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

Table 6

Water absorption characteristics of instant whole bean obtained at different conditions of dehydration using Peleg’s 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^abA	1.24 ± 0.03^aA	1.33 ± 0.03^bcA	1.37 ± 0.02^cA
	(kg H2O/kg d.b.)	1.50 ± 0.03^bB	1.37 ± 0.03^aB	1.56 ± 0.03^bcB	1.59 ± 0.02^cB
	(min/[kg H2O/kg d.b.])	3.78 ± 0.03^b	2.50 ± 0.04^a	3.84 ± 0.03^bc	3.92 ± 0.05^c
	(kg H2O/kg d.b.)^−1	0.66 ± 0.03^ab	0.72 ± 0.02^b	0.64 ± 0.02^a	0.63 ± 0.02^a
		0.9998	0.9993	0.9997	0.9998
		0.0060	0.0139	0.0063	0.0025
	RMSE	0.0232	0.0345	0.0223	0.0106
60°C	(kg H2O/kg d.b.)	1.38 ± 0.03^bA	1.31 ± 0.03^aA	1.47 ± 0.02^cA	1.43 ± 0.02^bA
	(kg H2O/kg d.b.)	1.48 ± 0.04^bB	1.37 ± 0.03^aA	1.62 ± 0.03^cB	1.58 ± 0.03^cB
	(min/[kg H2O/kg d.b.])	1.26 ± 0.03^b	0.80 ± 0.04^a	1.59 ± 0.03^c	1.69 ± 0.04^d
	(kg H2O/kg d.b.)^−1	0.67 ± 0.02^b	0.73 ± 0.03^c	0.61 ± 0.02^a	0.63 ± 0.03^ab
		0.9999	0.9998	0.9996	0.9999
		0.0039	0.0010	0.0106	0.0071
	RMSE	0.0231	0.0111	0.0321	0.0223
80°C	(kg H2O/kg d.b.)	1.45 ± 0.03^abA	1.41 ± 0.02^aA	1.50 ± 0.02^bA	1.48 ± 0.03^bA
	(kg H2O/kg d.b.)	1.52 ± 0.03^abB	1.47 ± 0.02^aB	1.58 ± 0.03^bcB	1.60 ± 0.03^cA
	(min/[kg H2O/kg d.b.])	0.66 ± 0.02^b	0.58 ± 0.02^a	0.64 ± 0.02^b	0.95 ± 0.03^c
	(kg H2O/kg d.b.)^−1	0.66 ± 0.02^ab	0.68 ± 0.02^b	0.63 ± 0.02^a	0.63 ± 0.02^a
		0.9998	0.9997	0.998	0.9998
		0.0032	0.00027	0.0015	0.0014
	RMSE	0.0144	0.0085	0.0143	0.0136

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 ().