Modelling textural changes during the hydration process of red beans

Nissreen Abu-Ghannam, Dublin Institute of Technology

Document Type Article

Journal of Food Engineering


Hydration kinetics of red kidney beans were studied upon soaking at 20, 30, 40 and 60 °C by the method of weight gain. Texture (hardness) was measured instrumentally by cutting with a wedge-type blade mounted into an Instron Universal Testing Machine at a speed of 200 mm min-1. A logarithmic relationship was established between bean hardness and water absorption for the four soaking temperatures studied (p < 0.001). Rearranging the hydration kinetic model, the parameters controlling changes in moisture content during soaking were determined and, subsequently, the textural degradation in the bean structure. Bean hardness was modelled as a function of soaking time and temperature. The predictive capability of the model was examined and differences between experimental and predicted values were not significant at the 5% level (P > 0.05).