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

Table 5

Effect of the conditions of dehydration on some physical properties of instant whole bean of Azufrado variety.

Physical properties	Conditions of dehydration^x
	25°C, 0.5 m/s	25°C, 1.0 m/s	30°C, 0.5 m/s	30°C, 1.0 m/s
Weight 100 seeds (g)	21.02 ± 0.55^a	20.98 ± 0.71^a	19.99 ± 0.61^a	19.98 ± 0.68^a
Length (mm)	1.07 ± 0.03^a	1.07 ± 0.04^a	1.08 ± 0.04^a	1.08 ± 0.04^a
Width (mm)	0.65 ± 0.04^a	0.66 ± 0.04^a	0.66 ± 0.03^a	0.65 ± 0.03^a
Thickness (mm)	0.51 ± 0.02^a	0.52 ± 0.03^a	0.50 ± 0.03^b	0.50 ± 0.02^a
Sphericity	0.66 ± 0.01^a	0.67 ± 0.02^a	0.66 ± 0.01^a	0.66 ± 0.02^a
Geometric diameter (mm)	0.71 ± 0.02^a	0.72 ± 0.03^a	0.71 ± 0.02^a	0.71 ± 0.02ª
Color
	45.42 ± 6.94^a	42.10 ± 4.72^a	42.60 ± 5.15^a	44.89 ± 2.61^a
	7.62 ± 0.57^a	7.71 ± 0.68^a	7.95 ± 0.78^a	7.79 ± 0.70^a
	29.12 ± 3.16^a	29.62 ± 2.2^a	25.22 ± 4.65^a	29.54 ± 0.67^a
Water activity	0.67 ± 0.01^a	0.66 ± 0.01^a	0.63 ± 0.01^b	0.58 ± 0.01^c
Splitting (%)	2.90 ± 0.36^b	3.93 ± 0.90^b	2.91 ± 0.51^b	5.87 ± 0.65^a

Values are averages ± standard deviation of three samples measured in each experiment repeated three times. Mean values within the same line followed by the same superscript lowercase letter are not significantly different ().