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

Table 7

Water absorption characteristics of instant whole bean obtained at different conditions of dehydration using the First Order model.

Soaking temperature	Kinetic parameters	Dehydration conditions^x
		25°C		30°C
		0.5 m/s	1.0 m/s	0.5 m/s	1.0 m/s
40°C	(kg H2O/kg d.b.)	1.29 ± 0.03^aA	1.24 ± 0.03^aA	1.33 ± 0.02^bA	1.37 ± 0.02^bA
	(kg H2O/kg d.b.)	1.29 ± 0.04^aA	1.23 ± 0.02^aA	1.33 ± 0.03^bA	1.36 ± 0.03^bA
	(min^−1)	0.13 ± 0.01^a	0.19 ± 0.01^b	0.13 ± 0.01^a	0.12 ± 0.01^a
	(min^−1 kg H2O/kg d.b.)	0.17 ± 0.01^a	0.24 ± 0.01^b	0.17 ± 0.01^a	0.17 ± 0.01^a
		0.9998	0.9998	0.9997	0.9995
		0.0284	0.0104	0.0305	0.0623
	RMSE	0.0245	0.0149	0.0292	0.0306
60°C	(kg H2O/kg d.b.)	1.38 ± 0.02^bA	1.31 ± 0.03^aA	1.47 ± 0.03^cA	1.43 ± 0.04^cA
	(kg H2O/kg d.b.)	1.36 ± 0.02^bA	1.29 ± 0.02^aA	1.46 ± 0.03^cA	1.42 ± 0.02^cA
	(min^−1)	0.32 ± 0.01^b	0.45 ± 0.02^c	0.25 ± 0.01^a	0.25 ± 0.01^a
	(min^−1 kg H2O/kg d.b.)	0.43 ± 0.02^b	0.59 ± 0.03^c	0.37 ± 0.02^a	0.35 ± 0.01^a
		0.9998	0.9989	0.9995	0.9998
		0.0144	0.0119	0.0098	0.0167
	RMSE	0.0219	0.0215	0.0128	0.0216
80°C	(kg H2O/kg d.b.)	1.45 ± 0.02^abA	1.41 ± 0.02^aA	1.50 ± 0.03^cA	1.48 ± 0.02^bcA
	(kg H2O/kg d.b.)	1.43 ± 0.02^abA	1.39 ± 0.02^aA	1.48 ± 0.02^cA	1.46 ± 0.02^bcA
	(min^−1)	0.49 ± 0.02^b	0.54 ± 0.01^c	0.49 ± 0.01^b	0.39 ± 0.01^a
	(min^−1 kg H2O/kg d.b.)	0.70 ± 0.01^b	0.75 ± 0.02^c	0.72 ± 0.01^b	0.57 ± 0.01^a
		0.9998	0.9998	0.9997	0.9998
		0.0112	0.0085	0.0052	0.0091
	RMSE	0.0307	0.0309	0.0204	0.0209

Values are averages ± standard deviation of three samples measured in each experiment repeated three times. The values with the same superscript lowercase letter along the lines are not significantly different (), while values with the same superscript uppercase letter in the column for each temperature are not significantly different ().