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

Table 8

Water absorption characteristics of instant whole bean obtained at different conditions of dehydration using the Sigmoid 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 ± 0.02^bA	1.24 ± 0.02^aA	1.33 ± 0.02^bcA	1.37 ± 0.03^cA
	(kg H2O/kg d.b.)	1.25 ± 0.02^abA	1.21 ± 0.02^aA	1.29 ± 0.02^bcA	1.32 ± 0.02^cA
	(10^−2 min^−1)	0.29 ± 0.01^b	0.45 ± 0.02^b	0.28 ± 0.01^b	0.25 ± 0.01^a
	(min)	5.68 ± 0.04^b	4.10 ± 0.03^a	5.89 ± 0.04^c	5.96 ± 0.05^d
		0.9609	0.9708	0.9609	0.9556
		0.2512	0.2127	0.2614	0.3031
	RMSE	0.0746	0.0607	0.0789	0.0809
60°C	(kg H2O/kg d.b.)	1.38 ± 0.02^bA	1.31 ± 0.02^aA	1.47 ± 0.02^dA	1.43 ± 0.02^cA
	(kg H2O/kg d.b.)	1.33 ± 0.02^bB	1.28 ± 0.02^aB	1.43 ± 0.03^dA	1.39 ± 0.02^cA
	(10^−2 min^−1)	1.25 ± 0.01^c	2.07 ± 0.01^d	0.66 ± 0.01^b	0.63 ± 0.01^a
	(min)	2.54 ± 0.03^b	2.40 ± 0.02^a	3.13 ± 0.03^c	3.17 ± 0.03^c
		0.9725	0.9972	0.9713	0.9729
		0.0939	0.0352	0.2181	0.2257
	RMSE	0.0631	0.0445	0.0733	0.0845
80°C	(kg H2O/kg d.b.)	1.45 ± 0.03^abA	1.41 ± 0.02^aA	1.50 ± 0.03^bA	1.48 ± 0.02^bA
	(kg H2O/kg d.b.)	1.41 ± 0.02^abA	1.38 ± 0.02^aA	1.47 ± 0.02^cA	1.43 ± 0.02^bcB
	(10^−2 min^−1)	2.24 ± 0.01^b	4.06 ± 0.02^c	2.23 ± 0.02^b	1.80 ± 0.02^a
	(min)	2.54 ± 0.03^b	2.40 ± 0.02^a	3.13 ± 0.03^c	3.17 ± 0.02^c
		0.9957	0.9961	0.9958	0.9889
		0.0213	0.0121	0.1623	0.3419
	RMSE	0.0531	0.0429	0.0427	0.0521

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