Hydrodynamic Modelling, Thermodynamic and Textural Variations during Common Beans Soaking - Advances in Chemical Engineering and Science

ACES > Vol.9 No.1, January 2019

Advances in Chemical Engineering and Science

Volume 9, Issue 1 (January 2019)

ISSN Print: 2160-0392 ISSN Online: 2160-0406

Google-based Impact Factor: 1.41 Citations h5-index & Ranking

Hydrodynamic Modelling, Thermodynamic and Textural Variations during Common Beans Soaking ()

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DOI: 10.4236/aces.2019.91003 770 Downloads 1,533 Views Citations

Author(s)

E. M. Kwofie, O. I. Mba, M. Ngadi^*

Affiliation(s)

Department of Bioresource Engineering, McGill University, Québec, Canada.

ABSTRACT

Hydrodynamic characteristics and its associated thermodynamic and textural variation of three common Malawian beans varieties (Boma, Sugar and Mandondo) during soaking were evaluated at four temperature regimes (25°C, 35°C, 45°C and 55°C). The equilibrium water uptake of 127% ± 5% was reached in 10, 6, and 4 hours respectively, for 25°C, 35°C and 45°C. Not much variation was observed between 45°C and 55°C except for sugar beans where equilibrium water uptake was reached within two hours of soaking at 55°C. Three models namely Peleg, two-parameter Mitscherlich model and viscoelastic model were used to evaluate the comparative predicting capabilities of the bean hydrodynamic characteristics. All models predicted the water absorption accurately (R² > 0.903, RMSE < 4.95). In addition, the viscoelastic model gave a good prediction for the two water absorption phases. The impact of temperature and time on moisture transfer rate and bean hardness showed the activation kinetic parameters to be between 25 - 65 kJ/mol. Sugar beans were found to be the least hard. At room temperature, its hardness reduced by 58% within 2 hours of soaking. At higher temperature (55°C) hardness values were reduced to 12.5%, 11.1% and 15.0% within the first hour for Boma, Sugar and Mandondo beans, respectively.

KEYWORDS

Common Beans, Soaking, Thermodynamics, Kinetics, Bean Hardness

Share and Cite:

Kwofie, E. , Mba, O. and Ngadi, M. (2019) Hydrodynamic Modelling, Thermodynamic and Textural Variations during Common Beans Soaking. Advances in Chemical Engineering and Science, 9, 27-43. doi: 10.4236/aces.2019.91003.

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