Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.)
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 520–523, May 1997
How to Cite
ABU-GHANNAM, N. and McKENNA, B. (1997), Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.). Journal of Food Science, 62: 520–523. doi: 10.1111/j.1365-2621.1997.tb04420.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 5/10/96; revised 11/5/96; accepted 11/18/96.
- kidney beans;
- water absorption;
- equilibrium moisture content
Soaking of dry red kidney beans was studied at 20, 30 40 and 60°C by the method of weight gain until equilibrium conditions were attained. Water absorbed during soaking was a function of both soaking time and temperature. Soaking at high temperatures increased the hydration rate constant and decreased soaking time to achieve equilibrium. Compared to unblanched beans, the application of a pre-blanching step considerably reduced hydration times of blanched beans. Due to the plasticity effect acquired upon blanching, blanched beans showed a significantly high hydration rate constant and exhibited a more constant equilibrium moisture content regardless of soaking temperature. Activation energy values (Ea) of the hydration process were 6.48 Kcal/mole for blanched and 14.25 for unblanched beans.