0.9922
	25°C, 1.0 m/s	;	0.0361	0.6142	0.9897
	30°C, 0.5 m/s	;	0.0447	0.8352	0.9841
	30°C, 1.0 m/s	;	0.0256	0.3228	0.9943
Midilli et al.	25°C, 0.5 m/s	; ; ;	0.0580	1.1723	0.9722
	25°C, 1.0 m/s	; ; ;	0.0575	0.9684	0.9730
	30°C, 0.5 m/s	; ; ;	0.0440	0.8472	0.9840
	30°C, 1.0 m/s	; ; ;	0.0264	0.3293	0.9942
Verma	25°C, 0.5 m/s	;	0.0591	1.1647	0.9749
	25°C, 1.0 m/s	;	0.0624	1.1173	0.9696
	30°C, 0.5 m/s	;	0.0678	1.4825	0.9643
	30°C, 1.0 m/s	;	0.0583	0.8165	0.9755