Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgaris L. var. Azufrado)
Table 9
Diffusion coefficient () and activation energy () for rehydration of instant whole bean obtained at different conditions of dehydration.
Dehydration conditions
Temperature (°C)
(m2/s)x
(Kj/mol)
25°C, 0.5 m/s
40
2.86 × 10−09 (±2.57 × 10−10)a
29.97
0.9885
60
6.74 × 10−09 (±1.28 × 10−10)b
80
1.04 × 10−08 (±1.43 × 10−09)c
25°C, 1.0 m/s
40
4.25 × 10−09 (±2.59 × 10−10)a
23.56
0.8982
60
9.95 × 10−09 (±2.51 × 10−10)b
80
1.17 × 10−08 (±1.89 × 10−09)c
30°C, 0.5 m/s
40
2.75 × 10−09 (±2.31 × 10−10)a
30.48
0.9995
60
5.38 × 10−09 (±1.95 × 10−10)b
80
1.04 × 10−08 (±1.87 × 10−09)c
30°C, 1.0 m/s
40
2.64 × 10−09 (±2.88 × 10−10)a
26.5
0.9985
60
5.24 × 10−09 (±1.90 × 10−10)b
80
8.34 × 10−09 (±1.51 × 10−09)c
Values are averages ± standard deviation of three samples measured in each experiment repeated three times. The values with the same lowercase letter in the column for each dehydration condition are not significantly different ().
