Mathematical model of the edible bean soaking process - DOI: 10.4025/actasciagron.v29i3.387
DOI:
https://doi.org/10.4025/actasciagron.v29i3.387Keywords:
difusão líquida, modelos matemáticos, absorção de águaAbstract
The aim of this work was to obtain and evaluate the hydration curves of edible bean ( L.) and to adjust Peleg’s model to the experimental values, as well as to determine the diffusion coefficients under several soaking temperatures. The edible beans were 0.18 (d.b.) and they were soaked in distilled water under controlled temperatures of 20, 30, 40 e 50°C. The diffusion coefficient was determined by the analytic solution for the second Fick’s law, considering the geometric spherical form, with and without the expansion of the grain. It was possible to conclude that the rate of absorption of water of edible bean increases with the elevation of the soaking temperature, and the Peleg’s model is capable of representing the kinetics of the phenomenon. The relation between the diffusion coefficient and the temperature may be described by the Arrhenius expression of 6.748 kJ mol-1.Downloads
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Published
2007-11-14
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Section
Crop Production
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How to Cite
Mathematical model of the edible bean soaking process - DOI: 10.4025/actasciagron.v29i3.387. (2007). Acta Scientiarum. Agronomy, 29(3), 373-378. https://doi.org/10.4025/actasciagron.v29i3.387
